Difference between revisions of "Halibut liver oil"
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== Description == | == Description == | ||
| − | A yellowish oil obtained from boiling and pressing halibut livers. Halibut liver oil smells and tastes fishy, but is an important source of vitamins A and D. This nondrying oil has been used for dressing [ | + | A yellowish oil obtained from boiling and pressing halibut livers. Halibut liver oil smells and tastes fishy, but is an important source of vitamins A and D. This nondrying oil has been used for dressing [[leather|leather]]. Halibuts are found in the northern Atlantic and Pacific Oceans. |
== Synonyms and Related Terms == | == Synonyms and Related Terms == | ||
Revision as of 12:04, 9 May 2016
Description
A yellowish oil obtained from boiling and pressing halibut livers. Halibut liver oil smells and tastes fishy, but is an important source of vitamins A and D. This nondrying oil has been used for dressing Leather. Halibuts are found in the northern Atlantic and Pacific Oceans.
Synonyms and Related Terms
haliver oil; aceite de hgado de mero (Esp.)
Other Properties
Soluble in ether, ethanol, chloroform and carbon disulfide.Insoluble in water.Saponification number = 170-180; Iodine number = 120-136.
| Density | 0.92-0.93 |
|---|
Sources Checked for Data in Record
- Thomas Gregory, Thomas Gregory, The Condensed Chemical Dictionary, Reinhold Publishing, New York, 3rd ed., 1942
- The Merck Index, Martha Windholz (ed.), Merck Research Labs, Rahway NJ, 10th edition, 1983 Comment: entry 4623