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Here, we present a new method using a modified Jones' reagent to oxidize these alcohols and DMAs to free fatty acids (FFAs). These FFAs food science and technology are then easily methylated and quantitatively recombined with FAMEs from the same sample. This generates a fatty acid signature food science and technology of prey that is equivalent to that which the predator has available for deposition upon digestion of that prey. This method is validated with alcohol and DMA standards. Its application to typical marine samples is also presented, demonstrating the change in effective food science and technology fatty acid signature after inclusion of fatty acids derived from wax esters and plasmalogens. Abbreviations: DMA, dimethylacetal; FAME, fatty acid methyl ester; GC, gas chromatography; WE, wax esterSupplementary key words oxidation plasmalogen lipid trophic interactions HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS All ASBMB Journals Journal of Biological Chemistry Molecular and Cellular Proteomics Biochemistry and Molecular Biology Education Copyright © 2003 by the American Society for Biochemistry and Molecular Biology.
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