156 



T. E. THORPE. 



is possible that there are several distinct varieties of lecithin, analogous 

 to tristearin, tripalmitin and triolein. 



Léo Liebermann found that yolk-fat was a mixtnre of a solid and 

 licjnid fat. The solid portion consisted mainly of tripalmitin with a 

 relatively small quantity of stearin. On hydrolysing the mixed fats, 

 Liebermann estimated that the acids were présent in approximately the 

 following amounts : Oleic acid 40 per cent, palmitic acid 38 per cent, 

 and stearic acid 1 5 1 / 4 per cent. Liebermann came to the conclusion 

 that other glycerides than triglycérides were présent in egg-fat. Egg-fat 

 would thus appear to be an exception to what lias hitherto been accep- 

 ted as a well established fact, viz that ail animal fats consist wholly of 

 triglycérides. 



Thanks to the kindness of Lady Roscoe of "Woodcote Lodge, 

 Horsley, and of Mrs. Williamson of High Piteold, near Haslemere, 

 who furnished me with an abimdant supply of material, I have been 

 able to re-investigate the nature of egg-fat with specal référence to its 

 constitution. 



To obtain the fat the eggs were heated in boiling water for about 

 30 minutes, quickly cooled, and the yolks separated from the whites 

 and shells. About 100 eggs were employed. 



Tn the case of the Horsley eggs which were derived from pure-bred 

 liens and which averaged 61 1 / 2 grams in weight, the weights of yolks, 

 whites and shells, expressed in per cents, were as follows : 



Yolk... 29,6 



White.. . 56 5 9 



Shell and membrane 13,5 



100.0 



Ratio of yolk to white 1 : 1,92. 



In the case of the High Pitfold eggs, which averaged 55 grams in 

 weight and were the produce of liens of mixed breeds, the results were : 



Yolk 33,3 



White 54,2 



Shell, etc 12,5 



100,0 



