135 



acid to oils. The higher the iodine vahie tlie higher the rise of temperature. 

 To obviate small variations of the strength of sulphuric acid, Thompson and 

 BalJentyne (Chem. Zeit. 1909) proposed to refer the rise of temperature with 

 fifty grams of fat and ten c.c. of .sulphuric acid to the rise of temperature 

 with fifty grams of water luider exactly the same conditions and in the same 

 \essel. The ratio of the rise of temperature of the fat to the rise of tempera- 

 ture of water, they express as the "specific temperature reaction" that is' 



Rise of temperature of fat x 100 



Specific temperature reaction. The follow- 



Rise of temperature of water 



ing table gives the rise of the tem]ierature of butter fat (jNIaumenc value), 

 specific temperature reaction, iodine value and ratio of the Sp. T. R. to the 

 iodine value. 



Table II. 



Rise of temperature of water 41.5° C. 



From results recorded in Table II the ratio is quite uniform except Nos. 

 4 and 6. If no other factors would influence the rise of temperature except 

 the unsaturated fatty acids it would seem possible to determine a factor 



'ThLs ratio is multipliod by 100 to avoid decimals. 



