- FATS AND OILS 
Fats and Fatty Oils.—Con. 
Palmitie acid 
CigH3202, (Ci1sH31 -COOH) 
Stearic acid 
CisH3602, (Ci7Hss -COOH) 
Oleic acid 
CisH3sO2, (Ci7Hs3 -COOH) 
Ricinoleic acid 
C:sH3.03 
Linoleic acid 
CisH3202 
Crotonic acids 
C,H,O2 
Aromatic Oils and Camphors. 
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alcohol glycerine and various 
fatty acids. They are mostly 
liquid (i.e. oils) in plants but 
in some tropical plants are 
solid at ordinary temperatures. 
Usually they are mixtures of 
several fats, the three most 
common ones being the same 
as the commonest animal fats, 
viz.: the first three named 
below. Upon the propor- 
tions of the three depends 
whether the fat will be solid or 
liquid. The acids concerned 
are: 
Forming with glycerine a 
solid fat, palmitin. 
Forming with glycerine a 
solid fat, stearin. 
Forming with glycerine a 
liquid oil, olein. 
Forming with glycerine a 
liquid oil (castor oil). 
Forming with glycerine a 
liquid oil (in linseed oil). 
Of which several isomeres are 
known, are found in their glyc- 
erine esters in croton oil. 
These are oily liquids or erys- 
talline solids, mostly “ben- 
zene derivatives,’ occurring 
in fruits, leaves and stems of 
many plants. The oily spots 
made by the oils disappear on 
evaporation. Very many are 
known but in many cases the 
composition is not satisfac- 
torily worked out. Chemically 
they are very variable. Those 
mentioned below are all very 
closely related to each other. 
