Food Analysis Typical Methods And the Interpretation of Results

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7 261. 7 78 28. 8 0. 9118 228. 3 5. 4 88. 4 260. 9 56 29. 5 0. 9120 229. 9 5. 6 88. 3 259. 6 41 30. 5 0. 9123 231. 4 5. 8 87. 9 260. 1 18 31. 3 0. 9125 232. 3 5. 7 . 87. 9 258. 0 10 32. 6 0. 9130 232. 6 6. 0 87. 7 257. 8 1 Thorpe: J. Chem. Soc. , 1904, 254.
214 FOOD ANALYSIS In a general way it may be said that the presence of animal fats in any quantity would be shown by the saponification and Reichert-Meissl numbers. Since the saponification numbers of the animal fats are usually below 200 an
...d the Reichert-Meissl numbers less than 1. 0, it is evident that the presence of animal fats (lard, beef, etc. ) will lower both of these values. Vegetable oils would be shown by an increase in the iodine value, which with butter fat varies from 26 to 38, while olive oil has about 80 and the other fluid oils 100 or more. For conclusive evidence of the presence of a vegetable oil it may be necessary to make the phytosteryl acetate test (page 176), the presence of the oil being proven by a melting point of the acetate of 117C.

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