PART FOURTH.
FATS AND OILS.
General Principles, [pp. 309-316].—Nomenclature; Composition; Principal glycerids; Presses for extraction; Solvents; Freeing extracts of petroleum; Freeing fats of moisture; Sampling and drying for analysis; Estimation of water.
Physical Properties of Fats and Oils, [pp. 317-350].—Specific gravity; Balance for determining specific gravity; Expression of specific gravity; Coefficient of expansion of oils; Densities of common fats and oils; Melting point; Determination in capillary tube; Determination by spheroidal state; Solidifying point; Temperature of crystallization; Refractive power; Refractive index; Abbe’s refractometer; Pulfrich’s refractometer; Refractive indices of common oils; Oleorefractometer; Butyrorefractometer; Range of application of the butyrorefractometer; Viscosity; Torsion viscosimeter; Microscopic appearance; Preparation of fat crystals; Observation of fat crystals with polarized light; Spectroscopic examination of oils; Critical temperature; Polarization; Turbidity temperature.
Chemical Properties of Fats and Oils, [pp. 351-406].—Solubility in alcohol; Coloration produced by oxidants; Nitric acid coloration; Phosphomolybdic acid coloration; Picric acid coloration; Silver nitrate coloration; Stannic bromid coloration; Auric chlorid coloration; Thermal reactions; Heat of sulfuric saponification; Maumené’s process; Method of Richmond; Relative maumené figure; Heat of bromination; Method of Hehner and Mitchell; Author’s method; Haloid addition numbers; Hübl number; Character of chemical reaction; Solution in carbon tetrachlorid; Estimation of the iodin number; Use of iodin monochlorid; Preservation of the hübl reagent; Bromin addition number; Method of Hehner; Halogen absorption by fat acids; Saponification; Saponification in an open dish; Saponification under pressure; Saponification in the cold; Saponification value; Saponification equivalent; Acetyl value; Determination of volatile fat acids; Removal of the alcohol; Determination of soluble and insoluble fat acids; Formulas for calculation; Determination of free fat acids; Identification of oils and fats; Nature of fat acids; Separation of glycerids; Separation with lime; Separation with lead salts; Separation of arachidic acid; Detection of peanut oil; Bechi’s test; Milliau’s test; Detection of sesamé oil; Sulfur chlorid reaction; Detection of cholesterin and phytosterin; Absorption of oxygen; Elaidin reactions; Authorities cited in Part Fourth.
PART FIFTH.
SEPARATION AND ESTIMATION OF BODIES
CONTAINING NITROGEN.
Introduction and Definitions, [pp. 410-418].—Nature of nitrogenous bodies; Classification of proteids; Albuminoids; Other forms of nitrogen; Occurrence of nitrates.
Qualitive Tests for Nitrogenous Bodies, [pp. 418-422].—Nitric acid; Amid nitrogen; Ammoniacal nitrogen; Proteid nitrogen; Qualitive tests for albumni; Qualitive tests for peptones and albuminates; Action of polarized light on albumins; Alkaloidal nitrogen.
Estimation of Nitrogenous Bodies in Agricultural Products, [pp. 423-432].—Total nitrogen; Ammoniacal nitrogen; Amid nitrogen; Sachsse’s method; Preparation of asparagin; Estimation of asparagin and glutamin; Cholin and betain; Lecithin; Factors for calculating results; Estimation of alkaloidal nitrogen.