So....hmmm..well I'm not really sure how I should go about this...coconut oil will take about 30% on first pass and if you run that oil on fresh herb you could get 50% at 160° or so...
http://janetcoonce.com/2013/01/02/fatty-acid-structures-saturatedunsaturated/
A nice link breaking down the structure of saturated fats, triglycerides..
I wanted to get exact and technical with it...but there are just too many variables I will do the best I can to explain...
Shorter triglycerides are considered more polar. The longer the hydrocarbon tail, the less polar the molecule.....thc is relatively non polar and like oil has a hydrophobic tail and somewhat polar head....and thca (before decarboxylation) is somewhat more polar
Now then a tri(3) glyceride is a glycerol(relatively polar sugar alcohol) backbone and three (different) fatty acids
Food Lauric acid Myristic acid Palmitic acid Stearic acid
Coconut oil 47% 18% 9% 3%
Palm oil 0.1% 1% 44% 5%
Butter 3% 11% 29% 13%
Ground beef 0% 4% 26% 15%
Dark chocolate 0% 1% 34% 43%
Soybean oil 0% 0% 11% 4%
They differ in chain length..remember more= non polar
Butyric acid with 4 carbon atoms
Lauric acid with 12 carbon atoms
Myristic acid with 14 carbon atoms
Palmitic acid with 16 carbon atoms
Stearic acid with 18 carbon atoms
But that's not all that is in the oil
Saturated Mono-unsaturated Poly-unsaturated...As weight percent (%) of total fat in Cooking oils
Canola oil 8 64 28
Olive oil 7 78 15
Sunflower oil [3] 11 78 11
Soybean oil 15 24 58
Peanut oil 11 71 18
Coconut oil 86 13 1
Now Medium-chain triglycerides (MCTs) are medium-chain (8 to 10 carbons)
In the digestive system MCTs are broken down into individual fatty acids (MCFA). Unlike other fatty acids, MCFA are absorbed directly from the intestines into the portal vein and sent straight to the liver where they are, for the most part, burned as fuel much like a carbohydrate. In this respect they act more like carbohydrates than like fats.
Other fats require pancreatic enzymes to break them into smaller units. They are then absorbed into the intestinal wall and packaged into bundles of fat (lipid) and protein called lipoproteins. These lipoproteins are carried by the lymphatic system, bypassing the liver, and then dumped into the bloodstream, where they are circulated throughout the body. As they circulate in the blood, their fatty components are distributed to all the tissues of the body. The lipoproteins get smaller and smaller, until there is little left of them. At this time they are picked up by the liver, broken apart, and used to produce energy
MCTs do not require bile salts for digestion and therefore, passively absorbed by the intestinal tract into the blood stream where they are used for energy
Rich sources of MCTs include palm kernel oil, coconut oil and camphor tree drupes.
No that doesn't have to do with saturation per say ......
Now the saturated fat content differs minimally between butter and coconut..a couple grams ... ...so how much difference does all this make?
Not much.... because temp is such a factor with the marginal differences it will still be 30-50% no matter what you use....now hopefully though you can be better informed on the absorption of the fat and know coconut will be absorbed faster and be more potent...
Note that Wikipedia played a role in numbers..thank you wiki
If that didn't satisfy...let me know what I could add for you
If you had say 100ml (15 in a tbsp) I would expect around 50ml of hash to dissolve into it...I wish I could give you an extremely exact number using a fancy program that calculates how much thc can be held onto 1 mole of each...