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)
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