Biochemistry of the Fatty Acids and Their Compounds, the Lipids

This American Chemical Society monograph follows closely the recent one on Proteins, Peptides and Amino Acids reviewed inThe Journalon Aug. 14, 1943 and likewise has two purposes: (1) to make available to persons not working with fatty acids up to date knowledge of this phase of biochemistry and (2) to survey progress made and to point out directions for future investigations. The author describes the biochemistry of fatty acids as a series of sequential events, from the ingestion of fat through its metabolism to its final excretion as it occurs both in normal and in many pathologic conditions. Of the six chapters, the first approaches the description and analytical phases with discussions on classification and properties of fatty acids and related chemical substances with micro and macro methods of determination. Chapter II covers factors influencing the digestion and absorption of fats, including enzymes; stomach and intestinal digestion; absorption