

UTILIZATION OF WASTE TOMATO SEEDS AND SKINS. q 
PHYSICAL AND CHEMICAL PROPERTIES OF THE CRUDE AND THE REFINED OILS. 
Some of the more common physical and chemical constants of the 
crude and the refined oils were determined, as shown in Table I. For 
purposes of comparison the properties of some of the tomato-seed 
oils of foreign origin are also included in the table. 
TABLE I.—Physical and chemical constants *% of tomato-seed oil from domestic 
and foreign tomatoes. 
Domestic oil. Foreign investigators. 












Physical 
and chemical a a poe 
constants. cco- attaglia oscoan 
Crude. Refined. mazzo(1). (4). Kochs (9). Sar oraro 
(12). 
Coloree Pale greenish yel- | Very pale yellow..|........../.........- Brownish red. 
low. 
Odors nee Fatty, nutlike, |’Fatty, bland, nut- |..........).......... Agreeable, to- 
slightly rancid. like. matolike. 
MOStO roe etceeee Fatty, slightly Fatty, LOVER OVO LADS es abel a ural ated does 
bitter. like; no bitter 
aftertaste. 
Specific gravity .| 0.9216 0-.......... QIOUS4 OSs se ee es 0.920 ¢: 22] 0,922¢._:| 0.920 ¢.. 2.0.22. 0.9244.¢ 
Index of refrac- | 1.4694¢............ TZN (AUCs Sites ee alist chip te Vata IRA SO ES ee Pane 
tion. 
Congealing pont | RurbidyatwOr C2." Turbideat 22°C. | o2i. os. |e betes Thick liquid 
yellow gelati- solid, very pale at —9°C., 
nous mass at yellow mass at 
—7°C. —10°C 
Acid value...... Bes eerr oe kes oh Py tis tails Seine a Reese alee 8 Waa 26:3S22-- tS ec Se ep IS od 1.823. 
Bapouncahen, OQ AN Sse Wik os DSS EG eee eke es soe 183.6. TOO Os S36 wae 189.4, 
value 
Todin value..... NOS ee eS es oe 110 Mas Ne ear akan 1 Uy fener OG EO Roos ele S ee Renee | 87.7. 
a Determined according to standard methods (17). b At 24°C, c At 15°C. @ At 25°C. 
From Table I may be noted the general effect of the refining 
process upon the physical and chemical properties of the oil. The 
color, odor, and taste of the refined 011 show much improvement over 
the same properties of the crude oil. The specific gravity and index 
of refraction show changes due to the removal of impurities by the 
refining process. The congealing point of the refined oi] has likewise 
changed. The acid value is materially lower than that of the crude 
oil, owing to the removal of the free fatty acids. The saponification 
and iodin values show similar differences due to the removal of im- 
purities. 
Among the oils of foreign origin the properties reported by Bat- 
taglia correspond more nearly to those of the crude oil of domestic 
origin, while the remainder compare favorably in most cases with the 
refined domestic oil. 
CHEMICAL EXAMINATION OF THE OIL. 
In addition to the chemical constants a further examination of the 
refined 011 was made to determine its approximate composition. The 
determinations were made according to standard methods (17, p. 
138-139). No soluble acids were found, but 96.2 per cent of insoluble 
