18 (U.IYK OIL AND ITS SI' BST1TCTKS. 



MAIMKM': NIMHKK" AND SPKCIFIC TKMI-KRATURE REACTION/' 



Tin.' method used in making this determination was that described in 

 the Provisional Methods for the Analysis of Foods/ 



The specific temperature number was calculated by the following 

 formula: 



o UM) A 



II 



S = Specific temperature number. 

 A = Mailmen*' number. 



B = The rise of temperature obtained with pure water under the same conditions as 

 those used in the Maumene test. 



This simple test if carried out properly is a most valuable and rapid 

 means of judging the purity of olive oil. Lard oil is practically the 

 only oil which would be used as a substitute that has as low a figure. 



Different analysts have obtained widely varying figures for this test, 

 but it is easily shown that these are due to the use of acids of varying 

 strength. Colby.'' in preparing standards for the Association of 

 Official Agricultural Chemists, gives from published results a range 

 for this test of 32 to 47; but such figures as these have no value as 

 they represent results obtained by different methods and different 

 strengths of acid. Blasdale* found on a number of California oils a 

 range of 4f> to 47. With the 42 -samples of California oils of known 

 purity examined in this laboratory a range of 43.5 to 52.1 was found, 

 with an average of 46.8. In contrast to these results, Milliau/ in his 

 report on the oils of Tunis, gives a range of 30 to 36. These figures 

 represent the variation found in 50 samples of oils from varied sources 

 and processes of manufacture. Milliau/ in an earlier report on the 

 olive oils of Europe, gives a range for the Maumene figure of 30 to 35. 

 ThN wide difference in results is due entirely to the strength of the 

 acid iiM-d in making the test. The actual limits where the same method 

 and the same strength of acid are used arc <juite narrow. In prepar- 

 ing acid for this test Milliau '' diluted 1C) parts by volume of pure 66 

 Haiiine acid with ."> parts of distilled water. The acid prepared in this 

 way gives a rise of temperature with water of about 38 C., and com- 

 pare-* satisfactorily when calculated to the specific temperature number 

 with results obtained by the use of strong acid giving a rise of tem- 

 perature with water of 4T to 4I ( '. In this laboratory an acid with a 

 specific u-ravity of 1.S44 was used, which gave a rise of temperature 



Conip. Iiend.. L862, :{:>: 672, 



^Thomson and Ballantyne, Jour. Soc;. Clu-n i. hid. ls<M. 10: L':;:;. 

 <"U. S. I>rpt. A-r., I'.mvaii ..f < 'lnMiiistry Uul. ii.">. i. :;i. 

 ''California Kxpt. Sta. K.-pt.. Is7-s. p. i< 

 .Jour. . \III.T. Chrm. Boc., 1 *:>, 1 7: 9 



/Milliau, P.ertainrliaiid and Main. Elapport or lea huilee d'olive de Tunieie, 

 'J\\\\\. dii Ministen-de 1' A;riMiltiuv. lsX>. p. l.-.'.t. 

 nulctiiinl camerri ic roim-iviu >i ind'.i-tii'- dia P.m-un-ci, MHX). 



