Dilatometric investigations of fats

Summary 1. Dilatometric curves have been determined over the complete melting range for samples of prime steam lard, oleo oil, all-hydrogenated vegetable shortening, and partially hydrogenated cottonseed oil. From the dilatometric data estimates have been made of the percentages of solids and liquid in the fats at different temperatures. 2. Estimates of the percentages of solids and liquid in the hydrogenated cottonseed oil agreed with those previously reported on the same oil from calorimetric data when allowance was made for a lack of equilibrium conditions in the calorimetric experiment. Since a condition of equilibrium between solids and liquid is attained in the dilatometer, this instrument is to be preferred to the calorimeter for determining the composition of fats in terms of the two phases. 3. The consistency of the fats, as measured by micropenetrations, was different for different fats which contained equal percentages of solids. The consistency, therefore, is not determined solely by the amount of solids present, but also by the character of the solid particles. One of the laboratories of the Bureau of Agricultural and Industrial Chemistry, Agricultural Research Administration, U. S. Department of Agriculture.