Abstract
Freezing points of mixtures of palmitic and linoleic, or palmitic and linolenic acids, the predominant fatty acids in plants, decrease slowly as the unsaturated fatty acid is increased to 60 mole %. Beyond this per cent the freezing point is depressed quite markedly by each addition of unsaturated fatty acid. Linoleic and linolenic acids have similar effects on the freezing points of the mixtures until about 82 mole % unsaturated fatty acid. Differences of less than 5% in the amount of unsaturated fatty acid have a marked effect on the freezing point of mixtures at the approximate composition of fatty acid in plant membrane lipids.
Similar content being viewed by others
References
Belehradek, J., Ann. Rev. Physiol.19, 59–82 (1957).
Benson, A. A., Ann. Rev. Plant Physiol.15, 1–16 (1964).
Byrne, P., and D. Chapman, Nature202, 987–988 (1964).
Lewis, D. A., Science124, 75–76 (1956).
Luzzati, V., and F. Husson, J. Cell Biol.13, 43–54 (1962).
Lyons, J. M., T. A. Wheaton and H. K. Pratt, Plant Physiol.39, 262–268 (1964).
McNair, J. B., Am. J. Botany16, 832–841 (1929).
Richardson, T., and T. A. Tappel, J. Cell Biol.13, 43–54 (1962).
Richardson, T., A. L. Tappel and E. H. Gruger, Jr., Arch. Biochem. Biophys.94, 1–6 (1961).
Smith, J. C., J. Chem. Soc. 974–980 (1939).
Ushakov, B., J. Gen. Physiol.44, 518–560 (1964).
Wheaton, T. A., Doctoral Dissertation, University of California, Davis (1963).
Author information
Authors and Affiliations
About this article
Cite this article
Lyons, J.M., Asmundson, C.M. Solidification of unsaturated/saturated fatty acid mixtures and its relationship to chilling sensitivity in plants. J Am Oil Chem Soc 42, 1056–1058 (1965). https://doi.org/10.1007/BF02636905
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02636905