Palmitic acid seemed to decrease the elongation percentage, although no conclusive results were found on tensile strength. 实验结果尚无法确实认定添加软脂酸对薄膜拉伸抗张强度之影响，但可显示会减少薄膜延展率。
This is the saturation that contains because of chocolate place many tristearin acid and palmitin acid are contained in fatty acid. 这是因为巧克力所含的饱和脂肪酸中含有大量的硬脂酸和软脂酸。
