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THE examination of bird body fats has hitherto been restricted to separation of the saturated acids present by means of their lead salts (Twitchell) or by oxidation (Bertram). Bomer and Merten [1922] state that the acids present in a sample of goose fat were palmitic (21.8 %), stearic (3.9 %) and oleic (74.3 while Grossfeld [1930; 1931] reports for the same fat lower volatile acids (0-2 %), palmitic (20.9 %), stearic (10'6 %), oleic (49.0 %) and linoleic (19.3 %) acids'.
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Hilditch et al. (1934) studied this question.
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