42 Kansas Academy of Science. 



The congealing- point, composition and refractive index of 

 the three oils may be seen from the subjoined table: 



Corn oil. Cottonseed. Olive. 



Congealing point —10 to 15° C. —0 to —5° C. —0 to —5° C. 



Composition: 



Solid fatty acid* 2T/c 32% 15% 



Liquid fatty acidf 73% 68% 85% 



Refractive index by 



Strohmert at 15.5° C... 1.4768 1.4743 1.4698 



In order to test and compare the corn oil with the other oils 

 mentioned, a large number of medical preparations were made 

 up, substituting this oil for the other oils prescribed by the 

 United States Pharmacopoeia and National Formulary. The 

 various classes of preparations experimented with were as 

 follows : 



Liniments — Ointments — Cerates. 

 Plasters — Oleates. 



In most every case where the corn oil was substituted for 

 either olive or cottonseed oil as prescribed in the formula, a 

 product was made which was equal in most if not every par- 

 ticular. 



This being the case the question is pertinent, Would it not 

 be a matter of economy to use corn oil in many preparations 

 where a nondrying oil is used for other than medicinal prepa- 

 rations; for example, food preparations? Suggestions along 

 this line of substitution are worthy of further study. 



In conclusion, we would summarize our observations as 

 follows : 



In the assay of corn oil it was found to have properties 

 very similar to the cottonseed and olive oil and, by comparison, 

 it is found to be very similar in appearance. After testing 

 it by direct substitution in the various medicinal preparations 

 in which the other oils are used, and finding so very little 

 change, it would seem not only to be a good recommendation 

 to make that com oil be recognized by the U. S. P. and N. F. 

 for certain medicinal preparations, but it would also serve as 

 a means of economy, bringing into use this cheap and valuable 

 oil for which there is, at present, very little or comparatively 

 no market. 



* Solid fatty acid, in all cases, was composed of Palmetic and Stearic. 

 t Liquid fatty acid, in all cases, was found to be Linoleic and Oleic. 



