CONTENTS. 



PREFACE 



SECTION I. FATS, OILS, AND WAXES. PHOSPHATIDES . i 



Fats i 



Occurrence I 



Industrial uses of vegetable fats and oils .... 3 



Constitution 5 



Extraction 10 



Physical properties n 



Chemical properties ........ 12 



Saponification ..... ... 13 



Cholesterol and Phytosterol 15 



Spontaneous changes in fats 18 



Rancidity 18 



Drying and resinification 19 



General properties and reactions of fats . . . . .20 

 Special tests for particular classes of fats . . . . .21 



Colour reactions .......... 22 



Microchemical reactions 23 



Quantitative estimation 24 



Quantitative methods for the characterization of fats ... 28 



Physiological significance 35 



Waxes 43 



Phosphatides, Lecithins, or Phospholipines 44 



Occurrence 44 



Preparation 45 



Reactions and characteristics 46 



Choline '-47 



Formation of Lecithin ......... 49 



Physiological significance 50 



SECTION II. CARBOHYDRATES 52 



Classification 52 



Constitution and isomerism of sugars ....... 54 



General reactions of sugars 56 



Monosaccharides 57 



Pentoses 57 



General properties 57 



Properties of individual pentoses ...... 59 



Hexoses 60 



Glucose or dextrose ......... 60 



Preparation 60 



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