Caprylic acid is the common name for the eight-carbon saturated fatty acid known by the systematic name octanoic acid. It is found naturally in the milk of various mammals, and it is a minor constituent of coconut oil and palm kernel oil. It is an oily liquid that is minimally soluble in water with a slightly unpleasant rancid-like smell and taste.
Two other acids are named after goats: caproic (C6) and capric (C10). Along with caprylic acid these total 15% in goat milk fat.
Decanoic acid, or capric acid, is a saturated fatty acid. Its formula is CH3(CH2)8COOH. Salts and esters of decanoic acid are called decanoates or "caprates". The term capric acid arises from the Latin "capric" which pertains to goats due to their olfactory similarities.
Capric acid occurs naturally in coconut oil (about 10%) and palm kernel oil (about 4%), otherwise it is uncommon in typical seed oils. It is found in the milk of various mammals and to a lesser extent in other animal fats.
Two other acids are named after goats: caproic (a C6 fatty acid) and caprylic (a C8 fatty acid). Along with decanoic acid, these total 15% in goat milk fat.
Colza oil is a nondrying oil obtained from the seeds of Brassica rapa, var. oleifera, a variety of the plant that produces turnips. Colza is extensively cultivated in France, Belgium, the United States, the Netherlands, Germany and Poland. In France, especially, the extraction of the oil is an important industry. In commerce, colza is classed with rapeseed oil, to which it is very closely allied in both source and properties[clarification needed]. It is a comparatively nonodoriferous oil of a yellow colour, having a specific gravity varying between 0.912 and 0.920. The cake left after extraction of the oil is a valuable feed ingredient for pigs.
Castor oil is a vegetable oil obtained from the castor bean (technically castor seed) that has an unusual structure and many uses. It is obtained by pressing the seeds of the castor plant, Ricinus communis (Euphorbiaceae). Sometimes called castor bean oil, this plant is not a member of the bean family).
Castor oil is a colorless to very pale yellow liquid with mild or no odor or taste. Its boiling point is 313 °C (595 °F) and its density is 961 kg/m3. It is a triglyceride in which approximately 90 percent of fatty acid chains are ricinoleate. Oleate and linoleates are the other significant components.