1 30 Journal of Agricultural Research voi. n, no. 3 
COMPARISON OF FRACTIONATED OILS 
As shown by Table IV and figure 2, the fractionation of the oils from 
the Oregon cold storage and Oregon and New York hops follow entirely 
different lines from the imported and the cold-storage imported hops. 
In case of the first three, fraction 1 (165° to 185° C.) represents the major 
portion of the oil, while the oils from the imported hops are directly the 
reverse, fractions 5 (245 0 to 260° C.) and 6 (260° to 275 0 C.) representing 
more than one-half of the oils. These results indicate that the oils from 
the American hops of the 1906 crop are richest in the low-boiling con¬ 
stituents and the imported oils from the same year are richest in the high- 
boiling constituents. 
The fractionation of the oils of the 1907 crops, as shown also in Table 
IV and in figure 3, bears out practically the same conclusions. Fractions 
i f 2, and 3 ( —165°, 165° to 170°, and 170° to 185° C.) of the California 
oils comprise from 53 to 63 per cent of the original oils, and of the Oregon 
oil nearly 45 per cent, while the same three fractions of the New York oil 
correspond to 21 per cent of the original oil. The portion of the imported 
