THE FAT OF THE EGG OF THE COMMON FOWL. 



161 



Estimating glycerin as before by steam distillation and titration by 

 potassium bichromate wo obtained the values 9,65 and 9,53 % respec- 

 tively, and thèse, taken together with the total fatty acids 96,1, prove 

 conclusively that as in the former case we have to deal with a trigly- 

 céride. 



There can be no doubt therefore that the fat of the egg consists 

 wholly of triglycérides. 



From the fact that the sum of the percentage amounts of lecithin 

 and free acid is the same in both fats, although the acidities and 

 amounts of phosphorus differ considerably, it seems to follow that the 

 free acids are really derived in each case from the hydrolysis of the 

 lecithins during the process of extracting the fats, or at some stage 

 previously. 



Government Lahoratory , 

 London. 



ARCHIVES NÉERLANDAISES, SERIE II. TOME VI. 



Ll 



