EXAMINATION OF FATS. 



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bulb of rubber and a bent glass tube extending to near the bottom of 

 the beaker). (See fig. 3.) 



DETERM I N ATION . 



The disks of fat are prepared as follows: The melted and filtered fat 

 is allowed to fall from a dropping tube from a height of from 15 to 

 20 cm on a smooth piece of ice floating in distilled water that has been 

 recently boiled. The disks thus formed are from 1 to 1.5 cm in diam- 

 eter and weigh about 200 mg. By pressing the ice under the water 



O.HEIDEMAN 



FIG. 3. Apparatus for the determination of the melting point. 



the disks are made to float on the surface, whence they are easily 

 removed with a steel spatula, which should be cooled in the ice water 

 before using. 



The disks must be allowed to stand for two or three hours, in order 

 to obtain the normal melting point. 



The test tube containing the alcohol and water is placed in a tall 

 beaker containing water and ice until cold. The disk of fat is then 

 dropped into the tube from the spatula, and at once sinks until it 



