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GENERAL ANALYTICAL METHODS
INTERPRETATION OF ANALYTICAL METHODS FOR OILS
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acetic added adulteration alcohol alkali Analyst analytical figures aqueous beef fat boiling butter-fat cake calculated carbon cent cocoa butter coconut oil colour contain contents cooled cottonseed oil deodorisation DESCRIPTION OF OIL dilute dish dissolved distilled dried edible purposes ether extraction Fibre filter filtrate flask Free fatty acids fruit glass glycerides glycerol grams heated hydrochloric acid hydrogenated hydroxide solution index at 40 insoluble iodine value Kirschner value lard layer light petroleum linoleic linoleic acid margarine melting point method milk minutes mixed mixture moisture neutralised nuts obtained oil or fat OIL SOURCE oils and fats oleic oxide percentage Polenske value potassium precipitate present PROPORTION OF OIL pulp quantities reagent refined Refractive index Reichert value removed residue sample Saponification value saturated seeds shell soap sodium hydroxide solid Solidifying point soluble solvent Specific gravity starch stearine stopper temperature thiocyanogen titration Titre tube unsaponifiable matter vegetable oils washed weight yellow Zeiss