{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/83721"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/83721","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"The Analysis, Characterization and the Chemical Syntheses of C(20) and C(22) Cyclic Fatty Acid Monomers Formed in Heated Fish Oil","abstract":"Chemical synthesis of C$\\sb{20}$ and C$\\sb{22}$ CFAMs was carried out to enable (1) the determination of their physical and chemical properties, (2) to provide standards for the identification and characterization of CFAMs present in heated fish oils and (3) to make available pure standards for use in biological studies. Cyclopentyl and cyclohexyl CFAMs were synthesized to enable the identification of different cyclic fatty acids formed from both eicosapentaenoic and docosahexaenoic acids, C$\\sb{20}$ and C$\\sb{22}$ CFAMs respectively. Synthetic routes were developed to maximize the yield of both the intermediates and final products. Optimization of the chemical synthesis was carried out using the response surface methodology. Gas chromatography-mass spectrometry, high resolution $\\sp1$H nuclear magnetic resonance and fourier transform infra-red spectrometry were used for structural verification of intermediates and final products.","abstract_html":"Chemical synthesis of C$\\sb{20}$ and C$\\sb{22}$ CFAMs was carried out to enable (1) the determination of their physical and chemical properties, (2) to provide standards for the identification and characterization of CFAMs present in heated fish oils and (3) to make available pure standards for use in biological studies. Cyclopentyl and cyclohexyl CFAMs were synthesized to enable the identification of different cyclic fatty acids formed from both eicosapentaenoic and docosahexaenoic acids, C$\\sb{20}$ and C$\\sb{22}$ CFAMs respectively. Synthetic routes were developed to maximize the yield of both the intermediates and final products. Optimization of the chemical synthesis was carried out using the response surface methodology. Gas chromatography-mass spectrometry, high resolution $\\sp1$H nuclear magnetic resonance and fourier transform infra-red spectrometry were used for structural verification of intermediates and final products.","abstract_has_math":true,"creators":["Nzai, Jane Mbithe"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science and Human Nutrition","degree_department":null,"school":null,"contributors":["Perkins, Edward G."],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2015,"date_issued":"2015-09-25T21:10:12Z","date_published":"2015-09-25T21:10:12Z","updated_at":"2026-07-22T22:26:21Z","subjects":["Chemistry, Agricultural"],"languages":["eng"],"rights":[],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["(MiAaPQ)AAI9737209"],"render_values":[{"text":"(MiAaPQ)AAI9737209","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/83721","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Perkins, Edward G."]},{"key":"dc:creator","label":"Author","values":["Nzai, Jane Mbithe"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2015-09-25T21:10:12Z","10000-01-01","1997"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Human Nutrition"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Chemistry, Agricultural"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["http://hdl.handle.net/2142/83721","(MiAaPQ)AAI9737209"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["Chemical synthesis of C$\\sb{20}$ and C$\\sb{22}$ CFAMs was carried out to enable (1) the determination of their physical and chemical properties, (2) to provide standards for the identification and characterization of CFAMs present in heated fish oils and (3) to make available pure standards for use in biological studies. Cyclopentyl and cyclohexyl CFAMs were synthesized to enable the identification of different cyclic fatty acids formed from both eicosapentaenoic and docosahexaenoic acids, C$\\sb{20}$ and C$\\sb{22}$ CFAMs respectively. Synthetic routes were developed to maximize the yield of both the intermediates and final products. Optimization of the chemical synthesis was carried out using the response surface methodology. Gas chromatography-mass spectrometry, high resolution $\\sp1$H nuclear magnetic resonance and fourier transform infra-red spectrometry were used for structural verification of intermediates and final products.","Made available in DSpace on 2015-09-25T21:10:12Z (GMT). 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Cyclopentyl and cyclohexyl CFAMs were synthesized to enable the identification of different cyclic fatty acids formed from both eicosapentaenoic and docosahexaenoic acids, C$\\sb{20}$ and C$\\sb{22}$ CFAMs respectively. Synthetic routes were developed to maximize the yield of both the intermediates and final products. Optimization of the chemical synthesis was carried out using the response surface methodology. Gas chromatography-mass spectrometry, high resolution $\\sp1$H nuclear magnetic resonance and fourier transform infra-red spectrometry were used for structural verification of intermediates and final products.","Made available in DSpace on 2015-09-25T21:10:12Z (GMT). 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