Читать книгу Foods and Their Adulteration - Harvey Washington Wiley - Страница 134
Average Properties of Steam Lard.
Оглавление—Below is given the average composition of eleven samples of steam lard furnished under affidavit and, apparently, as judged by their chemical and physical properties, composed solely of the fat of swine. Steam lards are not of as high a quality as the lards contained in the preceding table. They have usually a distinctively strong odor, quite different from that of lards which are rendered in open kettles at low temperature and from selected portions of fat.
| Specific Gravity. 35° C. | Melting Point. ° C. | Refractive Index. 25° C. | Rise of Temperature with Sulfuric Acid. ° C. | Water. Percent. | Iodin Absorbed. Percent. |
|---|---|---|---|---|---|
| .9055 | 37.0 | 1.4623 | 39.9 | .109 | 62.86 |
