加工鯨油のA.O.M.安定性

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書誌事項

タイトル別名
  • A.O.M. Stability of Modified Whale Oils
  • カコウ ゲイユ ノ A.O.M.アンテイセイ

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説明

Several studies have been worked out on the preparation of odorless and colorless marine oil by means of molecular distillation. One of the problems in using these distilled oils is their low stability due to the high content of double bond.<BR>The effects of polymerization of whale oil have been investigated by the authors in order to increase its stability by the decrease of double bonds through polymerization before molecular distillation.<BR>In this report the following experiments were carried out to find the effect of polymerization of whale oil for its stability, and the effect of addition of vegetabl eoil unsaponifiable matters to several modified oils.<BR>The polymerization of whale oil was tested at 170°C and 260°C in the presence of active earth under nitrogen atmosphere. The polymerization proceeded at 260°C, and the A.O.M. stability of the oil increased as the iodine value decreased, whereas it did not proceed at 170°C.<BR>Unsaponifiable matters of vegetable oils were added to several kinds of modified oil (whale oil free from unsaponifiables by molecular distillation, refined whale oil, hydrogenated whale oil and polymerized whale oil), and A.O.M. stabilities thereof were determined. Authors observed that the addition of vegetable unsaponifiable matter was effective for the stability of whale oil, especially for the hydrogenated oil, and that the addition of soybean oil unsaponifiable matters was more effective than others.

収録刊行物

  • 油化学

    油化学 15 (3), 94-99, 1966

    公益社団法人 日本油化学会

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