16 THE ROYAL SOCIETY OF CANADA 



Solubility in 100 grms. of absolute alcohol, 

 at 15°C. 0-0063 grms. 



at 0°C. 0-0012 " 



The formula CH3CPI(Ci8H3502)CH?(C]8H3502) was shown by the 

 following analysis: — 



Saponification value 184-1 % Stearic Acid 93-4 



Theory 184-2 Theory 93-4 



Stearic Esters of Trimethylene Glycol 1, 3. The trimethylene 

 glycol (CH2OH CH2 CH2OH) employed had a boiling point of 214- 

 216°C. It was always necessary to have a large excess of the glycol 

 in order to obtain any of the mono derivative. The temperature 

 necessary for a complete reaction was 180°C. and at this temperature 

 there was only 6% of free acid, while at 178°C. there was 8-19% 

 free acid. 



Mono-Stearate of trimethylene glycol was obtained in the form 

 of irregular white scale-like crystals. The melting point was 60 ^"C. 

 and the refractive index at 60°C. was 1-4437. 

 Solubility in 100 grms. absolute alcohol, 

 at 15°C. 0-0305 grms. 



at 0°C. 0-01431 " 



The formula CH2OH CH2CH2 (Ci8H-}502) was shown by the following 

 analysis : — 



Saponification value 165-0;164-4 % Stearic Acid 83-75;83-3 



Theory 163-8 Theory 83-0 



Di-Stearate — crystallised in small pure white shining plates 

 which had a melting point of 64-7°C. and a refractive index at 75°C. 

 of 1-4397. This crystallised in smaller crystals than the correspond- 

 ing ester of Propylene Glycol. 



Solubility in 100 grms. absolute alcohol, 

 at 15°C. 0-00381 grms. 



at 0°C. 0-00126 " 



The formula CH2(Ci8H3ô02(CH2 CHsCCisHsôOo) was shown by the 

 following analysis: — 



Saponification value 1 84 - ; 1 84 • 5 % Stearic Acid 93 • 5 ; 93 • 3 



Theory 184-2 Theory 93-4 



Palmitic Esters of Propylene Glycol 1, 2. The Palmitates of 

 propylene glycol were prepared by heating 25 - 6 grammes of palmitic 

 acid with 12 grammes of the glycol for eight hours at temperatures 

 from 157 to 167°C. The free acid varied from 26-6 to 36-6%. It 

 was found that the highest temperature gave the best results. This 

 cake of fat contained less free acid, namely, 26% and more of the mon- 

 palmitate crystals. 



