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Conserving with olive oil failure - before and after
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<p>[QUOTE="Kentucky, post: 1524404, member: 33176"]From the wikipedia entry for Olive Oil. Fats and oils in general are the glyceride esters of fatty acids. Remember triglycerides.[TABLE="class: infobox, width: 23"]</p><p>[TR]</p><p>[/TR]</p><p>[TR]</p><p>[/TR]</p><p>[TR]</p><p>[/TR]</p><p>[TR]</p><p>[/TR]</p><p>[TR]</p><p>[/TR]</p><p>[/TABLE]</p><p><br /></p><p>[TABLE="class: MsoNormalTable, width: 276"]</p><p>[TR]</p><p>[TD="bgcolor: transparent, colspan: 2"]<b><span style="color: black"><font face="Times New Roman">Fat composition</font></span></b></p><p>[/TD]</p><p>[/TR]</p><p>[TR]</p><p>[TD="bgcolor: transparent"]</p><p style="text-align: center"><p style="text-align: center"><b><span style="color: black"><a href="http://en.wikipedia.org/wiki/Saturated_fats" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Saturated_fats" rel="nofollow"><font face="Times New Roman">Saturated fats</font></a></span></b></p> </p><p>[/TD]</p><p>[TD="bgcolor: transparent"]</p><p style="text-align: center"><p style="text-align: center"><b><span style="color: black"><a href="http://en.wikipedia.org/wiki/Palmitic_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Palmitic_acid" rel="nofollow"><font face="Times New Roman">Palmitic acid</font></a><font face="Times New Roman">: 7.5–20.0%</font></span></b></p> <p style="text-align: center"><b><span style="color: black"><font face="Times New Roman"> </font><a href="http://en.wikipedia.org/wiki/Stearic_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Stearic_acid" rel="nofollow"><font face="Times New Roman">Stearic acid</font></a><font face="Times New Roman">: 0.5–5.0%</font></span></b></p> <p style="text-align: center"><b><span style="color: black"><font face="Times New Roman"> </font><a href="http://en.wikipedia.org/wiki/Arachidic_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Arachidic_acid" rel="nofollow"><font face="Times New Roman">Arachidic acid</font></a><font face="Times New Roman">: <0.6%</font></span></b></p> <p style="text-align: center"><b><span style="color: black"><font face="Times New Roman"> </font><a href="http://en.wikipedia.org/wiki/Behenic_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Behenic_acid" rel="nofollow"><font face="Times New Roman">Behenic acid</font></a><font face="Times New Roman">: <0.3%</font></span></b></p> <p style="text-align: center"><b><span style="color: black"><font face="Times New Roman"> </font><a href="http://en.wikipedia.org/wiki/Myristic_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Myristic_acid" rel="nofollow"><font face="Times New Roman">Myristic acid</font></a><font face="Times New Roman">: <0.05%</font></span></b></p> <p style="text-align: center"><b><span style="color: black"><font face="Times New Roman"> </font><a href="http://en.wikipedia.org/wiki/Lignoceric_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Lignoceric_acid" rel="nofollow"><font face="Times New Roman">Lignoceric acid</font></a><font face="Times New Roman">: <0.2%</font></span></b></p> </p><p>[/TD]</p><p>[/TR]</p><p>[TR]</p><p>[TD="bgcolor: transparent"]</p><p style="text-align: center"><p style="text-align: center"><b><span style="color: black"><a href="http://en.wikipedia.org/wiki/Unsaturated_fats" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Unsaturated_fats" rel="nofollow"><font face="Times New Roman">Unsaturated fats</font></a></span></b></p> </p><p>[/TD]</p><p>[TD="bgcolor: transparent"]</p><p style="text-align: center"><p style="text-align: center"><b><span style="color: black"><font face="Times New Roman">yes</font></span></b></p> </p><p>[/TD]</p><p>[/TR]</p><p>[TR]</p><p>[TD="bgcolor: transparent"]</p><p style="text-align: center"><p style="text-align: center"><b><span style="color: black"><a href="http://en.wikipedia.org/wiki/Monounsaturated_fats" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Monounsaturated_fats" rel="nofollow"><font face="Times New Roman">Monounsaturated fats</font></a></span></b></p> </p><p>[/TD]</p><p>[TD="bgcolor: transparent"]</p><p style="text-align: center"><p style="text-align: center"><b><span style="color: black"><a href="http://en.wikipedia.org/wiki/Oleic_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Oleic_acid" rel="nofollow"><font face="Times New Roman">Oleic acid</font></a><font face="Times New Roman">: 55.0–83.0%</font></span></b></p> <p style="text-align: center"><b><span style="color: black"><font face="Times New Roman"> </font><a href="http://en.wikipedia.org/wiki/Palmitoleic_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Palmitoleic_acid" rel="nofollow"><font face="Times New Roman">Palmitoleic acid</font></a><font face="Times New Roman">: 0.3–3.5%</font></span></b></p> </p><p>[/TD]</p><p>[/TR]</p><p>[TR]</p><p>[TD="bgcolor: transparent"]</p><p style="text-align: center"><p style="text-align: center"><b><span style="color: black"><a href="http://en.wikipedia.org/wiki/Polyunsaturated_fats" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Polyunsaturated_fats" rel="nofollow"><font face="Times New Roman">Polyunsaturated fats</font></a></span></b></p> </p><p>[/TD]</p><p>[TD="bgcolor: transparent"]</p><p style="text-align: center"><p style="text-align: center"><b><span style="color: black"><a href="http://en.wikipedia.org/wiki/Linoleic_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Linoleic_acid" rel="nofollow"><font face="Times New Roman">Linoleic acid</font></a><font face="Times New Roman">: 3.5–21.0 %</font></span></b></p> <p style="text-align: center"><b><span style="color: black"><font face="Times New Roman"> </font><a href="http://en.wikipedia.org/wiki/Alpha-Linolenic_acid" target="_blank" class="externalLink ProxyLink" data-proxy-href="http://en.wikipedia.org/wiki/Alpha-Linolenic_acid" rel="nofollow"><font face="Times New Roman">α-Linolenic acid</font></a><font face="Times New Roman">: <1.0%</font></span></b></p> </p><p>[/TD]</p><p>[/TR]</p><p>[/TABLE]</p><p><br /></p><p><br /></p><p>[TABLE="class: infobox, width: 23"]</p><p>[TR]</p><p>[/TR]</p><p>[TR]</p><p>[/TR]</p><p>[TR]</p><p>[/TR]</p><p>[TR]</p><p>[/TR]</p><p>[TR]</p><p>[/TR]</p><p>[/TABLE][/QUOTE]</p><p><br /></p>
[QUOTE="Kentucky, post: 1524404, member: 33176"]From the wikipedia entry for Olive Oil. Fats and oils in general are the glyceride esters of fatty acids. Remember triglycerides.[TABLE="class: infobox, width: 23"] [TR] [/TR] [TR] [/TR] [TR] [/TR] [TR] [/TR] [TR] [/TR] [/TABLE] [TABLE="class: MsoNormalTable, width: 276"] [TR] [TD="bgcolor: transparent, colspan: 2"][B][COLOR=black][FONT=Times New Roman]Fat composition[/FONT][/COLOR][/B] [/TD] [/TR] [TR] [TD="bgcolor: transparent"] [CENTER][CENTER][B][COLOR=black][URL="http://en.wikipedia.org/wiki/Saturated_fats"][FONT=Times New Roman]Saturated fats[/FONT][/URL][/COLOR][/B][/CENTER] [/CENTER] [/TD] [TD="bgcolor: transparent"] [CENTER][CENTER][B][COLOR=black][URL="http://en.wikipedia.org/wiki/Palmitic_acid"][FONT=Times New Roman]Palmitic acid[/FONT][/URL][FONT=Times New Roman]: 7.5–20.0% [/FONT][URL="http://en.wikipedia.org/wiki/Stearic_acid"][FONT=Times New Roman]Stearic acid[/FONT][/URL][FONT=Times New Roman]: 0.5–5.0% [/FONT][URL="http://en.wikipedia.org/wiki/Arachidic_acid"][FONT=Times New Roman]Arachidic acid[/FONT][/URL][FONT=Times New Roman]: <0.6% [/FONT][URL="http://en.wikipedia.org/wiki/Behenic_acid"][FONT=Times New Roman]Behenic acid[/FONT][/URL][FONT=Times New Roman]: <0.3% [/FONT][URL="http://en.wikipedia.org/wiki/Myristic_acid"][FONT=Times New Roman]Myristic acid[/FONT][/URL][FONT=Times New Roman]: <0.05% [/FONT][URL="http://en.wikipedia.org/wiki/Lignoceric_acid"][FONT=Times New Roman]Lignoceric acid[/FONT][/URL][FONT=Times New Roman]: <0.2%[/FONT][/COLOR][/B][/CENTER] [/CENTER] [/TD] [/TR] [TR] [TD="bgcolor: transparent"] [CENTER][CENTER][B][COLOR=black][URL="http://en.wikipedia.org/wiki/Unsaturated_fats"][FONT=Times New Roman]Unsaturated fats[/FONT][/URL][/COLOR][/B][/CENTER] [/CENTER] [/TD] [TD="bgcolor: transparent"] [CENTER][CENTER][B][COLOR=black][FONT=Times New Roman]yes[/FONT][/COLOR][/B][/CENTER] [/CENTER] [/TD] [/TR] [TR] [TD="bgcolor: transparent"] [CENTER][CENTER][B][COLOR=black][URL="http://en.wikipedia.org/wiki/Monounsaturated_fats"][FONT=Times New Roman]Monounsaturated fats[/FONT][/URL][/COLOR][/B][/CENTER] [/CENTER] [/TD] [TD="bgcolor: transparent"] [CENTER][CENTER][B][COLOR=black][URL="http://en.wikipedia.org/wiki/Oleic_acid"][FONT=Times New Roman]Oleic acid[/FONT][/URL][FONT=Times New Roman]: 55.0–83.0% [/FONT][URL="http://en.wikipedia.org/wiki/Palmitoleic_acid"][FONT=Times New Roman]Palmitoleic acid[/FONT][/URL][FONT=Times New Roman]: 0.3–3.5%[/FONT][/COLOR][/B][/CENTER] [/CENTER] [/TD] [/TR] [TR] [TD="bgcolor: transparent"] [CENTER][CENTER][B][COLOR=black][URL="http://en.wikipedia.org/wiki/Polyunsaturated_fats"][FONT=Times New Roman]Polyunsaturated fats[/FONT][/URL][/COLOR][/B][/CENTER] [/CENTER] [/TD] [TD="bgcolor: transparent"] [CENTER][CENTER][B][COLOR=black][URL="http://en.wikipedia.org/wiki/Linoleic_acid"][FONT=Times New Roman]Linoleic acid[/FONT][/URL][FONT=Times New Roman]: 3.5–21.0 % [/FONT][URL="http://en.wikipedia.org/wiki/Alpha-Linolenic_acid"][FONT=Times New Roman]α-Linolenic acid[/FONT][/URL][FONT=Times New Roman]: <1.0%[/FONT][/COLOR][/B][/CENTER] [/CENTER] [/TD] [/TR] [/TABLE] [TABLE="class: infobox, width: 23"] [TR] [/TR] [TR] [/TR] [TR] [/TR] [TR] [/TR] [TR] [/TR] [/TABLE][/QUOTE]
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Conserving with olive oil failure - before and after
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