Summary
The ester fractionation method under the conditions described, has been shown to yield for triplicate fatty acid analyses of three different butterfat samples, results which are reproducible within an over-all standard deviation of ±0.26.
Statistical interpretation of the differences between fatty acid analyses of two samples shows that the method used in this work is sufficiently accurate to detect seasonal variations in butterfat.
Similar content being viewed by others
References
Cox, G. A., and McDowall, F. H., J. Dairy Res.,15, 377–386 (1948).
Hilditch, T. P., Biochem. J.,28, 781 (1934).
Hilditch, T. P., Private communication to F. B. Shorland.
Hilditch, T. P., “The Chemical Constitution of Natural Fats”, 2nd Ed. revised, p. 510, London, Chapman and Hall Ltd., 1947, ibid. 465–489.
Smith, J. A. B., and Dastur, N. N., Biochem. J.,32, 1868 (1938).
De la Mare, P. B. D., and Shorland, F. B., Analyst,69, 337 (1944).
Paterson, D. D., “Statistical Technique in Agricultural Research”, 1st Ed., p. 6, U. S. A., McGraw-Hill Book Company Inc., 1939.
Ibid.. p. 12.
Ibid.. p. 14.
Ibid.. pp. 31–69
Ibid., p. 30, p. 69.
Author information
Authors and Affiliations
About this article
Cite this article
Hansen, R.P. The accuracy of ester fractionation analysis of butterfat. J Am Oil Chem Soc 28, 375–376 (1951). https://doi.org/10.1007/BF02648759
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF02648759