As an indication of the
degree of unsaturation or the amount of C=C double bonds (Leng et al.
The 1H NMR spectroscopic data, with 10
degree of unsaturation, (Table 1) show an aromatic proton at 6.52 H-8(1H, s), three ortho and meta-coupled aromatic protons at andH7.94 H-2' (1H,d, J =2.2), 7.01 H-5' (1H, d, J =8.5) and 7.84 H-6' (1H, dd, J = 2.2, 8.5).and two methoxy groups at andH 3.85 (s) and 3.84 (s).
Contrastingly, a lower
degree of unsaturation leads to greater oxidation stability in biodiesel (Galvan et al., 2013).
The refractive index of oils depends on their molecular weight, fatty acid chain length,
degree of unsaturation, and degree of conjugation.
On the other hand, the inclusion of lipids at levels greater than 5% of the dry matter (DM) in ruminant diets is related to changes in rumen fermentation [3], However, this value varies, depending on the digestibility of each fat source, and the
degree of unsaturation is the factor that most affects fatty acid digestibility.
As the
degree of unsaturation in the diacid monomer used to make binder polymer is the same, it can be assumed that the increase of MW of binder polymer after curing at 130[degrees]C for 30 min will show same trend in the order of MW as the uncured binder polymer.
Addition of SLE and
degree of unsaturation were the two major factors responsible for the changes in fatty acid composition.
They all contain some
degree of unsaturation (double bonds) and hydroxyl/carboxyl functionality which are used to promote curing.
The more the
degree of unsaturation of the FA, the higher their oxidative degradation, as previously noticed with canola oil [9].
The iodine value indicates the
degree of unsaturation of oil (number of double bond triple bonds).
Susceptibility of fatty acids to lipid oxidation increases with the
degree of unsaturation. But if manufacturers abide by the latest dietary guidelines and reduce solid fats by simply substituting healthier polyunsaturated fatty acids, they risk severely decreasing food acceptability and shelf life.
The
degree of unsaturation in fats and oils is represented by the iodine value; greater values are associated with higher
degree of unsaturation [12].