Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . ixture should then be extracted with ether and theether removed by evaporation. The residue is neutral olive oil. FATS I»I and why? It is impossible to emulsify a highly rancid fat due to the excessiveformation of rather insoluble soaps about the oil drops. (d) Shake a drop of neutral olive oil with dilute albumin solution. What isthe nature of this emulsion? Examine it under the microscope. 6. Fat Crystals.—Dissolve a small piece of lard in ether i
Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . ixture should then be extracted with ether and theether removed by evaporation. The residue is neutral olive oil. FATS I»I and why? It is impossible to emulsify a highly rancid fat due to the excessiveformation of rather insoluble soaps about the oil drops. (d) Shake a drop of neutral olive oil with dilute albumin solution. What isthe nature of this emulsion? Examine it under the microscope. 6. Fat Crystals.—Dissolve a small piece of lard in ether in a test-tube, addan equal volimie of alcohol and allow the alcohol-ether mixture to evaporatespontaneously. Examine the crystals under the microscope and compare themwith those reproduced in Figs. 50, 51, and 52, on pages 176, 179 and 181. 7. Saponification of Bayberry Tallow.—Fill a large casserole two-thirdsfull of water rendered strongly alkaUne with soUd potassium hydroxide (a. stickone inch in length). Add about 10 grams of bayberry tallow and boil, keepingthe volume constant by adding water as needed. When saponification is com-. PoRK Fat. plete^ remove 25 of the soap solution for use in Experiment 8 and add concen-trated hydrochloric acid slowly to the remainder until no further precipitate isproduced. Cool the solution and the precipitate of free fatty acid will rise to thesurface and form a cake. In this instance the fatty acid is principally palmiticacid. Remove the cake, break it into small pieces, wash it with water by decan-tation and transfer to a small beaker by means of 95 per cent alcohol. Heat on awater-bath imtil the palmitic acid is dissolved, then filter through a dry filterpaper and allow the filtrate to cool slowly in order to obtain satisfactory the reactions which have taken place in this experiment. When the palmitic acid has completely crystallized filter off the alcohol, drythe crystals between filter papers and try the test
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbiochem, bookyear1916
