TIIK UTILIZATION OK CHKKKV liY-l'KODUGTS. 



13 



compares favorably with the related oils. General factors, such as 

 the age of the oil and the time intervening between the separation of 

 the insoluble acids and the determination of the constants, would tend 

 to modify the results obtained. 



For the purpose of comparison, the physical and chemical char- 

 acteristics of the solid and liquid acids, after separation from the 

 insoluble acids, were determined, and the results are given in Table V. 



Table V. 



-Physical and chemical constants of solid and liquid acids of oils 

 from cherry pits and kernels. 





Solid acids. 



Liquid acids. 



Source 

 of oil. 



Yield. 



Description. 



Melt- 

 ing 



point. 



Neu- 

 traliza- 

 tion 

 value. 



Yield. 



Description. 



Spe- 

 cific 



gravity 

 at 



23° C. 



Re- 

 fractive 

 index 



at 

 25° C. 



Neu- 

 traliza- 

 tion 

 value. 



lodin 



value. 



Cherry 



Per 









Per 













pits: 



cent. 





° c. 





cent. 













Crude... 



6.27 



White, waxy 

 mass, fatty 

 odor. 



51 



197.2 



84 



Golden - yellow 

 liquid, with 

 nutlike odor, 

 and sweet, 

 iatty taste. 



0. 8917 



1. 4603 



185.1 



98 



Refined . 



8.94 



White, waxy 

 mass, with 

 tallow like 

 taste. 



49.0 



192.3 



S3. 2 



Brownish o i 1, 

 liquid, with 

 nutlike odor, 

 and sweet 

 and bitter 

 after taste. 



.9028 



1. 4643 



188.2 



108.7 



Cherry ker- 



8.96 



White, waxy 



49.5 



205.1 



82.8 



Straw colored, 



.8941 



1. 4617 



190.6 



114 



nels. 





mass, with 

 fatty odor, 

 tallowy 









with slightly 

 rancid odor 

 and sweetish 















taste. 









bitter taste. 







1 

 ] 



From Table V it will be observed that the solid acids constitute 

 only a small portion of the cherry oils. The crude oil from the pits 

 shows a considerably lower percentage than either the refined oil or 

 the kernel oil. The general physical properties are practical^ the 

 same. No marked differences are noted in the melting points or in the 

 neutralization value. Judging from the neutralization values it is 

 very probable that the major part of the solid acids consists of stearic 

 acid, which theoretically has a neutralization value of 197.5. The 

 melting point of pure stearic acid is 69° C, but the commercial article 

 is often contaminated with other acids and has been known to melt as 

 low as 56° C. The low melting point of the solid acids in the cherry 

 oils may be attributed to impurities, as the determinations were made 

 without any attempt at purification. 



It may safely be assumed, therefore, that the solid acids of cherry 

 oils consist chiefly of stearic acid, with possibly a slight admixture 

 of palmitic acid, which has a neutralization value of 219 and a 

 melting point of 62° C. 



The liquid acids comprise the largest portion of the oils. The crude 

 oil from the pits was found to contain 84r per cent, the refined oil 83.2 



