PAT. ELAIN.
Carbon 79.000 78.566 Hydrogen 11.416 11.447 Oxygen 9.584 9.987 — — 100.000 100.000 — — 3. The fat of beef when melted begins to concrete at 100°: it requires for solution 40 parts of boiling alcohol, and contains about three-fourths its weight of stearin, which is obtained by stirring the melted fat whilst it is concreting, and then pressing it in woollen cloths at a temperature of about 95°, by which the elain is squeezed out, together with a por tion of stearin, which is deposited at a lower temperature, for the Blain does not congeal at 32°. The stearin is white, granularly crystal line, fusible at 112°, and may be cooled to 100° before it congeals, when its temperature rises to 112°. It looks and burns like wax. 100 parts of alcohol dissolve 15 of this stearin : when saponified, it yields 0.95 of fat acids, which fuse at 130°. The elain of beef fat is colour less and almost inodorous, and soluble in less than its weight of boiling alcohol. Candles made of the stearin of this fat, with a small addition of wax to destroy its brittle and crys talline texture, are little inferior to wax candles.
4. Neat's_foot oil is obtained by boiling the lower ends of the shin-bones of the ox, after the removal of the hair and hoofs, in water. This oil remains fluid below 32°, and after the sepa ration of the stearin, is used for greasing turret clocks, which are often so exposed to cold as to freeze other oils.
5. Goat's fat is characterized by its peculiar colour, whiat seems to depend upon the pre sence of a distinct fatty matter, which, in the separation of the stearin and elain, is asso ciated with the latter, and which Chevreul has called hircin. When the elain is saponified, a liquid volatile acid is formed, which may be separated as follows : four parts of the fat are made into soap with one of hydrate of potassa dissolved in four of water : the soap is after wards diluted, and decomposed by phosphoric or tartaric acid, by which the fat acids are sepa rated : these are distilled with water, taking care that the contents of the retort do not boil over : the distilled liquid is saturated with hydrate of baryta, evaporated to dryness, arid decomposed by distillation with sulphuric acid diluted with its weight of water : the acid is separated in the form of a colourless volatile oil which floats upon the distilled liquid ; Chevrcul terms it hircic add: it congeals at 32°: it has the odour of the goat, blended with that of acetic acid ; it reddens litmus, dissolves difficultly in water, and readily in alcohol : it forms distinct salts with the bases : the salt of ammonia has a strong hireine odour: that of potassa is deliquescent, and that of baryta difficultly soluble in water.
6. Mutton At is whiter than that of beef, and acquires a peculiar odour by exposure to air ; when melted it begins to concrete at about 100°. It requires 44 parts of boiling alcohol for solution. Its stearin, when fined, begins to congeal at 100°, and it temperature rises on solidification to 113°. 100 parts of alcohol dissolve 16 of it. Its damn is colourless, slightly odorous, sp. gr. 0.913, and 80 parts of it are soluble in 100 of boiling alcohol. When saponified, it yields a very small quantity of hireic acid. This species of fat, together with its stearin and elain, are composed as fol lows :