160 T. E. THORPE. 



glycerin solution made alkaline and distillée! under diminished pressure 

 and by superheated stèam, and the distillate titrated with standard 

 bichromate solution. 

 We thus obtained : 



% 



(1) Mean of two distillations of (a) glycerin solution 9,7 



(&) » » yy » » (^) }) » 9, 5 °/o 



From thèse figures, which agrée closely with the value 9,86 calcu- 

 lated as above, there can be no doubt that the true egg-fat is of the 

 sa-me character as other animal fats, i. e., a triglycéride. 



The fat from the High Pitfold eggs gave the following figures: 



Mean acid value 29,2 (= 14,7 % oleic acid) 



„ saponification value . . 190/2 



„ insoluble acids 90,03% 



„ soluble „ 4,97 % calculated as butyric. 



Phosphorus 0,908 % (= 22,76 % lecithin). 



Mean % neutral fat = 64,62 as against calculated neutral fat. . 62,54 

 and free acids = 34,62 „ „ lecithin and free acids 37,46 



99,24 100,00 



Whilst the phosphorus was distributed as folio ws : 



Neutral fat 0,078 % X 0,6462 == 0,05 % 



Free acids 2,18 % X 0,3462 = 0,75 



Leaving in the acid solution 0,11 



0,91 



The neutral fat gave the following values: 



Mean acid value 0,5 



„ saponification value .. . 178,9 



„ insoluble acids 94,64 % 



„ soluble „ 1,50% calculated as butyric. 



Phosphorus 0,078-% 



Calculating as before the percentages of glycerin and fatty acids 

 from the ether value 178,4, we get substantially the same figures as in 

 the case of the Horslpy fat from the Hohsley eggs. 



