EDITOKIAL. 47 



used. If, after the addition of the caustic the oil is gradually heated 

 to the boiling point of water, the soap separates in a granular condition 

 and is easily removed by filtration or subsidence. The oil may now be 

 steamed and washed with hot water until it is perfectly clear and neutral, 

 and if the above treatment with caustic liquor and the subsequent 

 steaming are properly conducted, the resulting oil will be found per- 

 fectly free from the well defined odor of the original oil and to possess 

 the bland, fatty odor of pure melted lard. 



Coconut oil is also considerably ligiitened in color by the above treat- 

 ment, but in no sense can it be considered as a colorless oil. To remove 

 the last traces of coloring matter from a vegetable oil is much more 

 difficult than the destruction of the rancid odor, and in order to 

 accomplish this completely it is necessary to subject the refined oil to 

 some mild bleaching action which does not introduce harmful ingredients 

 which would l^e difficult of subsequent removal. Of the many well- 

 known methods of bleaching proposed for general use, hydrogen peroxide 

 seems to be most favorable in this regard as it is easy of application 

 and at its present price is not prohiljitive. Sufficient dihite alkali should 

 be added to neutralize any mineral acid it may contain and a slight excess 

 favors the action of this reagent, at the same time having no saponifying 

 action. Next in order of suitability is a dilute solution of chloride of 

 lime slightly acidified with acetic acid. If the addition of acid and the 

 temperature of the bleaching are carefully controlled, the chance of 

 injury to the oil by free chlorine is a minimum and the result is a pure, 

 water-white product. * 



Geoege F. Eichmond. 



