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 



Chole'^terol and Phytosterol 15 



Spontaneous changes in fats ....... 18 



Rancidity 18 



Drying and resinification ....... Ig 



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 



Genera] reactions of sugars 56 



Monosaccharides , 



57 



Pentoses 57 



General properties ......... 57 



Properties of individual pentoses .59 



Hexoses 60 



Glucose or dextrose , . 60 



Preparation .....,,.,, 60 



