SEED OILS 131 



Table 17. — Constants of lumhang oil (Aguilar). 



Constants. 



Oil extracted 



from fresh 



kernels. 



Oils obtained from 

 the market. 



Grade I. 



Grade II. 



Appearance 



Sp. gr. at 15. 5° C — 

 Saponification value 



Iodine number 



Acid number 



light colored 

 0. 9261 

 188 

 154 

 0.55 



brown 

 0. 9253 

 193 

 157 

 64.25 



dark brown 

 0. 9237 

 194 

 160 

 106. 48 



The results of the analyses of lumbang oil quoted by Wilcox 

 and Thompson and of those of Aguilar vary somewhat, but they 

 all have the same characteristics of high iodine and saponifica- 

 tion values. 



The constants of Philippine lumbang oil are quite similar to 

 those of tung and linseed oils. This is shown by the w^ork of 

 Richmond and Rosario, the results of which are recorded in 

 Table 18. In view of this similarity, it is not surprising that 

 lumbang oil has properties very similar to those of tung and 

 linseed oils and that it may be used for like purposes. 



Table 18. — Constants of lumbang, tung and linseed oils. 



[Data from Richmond and Rosario.] 



Constants. 



Lumbang 

 (Aleurites 



Bagilum 

 bang 



Chinese 

 wood or 



(Aleurites rAip,,ritP<* tung oil Linseed oil 

 moluccana.) titSl) ^'"'Hf'^'l 



Specific gravity at 15° C 



Acid value (milligrams of potash per one gram 

 of oil) 



Saponification value (milligrams of potash per 

 one gram of oil) 



Iodine value (Hanus) 



Maumene value 



Refractive index at 60° C 



Hehner value 



Melting point 



Solidifying point 



2.115 



193.5 



150.2 



100 



1. 4648 

 95.54 

 -12° C. 

 -22° C. 



2.150 



200.3 



200.5 



158.5 



86.2 



L483 



95.79 



2°-4° C. 



-6. 5° C. 



0. 9425 



4.547 

 4.568 



189.3 



155.7 

 105 



1.5032 

 94.32 

 2°C. 

 -7. 5° C. 



3.18 



186 



179 

 103 



1. 4687 

 94.43 



-25° C. 



Analyses of the oil cakes, which were obtained on a large scale 

 by expelling the oil from the crushed kernels, are given in 

 Table 19. 



