Largely by x-ray diffraction six crystalline states, I-VI, in order of increasing melting point, have been identified for cocoa butter. Of these states II, IV, V and VI are pure and identifiable with previously (or presently) identified polymorphs of 2-oleoylpalmitoyl stearin (POS), namely a-2, fl'-2, fi-3 ("V") and fl-3 ("VI"); V and VI representing distinct but very closely related crystalline structures. State I is a definite but fleeting and not readily characterized sub a state and may be a phase mixture, as state

Summary In agreement with comments of Hilditch but in contrast with certain other statements in the literature it is concluded that lard, beef tallow, and mutton tallow are non‐random in distribution of fatty acid chains among their glycerides. From thermal and x‐ray diffraction techniques applied to S3, S2U, SU2, and U3 fractions of these fats and to the various products of complete hydrogenation it is concluded that lard is composed largely of 2‐palmityl glycerides as proposed by Hilditch while the tallows are composed largely of 1‐palmityl glycerides.

No abstract

SummaryA dilatometric method is presented which is of considerable convenience and reliability in application to commercial fats, notably shortening and margarine. The instrument is of volumetric type with mercury as confining fluid. The simplified calculations give results in terms of “Solid Content Index,” which is an approximation to the true % solid. The apparatus is applicable not only to basic study of composition and processing but is adaptable to hydrogenation control where it has been used with notable success for several years. With shortenings, for instance, the method cuts substantially the deviation from normal consistency encountered with the best thermal methods. Despite the high precision the determination can be completed in about two hours. Part of the reason for the combined precision and speed is a “tempering” step introduced to expedite approach to a steady state prior to final measurement.

BAGANZ und WILLE Jahrg. 94 Saure Hydrolyse: 3.42 g II wurden mit 10 ccm konz. Salzslure 3 Stdn. unter RiickfluD gekocht. Nach Abdampfen der tiberschiiss. Salzsaure und des Wassers i. Vak. verblieb ein gelblicher Ruckstand, der nach langerem Aufbewahren im Eisschrank mit Chloroform kristallisierte: 2 .3-Diuthoxy-n-butan-fetracarbonsuure-~l.l.4.4~ (Ill).Schrnp. 132' (aus k h y lacetat/Athanol). b) mi/ Nafrium-uthylmalonsaure-diathylester: 12.5 g (0.5 Mol) gepulvertes Natrium setzte man, wie unter a) angegeben, in 500 a m absol. k h e r mit 94 g (0.5 Mol) Athylmalonsaurediurhylester urn und lieD anschliel3end unter Ruhren 47 g (0.25 Mol) 1.2-Diathoxy-1.2-dichlorathati zutropfen. Der Brei des Natriumathylmalonesters verschwand, wahrend sich unter Gelbfarbung NaCl ausschied. Dann wurde noch 8 Stdn. unter RuckfluR und Ruhren gekocht. Nach Abtrennung des NaCl wurde der Ather abdestilliert und der Riickstand bei 0.4 Torr/ 130" rasch uberdestilliert. Durch Rektifikation iiber eine Einstichkolonne (Rucklaufverhaltnis 1 :20) wurden schliel3lich 49 d. Th. 4.5-Diuthoxy-r~-ocfan-~etracorbonsdurr-(3.3.6.6)tetrauthylester (IV) erhalten. Sdp.o.2 115"; nf 1.4410. C24H42010 (490.6) Ber. C 58.76 H 8.68 Gef. C 58.96 H 8.97 c) mir Natrium-acetessigsaure-athylester: 12.5 g (0.5 Mol) gepulvertes Natrium setzte man,