CHANGES IN CONSTANTS BY FEEDING COPRA CAKE. 35 



gives 76.6 to 84.7, for the iodine number of the fat of the German wild 

 boars while we have found for the Philippine wild hog fat 54.8 to 67.8. 

 Eichardson 8 compares the mast fed or oily hog with the wild boar and 

 states that the habits of the two are somewhat similar. 



"They are lean, long-snouted, fast-running animals, rather savage in dis- 

 position. Little food is given them, but they are allowed to roam the woods at 

 random and, by rooting, to obtain what livelihood they may. In the cooler, their 

 carcasses may be easily identified, owing to the fact that even at the freezing- 

 point, their fat does not harden, while if the leaf or back fat of such an animal 

 be placed in room temperature, the oil runs freely from the tissue." 



He calls attention to the fact that the iodine number of the fat of these 

 animals is about the same as the number given by Lewkositsch for the fat of 

 the wild boar. 



The constants for the fat of the oily hog are, however, very different 

 from those of the wild hog of the Philippines. (See Table V, p. 42). 

 Brandt a states that : 



"The best season in the year for collecting the fat and preparing lard is in 

 January and February, as at that time the fat is of greater consistency than 

 during the hot months. * * * Summer fat is therefore richer in olein and 

 winter fat in stearin. Feeding and the sanitary condition of the pig exert also 

 considerable influence upon the consistency of the fat; hence soft and smeary 

 fat is also frequently found in the cold season." 



These statements do not seem to apply to the tropical hogs which have 

 come under our observation. 



The lards rendered by us from the fat of hogs fed at our request by 

 the Bureau of Agriculture were all of good quality and the consistency 

 was about the same as that of American and Australian lards shipped 

 to this market. It is evident that the copra-cake feed introduces the 

 chemical characteristics of coconut oil into the lard. As compared with 

 the lard from the corn-fed hogs (fed at the same time) the titre is 2.3 

 low, refraction (butyro-scale) 0.6 high, the Koettstorfer number 11.5 

 high, and the iodine number 11.7 low. When these latter lards (from 

 corn-fed hogs) are compared with the values given by Leach the titre 

 is found to be slightly higher, the refraction 5.0 lower, the Koettstorfer 

 number 2.0 higher and the iodine number about 10.0 lower on the 

 average. 



These variations must be accounted for by the inherent characteristics 

 of the hog, the tropical environment and the feed. In all of the animals 

 killed by us we have found no oily hogs and in every case the lard has 

 been surprisingly firm at room temperature (30° C). No samples were 

 liquid at this temperature. 



"Joum. Am. Chem. Soc. (1904), 26, 372. 

 •Animal and Vegetable Fats and Oils (1896), 109. 



