1691. ---------------. [KAWAI, S. AND NOBORI, H.] Manufacture of Fatty Acids by the Oxidation of Paraffin. XI. Oxidation of Crude Fatty Acids. XII. New Method for Acceleration of the Oxidation. XIII. Oxidation of Unchanged Paraffins and the Properties of the Fatty Acids Produced. XIV. Properties of the Unsaponifiable Compounds Formed by Oxidation of Unchanged Paraffins. XV. Oxidation of a Mixture of Paraffins and Fatty Acids. Jour. Soc. Chem. Ind. (Japan), vol. 46, 1943, pp. 372-386; Chem. Abs., vol. 43, 1949, p. 9030.

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Literature Abstracts

Crude fatty acids separated from the oxidation product of shale-oil paraffin from Bujun, Manchuria, were oxidized. When the crude acid was heated at 130°-140°, its acid value increased, and OH value and the content of oxidized acid decreased. When it was heated at 140°-150°, the color changed to dark brown. When the crude fatty acid was oxidized at 120°-130° by air in the presence of 0.1% KMnO₄, its acid value decreased, saponification value increased, OH value decreased, and oxidized acid disappeared. At the same time the color turned to orange-yellow. When the oxidation product of the crude fatty acid was treated with alcohol, the portion with low acid value, low saponification value, and large OH value was insoluble and was thus separated. The free fatty acid obtainable from this portion by saponification contained a large amount of oxidized acid.