The shortage of edible oils and fats during the Second World War stimulated research in this laboratory on the utilization of linseed oil for edible purposes. This oil is available in good supply. Unfortunately hydrogenated linseed oil when incorporated into shortenings exhibited a marked tendency to produce off-flavours. This tendency to flavor reversion has been attributed to the isolinoleic acids produced by hydrogenation from linolenic acid present in large quantity in linseed oil.
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:QMM.110142 |
| Date | January 1954 |
| Creators | Pritchard, Ernest. T. |
| Contributors | Common, R. (Supervisor) |
| Publisher | McGill University |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Electronic Thesis or Dissertation |
| Format | application/pdf |
| Coverage | Master of Science. (Department of Chemistry.) |
| Rights | All items in eScholarship@McGill are protected by copyright with all rights reserved unless otherwise indicated. |
| Relation | alephsysno: NNNNNNNNN, Theses scanned by McGill Library. |
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