114 



EXPERIMENT STATION. 



[Jan. 



3. Soy Bean Oil. 



In order to study the effect of the protein and of the oil re- 

 spectively it was necessary to extract the oil as thoroughly as pos- 

 sible, and to feed the cake and the oil in separate experiments. 

 The extraction was carried out by the V. D. Anderson Company 

 of Cleveland, O., who state ^ that the beans were rolled (not 

 ground), heated to 100° to 150° E. (38° to 66° C), and the 

 oil removed by torsional pressure. They claim that heating at 

 so low a temperature does not cook the product and thus pre- 

 vents the liberation of glutinous matter. An analysis of the 

 resulting cake indicates that from 55 to 60 per cent, of the oil 

 was removed. The oil was passed through a filter press, fitted 

 with cloth, but was not refined otherwise. 



(a) Physical Tests. 

 The oil was clear and of a dark amber color, with an odor 

 similar to that of other vegetable oils. As analytical data rela- 

 tive to soy bean oil is rather limited, it seemed advisable, for 

 comparison and general information, to include most of the 

 figures available. The specific gravity as recorded by different 

 observers is stated below : - — - 



The result by the writer was obtained with a hydrometer, and 

 is noticeably lower than the others. This is probably due to 

 differences in method of oil production. Morawski and Stingl 



1 In correspondence with Dr. Lindsey. 



2 .). Lewkowitscli, Chemical Technology and Analysis of Oils, Fats and Waxes, third 

 edition, Vol. 11., pp. .'jOfi-.'iOS. 



3 Chom. Ztg., 1886, p. 140; Abs. Amer. Jour. Tharni. 

 * Average. 



