MAI/K OIL MUSTARD-SEED OIL, 

 TABLE XXVI, tfdtw 00, 



87 



" :5 sainpU's. Annali del Laboratorio chimico centrale delle Gabelle, vol. 2, Gli Olii, i>t. 2. p. 122. 



' 4 samples. 



'-.lour. Soc. Chem. Ind., 1899, 18: 346. 



rfJour. Amer. Chem. Soc.. 1900. 22: 453. 



- Annali del Laboratorio chimico centrale delle Gabelle, vol. 2, Gli Olii, pt. 2, p. 122. 



The specific gravity, rise of temperature with sulphuric acid, index 

 of refraction, and iodin absorption are much higher for maize than for 

 olive oil, and the last three values are considerably higher than for 

 cotton-seed oil. The high Maumene number and iodin absorption of 

 this oil would materially influence the values of olive oil even when 

 added in amounts as small as 10 or 15 per cent. The content of solid 

 fatty acids of maize oil is rather low, hence the iodin number of the 

 liquid fatty acids is not so characteristic as with cotton-seed oil. Maize 

 oil gives a peculiar red color when shaken with nitric acid (specific 

 gravity, 1.37), which is quite different from the color obtained with 

 cotton -seed oil, and would serve to differentiate them. 



MUSTARD-SEED OIL. 



This oil belongs to the rape-seed oil group, and in general charac- 

 teristics it differs but slightly from rape-seed oil, as is apparent from 

 Table XXVII. 



