[Chemical and biological properties of coriander fatty oil]. / Izuchenie khimicheskikh i biologicheskikh svoistv zhirnogo koriandrovogo masla.

The authors studied fatty-acid composition and the content of biologically active components of a new type of vegetable oil prepared from coriander seeds. It has been found that 82% of the total content of fatty acids are monoenic (oleinic and petroselinic acids), the share of petroselinic acid comprising 50-60%. Biological properties of coriander fatty oil were studied in an experiment on growing white rats, the oil was included into the food ration for the animals (25% of calorie value) during 12 days. It has been established that deodorized coriander fatty oil produces no detrimental effect on the growing animal body, however, it has a lower food value as compared to sunflower oil.

[Chemical and biological properties of grape seed oil]. / Khimicheskii sostav i biologicheskie svoistva masla iz semian vinograda.

Biological properties of grape seed oil, included into the ration of animals in the amount of 25% of calorie value during 11 weeks, were studied in growing male rats. It has been established that deodorized grape seed oil is close to sunflower oil by its chemical and biological properties. The possibility of using grape seed oil as full value food vegetable oil has been validated.

[Chemical composition of different sorts of soybeans and changes under the influence of weather and soil-climatic conditions]. / Khimicheskii sostav semian nekotorykh sortov soi i ego izmenenie pod vliianiem pogodnykh i pochvenno-klimaticheskikh uslovii

The biochemical composition (the content of protein and lipids, the content of essential amino acids in the protein complex, the fatty acid composition of lipids) of seeds of eighteen soyabean varieties cultivated in different soil-climatic zones under various weather conditions was examined. Changes in the biochemical parameters were primarily associated with the genotype of the variety. The effect of weather, soil and climatic conditions was less marked. With an increase of the protein content the concentration of lysine and methionine in proteins tended to decrease. As long as the oil content in seeds grew, the concentration of oleic acid increased and that of linoleic and linolenic acids decreased.