Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 132

—All common fats and oils have the property of absorbing, under given conditions, certain quantities of iodin. Lard of the highest quality should not absorb more than 60 percent of its weight of iodin. The lard made from the feet and certain other parts of the animal, however, may have a larger iodin number, rising as high as 75 or even 80.