Answers are grounded in this paper and cite their sources.
The compositions of the aldehydes derived from phosphorus-free lipids of milk fat and ox heart, as well as from phosphatides of butter and ox heart, were investigated. In addition to normal aldehydes, considerable amounts of branched aldehydes were found, in which the branching occurred at carbon atoms situated α, β, and, in a few cases, γ to the terminal carbon.
No takes yet. Share an insight, caveat, or question.
Schogt et al. (1961) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: