By Rodolfo Paoletti, Dr. David Kritchevsky
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However the most serious objection to Kartha's theory has been pointed out by Vander Wal (1960). This relates to the proportion of isomeric mixed glycerides present in natural fats. Kartha's theory takes no account of the position within the triglycéride molecule at which the various acids are esterified. , there will be twice as much of the unsymmetrical isomers as of the corresponding symmetrical ones. These may be compared with the experimental data for cocoa butter quoted above (Table I I ) .
Kartha's theory takes no account of the position within the triglycéride molecule at which the various acids are esterified. , there will be twice as much of the unsymmetrical isomers as of the corresponding symmetrical ones. These may be compared with the experimental data for cocoa butter quoted above (Table I I ) . It will be seen that, whereas Kartha's theory predicts that more than half the fat will be composed of the unsymmetrical disaturated class of glyceride, the actual amount determined was less than 1%.
It has been suggested ( Coleman, 1961 ) that the glyceride composition of a lard may now be predicted from a knowledge of its fatty acid composition. Lard is unique amongst fats so far examined in having a preponderance of saturated acids in the middle positions of its triglycérides. Values for glycerides analyses of beef tallow are given in Table XL It will again be seen that departure from a random distribution of fatty acids is largely reflected by a greater proportion of SUS glycerides and a lower proportion of the USU type.