36 



OLIVE OIL AND ITS SUBSTITUTES, 

 TAMI.K XXV. &WWW? 00. 



Mi samples. Annali del Lal.orati.rio chiinico ccntralc dfllc (iahcllc. vol. 2. (ili Olii, pt. 2, p. 82. 



' 1 sample. 



Bulletin du Ministere <k- 1' Agriculture, l.syr>. i>. 139. 



''Annali del Laboratorio cliimico eentrale delle Gabelle, vol. 2. (ill Olii. pt. _', |>. si'. 



The specific gravity, index of refraction, Mauinciu' mini her. and 

 iodin nunilxM' of this oil are all materially higher than for olive oil, 

 and serve as an indication of adulteration. The qualitative test of 

 Baudouin and Villavecchia's modification of the same, are character- 

 istic of sesame oil and permit of the certain detection of amounts as 

 small as 2 per cent. It must always he remembered, however, that 

 there are some olive oils from Italy and Tunis which ^ive a reaction 

 with this test which is difficult to differentiate unless comparative tests 

 are carried on with sesame oil, when they can be readily distinguished. 

 Milliau" states that when the fatty acids were used in making this test 

 01 Tunis oils the red coloration found with the oils themselves was not 



obtained. 







MAIZE OIL. 



Maixe oil is produced in large amounts in the United States, and. 

 owing to it^ cheapness, may find use as a substitute for olive oil. 

 This product, \\hich is a semidrying oil similar to cotton-seed oil, has 

 thu-> far heei; used hut little- for salad purposes, only one sample being 

 found upon the market. It possesses the flavor and odor characteristic 

 of mai/e. and these qualities aid in its detection when not mixed with 

 other oils. The results of the analysis of a number of mai/e oils are 

 give,, in Table XXVI. 



Millia'i. r.i-rt:iini-lianl, ami MaU-t, 

 ,, 38. 



sur h-s Imilrs <l'<.li\ dr Timisir. I ()(). 



