THE PREPARATION OF CORN OIL. 
15 
The deodorization of. these oils was extended over a long period, 
in order to determine just what effect such a protracted treatment 
would have. The oils were allowed to cool at 2-hour intervals, so 
that small samples might be removed to determine the color and free 
acidity. The process was then continued for another period, and so 
on. Table 8 shows the effect of the process of deodorization on the 
formation of free acids. 
Table 8. — Percentage of free fatty acids in corn oil from dry and wet process germs after 
various treatments. 
Sample. 
Crude. 
Alkali 
treated. 
Deodorized— 
Two 
hours. 
Four 
hours. 
Six 
hours. 
Eight 
hour; a. 
Oil A 
OilB 
percent.. 
do 
0.92 
2.17 
0.019 
.022 
0.024 
.032 
0.02 
.04 
0.042 
.051 
0.047 
.056 
The diluted oils showed at all four stages of the deodorization treat- 
ment very slight reactions for aldehydes with the Kreis reagent. 
20 
i 
\ 
\ 
° \ 
\ 
\ 
\ 
\ 
% 
N 
I 
HOURS 
DEOOOKIzeO 
A 
3 
y 
R 
y 
R 
§ /o 
Q 
HONE 
Z 
6 
8 
to 
S44 
4.0 
.96 
.20 
.64 
AG 
/.76 
4.4 
4.2 
4.6 
46 
JO 
.76 
.76 
.96 
■96 
\ 
\ 
\ 
\ 
\ 
\ 
\ 
\ 
\ 
X v 
X \ 
X v 
X v 
\ V 
X ^ 
X v 
X v 
0/lA 
OiL 3 
1 
x * 
s 
$ 
1 
i 
-' 
-5 
t 
t 
? i 
^ Hours DeoooR/zso 
Fig. 6.— The comparative bleaching of oils A and B by the deodorizing treatment during successive 2-hour 
periods. 
The marked effect of the deodorization treatment on the color of 
the oils is shown graphically in figure 6. The results obtained are 
further evidence that the bleaching is effected in the early stage of 
the process. Though oil B was considerably darker than oil A before 
they were deodorized, the finished oils after eight hours of treatment 
