Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 126

—The melting point of a pure lard is a physical characteristic of great value, since it is chiefly influenced by the part of the body of the animal from which it is made. The fat which is rendered from the foot of the hog has the lowest melting point, namely, about 35 degrees C. (95° F.). The fat adhering to the intestines has the highest melting point, namely, 44 degrees C. (111 degrees F.). The fat derived from the head of the hog has a slightly higher melting point than that from the feet. The kidney fat has a melting point of 42.5 degrees C. (108.2 degrees F.). In the steam rendered lards, representing the average of lards passed upon by the Chicago Board of Trade, the average melting point is found to be about 37 degrees C. (98.7 degrees F.). The melting point of superior or leaf lard has an average value of about 40 degrees C. (104 degrees F.).