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Milk phospholipids were fractionated into the major phospholipid classes by suceessiv~ elution from a silieie acid column with chloroform, acetone, methanol (20% and 40%) in ehlorofomn, and methanol. Each fraction was analyzed by infrared speetrophotometry as well as by chemical methods. Potassimn bromide disk spectra of milk cerebrosides, eephalins, lecithins, and sphingomyelins are presented and compared with pure reference compounds. Concentrations of each class were calculated from specific bands measured either in chloroform or in carbon disulfide solutions. Respective weight percentages of eerebrosides, eephalins, leeithins, and sphingomyelins wexe: 6, 35, 32, and 24. Evidence
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Smith et al. (1959) studied this question.
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