602 
Determination  of  Camphor. 
5  Am.  Jour.  Pharm. 
I      Sept.,  1921. 
TABLE  III. 
SAPONIFICATION  VALUES. 
Heating  Heating 
Oil                   Before  Heating.      with  Camphor,    without  Camphor. 
Cottonseed                   198.7                198.8  199.0 
Peanut                        192.8                193.7  195.0 
Olive                         192.7                193.3  193-5 
Sesame                       193. 1                194-3  194.0 
TABLE  IV. 
IODINE  NUMBERS. 
Heating  Heating 
Oil                   Before  Heating.      with  Camphor,    without  Camphor. 
Cottonseed                   110.4                  97.4  99 .05 
Peanut                         97.8                  85.5  88.4 
Olive                          84.0                  78.5  81.7 
Sesame                       104.6                  97.9  99.7 
The  saponification  values  were  but  little  affected  by  prolonged 
heating,  whilst  the  change  produced  in  the  iodine  values,  due  to 
probable  oxidation  of  the  oils  would  have  to  be  taken  into  account 
in  utilizing  such  determinations  for  the  identification  of  oils  after 
heating  to  drive  off  camphor.  Tolman  and  Munson 3  found  the 
iodine  value  of  peanut  oil  to  fall  as  low  as  77  after  prolonged 
heating. 
The  following  table  shows  the  effect  produced  by  heating  five 
grams  of  the  20  per  cent,  camphorated  oils  and  four  grams  of  the 
oils  (Blank  Oil),  for  the  number  of  hours  indicated  in  5  cm.  diameter 
platinum  dishes  at  1 20°  C. : 
table  sr. 
Apparent 
Cor- 
Hours 
Loss  of 
Blank  Oil. 
rected  %  Camphor 
Oil 
Heated 
Camphor.  Gain  Gms. 
Gain  % 
Loss. 
Evaporated. 
Cottonseed 
2 
0.8885  gms. 
0.0065 
0.163 
0.8950 
89.50 
3 
0-9743 
0.0114 
0.285 
0.9857 
98.57 
4 
0.9815 
0.0135 
0.337 
0.9950 
99.50 
5 
0.9855 
0.0142 
0.350 
0.9997 
99-97 
2 
0.8830 
0.0086 
0.215 
0.8916 
89.16 
3 
0.9827 
0.0126 
0.315 
0.9953 
99-53 
4 
o.9895 
0.0138 
0-345 
1.0033 
100.33* 
Olive   
2 
0.9875 
0.0035 
0.0875 
0.9910 
99.10 
3 
0.9897 
0.0086 
0.215 
0.9983 
99-83 
4 
0.9880 
0.0108 
0.270 
0.99&8 
99.88 
0.9977 
0.0006 
0.015 
0.9983 
99.83 
100.07* 
3 
1. 001 7 
—0.0010 
—0.025 
1.0007 
4 
1.0034 
—0.0015 
—0.0375 
1.C019 
100.19* 
3  "Olive  Oil  and  Substitutes,"  U.  S..  Bureau  of  Chemistry  Bulletin  No. 
77,  p.  45,  note  e. 
