lard chemical structure
Tallow is a rendered form of beef or mutton fat primarily made up of triglycerides. Chemical Synthesis Chromatography Analytical and many others. Oleic Acid C18h34o2 Pubchem No it is a physical change because the chemical composition of the fat molecules are not changing. . α-Tocopheryl acetate is widely used as vitamin E source because of. In industry tallow is not strictly defined as beef or mutton fat. The culinary applications of lard depend on the part of the pig from which it is taken and how the lard is processed. Lard weighs 217 grams per metric cup or 72 ounces per US cup and contains 902 calories per 100 grams 353 ounces weight to volume volume to weight price density. Skip Navigation National Library of Medicine. Vitamins and Minerals Medicines. None according to Pork Business. Most animal-derived products such as butter lard fish eggs and beef and plant-derived oils such as wheat germ oil soybe