Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 133
Properties of Lard.
Оглавление—The average properties of different classes of lard in relation to physical and optical conditions are shown in the following table:
| Specific Gravity. 35° C. | Melting Point. ° C. | Refractive Index. 25° C. | Rise of Temperature with Sulfuric Acid. ° C. | Water. Percent. | Iodin Absorbed. Percent. |
|---|---|---|---|---|---|
| .9053 | 40.7 | 1.4620 | 41.5 | .077 | 62.48 |
The above table is the average composition of nineteen samples of lard furnished under affidavits of purity and which appear from their chemical and physical properties to be composed purely of the fat of swine taken from those parts of the animal usually devoted to lard making. The average data may be regarded as representing the properties of the ordinary pure commercial lard on the market.
