TABLE X
~
THE FATTY ACID COMPOSITION (WEIGHT %) OF M'OLD FATS
~
>
Penicillium
:4
~
>
Aspergillus Phycomyces Neurospora
P.
P.
sp.
P. flavoP.
Peanut
Pig
(')
~
nidulans blakesleeanus
crassa
javanicum
cinereum lilacinum
oil
fat
t:j
(212)
(213)
(214)
(215)
(216)
(217)
(218)
(219)
(147)
0
(')
(')
Myristic
0.7
-
I
-
3.5
0.3
0.1
0.4
1.3
~
Palmitic
20.9
23.7
~ 15
23.4
40.5
19.4
32.3
9.4
28.3
Stearic
15.9
4.7
9.4
7.9
9.9
9.4
3.1
11.9
Z
Saturated C20 and above
1.4
5.0
J
0.8
1.1
0.7
1.4
5.1
0.2
&i
Hexadecenoic
1.2
-
2 b
-
7.9
1.5
3.4
0.9
2.7
>
Z
Oleic
40.3
29.6
5
34.6
19.0
39.4
38.6
54.9
47.5
t:j
Linoleic
17.0
25.8
43
31.8
20.1
27.1
13.4
26.2
6.0
t:j
~
Linolenic
0.2
32
0.8
rn
-
-
-
-
-
-
~
C2O-C22
2.4
_a
2
-
-
0.9
1.4
-
2.1
OJ
cj
a
Also octadeca-6,9,12-trienoic acid, 3.4%; tetracos-17-enoic acid, 2.9%; and a hexacosenoic acid, 4.9%.
~
0
b
Also 1% hexadecadienoic acid.
Z
~
~