INDEX

Acetic acid, 9.

Acid—

Acetic, 9.

Arachidic, 9.

Behenic, 9.

Butyric, 9.

Capric, 9.

Caproic, 9.

Caprylic, 9.

Carnaubic, 9.

Cerotic, 10.

Daturic, 9.

Doeglic, 10.

Eleomargaric, 12.

Eleostearic, 12.

Erucic, 10.

Ficocerylic, 9.

Hyænic, 10.

Hypogæic, 10.

Isolinolenic, 12.

Isovaleric, 9.

Jecoric, 12.

Lauric, 9.

Lignoceric, 9.

Linolenic, 12.

Linolic, 12.

Margaric, 67.

Melissic, 10.

Moringic, 10.

Myristic, 9.

Oleic, 10.

Palmitic, 9.

Physetoleic, 10.

Pisangcerylic, 10.

Psyllostearylic, 10.

Rapic, 10.

Ricinolenic, 12.

Stearic, 9.

Tariric, 12.

Telfairic, 12.

Theobromic, 10.

Tiglic, 10.

Acidity of lard, 61-62.

Acids, volatile fatty, 10.

Alkaline earths, refining with, 28.

Analysis of oil, 89.

Arachidic acid, 9.

Arachis oil, 18, 77, 78.

adulteration of, 78.

analysis of, 78.

constituents of, 78.

Artificial colouring matter in butter, 55, 122.

Artificial flavouring in margarine, 71, 72.

Azo dyes, 71.

Barium values, 55.

Bechi’s test, 107.

Behenic acid, 9.

Bleaching of oils, 29.

with charcoal, 29.

fuller’s earth, 30.

hydrosulphites, 33.

hyposulphites, 33.

organic peroxides, 33.

ozone, 32.

sodium bisulphite, 33.

Borax in butter, 46.

Boric acid in butter, 46.

Borneo tallow, 87.

Boron compounds, 124.

Bromine absorption, 96.

thermal value, 105.

Brown grease, 58.

Butter, 3, 39, 40.

abnormal, 49.

analysis of, 109.

artificial colouring matters in, 55, 122.

borax in, 46.

boric acid in, 46.

cacao, 19, 84, 85.

casein in, 121.

chemical characteristics of, 48-52.

cocoanut oil in, 53, 54, 112.

commercial, 40.

composition of, 40.

curd in, 41.

Dutch, 67.

fat, 39, 40.

composition of, 40.

Illipé, 87.

influence of food of cows on, 52.

Irish, 52.

keeping properties of, 42-44.

Mahua, 87.

milk-blended, 41.

nut, 72.

oil, 16, 45.

physical characteristics of, 47.

preservatives in, 46-47, 124.

“process,” 44-46.

rancidity of, 44.

refractometric examination of, 48.

renovated, 44-46.

salt in, 41.

shea, 21, 87.

solubility of, 47.

vegetable, 16, 72.

water in, 41.

Butterine, 67.

Butyric acid, 9.

Butyrin, 6, 7.

Butyro-refractometer, 48.

Cacao butter, 19, 84-85.

Cadmium values, 55.

Capric acid, 9.

Caprin, 6.

Caproic acid, 9.

Caproin, 6.

Caprylic acid, 9.

Caprylin, 6.

Carnaubic acid, 9.

Casein in butter, 121.

Caustic soda, refining with, 26.

Cerotic acid, 10.

Ceylon oil, 16.

Charcoal, bleaching with, 29.

Cheese, 130.

Chemical methods of refining, 132.

Chocolate, 84, 132.

Chocolate cream, 85.

Chocolate fats, 84-88, 133.

Choice lard, 58.

Choice steam lard, 58.

Cochin oil, 16.

Cocoa, 84.

Cocoanut oil, 15.

analyses of, 86.

deodorisation of, 34.

in butter, 53, 54, 112.

stearins, 85, 86.

Colouring matter for margarine, 71.

matters, artificial, in butter, 55.

Combustion of fats, 2.

Commercial butter, 40.

grades of lard, 58-59.

Constitution of fats, 1, 3.

oils, 1, 3.

Corn oil, 83, 84.

Cotton-seed oil, 16, 80, 107.

winter, 81.

stearin, 17, 81.

Coumarine, 72.

Crystals of lard, 59, 60.

Culinary oils, 74.

Curd, amount of, in butter, 41.

Daturic acid, 9.

Decroline, 33.

Demargarinated oil, 76.

Deodorisation of cocoanut oil, 34-36.

of fats, 34.

Digestibility of fats, oils, 3.

Diglycerides, 5.

Dika fat, 87.

Doeglic acid, 10.

Dripping, 2, 14, 65.

Dutch butter, 67.

Dyes, azo, 71.

Earth-nut oil, 18, 77, 108.

Elaidin test, 64, 79.

Eleomargaric acid, 12.

Eleostearic acid, 12.

Erucic acid, 10.

Fat as food, 1.

Fat, butter, 39-40.

Dika, 87.

goose, 6.

Illipé, 87.

Mkani, 87.

Tankawang, 87.

turkey, 6.

Fats, chocolate, 84-88.

constitution of, 1, 3.

deodorisation of, 34.

other vegetable, 86.

treatment of rancid, 36-38.

Fatty acids, volatile, 8, 10.

Fendler’s patent, 71.

Ficocerylic acid, 9.

Filtration, methods of, 25.

Flare lard, 60.

Flavouring, artificial, in margarine, 71-72.

Fluorides, 128.

Food, fat as, 1.

value, 3.

Foots, 27, 80.

Formulæ for margarine, 69-70.

(U.S.A.) Cheap Grade, 70.

High Grade, 70.

Medium High Grade, 70.

Free fatty acids, 91.

French salad oil, 79.

oil trade, 142.

Fuller’s earth, bleaching with, 30.

Gaboon fat, 87.

Gingelly oil, 79.

Glycerides, 3, 4.

Goose fat, 6.

Grades, commercial, of lard, 58-59.

Grease, brown, 58.

pig’s foot, 58.

white, 58.

yellow, 58.

Guts, 58.

Halphen’s test, 107.

Hehner value, 49, 118.

Huiles d’enfer, 75.

tournantes, 75.

Hyænic acid, 10.

Hydraldite C., 33.

Hydrosulphites, bleaching with, 33.

Hypogæic acid, 10.

Hyposulphites, bleaching with, 33.

Illipé butter, 87.

fat, 87.

Iodine value, 94.

of lard, 63, 64.

Irish butter, 52.

Isolinolenic acid, 12.

Isovaleric acid, 9.

Isovalerin, 6.

Jecoric acid, 12.

Keeping properties of butter, 42-44.

Lard, 15, 56.

acidity of, 61-62.

amount of water in, 62-63.

analysis of, 61.

choice (steam), 58.

commercial grades, 58-59.

composition of, 59.

crystals, 59-60.

examination of, 130.

flare, 60.

guts, 58.

influence of food on, 60-61.

iodine value, 63-64.

leaf, 58, 60.

neutral, 58.

oil, 15, 64.

prime, 58.

pure, 58.

rendering of, 56-58.

water in, 62.

Lauric acid, 9.

Laurin, 6, 7.

Lignoceric acid, 9.

Linde’s process, 24.

Linolenic acid, 9, 12.

Linolic acid, 9, 12.

Mafura tallow, 87.

Mahua butter, 87.

Maize oil, 16, 83-84.

analyses of, 84.

Malabar tallow, 87.

Margaric acid, 67.

Margarine, 3, 14, 65-66.

analyses of, 129.

artificial flavouring, 71-72.

colouring matter, 71.

composition of, 70.

English formula, 70.

formulæ for, 69-70.

Cheap Grade, 70.

High Grade, 70.

Medium High Grade, 70.

manufacture of, 66.

modern process, 68-69.

Margosa oil, 21.

Maumené test, 103.

Mège-Mouries process, 65-68.

Melissic acid, 10.

Methods of filtration, 25.

Milk-blended butter, 41.

Mixed glyceride, 5.

Mkani fat, 87.

Modern process margarine, 68-69.

Monoglycerides, 5.

Moringic acid, 10.

Mowrah-seed oil, 21.

Myristic acid, 9.

Myristin, 6, 7.

Nagel’s process, 37.

Neutral lard, 56, 68-69.

Nut butter, 72.

salad oils, 77.

Oil—

Arachis, 18, 77-78.

Butter, 16, 45.

Ceylon, 16.

Cochin, 16.

Cocoanut, 15.

Corn, 83, 84.

Cotton seed, 16, 80-82.

Demargarinated, 76.

Earth-nut, 18.

French salad, 79.

Gingelly, 79.

Lard, 15, 64.

Maize, 16, 83-84.

Margosa, 21.

Mowrah-seed, 21.

Nut salad, 77.

Olive, 17, 74-77.

Palm, 20, 72.

kernel, 18.

nut, 18.

Peanut, 18.

Poppy, 83.

Sesame, 18, 79-80.

Soya bean, 20.

Sunflower (seed), 19, 82-83.

Teel, 79.

of Theobroma, 19.

Virgin, 74, 76.

Winter cotton-seed, 81.

Oils—

bleaching of, 29.

constitution of, 1, 3.

pyrene, 75.

salad, 74-88.

semi-drying, 79, 81.

sulphocarbon, 75.

summer, 25, 80.

winter, 25, 76.

Oleic acid, 9, 10.

Olein, 6, 8.

Oleomargarine, 66, 67, 68, 70.

Oleo oil, 67, 69, 70.

Oleo-refractometer, 64.

Oleo-stearin, 69.

Olive oil, 17, 74-77, 106.

Organic peroxides, bleaching with, 33.

Ozonair apparatus, 32.

Ozone, bleaching with, 32.

Palm oil, 20, 72.

kernel oil, 18.

analyses of, 86.

stearin, 85, 86.

Palm-nut oil, 18.

stearin, 85.

Palmitic acid, 9.

Palmitin, 6, 7.

Peanut oil, 18, 77, 108.

Peroxides, bleaching with organic, 33.

Per-salts, 33.

Physetoleic acid, 10.

Physical characteristics of butter, 47.

methods of refining, 23.

Physiological considerations, 2.

Phytosteryl (acetate) test, 64, 82, 101.

Pig’s foot grease, 58.

Piney tallow, 87.

Pisangcerylic acid, 10.

Polenské’s test, 113.

Poppy oil, 83.

Premier jus, 14, 30, 68.

Preservatives in butter, 46, 47.

Prime steam lard, 58.

“Process” butter, 44-46.

Linde’s, 24.

Mège-Mouries, 65-68.

Nagel’s, 37.

Psyllostearylic acid, 10.

Pyrene oils, 75.

Rancid fats, treatment of, 36, 37, 38.

Rancidity in oils, 36.

of butter, 44.

Rapic acid, 10.

Raw materials, 14.

Refining with alkaline earths, 28.

caustic soda, 26.

sodium carbonate, 28.

silicate, 28.

of oils, 23.

Refractive index, 98.

Refractometer, butyro, 48.

Refractometric examination of butter, 48.

Reichert value, 49-50.

Reichert-Meissl value, 50-52.

process, 111.

Removal of stearin, 25.

Rendering of lard, 56-58.

Renovated butter, 44-46.

Ricinoleic acid, 9, 12.

Ricinolein, 6.

Rongalite C., 33.

Salad oils, 74-88.

Salt, amount of, in butter, 41.

oils, 121.

Saponification value, 92.

Semi-drying oils, 79, 81.

Sesame oil, 18, 79, 80.

Sesamin, 79.

Sesamol, 79.

Shea butter, 21, 87.

Sodium bisulphite, bleaching with, 33.

carbonate, refining with, 28.

silicate, refining with, 28.

Solidification point, 96.

Solubility of butter, 47.

Sorting tests, 48.

Soya bean oil, 20.

Spanish oil trade, 140.

Specific gravity, 90.

Statistics of oil trade, 137.

Steam lard, choice, 58.

Stearic acid, 9.

Stearin, 6, 8, 25, 76, 77, 79, 86.

cotton-seed, 17.

removal of, 25.

Stearins, cocoanut oil, 85, 86.

palm-kernel oil, 85, 86.

Suet, 14.

Sulphocarbon oils, 75.

Summer oils, 25, 80.

Sunflower(-seed) oil, 19, 82-83.

Tallow, 14.

Borneo, 87.

Mafura, 87.

Malabar, 87.

Piney, 87.

unrendered, 15.

Tankawang fat, 87.

Tariric acid, 12.

Teel oil, 79.

Telfairic acid, 12.

Test, elaidin, 64, 79.

phytosteryl, 64.

Valenta’s, 48.

Tests, sorting, 48.

Theobroma oil, 19.

Theobromic acid, 10.

Tiglic acid, 10.

Treatment of rancid fats, 36, 37, 38.

Triglycerides, 5, 6.

Turkey fat, 6.

Unrendered tallow, 15.

Unsaponifiable matter, 99.

Valenta’s test, 48, 102.

Value, food, 3.

Hehner, 49.

iodine, of lard, 63, 64.

Reichert, 49, 50.

Reichert-Meissl, 50-52.

Values, barium, 55.

Values, cadmium, 55.

Vegetable butter, 16, 72.

fats, other, 86.

Virgin oil, 74, 76.

Volatile fatty acids, 10.

Water, amount of, in butter, 41.

lard, 62, 63.

Watts’ bichromate process of bleaching, 31.

White grease, 58.

Winter cotton-seed oil, 81.

Winter oils, 25, 76.

Yellow grease, 58.

Printed by Morrison & Gibb Limited, Edinburgh

Footnotes: