MKTII<>! (>l- ANALYSIS. 

 T\I;I.K \\'. Inllniii'-, ,,/' /, ni/n i-itlnn n lihr. 



The results of tliis investigation show that cither of tin- two new 

 methods e;i\es satisfactory results and that both solutions arc decided 

 improvements over the Ili'ihl solution, not only in possessing much 

 better keeping qualities, but also in rapidity of action. The Hanus 

 solution li'ives results somewhat closer to those obtained by the Iluhl 

 method, and is much more easily prepared than the \Vijs solution. 



SAPONIFICATION OK KOETTSTOKFEK NUMBER. 



The saponitication number, or number of milligrams of potassium 

 hydroxid needed to saponify 1 gram of fat, was determined as 

 directed by the Association of Official Agricultural Chemists." The 

 determination has little value in detecting adulteration of olive oil 

 with any of the animal or vegetable oils except rape or mustard. Its 

 chief value is in the detection of mineral oils. 



Table XVI, giving the limits on various oils, shows the uniformity 

 of the Koettstorfer number of the ordinary salad oils, except rape and 

 mustard oil. The variation on the oils other than rape and mustard 

 is from 1S5.0 to 197.7, while the variation on olive oils is from 185.0 



to 19.<;. 



TAUI.K \YI. -Xii/nniijir<tiinn </! /\n,'f /. </, -fir number of various &Ss. 



MELTING POINT OK F\rn A( IDS. 



The method used for this determination was that described in the 

 Provisional Methods for Food Analysis/' A variation was found on 



"T. S. Dept. Arr.. Division .| ( 'In-mistry liul. 40, p. 4S. 

 & U. 8. Dept. Agr., Bureau of Chemistry Bui. 65, p. 31. 



2012& No. 



