42 



GIBBS AND AGCAOILI. 



The variation in the constants of the lard of the Philippine wild 

 hog from the normal lard values is seen to be rather slight and is chiefly 

 noticeable in the low titre. The Koettstorfer number is slightly high. 

 The iodine values, while about normal, are decidedly lower than the 

 constants given by Lewkowitsch for the wild boar which was a native 

 of the temperate zone. 



The remarkable variation in the lards from the Philippine hogs due 

 to copra-cake feed and the variation from the normal lards of the tem- 

 perate zone is more clearly seen in the following table. 



Table V. — Comparison of the constants of lard from various sources. 





Titre. 



Refrac- 

 tion at 

 40°, buty- 

 ro scale. 



Koetts- 

 torfer 

 number. 



Iodine 

 number 

 of lards 

 (Hanus). 



. Iodine 

 number 

 of fatty 



acids 

 (Hanus). 



Corn fed, compiled from Table II. 

 Maximum _. 



43.8 

 41.6 



46.0 

 42.5 



199.0 

 196.0 



52.7 

 46.7 



53.8 

 50.0 



Minimum ._ _ _. „ 





42.7 



44.7 



196.9 



49.4 



51.7 



Copra fed, compiled from 

 Table II A. 



Maximum 



42.3 

 39.4 



47.0 

 44.5 



213. 7 

 204.6 



42.5 

 32.5 



46.2 

 36.2 



Minimum 





40.4 



45.3 



208.9 



37.7 



41.3 



Native liogs of unknown origin, 

 compiled from Table III. 



40.5 

 39.0 



49.0 

 47.5 



197.5 

 196.5 



62.7 

 55.2 



64.4 

 57.4 



Minimum 





39.9 



48.3 



197.0 



59.4 



60.9 



Values given by Leach. 1T 



42.0 

 41.0 



51.2 

 48.6 





70.0 

 50.0 



106.0 

 90.0 





195.4 



Values given by Lewkowitsch.™ 





"53.0 

 44.8 



196.6 

 195.2 



20 70. 4 

 49.9 



64.2 







Philippine wild hogs, compiled 

 from Table IV. 





38.7 

 37.3 



50.0 

 48.5 



198.1 

 197.6 



67.8 

 54.8 



75.8 

 60.1 



Minimum ._ 





38.0 



49.3 



197.9 



62.8 



67.9 









195.1 



76. 6—84. 7 





Constants for the fat of oily hogs 

 compiled from Richardson. 21 









30.8 



24.7 



57.1 

 54.0 



192.5 

 189.0 



95.2 



78.8 













17 Food Inspection and Analysis. John Wiley & Sons (1904), 410. 



"Oele, Fette und Wachse. Braunschweig (1905), 368. 



]0 Fat from foot. 



20 North American lard from head of hog. 



21 Joitrn. Am. Chem. Soc. (1904), 26, 373, and (1908), 30, 1191. 



