BEHAVIOUR  OF  PALM  OIL  WHEN  HEATED. 
349 
at  113Q*7  F.;  4,  transparent  at  103Q-1  F„  fused  at  111°*9  F.  ;  5, 
transparent  at  99°'l  F.,  fused  at  109°  F. 
The  colored  fatty  acids  obtained  by  distillation  may  easily  be 
prepared  colorless  by  recrystallization  from  alcohol.  The  author 
found  the  melting-points  of  several  portions  of  such  purified  fatty 
acids  to  be  : — 
1st  crystallization       1380,4  F. 
2nd  crystallization       140^*7  F. 
3rd  crystallization         138Q*9  F. 
4th  crystallization  137Q*5  F. 
For  comparison  with  the  above  determinations  of  the  melting- 
points  of  the  products  of  distillation  of  palm-oil,  the  author  gives 
the  following  results  obtained  by  him  with  fatty  acids,  obtained  by 
the  processes  of  Masse  and  Tribouillet,  by  treating  palm-oil 
with  sulphuric  acid,  and  subsequent  distillation  with  superheated 
steam. 
The  distillate  of  palm-oil,  obtained  in  the  year  1851  directly 
from  the  manufactory  at  Neuilly,  and  of  a  pure  white  color,  was, 
— I.  transparent  at  98Q,5  F.,  fused  at  106*. 9  F. ;  II.  transparent 
at  94° "1  F.,  fused  at  106Q'5  F. 
The  second  portion  of  the  distillate,  obtained  from  the  same 
manufactory,  but  pressed,  and  of  a  dazzling  white  color, — I.  be- 
came transparent  at  106°*7  F.,  fused  at  123Q,1  F.;  II.  became 
transparent  at  108Q,5  F.,  fused  at  120o,9  F.;  III.  became  trans- 
parent at  108Q,5  F.,  fused  at  120°*5  F.  The  second  and  third 
determinations  were  repetitions  of  the  first  with  the  same  mass 
of  fatty  acids. 
Palm-oil  distillate,  from  the  close  of  the  operation,  also  from 
Neuilly,  crystallized  and  pressed,  also  of  a  dazzling  white  color, 
—I.  became  transparent  at  109Q«2  F.,  fused  at  120Q'4  F.;  II. 
became  transparent  at  109^*4  F.,  fused  at  120Q*4  F. 
After  keeping  for  two  years  exposed  to  the  light,  the  substan- 
ces, which  were  originally  pure  white,  acquired  a  somewhat 
brownish  tinge. 
Fatty  acids,  prepared  in  Vienna  according  to  Tribouillet's  me- 
thod, as  employed  in  August,  1851,  in  the  production  of  the  Bel- 
videre  candles,  and  of  a  brownish-white  color,  became  transparent 
at  103°-1  F.,  and  fused  at  118u'9  F. 
