Edible fats and oils : their composition, manufacture and analysis / by W.H. Simmons and C. Ainsworth Mitchell.

  • Simmons, W. H. (William Herbert)
Date:
1911
Catalogue details

Licence: Public Domain Mark

Credit: Edible fats and oils : their composition, manufacture and analysis / by W.H. Simmons and C. Ainsworth Mitchell. Source: Wellcome Collection.

    16/200 (page 4)
    with the alkali to form the soap, while the glycerin, remaining free, was separated in the lyes. The three most commonly occurring glycerides are stearin and palmitin (of which tallow chiefly consists) and olein (the principal con- stituent of olive oil), and the action of sodium hydroxide on these may be represented by the following equations :— CH,OOC,.Hy, CH,OH | | CHOOC,,H,, + 3NaOH = 3NaQOC,,H,, + CHOH | | CH,OOC,,H,, CH,OH : (Sodium (Sodium : ey) hydroxide) stearate) lseann) CH,OOC,,H,, CH,OH | | CHOOC,,H, + 3NaOH = 3NaQ0C,,H,, + CHOH CHOOC. CH JOE tas (Sodium (Sodium Dee eee hydroxide) palmitate) ee CH,OOC,.Hu» CH,OH | | CHOOC,,H,, + 3NaOH = 3Na00C,,H,, + CHOH | CH,OOC,,.H,. CH,OH (Sodium (Sodium (Glycerin) Or hydroxide) oleate) The conclusions of Chevreul as to the composition of fats were subsequently confirmed by Berthelot, who succeeded in producing the glycerides synthetically by heating the fatty acids with glycerin under pressure in sealed tubes. Heating together, for example, stearic acid and glycerin, he obtained stearin, according to the equation :— 3 C,,H,,O,H + C,H;(OH); = C3H;(C,.H,;0,). In view of the fact that glycerin contains three hydroxy] (OH) groups in which the H is displaceable by an acid