3-Methyl-2,4-dioxabicyclo [3.3.1] nonane and 7-hydroxy-3-methyl-2, 4-dioxabicyclo [3.3.1] nonane were synthesized by the
method of Croxall, Glavis and Neher, although in low yields.
The structure of both compounds was proven by analytical
methods and analysis of their spectral properties.
Tentative configuration of C-3 in both compounds was
assigned on the assumption...
Published January 1968. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
The free fatty acids of milk fat are believed to be involved in
imparting flavor properties to milk and other dairy products. In the
past the free fatty acids have largely been related to quality deterioration
and hence the methods for measurement have been devised to
determine the changes in...