PRINCIPLES OF AGRICULTURAL CHEMISTRY 



Fats and oils are concentrated forms of nutrition, containing 

 more nourishment and energy than any other nutrient in feeding 

 stuffs (2 J4 times as much as carbohydrates). 



The following table shows the formula and composition of the 

 principal glycerides which occur in fats. 



COMPOSITION OF FATS. 



Palmitin, stearin, olein, linolin, and laurin are the principal 

 glycerides which occur in fats and oils. Laurin, palmitin, and 

 stearin are solid at the ordinary temperature, while olein is 

 liquid. The consistency of a fat depends upon the predominating 

 glycerides; the fats rich in palmitin and stearin are solid, while 

 those rich in olein or linolin are liquid. Animal fats and oils con- 

 tain the same glycerides as vegetable fats and oils. 



The glycerides which occur in some fats and oils are named 

 below : 



Corn oil, chiefly olein and linolin, some stearin. 



Cottonseed oil, chiefly linolin, also stearin, palmitin, and olein. 



Sunflower oil, chiefly linolin. 



Linseed oil, linolin, linolenin, isolenin, olein, stearin, palmitin. 



Peanut oil, stearin, olein, linolin, arachiden. 



Olive oil, chiefly olein, some palmitin and stearin. 



Cocoanut oil, myrestin, laurin, palmitin, olein, caproin, caprylin. 



Examination of Fats and Oils. Different proportions of the 

 same glycerides often occur in fats and oils of different origin. 

 The following general methods are applied in the testing of fats 



