34 



OLIVE OIL AND ITS SUBSTITUTES. 



The Brulle rt test for cotton-seed oil is also effective on oils heated to 

 250 C. It is conducted as follows: Place in a test tube 0.1 gram of 

 drv albumen finely powdered and '2 cc of nitric acid (8 parts nitric acid. 

 1.40 specific gravity and 1 part water) and 10 cc of oil. Heat without 

 stirring until the acid begins to boil, then cautiously agitate until the 

 albumen is dissolved. Under this treatment olive oil will not show 

 any change of color, while cotton-seed oil can be detected by the red 

 coloration. Other oils, such as peanut, sunflower, and rape, are also 

 colored by this process. Olive oil forms an elaidin after this treat- 

 ment, which is very different from that given by the other oils, except 

 lard oil, which, because of its content of oleic acid, acts very similarly. 



PEANUT OIL; 



Peanut oil is probably used as an adulterant of olive oil more exten- 

 sively in Europe than in this country where cotton-seed oil is so com- 

 mon. The oil has a pleasant, nutty flavor, and makes a good salad oil, 

 for which purpose it is quite extensively used in Europe under its 

 own name. The values of peanut oil are so little different from olive 

 oil that considerable quantities of it could be mixed with olive oil 

 without being detected by these figures. Table XXIV gives the 

 results compiled from published data on peanut oil. 



TABLE XXIV. Peanut oil. 



lUulh-tiii iln Mini-t.Tr ,! rA K riruUiin-. iv."-. ]'. 189. 



'4 Kiiiniih-s. AIIHT. nniKKi.-t and I'luirm. !;<<.. iv.7. vol. :U. no. ">. 



niali .1.-] Lal.oratorio diiinii-n n-ntrnli- li-llr < ialx-11.-, vol. 2. Jli olii. pt. 2. ]. 12. 



Ani!afi Ili-'l I.al.oratorio cliimico i-i-ntnili- <!Hlr (iahrll>. vol. 2. Jli olii, pt. 2, j. 12. 



From this table it can be seen that oils could be selected for admix- 

 ture which would not affect the values of olive oils to any degree except 



"Cl, r,,:. 107. 



