THE PAT OE THE EGG- OP THE COMMUN EOWL. 



159 



That such is the composition of the original fat is confirmée! by the 

 vaines obtained for the saponification value and the total percentage of 

 insoluble acids of the original fat, being made up of the suin of the 

 separate values calculated for its components. 



The neutral fat was of a clear orange colour, partially solid at ordi- 

 nary températures, whilst the free acids were dark brown and very 

 viscous. 



The neutral fat, which would contain ail the glycerides présent, gave 

 the following values : 



Mean acid value 1,1 



„ saponification value 181,5 



„ insoluble acids 93,10 % 



„ soluble „ 2,04 % Butyric or 2,37 



caproic. 



Phosphorus 0,058 % 



Saponification value of insol. acids. 189,6 == Mol. wt. 296. 



Distillation of soluble acid liquid showed présence of a difficultly 

 volatile and therefore difficultly soluble acid, most probably of much 

 higher molecular weight than butyric acid. By means of the ether 

 value (181,5 — 1,1) = 180,4, and the équation 



C 3 H 5 {OB) 3 + 3 KO H = C, H, O, + 3 KOR, 



tbe following calculations can be made on the supposition that only 

 triglycérides are présent : 



Per cent glycerin 9,86 



„ total fatty acids 95,93 



Mean Mol. wt. of fatty acids 296 



If monoglycerides only were présent we should have : 



Per cent glycerin 29,58 



Total fatty acids 87,79 



As seen above, the total fatty acids amount to at least 95,1, calcula- 

 ting the soluble acids as butyric acid, and the mean molecular weight 

 of the insoluble acids was 296. 



In order to détermine the glycerin, 5 grams fat were saponirled, the 



