92 HOW CEOPS GEOW. 



CENTESIMAL COMPOSITION OF THE ELEMENTAET EATS, 



Stearin. Palmitin. Olein. 



Carbon, 76.6 75.9 77.4 



Hydrogen, 12.4 12.2 11.8 



Oxygen, 10.0 11.9 10.8 



100.0 100.0 100.0 



Phosphorized Fats. — The animal brain and spinal cord, 

 and the yolk of the egg, contain a considerable amount of 

 fat which has long been characterized by a small con- 

 tent of phosj^horiis. Von Bibra found the quantity of 

 phosphorus in this (impure) fat to range from 1.21 to 2.53 

 per cent. Knep ( Vs. St. 1, p. 26) was the first to show that 

 analogous phosphorized fats exist in plants. From the 

 sugar pea he extracted 2.5 per cent of a thick brown oil, 

 which Avas free from sulphur and nitrogen, but contained 

 1.25 per cent of phosphorus. 



The composition of this oil was as follows : 



Carbon 66.85 



Hydrogen 9.53 



O.-iygen 22.38 



Phosphorus 1.25 



100.00 



Topler {Henneberg^s Jahreshericht 1859 — 1860, p. 164) 

 subsequently examined the oils of a large number of seeds 

 for phosphorus with the subjoined results : 



Source of Per cen-t of 



fat, phospliorics. 



Lupine 0.29 



Pea 1.17 



Horse bean 0.72 



Vetch 0.50 



Winter lentil 0.39 



Horse-chestnut 0.30 



Chocolate beau none ~ 



Millet " 



Poppy " 



Source of Fer cent of 



fat. phosphorus. 



Walnut trace 



Olive none 



Wheat 0.25 



Barley 0.28 



Eye 0.31 



Oat 0.44 



Flax none 



Colza " 



Mustard " 



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