STEARIC ACID — saturated organic monocarboxylic to - that, CH 3 (CH 2 ) 16 COOH, together with others fat to-tami is a component of seed and animal fats, in a human body and animals participates in performance of their power and plastic function. Page to. is a part phosphatides (see) and esters cholesterol (see). In triglycerides (see) fatty tissue of the person contains apprx. 6% stearin to - you, in fat of cow's milk — apprx. 9%. In seed fats C. to. enters in a smaller ratio (1 — 10%).
Page to. represents colourless crystal plates; t ° pl 69,6 °; t ° kip 376,1 °; t ° hardenings 69,3 °; density of d 4 70 0,849; solubility (in on 100 g of solvent at 20 °) in water 0,034, alcohol 2,25, benzene 2,4, chloroform 6,0.
S.'s oxidation to. proceeds in mitochondrions of a cell according to the general scheme of oxidation fatty acids (see). Page to. in mix with palmitic to - that (stearin) is received during the pressing of the cooled hydrolyzate of animal fats. For pure S.'s receiving to. carry out fractional precipitation of its magnesian salt by addition of spirit solution of magnesium acetate to solution of stearin. Page to. receive also hydrogenation olein to - you.
Unlike saturated fat to - t with smaller a pier. it is powerful S.'s (mass) to. it is not synthesized in cytoplasm of a cell, and formed from palmitic to - you by lengthening (elongation) of its chain on two carbon atoms by accession atse-til-KOA; in S.'s microsomes to. it is formed as a result of accession malonil-KOA to a palmitil-Co. Part C. to., the food which arrived with fats, is exposed in an organism of desaturation, turning in nonlimiting olein to - that.
Bibliography: Tyutyunnikov B. N. Chemistry of fats, M., 1974; Handbook of lipid research, ed. by D. J. Hanahan, v. 1, N. Y. — L., 1978.
D. V. Ioffe