UTILIZATION OF WASTE TOMATO SEEDS AND SKINS. 



PHYSICAL AND CHEMICAL PROPERTIES OF THE CRUDE AND THE REFINED OILS. 



Some of the more common physical and chemical constants of the 

 crude and the refined oils were determined, as shown in Table I. For 

 purposes of comparison the properties of some of the tomato-seed 

 oils of foreign origin are also included in the table. 



Table L- 



-Physical and chemical constants a of tomato-seed oil from domestic 

 and foreign tomatoes. 





Domestic oil. 



Foreign investigators. 



Physical 



arid chemical 



constants. 



Crude. 



Refined. 



Acco- 

 mazzo(l). 



Battaglia 

 (4). 



Kochs (9). 



Percia- 



boscoand 



Semeraro 



(12). 



Color 



Pale greenish yel- 

 low. 



Fatty, nutlike, 

 slightly rancid. 



Fatty, slightly 

 bitter. 



0.9216& 



Very pale yellow. . 







Brownish red. 



Agreeable, to- 

 matolike. 

 do 





Odor 



Fatty, bland, nut- 

 like. 



Fatty , bland , nut- 

 like; no bitter 

 aftertaste. 



0.9184 b 









Taste 









Specific gravity. 



0.920 c. . . 



0.922 c... 

 1 4730 . . . 



0.920c 



0.9244.C 



1.4694d 



1A7U1 







tion. 

 Congealing point 



Turbid at 0° C; 

 yellow g e 1 a t i- 

 nous mass at 

 -7°C. 



8.8 



Turbid at 2° C; 

 solid, very pale 

 yellow mass at 

 -10° C. 



2.5 : 







Thick liquid 

 at -9° C. 



9 









26.3 

 190.4 



106.9 



1.823. 



Saponification 

 value. 



190.4 



188.6 



183.6.... 

 117 



183.6 



189.4. 



108 



114.2 



117.8 



87.7. 













o Determined according to standard methods (17). &At24°C. cAtl5°C. <*At25°C. 



From Table I may be noted the general effect of the refining 

 process upon the physical and chemical properties of the oil. The 

 color, odor, and taste of the refined oil show much improvement over 

 the same properties of the crude oil. The specific gravity and index 

 of refraction show changes due to the removal of impurities by the 

 refining process. The congealing point of the refined oil has likewise 

 changed. The acid value is materially lower than that of the crude 

 oil, owing to the removal of the free fatty acids. The saponification 

 and iodin values show similar differences due to the removal of im- 

 purities. 



Among the oils of foreign origin the properties reported by Bat- 

 taglia correspond more nearly to those of the crude oil of domestic 

 origin, while the remainder compare favorably in most cases with the 

 refined domestic oil. 



CHEMICAL EXAMINATION OF THE OIL. 



In addition to the chemical constants a further examination of the 

 refined oil was made to determine its approximate composition. The 

 determinations were made according to standard methods (17, p. 

 138-139). No soluble acids were found, but 96.2 per cent of insoluble 



