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COD LIVER OIL
By
Miss.Gayatri Patra
Assistant Professor
EPCP,Bangalore,India
COD LIVER OIL
Synonym-Oleum morrhi
Biological Source-It is processed from fresh liver of cod fish, Gadus
morrhua and other species of Gadus.
Family-Gadidae.
Geographical Source-They are prepared in
Iceland,Germany,Denmark,Scotland and Britain.
METHOD OF PREPARATION
The fish are caught by nets, opened and livers are separated. The
healthy livers free from gall bladders are washed, minced, steamed in
steam jacketed vessels or kars at a temperature not exceeding 85°C for
half an hour, cooled and buried in snow for several days. Special barrels
are used for this cooling process, which result in separation of stearin
.The steaming of oil destroys enzyme lipase.The suspended materials
are removed by the centrifugation.
DESCRIPTION
Colour – Pale yellow thin liquid
Taste – Slightly fishy
Odour – Fishy
It is freely soluble in chloroform, ether,
carbon disulphide, and petroleum ether and
slightly soluble in alcohol.
CHEMICAL CONSTITUENTS
i. It contains of vitamin A and D.
ii. The oil contains glyceryl ester of oleic, linoleic, gadoleic, myristic. Palmitic
and other acids.
iii. Cod liver oil also contains 7% eicosapentaenoic acid and 7%
olecosohexanoic acid.
USES
1. The oil is used as source of vitamins
2. As a nutritive
3. Treatment of Rickets and Tuberculosis.
Cod liver oil.pptx

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Cod liver oil.pptx

  • 1. COD LIVER OIL By Miss.Gayatri Patra Assistant Professor EPCP,Bangalore,India
  • 2. COD LIVER OIL Synonym-Oleum morrhi Biological Source-It is processed from fresh liver of cod fish, Gadus morrhua and other species of Gadus. Family-Gadidae. Geographical Source-They are prepared in Iceland,Germany,Denmark,Scotland and Britain.
  • 3. METHOD OF PREPARATION The fish are caught by nets, opened and livers are separated. The healthy livers free from gall bladders are washed, minced, steamed in steam jacketed vessels or kars at a temperature not exceeding 85°C for half an hour, cooled and buried in snow for several days. Special barrels are used for this cooling process, which result in separation of stearin .The steaming of oil destroys enzyme lipase.The suspended materials are removed by the centrifugation.
  • 4. DESCRIPTION Colour – Pale yellow thin liquid Taste – Slightly fishy Odour – Fishy It is freely soluble in chloroform, ether, carbon disulphide, and petroleum ether and slightly soluble in alcohol.
  • 5. CHEMICAL CONSTITUENTS i. It contains of vitamin A and D. ii. The oil contains glyceryl ester of oleic, linoleic, gadoleic, myristic. Palmitic and other acids. iii. Cod liver oil also contains 7% eicosapentaenoic acid and 7% olecosohexanoic acid.
  • 6. USES 1. The oil is used as source of vitamins 2. As a nutritive 3. Treatment of Rickets and Tuberculosis.