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adulterated alcohol alkali Analyst animal fats arachis oil beef fat bromine butter fat c.cm cacao butter cent Chem Chim Coconut Oil compounds containing cotton-seed oil crystallises cylinder D.Sc Detection of Coconut dissolved distilled Estimation ether filtered flask free fatty acids Genussm glycerides grms Halphen's heated Hehner Value hydrogen Iodine Value lard lauric acid linolenic linolic acid linseed oil liquid fatty acids margarine Melting Point method Mixed Glycerides mixture mutton fat Nahr nickel obtained odour Oil in Butter oils and fats oleic acid olive oil oxidised palm oil palm-kernel oil palmitic acid Phytosterol Polenske Value presence proportion rancid reaction Reichert Reichert-Meissl value salts saponification seeds separated solid fatty acids Solidifi soluble solution Specific Gravity stearic acid tallow temperature titrated tube Typical Values Fatty unsaturated Values Fatty Acids vegetable fats volatile fatty acids whilst XXIII XXVII XXXII XXXIX XXXV XXXVIII yields Zeit Zeitsch
Page 99 - ... filtered off, transferred to a beaker. 0-5 cc of phenolphthalein solution (1 gm. in 100 cc alcohol) added, and the filtrate titrated with decinormal soda or baryta solution. Precisely the same procedure (with the same reagents), omitting the fat, should be followed, and the amount of decinormal alkali required to neutralize the distillate ascertained. This should not exceed 0-3 cc The volume of decinormal solution of alkali used, less the figure obtained by blank experiment, is multiplied by...
Page 99 - One hundred cc of hot water, which have been kept boiling for at least ten minutes, are added, and the flask heated until the soap is dissolved. Forty cc of normal sulphuric acid and three or four fragments of pumice or broken pipe-stems are added, and the flask is at once connected with a condenser by means of a glass tube 7 millimetres wide and 15 centimetres from the top of the cork to the bend.
Page 98 - The alcohol is distilled off by heating the flask on the water-bath for about half an hour, or until the soap is dry. One hundred cc of hot water, which have been kept boiling for at least ten minutes, are added, and the flask heated until the soap is dissolved.
Page ii - EDITED BY RHA PLIMMER, DSc. AND FG HOPKINS, MA, MB, D.Sc., FRS ROYAL 8vo. THE NATURE OF ENZYME ACTION. By WM BAYLISS, D.Sc., FRS 33.
Page i - The Natural Organic Colouring Matters. By AG PERK.IN, FRS, The Dyeing Department, The University, Leeds; and AE EVEREST, D.Sc., PH.D., Technical College, Huddersfield.
Page vii - I have endeavoured to give a concise outline of the chemical composition and properties of the more important oils and fats, together with a description of the methods of extracting them from the crude I materials, and of purifying and preparing them for food purposes.
Page 99 - ... in diameter, and is first heated by a very small flame, to fuse the insoluble fatty acids, but the heat must not be sufficient to cause the liquid to boil. The heat is increased, and when fusion is complete...
Page 98 - Two cc of a solution of caustic soda (98 per cent.) in an equal weight of water — preserved from the action of atmospheric carbonic acid — and 10 cc of alcohol (about 92 per cent.) are added, and the mixture is heated under a reflux condenser, connected with the flask by a T-piece, for fifteen minutes in a bath containing boiling water.