| b) ~Fatty Acids~(7) Refractive index | | | | | | at 40° C | 34·60 | 34·55 | 34·50 | 34·40 | 33·70 | Melting Point(8) | 52·90 | 52·95 | 51·80 | 52·90 | 52·00 | v. Hübl’s iodine | | | | | | value | 35·88 | 36·27 | 38·78 | 37·78 | 36·02 | ======================+========+=========+=========+===================+ |Puerto | Thomé |Trinidad | Fluctuations of | |Cabello | | | Analyses Values | | | | | from | mean | ======================+========+=========+=========+===================+ | | | a) ~Fat~ | Point of refraction | | | | | | at 40° C | 46·0 | 46·8 | 46·3 | 46·0-46·9 | 46·4 | Melting Point | | | | | | (Polenske)(1) | 32·7 | 32·95 | 32·9 | 31·95-33·65| 32·9 | Freezing Point | | | | | | (Polenske) | 20·8 | 18·60 | 20·66 | 18·6-21·55 | 20·2 | Variations(2) between | | | | | | Melting Point and | | | | | | Freezing Point | | | | | | (Polenske) | 11·9 | 14·35 | 12·30 | 11·65-14·35| 12·7 | Reichert-Meissl number| 0·41 | 0·55 | 0·55 | 0·33-0·55 | 0·45| Polenske(2) number | 0·40 | 0·55 | 0·55 | 0·4-0·6 | 0·49| Köttstorfer number | 191·6 | 191·7 | 191·5 |190·8-193·2 |191·8 | Hübl’s iodine value | 32·72 | 37·24 | 33·72 | 32·72-37·87| 35·28| Bellier’s reaction(4) | as 1 | as 1 | as 1 | — | — | R. Cohn’s reaction(5) | | | | | | a) Fresh fat(6) | “ | “ | “ | — | — | | | | | | | b) Rancid fat |opal- |opal- |opal- | — | — | |escence+|escence+ |escence+ | | | | | b) ~Fatty Acids~(7) | Refractive index | | | | | | at 40° C | 33·50 | 34·70 | 33·50 | 33·5-34·7 | 34·18| Melting Point(8) | 51·45 | 52·05 | 52·50 | 51·45-52·95| 52·32| v. Hübl’s iodine | | | | | | value | 33·85 | 39·60 | 36·02 | 33·85-39·78| 36·90|