Wallace Reed Brode – developer applied spectroscopy

Wallace Reed Brode – developer of applied spectroscopy

Category : Personalities
Published by : Data Research Analyst, Worldofchemicals.com

Biography & contributions

Wallace Reed Brode, an American chemist born on June 12, 1900 – died on August 10, 1974. Brode was well noted for his chemistry works like analytical methods, chemistry of organic dyes, spectroscopy applications in organic dyes chemistry. He was awarded with Priestley medal in the year of 1960.

Other important works that had done by Brode are detecting relation between the optical spectrum and the structure of organic dyes, colors and spectra of inorganic materials and chemistry of fatty acids.

Brode produced a series of carefully executed and extensive studies of the effects of structure on the absorption bands.

Chemistry of fatty acids


Every day you see many food products like potato chips, french fries, cookies and cakes promoting commercials in tv, where products are highlighting with saturated fats, unsaturated fats, total fats, essential fatty acids.

Have you ever noticed and wondered what these fatty acids are?

A fatty acid consists of a straight chain of an even number of carbon atoms, with hydrogen atoms along the length of the chain and at one end of the chain and a carboxyl group (−COOH) at the other end, which is either saturated or unsaturated. The most widely distributed fatty acid is oleic acid, which is abundant in sunflower oil, olive oil, peanut oil.

Fatty acids are usually derived from triglycerides or phospholipids. Fatty acids are important sources of fuel because, when metabolized, they yield large quantities of ATP. Fatty acids that have carbon-carbon double bonds are known as unsaturated. Fatty acids without double bonds are known as saturated.

Fatty acids that are required by the human body but cannot be made in sufficient quantity from other substrates, and therefore must be obtained from food, are called essential fatty acids.

Fatty acids are usually produced industrially by the hydrolysis of triglycerides, with the removal of glycerol.

Daily limits of fatty acid intake

  1. Limit your fat intake to about 30 percent of the total calories you consume.
  2. 2,000 calories in a day your total fat intake should hover around 67 grams of fat.

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