iQii] Carl L. Aisberg 129 



the Hehner number experience simultaneous change in the same 

 direction, Thus nine analyses give a mean saponification number 

 172.9 and a mean Hehner number 81.27 ^^^ fresh roasters, vvhile 

 three analyses of undrawn roasters, kept hard frozen for 16 months, 

 give a mean saponification number 194.9 and a mean Hehner num- 

 ber 91.67; the two constants have increased at the same time. This 

 species of fat decomposition must be due to oxidation of the carbon 

 chain at or near the terminal carbon atoms. The recent work of 

 Dakin upon the oxidation of saturated fatty acids by means of 

 hydrogen peroxide, led to the present research. 



Fat was extracted from chickens and analyzed. The extracted 

 fat was heated on the water-bath for seven hours with three per 

 cent. Solution of hydrogen peroxide — six molecules of peroxide 

 were used for each molecule of fat ; the fat was then separated from 

 the aqueous layer, washed free from peroxide with boiling water, 

 filtered through paper and analyzed. The acidity always became 

 higher ; the iodine number usually decreased, though it occasionally 

 increased. The saponification number and the Hehner number 

 almost invariably increased simultaneously, hence dilute hydrogen 

 peroxide at the temperature of the water-bath produces in chicken 

 fat the same change as occurs in that fat in situ while hard frozen. 



When oleic acid and stearic acid were oxidized in this manner, 

 their saponification numbers decreased. This change is similar to 

 that undergone by the fat of chickens kept hard frozen for periods 

 of four months, at the end of which time both the saponification 

 number and the Hehner number are lower than in the fat of fresh 

 birds. 



Detection and Role Played by Poly-Atomic Phenols Occurring 



in Apples as Glucosides 



H. P. BASSETT 



{Delaware Agricultural Experiment Station, Newark, Del.) 



In apples there is a glucoside resembling phloridzin. There is 

 present also an enzyme which hydrolyzes it, liberating a polyatomic 

 phenol. From the phenol by the action of an oxidizing enzyme 



