Difference between revisions of "Butter"

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== Description ==
 
== Description ==
  
A semisolid mixture of long chain hydrocarbon fatty acids extracted from the milk of any bovine, such as Bos taurus. Butterfats primarily contain the following fatty acids (average %): [http://cameo.mfa.org/materials/fullrecord.asp?name=oleic%20acid oleic acid] (26.7), [http://cameo.mfa.org/materials/fullrecord.asp?name=palmitic%20acid palmitic acid] (29.0), [http://cameo.mfa.org/materials/fullrecord.asp?name=stearic%20acid stearic acid] (9.2), [http://cameo.mfa.org/materials/fullrecord.asp?name=linoleic%20acid linoleic acid] (3.6) and myristic acid (11.1) (CRC Handbook 1980).
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A semisolid mixture of long chain hydrocarbon fatty acids extracted from the milk of any bovine, such as Bos taurus. Butterfats primarily contain the following fatty acids (average %): [[oleic acid]] (26.7), [[palmitic acid]] (29.0), [[stearic acid]] (9.2), [[linoleic acid]] (3.6) and myristic acid (11.1) (CRC Handbook 1980).
  
 
== Synonyms and Related Terms ==
 
== Synonyms and Related Terms ==
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butterfat; butter fat
 
butterfat; butter fat
  
== Other Properties ==
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==Physical and Chemical Properties==
  
Iodine value = 36.1  Saponification value = 227
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* Iodine value = 36.1   
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* Saponification value = 227
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* Melting Point = 32.2 C
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* Density = 0.86-0.87 g/ml
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* Refractive Index = 1.4548
  
{| class="wikitable"
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==Resources and Citations==
|-
 
! scope="row"| Melting Point
 
| 32.2
 
|-
 
! scope="row"| Density
 
| 0.86-0.87
 
|-
 
! scope="row"| Refractive Index
 
| 1.4548
 
|}
 
 
 
== Authority ==
 
  
 
* ''CRC Handbook of Chemistry and Physics'', Robert Weast (ed.), CRC Press, Boca Raton, Florida, v. 61, 1980  Comment: density=0.86-0.87; ref. index=1.406
 
* ''CRC Handbook of Chemistry and Physics'', Robert Weast (ed.), CRC Press, Boca Raton, Florida, v. 61, 1980  Comment: density=0.86-0.87; ref. index=1.406

Latest revision as of 13:23, 11 May 2022

Description

A semisolid mixture of long chain hydrocarbon fatty acids extracted from the milk of any bovine, such as Bos taurus. Butterfats primarily contain the following fatty acids (average %): Oleic acid (26.7), Palmitic acid (29.0), Stearic acid (9.2), Linoleic acid (3.6) and myristic acid (11.1) (CRC Handbook 1980).

Synonyms and Related Terms

butterfat; butter fat

Physical and Chemical Properties

  • Iodine value = 36.1
  • Saponification value = 227
  • Melting Point = 32.2 C
  • Density = 0.86-0.87 g/ml
  • Refractive Index = 1.4548

Resources and Citations

  • CRC Handbook of Chemistry and Physics, Robert Weast (ed.), CRC Press, Boca Raton, Florida, v. 61, 1980 Comment: density=0.86-0.87; ref. index=1.406