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Composition of Egg Phospholipids

Nature volume 177, pages 1129–1130 (1956)Cite this article

Abstract

THE fatty-acid composition of egg lecithin prepared by the cadmium chloride method has been determined by Riemenschneider et al.1 and of total egg phospholipids by Shorland2. Their results agree in finding about 30 per cent of C16, 55 per cent of C18 and 15 per cent of C20 and C22 acids ; approximately 39 and 45 per cent, respectively, of the total acids were saturated.

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References

  1. Riemenschneider, R. W., Ellis, N. R., and Titus, H. W., J. Biol. Chem., 126, 255 (1938).

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  2. Shorland, F. B., N.Z. J. Sci. Tech., B, 33, 224 (1951).

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Authors and Affiliations

  1. Low Temperature Research Station, Downing Street, Cambridge

    D. N. RHODES & C. H. LEA

Authors
  1. D. N. RHODES
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  2. C. H. LEA
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RHODES, D., LEA, C. Composition of Egg Phospholipids. Nature 177, 1129–1130 (1956). https://doi.org/10.1038/1771129a0

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