The Removal of Linseed Oil Vapors by Biodegradation Page: 2
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Crude linseed oil has a dark amber color and a strong
characteristic odor. The odor of linseed oil and of other linolenic
acid oils, seems to be associated to a large extent with the unsaturated
fatty acid content of the oil. Oils with strong, objectionable odors can
be deodorized by steaming, but upon sitting the odors return. Linseed
oil is classified as a drying oil because of its tendency to form films on
drying. The hard, water impermeable film is formed by oxidative
polymerization. The industrial quality of linseed oil for use as a
drying agent depends largely on the degree of unsaturation and on the
iodine number. Since this characteristic is extremely variable, oils of
different types are blended to obtain a product of consistent qualities.
Because of its significance of the iodine number in this regard, the
iodine number is used as sole criterion of the quality of the oil.
1.1.2. Unsaturation
Unsaturation refers to the number of carbon atoms that
share more than one valence bond. These appear in chemical
notation as C=C. Unsaturated fats, which generally come from plant
sources, have at least one hydrogen missing from one of their fatty
acids and the carbon-carbon double bond occurs instead. If there is
only one double bond, the fatty acid is called monounsaturated; fatty
acids with two or more double bonds are said to be polyunsaturated.
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Sukplang, Patamaporn. The Removal of Linseed Oil Vapors by Biodegradation, thesis, August 1996; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc278809/m1/13/: accessed July 17, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .