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Studies on the composition of egg lipid.
SUMMARY Studies were carried out on the fractionation and analysis of egg lipid by several new techniques employing thin-layer chromatography. The fatty acid composition of the major lipid classes
Quantitative analysis of lipids by thin-layer chromatography
TLDR
The precision of the method is demonstrated on model mixtures of mono, di-and triglycerides, neural and phospholipids and C14 labeled lipids, compared closely to those obtained by silicic acid column chromatography.
Analytical fractionation of complex lipid mixtures: DEAE cellulose column chromatography combined with quantitative thin layer chromatography
TLDR
Using diethylaminoethyl cellulose column chromatography followed by thin layer chromatography for the fractionation of complex lipid mixtures with results obtained with beef brain and beef heart mitochondrial lipids is described.
Structure of Milk Fat Triglycerides
Summary The distribution of fatty acids among the triglycerides of milk fat was studied by thin-layer chromatographic (TLC) techniques and lipase hydrolysis. The triglycerides were first separated
Determination of mono-, di-, and triglycerides by molecular distillation and thin-layer chromatography
Analysis of mixtures of mono-, di-, and triglycerides by molecular distillation and thin-layer chromatography is described.Mono- and diglycerides undergo appreciable acyl migration through the effect
Lipid analysis by quantitative thin-layer chromatography
TLDR
Methods for the direct quantitative analysis of spots on chromatoplates, including measurements of spot size, reflectance, absorbance of transmitted light, and fluorescence, and the photodensitometric method are described.
Alteration of lung lipids in ozone exposed rats.
Studies on the lipid composition of developing soybeans
TLDR
There was a rapid synthesis of triglyceride that paralleled the deposition of lipid as the bean developed and unknown substances which occurred in relatively large amounts in the neutral, as well as the glycolipid and phospholipid, fractions of the immature bean diminished to less than 2% of the total lipid in the mature bean.
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