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6.4.2 Hydrolysis
This reaction of hydrolysis of the glycerides of a fat may be readily accomplished by heating with water at high temperatures and pressures in an autoclave, preferably with addition of catalysts such as acids. When boiled at ordinary pressure the action is very slow. The reactions of hydrolysis may be efficiently accomplished also by a lipase enzyme of pancreatic juice or the lipase of castor bean. Lipases are wide spread in both plants and animals, and the storage qualities of animal and vegetables fats, which often contain some lipase may be improved by heating to inactivate the enzyme.
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Last modified: Saturday, 12 November 2011, 5:27 AM