February, 1912.] 



101 



Oils and Fats. 



Oil in 



dry. Water. A9h. 



22- 07 6'9 6-6 



20- 86 6 5 6-2 



21- 19 6-8 7-1 

 21-67 ' 7-7 7-0 

 21-68 6-6 6-0 

 20-51 6-9 6-3 

 1872 7-6 6-1 

 22'84 7-2 6-6 



19- 79 7-8 6-1 



20- 73 7-9 6-1 



23- 84 7-6 6-3 

 2421 7'5 6-3 



21- 00 8-1 5-4 

 21-67 8-2 6-2 

 23-56 7'9 5-9 



Soya Beans, Foona. 





Ull- 



31776 Yellowish 



... 20-55 



31777 



... 19-50 



31778 



... 19-75 



31779 



... 20-0 



31780 „ 



... 20-25 



31781 Greenish ... 



... 1910 



31782 „ 



... 17-30 



31783 Yellowish 



2120 



31784 



'." 18-25 



ol/OOJjiaCK 



iy iv) 



31786 Yellowish 



... 22-05 



31787 Mixed 



... 22-4 



31788 „ 



19-30 



31789 Yellowish 



.... 19-80 



31790 Green 



... 21-70 





Average ... 20"01 



The Oil. 



Soy bean oil is largely used as food in 

 the Fan East. The oil has many other 

 uses. Thus, in China, it is used for illu- 

 minating purposes, and as it is a drying 

 oil. it can be used in the manufacture 

 of paints in the place of linseed oil. In 

 Europe as well as in Eastern Asia it is 

 employed in the manufacture of soap 

 and as a machine lubricant. 



The oil expressed from Soy beans is a 

 favourite article of diet in Eastern 

 Asia. Recently it has been used in the 

 manufacture of margarine or artificial 

 butter. The digestibility of the oil for 

 man was studied by Korentsehewski 

 and Zimmerman in 1906. The co-efficient 

 of digestibility was found to be about 

 95 per cent. Thus it is seen that Soy 

 bean oil is thoroughly assimilated. 



An attempt in 1803 to extract oil from 

 these beans with the country ghani or 

 indigenous oil-mill in the usual way was 

 a failure in Bombay. The oil is express- 

 ed by means of primitive plant in the 

 Chinese factories. The method of ex- 

 traction consists in first crushing the 

 beans into caked masses by means of 

 mill-stones, then heating them on stone 

 slabs until the appearance of vapours, 

 and finally expressing them in an iron 

 receptacle. As first obtained the oil is 

 turbid, but after some time becomes 

 clear, the deposits consisting of sand 

 particles and vegetable fibres. Only the 

 clear oil is exported, but the turbid oil is 

 sold locally. It has a faint odour re- 

 calling that of Chinese wood (tung) oil, 

 is bland to the taste and of a dark- 

 brown colour. 



Four commercial samples examined in 

 1905 by W. Korentsehewski and A. Zim- 

 merman gave the following results :— 

 Water, 0-3 to 1-80 per cent. ; specific 

 gravity at 15°C„ 0-92.64 to 0-9287 ■ solidi- 



21-61 7-4 6-2 



fication point, 14"6 P to lS^C. ; saponific- 

 ation value, 207'9 to 212-6 ; ester value, 

 203-9 to 207 7 ; insoluble fatty acids. 93 

 to 94-28 per cent. ; iodine value (Hubl) 

 114'S to 137-2; solidification point of fatty 

 acids, 16° to 77-3°C. ; m. pt. of fatty 

 acids, 20° to 21°C. ; Maumene test 102° 

 to 116°C. ; and acid value, 1'86 to 15*46. 



It belongs to the class of semi-drying 

 oils, that is to say, it has properties 

 intermediate between those of the dry- 

 ing oils, such as linseed oil and the non- 

 drying oils, such as almond and olive 

 oils. On exposure to the air, a thin skin 

 is gradually formed on the surface. It 

 resembles cotton-seed oil in many res- 

 pects, but is of a more pronounced 

 drying character, as is indicated by its 

 higher iodine value (the iodine value of 

 the cotton-seed oil being 101 to 186). The 

 oil consists mainly of the glycerides of 

 palmitic oleic and linolic acids, 

 Oil-Cake. 



The Soy beau oil-cake left after the 

 oil is expressed is a valuable cattle food, 

 and may be substituted for the dearer 

 decorticated cotton cake. Some cases 

 of supposed poisonous action of the cake 

 have been reported in England. The 

 cause was probably due to overfeeding 

 or admixture with noxious ingredients. 

 Soy-bean cake being exceedingly rich 

 and concentrated, should be used with 

 discretion especially in the case of dairy 

 cows. It is also used as a manure. The 

 following analysis of the cake is taken 

 from the Agricultural Gazette of New 

 South Wales, Vol. XX., 1909, p. 671 :- 



"Moisture 1452; ash 5'16 ; fibre, 4-03; 

 albuminoids, 42'3l ; carbohydrates, 25-25 ; 

 other extract (fat and oil), 8-73 ; nutritive 

 value, 87'3 ; albuminoid ratio, 1 to 1"06. 



" The ash is rich in potash salts and 

 phosphates, and the manurial value is 

 shown by the proportions of fertilising 



