Summary. The DTA (differential thermal analysis) cooling curves of fats are simpler than the melting curves because complicated effects due to polymorphism are not obtained. The cooling curves of some synthetic glycerides are presented. Fractions of defined glyceride composition are obtained from palm oil, cotton‐seed oil and soya bean oil and examined by DTA. A number of other oils and hydrogenated oils are examined and the DTA curves interpreted in terms of their glyceride composition.
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Berger et al. (1966) studied this question.
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