CONTENTS. 



PAGE 



PREFACE V 



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 11 



Chemical properties ........ 12 



Saponification 13 



Cholesterol and Phytosterol 15 



Spontaneous changes in fats 18 



Rancidity . i8 



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 41 



Phosphatides, Lecithins, or Phospholipines 43 



Occurrence ... ...... 43 



Preparation 43 



Reactions and characteristics 44 



Choline 46 



Formation of Lecithin 48 



Physiological significance 49 



SECTION II.— CARBOHYDATES 50 



Classification 50 



Constitution and isomerism of sugars ...... 52 



General reactions of sugars 54 



Monosaccharides 55 



Pentoses ........... 55 



General properties 55 



Properties of individual pentoses ...... 57 



Hexoses ,,,..,,,,.. 58 



