_'i. lla- starch reducing properties ? Has dextrine? Has cellu- 

 lose? Test all three with Kehling's solution. 



1.1 TO IDS (Fats and Li fins) 



I. FATS AND )ILS. 



jj. X >tc the physical properties, differences in melting points, 

 etc.. of fats, hntter. beef-tallow or lard, and olive oil. 



j % }. Te>t solnhilities of these fats in (a) -i^ater, hot and cold; 

 I hi alcohol, hot and cold; (c) chloroform; (d) ether. Xerer briny 

 ether near a flame. Allow the chloroform to evaporate overnight, in 

 a covered gla-> ve-sel, and note the fat crystals formed. 



24. Emulsification. Shake a few drops of olive oil with water 

 in a tot-tube. What happens? Set the tube aside for a few 

 minutes. What happens ? Xow repeat, using i/v Na 2 CO 8 instead of 

 water and note the difference in result. Explain. Shake neutral- 

 ized olive oil in a test tube with \' < Xa L ,CO 3 . Note and explain 

 difference from ordinarv olive oil. 



-'5. Saponification. To some emulsified oil in a test-tube add 

 stron// KOff and boil; formation of soap or saponification results. 

 Is the product soluble in water? Draw off some of the clear solu- 

 tion and to it add l'aCl_, solution. Result? Explain. Write the 

 equations for these reactions. 



jo. To a portion of clear soap solution add some 20' > 1 1,S< ) 4 and 

 heat. Xote the separation of droplets at the surface. What is the 

 substance separated? Kxplain. 



-7. Sal tin// mtt of soaps. To clear soap solution add XaCl 

 crystals to saturation. Xote the rlocculent precipitate. Remove 

 some of this, dissolve in water and test for soap. Result." 



_ J S. Sudan 111 test for fat. Place a drop of olive oil on filter 

 paper and immerse in an alcoholic solution of Sudan 111. Mien 

 wash quickly in alcohol. Does the oil take up the dye? 



_'<>. Test the solubility of fatty acid ( oleic acid) in pure water, 

 alcohol and chloroform. Add some i'< \a_,( <> ; solution to oleic 

 acid and shake. Result? Kxplain. 



.y. I'ressure of i/lvcerine in fats. Place a little glycerine in a 

 test-tube and heat with some powdered acid potassium sulphate 

 iKMS'),). Xote the characteristic odor (acrolein test for gly- 

 cerine I. Repeat with olive oil or other fat in a clean test-tube. 

 l\e-ult? What is the chemical composition of a fat? 



