Demulsification and separation should be done to analyze its content, its saponification and acid value were analyzed after separation, then the ester content can be obtained.
The acid value also reduces gradually from the early stage of fat formation to the stage of maturity, so are the specific gravity and saponification value.
不同时期油脂的特性是在形成初期酸值高，而在成熟时酸值降低，比重、皂化值也有所降低。
3
A new technology of wet method for synthesis of magnesium stearate by saponification of stearic acid with fleshly formed magnesium hydroxide in aqueous medium is described.