SPLITTING OF FATS 



87 



alcohol, 30 per cent acetone and 10 per cent ethyl alcohol. 

 The hydrogen and about one-half of the CO2 are at present 

 converted into methyl alcohol. The total CO2 produced 

 equals 6900 tons yer month} 



Fig. 61. — A few of the fermenters of the Commercial Solvents Corpora- 

 tion. Reproduced through the courtesy of the Corporation and the Journal 

 of Ind. and Eng. Chemistry. 



SPLITTING OF FATS. 



The splitting of fats into glycerin and the particular acid 

 or acids involved may be brought about by bacteria. An 

 illustration is the development of rancidity in butter at 

 times and the "strong" odor of animal fats on long keeping, 

 and of many kinds of cheese— "hmburger"— in this country. 

 Generally speaking, however, fats are not vigorously 

 attacked, as is illustrated by the difficulties due to accumu- 

 lation of fats in certain types of sewage-disposal works. 

 The chemical change is represented by the equation: 



Fat. Glycerine. Fatty acid. 



C3H5 (C„H2n-l 02)3 + 3 H2O = C3H5 (0H)3 + 3 (C„H2n O2). 



1 Journal of Industrial and Engineering Chemistry, 1927, 19, 45; 1927, 

 p. 1147; 1928, 20, 1063. 



