. Spectroradiometric Investigation of the Transmission of Various Substances, II: Infra-red transmission characteristics of organic oils and other substances . Fig. I.—A, olive oil; B, cotton seed oil; C, peanut oil Soya-Bean Oil.—^The special transmission of a i cm layer ofcommercial soya-bean oil is given in curve C, Fig. 2. Soya-beanoil is used to adulterate linseed Fig. 2.—A, tung oil; B, catfish oil; C, soya bean oil Lard Oil.—The spectral transmission of a i cm layer of clearlard oil is given in curve A, Fig. 3. It is conspicuous for thesharpness of its absorption bands at ,
. Spectroradiometric Investigation of the Transmission of Various Substances, II: Infra-red transmission characteristics of organic oils and other substances . Fig. I.—A, olive oil; B, cotton seed oil; C, peanut oil Soya-Bean Oil.—^The special transmission of a i cm layer ofcommercial soya-bean oil is given in curve C, Fig. 2. Soya-beanoil is used to adulterate linseed Fig. 2.—A, tung oil; B, catfish oil; C, soya bean oil Lard Oil.—The spectral transmission of a i cm layer of clearlard oil is given in curve A, Fig. 3. It is conspicuous for thesharpness of its absorption bands at , , , and fi. Cobleniz] Transmission of Various Substances 271 Fatty Acids of Linseed Oil.—^This material was prepared in thechemistry division of this Bureau. It was brownish in color.
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Keywords: ., bookcentury1900, bookdecade1920, bookidspectroradio, bookyear1921
