Vol. Ill, No. 5.] The Fats of Garcima species. 259 



Percentage of fatty acids ... ... 93'5 



ere 



^ 9 • « 9 • 



Melting point of ,, 



Solubility in 50 cc. <»£ 90 per cent, alcohol, 30 per cent. 



The amount of olein calcalated from the iodine value was 29 

 per cent. The amount of lead salt soluble in ether was 33 pei* 

 cent. The fatty acids separated from the lead salt insoluble in 

 ether afforded a meltintr point of 66'5 and ^w acid value of 

 20296, indicating a mixture of palmitic and stearic acids, 

 Recrystallized from alcohol the fatty acid melted at 69*5^0, and 

 otherwise had the peculiar properties of stearic acid. 



Heise in 1896 (quoted by Lewkowitsch *VChemical analysis 

 of Oils, Fats and Waxes ") states that Kokam butter consists chiefly 

 of oleo-distearin and the fatty acids are oleic and stearic with 

 small quantities of (probably) lauric acid. In tlie distillation of the 

 fatty acids I was unable to observe any lauric acid both from the 

 Gamboge butter and Kokam fat, but the melting points and acid 

 values of the olein freed acids gave constants indicating an 

 admixture of small quantities of palmitic acid with the stearic 

 acid. 



t ^ It is interesting to notice in these two fats that the consti- 

 tuent parts are almost identical ; but while in the fat of Garcinia 

 indica the olein is present in the proportion of one to two of 

 sfceainn, forming oleo-distearin, in the fat of Q. morella the olein 

 is present in the proportion of two to one of stearin, forming 

 stearo-diolein. 



