_______________________________________________________________ | | | | | | | Saponification | Acidity | Titre, | | | Equivalent. | (as Oleic Acid) |deg.C. | | | | Per Cent. | | |___________________|________________|_________________|________| | | | | | | Marrow fat | 283.3 | 3.6 | 38.7 | | White skin grease | 287.2 | 4.3 | 36.4 | | Pale skin grease | 286.3 | 9.87 | 35.7 | | Pale bone fat | 289.7 | 8.8 | 40.7 | | Brown bone fat | 289.1 | 11.0 | 41 | | Brown bone fat | 292 | 20.5 | 40.2 | | Animal grease | 289.4 | 38.1 | 40.4 | | Melted stuff | 286.3 | 12.8 | 37.7 | |___________________|________________|_________________|________| The materials in the above class require to be carefully examined for the presence of unsaponifiable matter, lime salts and other impurities. _Fatty Acids._--We have already described the various methods of liberating fatty acids by hydrolysis or saponification. Under this heading should also be included stearines produced by submitting distilled fat to hydraulic pressure, the distillates from e from unsaponifiable matter, cocoa-nut oleine, a bye-product from the manufacture of edible cocoa-nut butter and consisting largely of free acids, and palm-nut oleine obtained in a similar manner from palm-nut oil. These are all available for soap-making. LESS-KNOWN OILS AND FATS OF LIMITED USE. _Shea Butter._--Shea butter is extracted from the kernels of the _Bassia Parkii_ and exported from Africa and Eastern India. This fat is somewhat tough and sticky, and the amount of unsaponifiable matter present is sometimes considerable. Samples examined by us gave the following data:-- _______________________________________________________________ | | | | | | Saponification | Acidity | Titre, | Refractive | | Equivalent. | (as Oleic Acid) | deg.C. | Index | | | Per Cent. | | at 60 deg. C. | |________________|_________________|________|___________________| | | | | | | 313 | 8.2 | 53.2 | 1.4566 | | 303 | 7.33 | 53 | 1.4558 | | | | | 1.4471 (F. Acids) | |________________|_________________|________|___________________|