Über physiologische Wirkungen „oxidierter Fettsäuren”︁ aus geblasenen Ölen

Physiological Actions of “Oxidized Fatty Acids” from Blown Oils Feeding experiments were carried out on 60 rats for 189 days using “oxidized fatty acids” which were isolated by the DGF-method C-III 3 (53). The “oxidized fatty acids” corresponded to oxy-dimeric linoleic acid with respect to molecular weight and elemental formula. The investigations included weight gain of the experimental animals, histological examination of the internal organs, and composition of depot and cellular fats. The results of these studies are reported. Growth retardations were observed as a clear indication of harmful action of “oxidized fatty acids”.     

Emulsionstechnologie und „HLB”︁-Wert

Emulsion Technology and HLB-Value The author deals with the main factors for the choice of emulsion method, the vulume ratio of the phases, the function of the emulsifier and its properties. The HLB-value and the EHLB-values of the different substances present in the emulsions are discussed. The HLB-values of different emulsifiers, solubilisers, detergents and wetting agents are given.