60 

 TABLE 6. 



Saponifi- | % 



Acid value cation glycerine 



! value in "the fat 



% 



glyc. with 



respect to 



total fatty 



acid 



100^ 



% 



fi ee fatty 



acid in 



the fat 



100 T 



100 T 



calc. from 



(48) 



66.7 



78.4 



84.27 



116.10 



165.15 



234.22 



241.5 

 243.3 

 243.6 

 247.2 

 250.8 

 252.7 



10.63 

 9.95 

 9.63 

 7.92 

 5.38 

 1.41 



11.36 



10.55 



10.20 



8.27 



5.53 



1.44 



19.32 

 25.07 

 27.56 

 41.26 

 60.72 

 89.77 



25.86 

 30.39 

 32.66 

 44.99 

 64.01 

 90.78 



27.63 

 32.23 

 34.59 

 46.96 

 65.85 

 92.68 



27.53 

 33.40 

 35.87 

 48.92 

 66.45 

 91.43 



more accurately than to about 1 7o i^ov smaller values of ^ a much 

 greater error is even inevitable). 



Of course the conclusion may not be drawn that in the said sapo- 

 nification p = S and q z= Qp. Also by assuming other values of p 

 and q equations can be drawn up (which however in general do 

 not enable us to express T explicitly as function of g), which more 

 or less accord with the values found experimentally ^). Accordingly 

 equation (48) and likewise the equations discussed in the following 

 §§ must be considered as formulae of approximation, which roughly 

 give an insight into the relations of the surface tensions of the three 

 glycerides against the saponifying surroundings. When the relation 

 between /; and q on one side and the surface tensions between 

 aqueous solutions and the three glycerides on the other side are 

 quantitatively known, then we shall be able to decide in how far 

 the here assumed values of p and q are conformable to the truth. 



With regard to table 6 it may still be pointed out that the results 

 obtained by Kei.lner do not agree with what was found by M. 

 NicLOUx for the fermentative saponification of cottonseed oil. From 

 NiCLOUx's values follows a practically direct splitting up into glyce- 

 rine and fatty acid. (See § 5). Possibly the difference lies in this 

 that Kkllner kept the emulsion in motion by blowing in air, Nicloux 

 on the other hatid brought about the emulsion by stirring, and left 

 it undisturbed after that. 



1) It is the question v^hether p and q are here only functions of the surface 

 tensions between glycerides and the aqueous solution, as the enzym is not in 

 solution according to Nicloux (Ioc. cit.). (See also § 7). 



