For the detection of these and similar adulterates, the reactions and analytical methods described are all-sufficient. Benedict[47] discovers that the presence of wax and paraffin considerably diminishes the saponification value, cocoa, nut fat increases it and lowers the iodine value, whereas stearic acid raises the acid value. ================+==========+===========+=========+============+ | Melting | Melting | | Saponif- | | point | Point of | Iodine | ication | | |fatty acids| value | value | | °C. | °C. | | | ================+==========+===========+=========+============+ | | | | | Cacao butter | 30-34·5 | 48-52 | 34-37·5| 192-202 | | | | | | Oil of Almonds | — | 14 | 93-101·9|189·5-195·4 | | | | | | Sesame oil | — | 26-30 |106·4-109| 187-192 | | | | | | Earth-nut | | | | | (Arachis) oil | — | 27-31 | 92-101 | 190-197 | | | | | | Hazelnut oil | — | 17-25 | 83·2-88 |191·4-197·1 | | | | | | Cotton-seed oil | — | 38-40 | 106-111 | 191-197 | | | | | | Oleo-margarine |32·4-32·5 | 42 |43·8-48·5| 195-197·4 | | | | | | Beef tallow | 43-49 | 43-46 |35·4-36·5| 193·2-198 | | | | | | Wax | 62-64 | — | 8·0-11 | 97-107 | | | | | | Paraffin | 38-82 | — | 3·9-4 | — | | | | | | Stearic acid | 71-71·5 | — | — | 195-200 | | | | | | Sebin |37·6-37·8 | — |43·7-43·8|192·4-192·6 | | | | | | Cocoa-nut fat | 20-28 | 24-25 | 8-9 |254·8-268·4 | | chiefly | | | | |26·2-26·4 | | | |