Triforminte : 2,20—3,6 



Triacetate : 1,05—1 ,26—2,20—2,89—3,0 



Tributijrate -. 1,70—2,42—2,60 



Tricapronate : 2,49 



Tricaprylate -. 2,12—2,65—2,90 



Tricaprinate ■ 3,09 



TrUaiirate : 3,33 



Tripahiutate ■ 5,55—5,1—3,41 



Tristearnte -. 6,75 



Trioleate -. 8,4—4,7—3,25 



It will be remarked, that the (i-t-cuvve for trioleate is wholly 

 situated aboue that foi- tristmrate, which clearly demonstrates that 

 in the case of the same number of carbon-atoms, the values of fi 

 for the derivative of the jmsaturated acid will be greater than those 

 for the derivative of the saturated acid with the same number of 

 carbon-atoms. 



Furthermore attention must be drawn to the fact tliat for the 



öjn 

 tirst fi\e members of the series — inci-easew with rise of tempera- 



dt 



ture; for tricaprinate, trilaurate and tristearate however it remains 



rather constant, while for tripalmitate, trioleate just as for glycerol ') 



itself, it decreases with rising temperature. 



Most of the changes mentioned thus appear to occur in quite a regular 

 way. It is at the moment hardly possible to give any probable expla- 

 nation of the enormously great values of the temperature-coefficient 

 of (I in the case of the higher members of this series. 



Witii respect to the investigation of butter and margarine, we found 



H 

 for the butter studied here a value ot — of about: 0,055 Erg, and 



ot 



for the margarine of about: 0.087 Erg pro degree. The absolute 

 values of / however deviate only slightly for the two complex fats; 

 at 50" (J. both liquids must have about the same specific surface- 

 energy of 29,8 Erg. 



Lahoratonj for Physical and Inorganic 

 Chemistry of the University. 

 Groningen, June 1915. 



1) For glycervl -^ varies between 1,8 and 1,5 Erg pro cm^. 



