Heats of combustion of chemically different lipids
1984
Miles, Carolyn | Hardison, Natalie | Weihrauch, John L. | Prather, Elizabeth | Berlin, Elliott | Bodwell, C.E.
Extract: The heats of combustion of vegetable oils as purchased; of lipids extracted from red meats, chicken, fish, egg yolk, and cereal grains; and of the residue (protein) after lipid extraction of the meat products were determined. The heats of combustion were converted to available energy values by the method of Atwater. This study suggests that specific caloric factors used to calculate the caloric content of foods in the USDA Agriculture Handbook No. 8 may exaggerate the calories contributed by the lipids in some foods. (Author)
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