ON COD-LIVER OIL. 
139 
analysis fo three kinds of cod-liver oil, the properties of 
which he thus describes : 
Three kinds of cod-liver oil are admitted and described 
by the writer just quoted. These are pale, pale-brown and 
brown. 
1. Pale cod-liver oil. — Golden yellow; odour not dis- 
agreeable ; not bitter, but leaving in the throat a somewhat 
acrid fishy taste; re-acts feebly as an acid; sp. gr. 0.923 at 
63.°5. Fahr. Cold alcohol dissolved from 2.5 to 2.7 per 
cent, of the oil ; hot alcohol from 3.5 to 4.5 per cent. ; in 
ether it is soluble in all proportions. 
2. Pale brown cod-liver oil. — Colour that of Malaga 
wine ; odour not disagreeable; bitterish, leaving a slightly 
acrid fishy taste in the throat; re-acts feebly as an acid ; sp, 
gr. 0.924, at 63. °5. Fahr. Cold alcohol dissolves from 2.8 
to 3.2 per cent, of oil; hot alcohol from 6.5 to 6.S per cent. 
Ether dissolves it in all proportions. 
3. Dark-brown cod -liver oil. — Dark brown is transmitted 
light greenish, in thin layers transparent; odour disagree- 
able, empyreumatic; taste bitter and empyreumatic, leaving 
behind in the fauces an acrid sensation; re-acts feebly as an 
acid ; sp. gr. 0.929 at 63.°5. Fahr. Cold alcohol dissolves 
from 5.9 to 6.5 per cent, of it ; hot alcohol from 6.5 to 6.9 
per cent. In ether it is soluble in all proportions. 
De Jongh found the principal constituents of these oils 
to be oleate and margarale of glyceri?i, possessing the 
usual properties. But they also contained butyric and acetic 
acids, the principal constituents of the bile, (bilifellinic acid, 
bilifulvin andcholic acid,) some peculiar principles (among 
which was the substance called gaduin) and not quite one 
per cent, of salts, containing iodine, chlorine, and traces of 
bromine. Moreover, he found that the oils always contain- 
ed free phosphorus. 
The following table shows the proportions of the consti- 
tuents in the three kinds of oil 1 : 
