1921
Volume 15, Issue 3
  • ISSN: 0002-9637
  • E-ISSN: 1476-1645
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Abstract

Summary

The lipid class composition of cercariae of has been examined by thinlayer chromatography. Phospholipid, free sterol, and sterol ester were major components of the mixture. Triglyceride, partial glycerides, and free fatty acids were also present.

A preliminary examination of the total higher fatty acids of cercariae of revealed that a complex mixture was present containing a minimum of 25 components. Palmitic, stearic, and oleic acids were major components. At least 20% of the mixture was composed of fatty acids containing 20 carbons or more.

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/content/journals/10.4269/ajtmh.1966.15.307
1966-05-01
2017-11-22
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