COEN OILS. 15 



In so far as is indicated by the physical and chemical constants 

 these six oils do not appear to differ to any great extent. Such 

 differences as exist are not any greater than would be expected in 

 several samples of normal oil. Neither do the constants of these oils 

 on the whole show any considerable dh'ergence from those reported 

 by other observers. 



QUALITY OF THE OILS. 



The only practicable means of judging the quality of an oil which 

 is intended for edible purposes is by its color, odor, and taste. As 

 already stated, all the oils except C, which was extracted with benzol 

 from wet-process oil cake, are sufficiently light in color to make them 

 acceptable for edible purposes. Immediately after the oils were 

 deodorized all samples were carefully tested for general odor and 

 taste. To the writer there appeared to be no perceptible difference 

 between oils A, B, D, and E. The remaining two, C and F, both of 

 which were obtained from oil cake, were quite inferior, and C was 

 the most inferior of the entire lot. In order to obtain a more criti- 

 cal opinion as to the quality of these oils, small samples of each 

 were submitted to two men engaged in practical oil refining and 

 experienced in the judgment of edible oils. The samples were sent 

 two or three weeks after they had been deodorized, which fact 

 should be borne in mind when the findings of these men are con- 

 sidered. Besides the six oils under discussion, a sample of com- 

 mercial corn oil bought in a grocery store 4 was also submitted, desig- 

 nated as oil X. The entire list was numbered and submitted without 

 any information as to their source or method of preparation except 

 that all were corn oils. One of the judges considered all the oils 

 except C of proper color for edible purposes. As far as odor and 

 taste were concerned he thought he could detect traces of solvent 

 in all the oils except A and B. Since sample B was prepared by 

 benzol extraction and A was an expeller oil, the " off " odor could not 

 have been due to the solvent alone. He considered all but A and B 

 insufficiently deodorized and believed that the peculiar flavor of all 

 but A would make them unsatisfactory for edible purposes. 



The opinion of the other man was considerably different. Oil D 

 was considered suitable for salad and B and E good enough for 

 cooking purposes; C was declared to be exceptionally bad, and a 

 peculiar flavor was detected in F and X. While none of the oils 

 wen- considered "choice," lie would rank- them as follows, from 

 besl to poorest: 1>. B, E, A. I'. X. ( '. This judgment would place 



tin- (wo solvent, oils frorn the germs he! ween the (wo expeller oils 



•TM'- tsmple of oil was purchased al o store which hai ■■> rapid turnover, bu1 the exact 

 age of the sample "■■< not known; henci it quality --i compared with the experimental 

 i«t be considered with thin fact in mind. 



