Date of Award

Spring 1947

Degree Type

Thesis - Restricted

Degree Name

Master of Science (MS)

Department

Chemistry

First Advisor

Koch, John R.

Abstract

The present investigation is a comparative study of the relative emulsifying value of the principal bile acids, cholic acid, desoxycholic, dehydrocholic acid, the bile salts, sodium glycocholate and sodium taurocholate on the fatty acids most commonly found in foods. Inasmuch as this was the first approach to a problem on the subject in this laboratory, it was found necessary to make many simple investigations. Considerable effort and time were spent in search of suitable methods to determine the effect of some of the factors on emulsification as related to the above mentioned compounds. While engaged in the study of these compounds, a survey of the chemical and biological literature showed that these compounds were chemically related to the antirachitic vitamins, the hormones which regulate reproduction, and the cardiac glycosides. It was found that the bile acids and salts play an important role in the biological processes involving the biliary secretion and functions.

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