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Thermal-diffusion fractionation: Oils, fats, and some derivatives

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Journal of the American Oil Chemists Society

Summary

A number of fats and oils and derivatives there-from were subjected to thermal diffusion in a column in which one plate was heated with low-pressure steam and the other cooled with tap water. Triglyceride moved toward the top while glycerol and monoglyceride moved toward the bottom when mixtures containing all components were diffused. Mixed triglycerides showed no tendency to separate; neither did fatty-acid mixtures which differed only in degree of unsaturation. However when a fatty acid mixture was brominated, subsequent separation was observed.

Marked color-improvement was observed in the top fractions from various crude oils; the colored substances were concentrated exponentially in the bottom fractions. Polymeric substances from partly polymerized oils also concentrated toward the bottom. Some tentative generalizations on types of separations to be expected are discussed.

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Author notes

  1. C. W. Seelbach

    Present address: Esso Research Center, Esso Research and Engineering Company, Linden, N. J.

Authors and Affiliations

  1. Department of Biochemistry, Purdue University, Lafayette, Indiana

    C. W. Seelbach & F. W. Quackenbush

Authors
  1. C. W. Seelbach
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  2. F. W. Quackenbush
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Additional information

Published as Journal Paper No. 842, Purdue University Agricultural Experiment Station.

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Seelbach, C.W., Quackenbush, F.W. Thermal-diffusion fractionation: Oils, fats, and some derivatives. J Am Oil Chem Soc 34, 603–606 (1957). https://doi.org/10.1007/BF02638764

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  • DOI: https://doi.org/10.1007/BF02638764

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