But the Nebraskanic and Wuhanic acids seem to go in a way rarely if ever seen outside of certain bacteria. Both acids appear to follow the traditional script until adding their 10th pair of carbon atoms, says Cahoon.
After reaching that milestone, though, the acids appear to skip the last two steps of the four-step cycle, twice cutting short the routine to accelerate the addition of the 11th and 12th carbon pairs.
The process also leaves behind an oxygen-hydrogen branch, or hydroxyl group, in the fatty acid chain, according to the study.
"We believe that the fatty acids are linked to one another through the hydroxyl groups to form a complex matrix of fatty acids, which is quite different from how fatty acids are arranged in a typical vegetable oil," says Cahoon.
That unique assembly and structure could account for the corresponding oil's superior performance as a lubricant, which was tested at the University of North Texas.
Compared with castor oil, the violet cress oil reduced friction between steel surfaces by 20 percent at 25 C and by about 300 percent at 100 C.
