Ml I HODS <>K ANALYSIS. 



L9 



with water of l.V (.'. Thus il can be seen l!i:i( the Maumene numbers 



alone have no comparative value. Kither the exact strength of the 



acid must l>e given. <>r. perhaps heller, the rise of' temperat ure with 

 water under standard conditions. 



Thomson and Hallantyne." in order to gi\e tliex- results a c<>mp;ira- 

 tive value, proposed to re])ort them as specific temperat ure numbers. 

 They showed that with acid varying from 1C.-I to '.'. per cent there 

 \\as only a very slight ditl'eivnce in results when calculated to specilic 

 temperature numbers, the stronger arid gi> ing slightly higher results. 

 Sherman. Danziger, and Kohnstamm * showed that if there was a much 

 greater variation in the strength of acid used there was also a wider 

 variation in the specilic temperature numbers. With acid varying in 

 strength from SI) to 95 per cent they found an average of frour !< to 

 lit. , in specific temperature numbers on the same olive oil. 



The Maumene numbers obtained by the writers on ;\*2 samples of 

 olive oil of known purity using different strengths of acid are \f\\ en 

 in Table IX. 



TABLE IX. Mainm-Dr nn.d specific temperature ninnhn-x <>J <>/ir< nil*. 



The results given in this table >ho\v that when there is u wide dif- 

 ference in the strength of acids used the specific temperature numbers 



Jour. Soc. Chein. Intl., 1S91, 10: 233. 

 &Jour. Amer. Chem. Soc., 1902, 24: 266. 



