COTTON-SKKI) OIL. 



sunlight and l>\ proper temperature eondit i<m>. Tlie>e |'aet> are 



of material importance, as the pleasant ilaxorand agreeable odor of 



pure. fresh olive oil may lie easily destroyed upon llie development 

 of rancidity, while it' kept under proper conditions the oils will remain 

 practically unchanged for a lono- time. From the eliemistV stand- 

 point rancidity may so atl'ect the values o!' an oil as to make it abnor- 

 mal in many respects, and in the interpretation of analytical data thi> 

 fact must be ^iven due consideration. 



OLIVE OIL SUBSTITUTES. 

 COTTON - Si: K \y OIL. 



Cotton-seed oil is the chief adulterant of and substitute for olive oil 

 in this country. It is used to a lar-e extent under the name of salad 

 oil, but is also frequently sold as olive oil, with which it is extensively 

 mixed. The well-refined oil has a pleasant though characteristic taste 

 and odor, and is much less inclined to become rancid than are olive 

 oil and other oils used for salad purposes. The cotton-seed oil sold 

 for salads is refined in part by the use of alkali, and this treatment 

 removes all free, fatty acids. The samples of cotton-seed oil found 

 upon the market all showed very low percentages of free, fatty acids 

 due to the above treatment and to the tendency of this oil to remain 

 stable. One sample of unpurified, cold pressed cotton-seed oil exam- 

 ined had 2.17 per cent of free acids, but practically all of this amount 

 existed in the seed at the time of pressing, as free acids were deter- 

 mined within a few days after the-oil was pressed. 



TABLE XXII. < 1 ollon-wil. oil. 



10samples. Annali del Laboratorio chlmk-o centrale delle Gabelle, v.i. -j. <;ii olii, j.t. 2. p. 



(V)m. OrK. Anal.. 3d rd.. vol. 2. pt. 1, p. HO. 



''Oils, Fats, and Waxes, p. 374. 



f Annali del Laboratorio chimico ci-niralc di-!l' <ial.'llc, vol. 2, <;ii olii, pt. 2. p 



