420 ORGANIC CHEMISTRY. 



is diluted to a large extent with water, so the oleine 

 retains a considerable portion of stearine in solution. 



1045. SEPARATION OF FATS IN TALLOW 



How may the . . , . , f . , 



different fats AND LARD. Stearuie is obtained from lard 

 and tallow on a similar principle. It har- 

 dens on partially cooling the melted fat, 

 forming a mass from which the fluid oleine may be sep- 

 arated by pressure. Stearine thus obtained is used in 

 the manufacture of candles, while the oleine forms 

 lard or tallow oil. The former has, of late years, given 

 place to stearic acid, procured from the same sources, 

 by means to be hereafter described. Margarine may be 

 separated from butter by similar heating and slow 

 cooling. It is regarded by some chemists as a simple 

 mixture of stearine and oleine. and not a distinct sub- 

 stance. 



1046. GLYCERINE. Glycerine is the base 

 cer'me? How of all the fatty salts which have been 

 is it made? mentioned. It is a viscid, sweetish liquid 

 containing the same elements as grape sugar, and in 

 nearly the same proportion. On removing the stearic, 

 and oleic acids from melted stearine, or oleine, it re- 

 mains in the liquid form. This removal may be ef- 

 fected by lime. The white lime compound floats 

 upon the water which is used in the process while 

 glycerine is dissolved. 



How is stearic 1047. STEARIC ACID. The compound 

 acid made? formed by lime, as described in the last 

 paragraph, if tallow has been used in the process, is a 

 mixture of oleate and stcrate of lime. From these, 

 stearic and oleic acids are liberated by the agency of 



