Interaction | Reaction | Process     Data Page

Lard (beef fat) is hydrolysed with aqueous hydroxide. After acidification the product ratio is (approx):

Oleic acid (48%), palmitic acid (28%), stearic acid (12%), linoleic acid (6%) and myristic acid (1%).

P. Yurkanis, Organic Chemistry 3rd ed., Prentice Hall (2001)
Lard
  +  
H2O
  +  
NaOH(aq)
         
  +  
Oleic Acid
  +  
CH3(CH2)14COOH
  +  
CH3(CH2)16COOH
Reactant Page Go To Go To
Lard     Reactions Using    Reactions Forming
Water     Reactions Using    Reactions Forming
Sodium hydroxide solution Catalyst    Reactions Using    Reactions Forming
Glycerol     Reactions Using    Reactions Forming
Oleic acid 28%    Reactions Using    Reactions Forming
Palmitic acid 48%    Reactions Using    Reactions Forming
Stearic acid 12%    Reactions Using    Reactions Forming

Interaction, Reaction, Process defined as:
Hydrolysis

© Mark R. Leach 1999 –

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