1909.] PUBLIC DOCUMENT — No. 31. 119 



acids, with iodine numbers of 89.9G3 and 181.22, respectively, 



then : — 



X + y = . 8026 



89.9G3X+ 181.22 y= 130.77 



X = 16. 08 per cent, oleic acid. 



y = 64. 18 per cent, linolic acid. 



The above results indicate that there is approximately four parts 

 of linolic to one part of oleic acid present. 



The soluble fatty acids as determined by difference — total 

 95.70 less insoluble 95.31 — were .39 per cent. The Reichert- 

 Meissl number was .19, which indicates a low" volatile acid 

 content, thus substantiating the previous result. In both cases 

 the amount was insufficient to permit an accurate determination 

 of the neutralization number and the mean molecular weight. 



Soy bean oil is greatly affected by heat; if held at 100° C, 

 for several hours the chromogenic bodies are destroyed and a 

 noticeable percentage of the oil volatilized. Upon saponifying 

 with glycerol-soda, the mixture takes on a dark red color, which 

 fades as the soap sets. 



According to the classification of Lewkowitsch, based on 

 iodine number, soy bean oil is a semi-drying oil of the cotton- 

 seed oil group. In composition it resembles cotton-seed, sesame 

 and corn oils. 



Our chemical data can be summarized as follows : — 



Saponification number, . 191. 95 

 Acid number, . . . 1.27 



Ether number, . . . 190. 68 



99.37 per cent, neutral fat," \ '^^^^ P^'" ^^"t" ^^"3^ ^^^^s- 



I 10.42 per cent, glycerol. 



.03 per cent, unsaponifiable matter. 



.63 per cent, free fatty acids. 



39 per cent, soluble fatty acids. 



.19 Reichert-MeissI number. 



.11 per cent, volatile fatty acids. ^ 



r.j. oi X • in (^ palmitic acid. 



95. 31 per cent, msoluble \ i • •, 

 ^ J. ,, . , , ■{ oleic acid, 



tatty acids, . j i- ,. ., 

 •^ ( linolic acid. 



Neutralization number, 200 22. 

 Mean molecular weight, 280. 48. 



95 . 70 per cent, total fatty 



acids, 

 Neutralization number, 



200.57, . 

 Mean molecular weight, 



279.99, . 



1 The iinsaponiflable matter is included in this percentage and in the resulting calcula- 

 tions. 



2 Calculated from the Reichert-MeissI number and the neutraUzation number of the total 

 fattv acids. 



