THE PAT OF THE EGG OF THE OOMMON FOWL. 



157 



Eatio of yolk to white 1 : 1,62. 



It would appear, therefore, that the weight of the white of the egg 

 is from about 1 1 j 2 to twice that of the yolk. 



The separated yolks were crumbled, dried m vacuo over oil of vitriol 

 for some days and the fat extracted in a Soxhlet apparatus by means 

 of light petroleum boiling below 55°. The yolk residue was again pla- 

 ced over sulphnric acid in vacuo for some days and again treated with 

 light petroleum, and fmally the dry finely powdered residue was macera- 

 ted with light petroleum until the last traces of fat were removed. 



The results expressed in percentages were as folio ws : 



Horsley High Pitfoh! 



eggs. • eggs. 



Pat 31,7 30,6 



Residue 19,8 17,3 



Water (by différence) . . 48,5 52,1 



100,0 100,0 



It would appear therefore from thèse observations that the percentage 

 amount of fat in the Horsley eggs was 9,4, whilst in the High Pitfold 

 eggs it was 10,2, or in mean 9,8 per cent. 



The fats thus obtained were of a light reddish brown colour ; they 

 were moderately viscous, and partially solidified on standing. 



The fat from the Horsley eggs gave the folio wing values: 



Àcid value 46,1 



Saponification value 190,8 



Insoluble acids 91,3 per cent. 



Soluble acids, (Calculated as butyric acid) . 6,25 „ 



Phosphorus 0,60 „ 



Àfter separating the insoluble acids from the saponified fat, the 

 whole of the phosphorus was found to have passed into the soluble- 

 acid-liquid, thus accounting for the high percentage of soluble acids. 



The présence of so large an amount of phosphorus, équivalent to 

 15,04 lecithin (Oleo-palmityl-Strecker), and the high acid value, équi- 

 valent to 23,2 per cent of free acid (as oleic), made it necessary to 

 attempt the séparation of the true neutral fat from the phosphoretted 



