Am.  Jour.  Pharm.  \ 
May,  1869.  J 
Olive  Oil. 
229 
;tion. 
Tur- 
>sorp- 
a 
Melting  point  of 
fatty  acids. 
Olive  Oils. 
Elaidin-Reac 
Temperature 
bidity,  °C. 
Iodine  Al 
tion. 
Saponin  catic 
Equivalent. 
Free  Acid. 
Pale  yellow,  or  al- 
Green, 85° 
P.  ct. 
81-85 
285-296 
Per  cent. 
Should  be 
23-28°C. 
American  Oils. 
most  white.  Solid 
in  less  than  two 
hours 
Yellow,  111° 
trifling. 
the  ex- 
tremes. 
Kimball  ") 
Cooper,  First 
Pressing  V 
Cooper,    Sec- 1 
ond  Pressing.  J 
Pale  yellow.  Solid 
in  2y2  or  3  hours. 
1  58° 
[  81° 
J  73° 
88-27 
88-69 
88-09 
295-1 
294-  2 
295-  3 
8-33 
1-  51 
2-  96 
21-23 
20-22 
19-22 
Foreign  Oils. 
Mottet  1 
R  a  e ,   Finest  | 
Sublime  y 
Pop    ftnVlllTYIfl  I 
llav,  kj  U.  U 1 1 C 
Other  Oils. 
Pale  yellow.  Solid 
in  two  hours. 
l  85° 
|  79° 
J  84° 
86° 
8013 
8131 
83  45 
85-88 
294-2 
291-  7 
292-  0 
292  5 
0-  97 
1-  09 
1-09 
26-28 
25-5-27 
25-27 
25-26 
Salad   \ 
Cotton-seed....  j 
Yellow  fluid,  with 
very  slight  de- 
posit. 
I  69° 
j  82° 
104-51 
294-5 
286-5 
2'92 
0-14 
30-32 
36-38 
4.  A  higher  percentage  of  free  acid  ;  to  this  is  due  the  discordant  fig- 
ures gotten  for  the  temperature-turbidity,  but  by  an  examination  of  these 
figures  it  appears  that  every  per  cent,  of  free  acid  in  the  oil  reduces 
the  temperature  about  3°  C. ;  if  such  a  correction  be  made,  figures 
near  85  are  gotten. 
5.  A  higher  iodine-absorption  for  the  native  oil ;  this  is  very  proba- 
bly due  to  the  presence  of  more  olein  than  in  the  European  oils,  the 
melting  point  of  the  fatty  acids  also  indicating  this.  There  is  another 
instance  known,  similar  to  this  one,  in  which  it  has  been  proven  that 
American  fats  differ  in  important  respects  from  the  same  European 
fats ;  refererence  is  made  to  lard.  American  lard  has  an  iodine- 
absorption  of  from  60  to  62  per  cent.,  English  lard  from  51.5  to  62 
per  cent.  (Am.  Jour,  of  Pharm.,  1888,  574  and  578.)  From 
such  results  it  would  appear  that  climate  and  soil  modify  considerably 
the  composition  of  the  fats  and  oils,  and  for  such  variations  due 
allowance  must  be  made. 
6.  The  fatty  acids  of  the  American  oils  at  a  temperature  of  20°  C. 
are  viscid  fluids  containing  suspended  the  higher  melting  acids ;  the 
European  oils  are  solid  at  this  temperature.    Under  the  microscope, 
