310  The  Influence  of  Oxygen  on  Olive  Oil.  {^i^yr;^aTm- 
cation  number  (Kottstorfer)  of  the  fresh  oil  were  made  with  the 
following  results  : 
Number  of  Iodine  Saponification 
Determination.  Number.  Number. 
I  82*17  19272 
2   >  82-32  I93'I9 
3  •  ■„  -  •  ■  82-49 
4  ■  -  82-16 
5  ■  82-38 
6   82-13 
Mean  82*27       Mean  192*95 
Effect  of  the  temperature  of  boiling  water  and  sterilization  on  the 
oil  as  affecting  the  iodine  and  saponification  numbers. 
The  Pasteur  pipette  flasks  containing  the  oil,  with  the  tubes 
plugged  with  sterilized  absorbent  cotton,  were  immersed  in  boiling 
water  fifteen  minutes  at  a  time  on  three  consecutive  days. 
Iodine  Saponification 
Number.  Number. 
Olive  oil  before  heating   82*27  192*95 
Number  of 
Determination. 
1.  Olive  oil  after  heating  82*06  181  23 
2.  Olive  oil  after  heating   80*53  182*57 
3.  Olive  oil  after  heating  81-03 
4.  Olive  oil  after  heating  81-65 
Mean  -  81*75        Mean  181*90 
The  flasks  used  in  the  above  experiment  containing  a  remaining 
portion  of  oil  were  plugged  with  sterilized  absorbent  cotton  and 
stood  aside  at  room  temperature,  exposed  to  diffused  sunlight  for  a 
period  of  three  weeks.  The  oil  in  this  time  had  lost  its  green  tint 
and  had  become  practically  colorless,  and,  in  addition,  had  become 
rancid.  At  the  expiration  of  three  weeks  determinations  of  the 
iodine  and  saponification  numbers  of  two  of  the  specimens  were 
made  with  the  following  results : 
Iodine  Saponification 
Number.  Number. 
Olive  oil  before  heating   82*27  192*95 
Number  of 
Determination. 
1.  Oil  after  being  heated  and  on  standing 
three  weeks  76*35  J92*44 
2.  Oil  after  being  heated  and  on  standing 
three  weeks  78'97     '  194  87 
Mean   77'66        Mean  193*65 
