135 



acid to oils. The higher the iodine vahie the higher the rise of temperature. 

 To obviate small variations of the strength of sulphuric acid, Thompson and 

 Ballentyne (Chem. Zeit. 1909) proposed to refer the rise of temperature with 

 fifty grams of fat and ten c.c. of sulphuric acid to the rise of temperature 

 with fifty grams of water under exactly the same conditions and in the same 

 vessel. The ratio of the rise of temperature of the fat to the rise of tempera- 

 ture of water, they express as the "specific temperature reaction" that is' 



Rise of temperatiu-e of fat x 100 



Specific t(>mperature reaction. The follow- 



Rise of temperature of water 



ing table gives the rise of the temperature of butter fat (Maumenc value), 

 specific temperature reaction, iodine value and ratio of the Sp. T. R. to the 

 iodine value. 



Table II. 



Rise of temperature of water 41.5° C. 



From results recorded in Table II the ratio is cjuite uniform except Nos. 

 4 and 6. If no other factors would influence the rise of temperature except 

 the unsaturated fatty acids it would seem possible to determine a factor 



'This ratio i,s multiplied by lUO to avoid dcfimaLs. 



