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A Chemical Study of Oils and Fats of Animal Origin, by M.E.Chevreul
Editor:M. E. Chevreul; Translated and annotated by: A. J. Dijkstra; Editors: G. R. List and J. Wisniak ISBN:978-2-9533244-0-2
Format: Methods - Analyses Books,Soft Bound Books Product Code:251
Topics:Food Science & Technology
Chemical Study Oils & Fats Cover
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M.E. Chevreul's "Recherches chimiques sur les corps gras d'origine animale" is important not only because it established the chemical nature of fats, but because it also conveys an historical perspective. Berzelius commented that Chevreul's work should serve as a model for young chemists wishing to do research in any field of chemistry and went on to say that Chevreul's investigations were the most complete and best executed series of experiments in all of chemistry. The translator of this first English language edition has produced a formidable work and valuable contribution to the literature.
Released: 05/01/2009; 382 pages
Pricing:
List Price:$104.00
Member Price:$65.00
Table of Contents

 

  • Definitions of Concepts and Description of the Elemental Analysis of Organic Compounds
  • Chevreul-discovered Fatty Acids and their Salts - Properties, Occurrence, and his System of Nomenclature; Most are Still Used Today
  • Methods to Prepare the Fatty Materials, Their Saponification, and the Purification of the Various Fatty Acids
  • Investigation of Various Fats like Butter, Fat from Dolphins and Cadavers
  • Conclusions on Saponification and the Composition of Fats
  • Summary of the Achievements and Applications
  • Notes: Expanded Discussion of Topics in Historic Book
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