SINFLU\VI:K MIL POPPY-SEED MIL. 



TAMI.K X X I X. ,S ///// vr //. 



41 



":> si:ni|iK's. Annnli del Laboratorio chimicu ccntralc dclle'Gabelle, vol. 2, Gli Olii, |>t. 2, p. 106. 



& 2 sampk's. 



cOils. Fats, and Waxes, p. 356. 



dCom. Org. Anal., 3d ed., vol 2, pt. 1, p. 93. 



POPPY- SEED OIL. 



According to Allen a and Lewkowitsch, 6 this oil is quite largely used 

 in Kuropo ;is ;i salad oil and for culinary purposes, and is used some- 

 what as an adulterant for olive oil. In this country, however, it is 

 not used either as a salad or cooking oil to any extent, and it is doubt- 

 ful whether it is ever used as an olive-oil adulterant. From Table 

 XXX it is seen that the specific, gravity, index of refraction, Mauinene 

 number, and iodin absorption of poppy oil are exceptionally high, and 

 these characteristics are sufficient to indicate its addition to an olive 

 oil. although, in the absence of distinct qualitative tests, the difficulty 

 of definitely distinguishing between this oil and some of the others 

 already mentioned, when added in small proportions, is apparent. 



a Com. Org. Anal., 3d o<L, vol. L'. pt. 1, p. 94. 

 b Oils, Fate, and Waxes, 2d e<L, p. 352. 



