Animal fats and oils, their practical production, properties, falsification and examination / by Louis Edgar Andés. Tr. from the German by Charles Salter.

  • Andés, Louis Edgar, 1848-1925.
Date:
1904
Catalogue details

Licence: In copyright

Credit: Animal fats and oils, their practical production, properties, falsification and examination / by Louis Edgar Andés. Tr. from the German by Charles Salter. Source: Wellcome Collection.

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    ting-Point. Stearic Acid. Per Cent. Oleic Acid. Per Cent. 35 25-20 69-80 37 29-80 65-20 39 33'45 61-55 41 38-00 57-00 43 43’7° 51-30 45 5I’3° 43-70 47 57’95 37-05 49 71-25 23-75 5i 79-50 15-50 53 92-10 2-90 The constitution of the tallow can also be calculated from the iodine number, either the fat itself or the fatty acids therefrom being titrated. Theoretically, the iodine number of pure oleic acid is 90'07, that obtained experimentally being concordantly between 89*8 and 90-5. The iodine number of olein is 86*20. The iodine number of a fat being found, and expressed as i, then the olein percentage content O and the amount of oleic acid obtainable therefrom, E, can be calculated as follows: — or O = 100 86-20Z 100 E = i 90-07 O = i-i6oi i E = i-1102 i If i be the iodine number of the liquid fatty acids, then their acid content is also— E = 1 ■ 1102 i. A high percentage of the liquid fatty acids lowers the value of the tallow for making stearic acids owing to the dark colour of these acids when produced by the lime saponifica- tion process. Detection of Fatty Adulterations.—The fatty adulterants of tallow are: paraffin, palm-kernel oil, coco-nut oil, cotton- seed stearin, wool fat, mutton tallow, rosin and rosin oils, fish tallow and bone fat.