CONTENTS. 



PREFACE 



PAGE 

 V 



SECTION I. FATS, OILS, AND WAXES. PHOSPHATIDES . i 



Fats i 



Occurrence I 



Industrial uses of vegetable fats and oils .... 3 



Constitution 5 



Extraction 10 



Physical properties 12 



Chemical properties 12 



Saponification 13 



Cholesterol and Phytosterol 15 



Reactions and properties of cholesterol and phytosterol . . ' 16 



Spontaneous changes in fats 19 



Rancidity . . . 19 



Drying and resinification 20 



General properties and reactions of fats . . . 21 



Special tests for particular classes of fats 22 



Colour reactions 23 



Microchemical reactions 24 



Quantitative estimation 25 



Quantitative methods for the characterization of iats ... 29 



Physiological significance . . ' 36 



Waxes 44 



Lipoids 45 



Occurrence 45 



Preparation 46 



Reactions and characteristics 47 



Choline 48 



Formation of Lecithin -5 



Physiological significance . . 51 



SECTION II. ALDEHYDES 53 



Formaldehyde 58 



Occurrence ... 60 



SECTION III. CARBOHYDRATES 63 



Classification 63 



Constitution and isomerism of sugars 65 



General reactions of sugars . 68 



vii 



