{"id":49883,"date":"2021-05-30T23:03:27","date_gmt":"2021-05-30T23:03:27","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/nuevas-aportaciones-al-conocimiento-de-los-componentes-alcoholicos-de-los-insaponificables-de-oliva-y-orujo-aplicaciones-al-establecimiento-de-criterios-de-diferenciacion\/"},"modified":"2021-05-30T23:03:27","modified_gmt":"2021-05-30T23:03:27","slug":"nuevas-aportaciones-al-conocimiento-de-los-componentes-alcoholicos-de-los-insaponificables-de-oliva-y-orujo-aplicaciones-al-establecimiento-de-criterios-de-diferenciacion","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/quimica\/nuevas-aportaciones-al-conocimiento-de-los-componentes-alcoholicos-de-los-insaponificables-de-oliva-y-orujo-aplicaciones-al-establecimiento-de-criterios-de-diferenciacion\/","title":{"rendered":"Nuevas aportaciones al conocimiento de los componentes alcoholicos de los insaponificables de oliva y orujo. aplicaciones al establecimiento de criterios de diferenciacion."},"content":{"rendered":"<h2>Tesis doctoral de <strong> Juan Cota Galan <\/strong><\/h2>\n<p>Se ha puesto a punto un nuevo metodo de obtencion de insaponificable basado en la extraccion solido liquido que mejora notablemente los metodos anteriormente usados.  automatizacion  ausencia de artefactos  extraccion total menor tiempo y menor consumo de disolvente son sus caracteristicas diferenciales. A partir de este metodo se estudian cualitativa y cuantitativamente las fracciones del ensaponificable con componente alcoholico pues caracteristicas: alcoholes grasos  alcoholes terponicos y esteroles a la busqueda de criterios diferenciadores. El alcohol docosanol se perfila como principal criterio diferenciador.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Nuevas aportaciones al conocimiento de los componentes alcoholicos de los insaponificables de oliva y orujo. aplicaciones al establecimiento de criterios de diferenciacion.<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Nuevas aportaciones al conocimiento de los componentes alcoholicos de los insaponificables de oliva y orujo. aplicaciones al establecimiento de criterios de diferenciacion. <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Juan Cota Galan <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Sevilla<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 01\/01\/1982<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li> Martinez Moreno Juan  Manuel<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Juan Martinez Moreno <\/li>\n<li>Antonio Martin (vocal)<\/li>\n<li>Francisco Pino Perez (vocal)<\/li>\n<li>Jaime Gracian Tous (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Juan Cota Galan Se ha puesto a punto un nuevo metodo de obtencion de insaponificable basado en [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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