PROPERTIES OF FISH AND VEGETABLE OIL MIXTURES. 
BY GEORGE; F. white and ADRIAN THOMAS. 
In consequence of the increasing interest in the utilization of various fish oils for 
the most diverse commercial operations, their substitution where possible for the more 
valuable vegetable oils, and the lack of intimate and complete knowledge of their 
physical and chemical properties, it has seemed desirable to continue and extend the 
work which was carried out recently by one of us,“ on fish oils of known origin. The 
uncertainty of the various tests which have been applied to any oil to detect possible 
adulteration by another of inferior value has been due rather to the want of a full 
conception of the behavior of fish oils under all circumstances than any inherent diffi- 
culty connected with the problem. A careful study of mixtures of fish oils with each 
other and with vegetable oils should yield results of value to both analyst and manu- 
facturer. 
In this article there are presented the results of the analysis of dogfish liver {Mustelus 
canis), soya-bean, linseed, China-wood oils, and mixtures of these with each other. The 
fish oil was extracted from livers by steam pressure by the method previously described 
by one of us. Mixtures were made up by weight. The viscosity, density, index of 
refraction, saponification number, acid number, and iodine number were then measured 
according to the following description. 
VISCOSITY AND FLUIDITY. 
It has been shown that the fluidites of fish -oil mixtures are additive, and it should 
be expected that the same condition would obtain with all oils except in those cases 
where there is association, decomposition, or some other exceptionally disturbing 
factor. As the viscosity of an oil is of particular interest to the paint manufacturer, 
and fish oils are used largely for outside paints or to adulterate oils for other purposes, 
this property has therefore been especially considered in our study of these oils. 
o White, G. F.: A study of the viscosity of fish oils. The fluidity of fish oil mixtures as an additive property. JoumaJ 
of Industrial and Engineering Chemistry, vol. 4, p. 106-110. and p. 267-270. 1912. Easton. Pa. 
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