94 



MASS. EXPERIMENT STATION BULLETIN 166. 



Transparency or opacity (0.5 



inch ceil). 

 Fluorescence or bloom, 



Odor (cold and hot), . 



Taste, 



Mineral oils, seldom in fatty oils, 

 f Characteristic of product (fatty acids, amines, etc.). ' 

 \ Rancidity. 



f Characteristic of product, 



{ Finest (first quality), "hard," "harsh." 



I Rancidity. 



Specific gravity, 



Melting point, . 

 Solidifying point. 



Refractive index. 



Optical rotation, 



Colorimeter, 



Viscosity, 



Solubility, 



Flash point. 

 Ignition point, . 



Physical Tests. - 



I d — ^ t = 20°, 40° and 60° C. 

 • ^ 4°C. 



I Coefficient of expansion. 



° C. (lower in mixed than in simple glycerides). 



. °C. 



J Abbe refractometer, n — t = 20°, 40° and 60° C. 



( Dispersion. 



r Dextro rotatory, 200 m.m. tube. 

 ■ \ Lsevo rotatory. 



Lovibond tintometer, 0.5 inch cell. 



Redwood viscosimeter, 70° Fahr. 



Crismer, critical temperature of dissolution, ° C. 



Valenta test, ° C. 



°C. 



°C. 



Synopsis of Composition — Oils and Fats. 



' The odor of fish oils is said to be due largely to clupanodonic and homologous acids. 



» Nominally a part of the neutral fat, but differentiated to facilitate subsequent calculations. 



' Occur as free alcohols and, to some extent, in combination with fatty acids, as esters. 



