34 Journal of the Asiatic Society of Bengal. (February, 1908. | 
by ether from a small quantity of genuine, though partly decompos- 
ing, adipose tissue supplied by a shikari. The fatis locally known 
as Balu-ke-cherbee, and is obtained from the Himalayan black bear 
GUrena torquatus). Both samples had a yellowish-white colonr, a 
neid a and a soft, granular and pasty consistence at 21 C. 
(698° 
The followi ing constants were obtained :— 
No.1 No. 2 
Specific aoasectia at 50° ws 9OR3 ‘9007 
Melting point . Ae Beb? to Be 
Acid value 421488 33°19 
Saponifioation value .. 203'8 204'25 
Todine value ii BBV 62°80 
Reichert-Meissl winleie es 93 ‘86 
The fatty acids afforded the following constants :— _ 
Percentage ss wc. Oto 93°81 
Meltins poin ae me 40° 
Saponification value .. 205°64 207°37 
Todine value ‘ a ee ae 62°98 
The fats possessed no distinct drying properties 
The fatty acids of the second sample were mae ina into lead 
salts, and, by means of ether, were separated into two portions, 
yielding 59°1 per cent, of soluble, and 40°9 per cent. of insoluble 
acids. ‘Ihe soluble fatty acids formed a yellowish liquid oil hay- 
yan iodine value of 82°36 and an acid. value of 198°34, The 
ingoluble fatty acids were white and crystalline, melting at 54°, 
and possessing an acid value of 214°84. 
recrystallisation from alcohol the solid fatty acids yielded a 
small quantity of crystals melting at 70°, corresponding to stearic 
acid. 
It would appear from the above constants that the fat of the 
Himalayan bear consists chiefly of olein ava zee and agrees 
in many of its properties with lard or pig’s f 
NNN PBDI OOS Nt 
EMR a 
