. Official and provisional methods of analysis. Fig. 7.—Saponification flask. EDIBLE EATS AND OILS. 141 the flame in such a way as to collect 110 cc of distillate in as nearly thirtyminutes as possible. Mix this distillate, filter through a dry filter, and titrate 100 cc with thestandard barium-hydroxid solution, using cc of phenolphthalein as red color should remain unchanged for two to three minutes. Increase the number of cubic centimeters of tenth-normal alkali used by one-tenth, divide by the weight of fat taken, and multiply by 5 to obtain theReichert-Meissl number. Cor
. Official and provisional methods of analysis. Fig. 7.—Saponification flask. EDIBLE EATS AND OILS. 141 the flame in such a way as to collect 110 cc of distillate in as nearly thirtyminutes as possible. Mix this distillate, filter through a dry filter, and titrate 100 cc with thestandard barium-hydroxid solution, using cc of phenolphthalein as red color should remain unchanged for two to three minutes. Increase the number of cubic centimeters of tenth-normal alkali used by one-tenth, divide by the weight of fat taken, and multiply by 5 to obtain theReichert-Meissl number. Correct result by the figure obtained in a blankexperiment. (b) Leffman and Beam Method. (1) PKEPARATTON OF EEAGENTS. (a) Acid, standard barium hydroxid, indicator, and pumice stone.—Prepareas in the previous Fig. 8.—Apparatus for the distillation of volatile acids. (b) Olycerol-soda solution.—Add 20 cc of the sodium-hydroxid solution usedin the previous method to 180 cc of pure concentrated glycerol. (2) DETERMINATION. Add 20 cc of the glycerol-soda to 5 grams of the fat in a flask, weighed as inthe previous method, and heat over a naked flame or hot asbestos plate untilcomplete saponification takes place, as is shown by the mixture becomingperfectly clear. If foaming occur, shake the flask gently. Add 135 cc of recently boiled water, drop by drop, at first, to prevent foam-ing, and 5 cc of the dilute sulphuric-acid solution, distil without previous meltingof the fatty acids, and titrate the volatile acids as in the previous method,correcting results by the figure obtained in a blank experiment. 142 METHODS OF ANALYSIS. 11. Liquid and Solid Fatty Acids (Muters Method a Modified by Lane&).— Provisional. Weigh 5 grams of oil or fat into an Erlenmeyer flask, saponify, precipitatewi
Size: 1975px × 1265px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, bookpublisherwashi, bookyear1912
