By William H. Ukers
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Additional resources for All About Coffee
1945. The polymorphism of tristearin and some of its homologs. J. Am. Oil Chem. Soc. 67: 524–527. S. 1950. Review of polymorphism of saturated even glycerides. J. Am. Oil Chem. Soc. 27: 276–281. Malkin, T. R. El Shurbagy. 1936. An x-ray and thermal examination of glycerides. Part II. The α-monoglycerides. J. Chem. Soc. 1628–1634. R. L. Meara. 1937. An x-ray and thermal examination of glycerides. Part III. The αα′-diglycerides. J. Chem. Soc. 1409–1413. Muller, A. 1930. The crystal structure of the normal paraffins at temperatures ranging from that of liquid air to the melting points.
This is due to the increased tilting of the chains in the more stable forms, which leads to an effective reduction in the d-spacing of the 001 plane. The orientation of the acyl chains within the unit cell can be characterized by their angle of tilt (τ), which corresponds to the angle between the crystallographic axis, c, and the a–b plane. This angle of tilt was determined for the beta form of trilaurin to be 61°35′ by Vand and Bell (1951). We can continue on this line of thought with an interesting example.
A) Melting points of the triglycerides; (b) Long spacings of the triglycerides determined from small-angle powder x-ray diffraction. Characteristic reflections in the small and wide x-ray scattering regions are also listed at the bottom for the different polymorphic forms identified. E. , J. Chem. , 670, 1934). 14 Å. 6 Å. 2 Å. 2 ….. 6 Å. 3 Beta prime for mixed glycerides according to Malkin—approx. 2 The situation is analogous for other homologs. 15 Table I from a well known paper by Lutton (1945) showing discrepancies between Malkin’s classification of the different polymorphs present in TAGs and fats and his classification.
All About Coffee by William H. Ukers