DUCK FAT. TURKEY FAT. WHALE OIL. 139 



able. If melted it congeals at 80J into a granular mass, hav- 

 ing the consistence of butter. When exposed to pressure be- 

 tween folds of blotting-paper at 28^ it is resolved, according to 

 Braconnot, into, 



Stearin, . 32 fusible at 111 



Elain, . 68 



100 



The elain is yellowish white, and has a peculiar taste. One hun- 

 dred parts of boiling absolute alcohol dissolve 36 parts of the 

 stearin. When saponified it yields, 



Margaric and oleic acids, . 94*4 

 Glycerin, . . .8-2 



The specific gravity of the elain is 0'929. One hundred parts 

 of absolute alcohol at 167 dissolve 123^ of it It begins to 

 precipitate when cooled down to 124. When saponified it gives 

 89 per cent, of fatty acids. 



7. DUCK FAT. 

 It melts at 77. Braconnot resolved it into 



Stearin, . 28 fusible at 126J 

 Elain, . 72 



100 



The elain has the peculiar taste and smell which characterizes 

 duck fat. 



8. TURKEY FAT. 



It was resolved by Braconnot into, 



Stearin, . 26 fusible at 113 



Elain, . . 74 



100 



9. WHALE OIL. 



This well known oil is obtained by boiling the blubber of the 

 Balena misticetus or great northern whale. Its colour is brown, 

 and it has a disagreeable fishy smell. Its specific gravity is 0-927. 

 It boils at about 620. When distilled over we obtain a much 

 more fluid brown oil which boils at 410. 



