For a better understanding of the composition and the state of combination of the fatty substances including oils, fats and fatty foods, here is a practical guide that describes a variety of methods for their examination and discusses the other necessary technical details, making use of plenteous diagrams and illustrations. The work is based on author’s long experience as a technical chemist and also draws from the researches carried out by other established scientists and technologists. There are special chapters, particularly useful for the manufacturers, on topics: Industrial Production of Vegetables Oils and fats: Hydrogenation of Oils; and Rancidity, Preservatives and Colouring Matters. Tables of analytical data, reference to relevant literature and a comprehensive index, further enhance the value of this handbook. Contents Chapter 1: General Introduction; Object of analysis of-Oils and fats, Fatty foods, By products, Standardisation of apparatus and reagents; Chapter II: Preliminary Examination; Sampling of bulk material, Preparation of sample for analysis-Fat of oil, Oleginous materials, Extraction and estimation of the oil or fat-In oleginous seeds, oil cakes and fibrous materials generally, In crude oils and acid oils, In soap stock, Examination of the total fatty matter from soap stocks and acid oils, Determination of moisture-In oleaginous seeds, oil cakes and fibrous materials generally, In oils and acid oils, Determination of impurities in oils-Mineral matter (Ash), Organic dirt, Sea water, Detection and determination of metallic and mineral impurities-Copper, Lead and zinc, Lime, magnesia, soda and potash, Iron, Nickel, Sulphur, Arsenic, Phosphorus, Detection and determination of hydrocyanic acid, Chapter 3: General Analytical Methods; Physical tests- Melting point, Solidifying point and titre test, Optical activity, Refractive index and dispersion, Viscosity, Colour, Specific gravity, Microscopical examination for beef, lard and hydrogenated fate, Valenta test, Chemical test- Saponification value, Unsaponifiable matter, Phytosteryl acetate test-special treatment of the unsaponifiable matter of lard and other fats-the separation of cholesterol and phytosterol, Acid value, Iodine value, Acetyl value-true acetyl value, Soluble and insoluble fatty acids, Insoluble bromides, Quantitative procedure, Lead-salt-ether for the separation and determination of liquid fatty acids, including determination of their iodine values, Tortelli and fortini’s modification as applied to the detection of rape oil in mixtures, Magnesium acetate method weight, Separation of the fatty acid esters by fractional distillation, Estimation of stearic acid by hehner’s method, Detection and determination of arachis oil, Bellier’s test, Evers’ test, Bjorklund’s cocoa butter test, Colour tests for oils, Halphen’s test for cotton-seed oil and cotton-seed ‘’Stearine’’, Baudouin’s test for sesame oil, Becchi’s test, Sulphuric acid test for liver oils, Rosin, Glycerol, Methods of crude glycerine analysis recommended by the international committees, Sampling, Analysis, Acetin process for glycerol determination, Reagents required, The method; Chapter 4: Interpretation of Analytical Methods for Oils and Fats and of the Analyses of Typical Samples; Interpretation of physical tests- Melting-point, Solidifying point and titre test, Optical activity, Refractive index, Viscosity, Colour readings, Specific gravity, Microscopical examination for beef fat, lard and hydrogenated fats, Valenta test, Interpretation of chemical tests- Saponification value, Unsaponifiabel matter, Phytosteryl acetate test, Acid value, Iodine value, Acetyl value, Soluble and insoluble fatty acids, Reichert-meissl-polenske-kirschner values, Ave lallemant values, Tortelli and fortini;s modification of the lead-salt-ether method, The magnesium acetate method of resolution, The separation of acids of low molecular weight, Separation of the fatty acid esters by fractional distillation, Resolution of mixtures of fatty acids, Insoluble bromide determination, Lead-salt-ether determination, Estimation of stearic acid, Detection and determination of arachis oil, Bjorklund cocoa butter test, Colour reactions, Halphen’s reaction, Baudouin’s reaction, Becchi’s Test, Sulphuric acid test, Three typical cases and twelve examples- A sample of oil guaranteed pure, An unknown oil or fat, but known not to be a mixture, A mixture of edible fats, Introduction to the examples-Olive oil marked “Guaranteed Pure’’, Cocoa-butter marked “Guaranteed Pure’’, A lard substitute, A sample of a delivery of coconut oil, Oil extracted from biscuits, Oil from oil cake, A sample of oleo oil, A margarine fat, An adulterated ghee, A baking fat, Kinds of oils and fats commonly employed in various manufactures; Chapter 5: Industrial Production of Vegetable Oils and Fats; Manufacturing methods, Crude oils-Production of oil, Preparation for grinding, Grinding and production of oil by-Mechanical pressure, Extraction by solvents, Refining of oil, Neutralisaiton, Bleaching, Deodorisation, By-products of neutralisation; Chapter 6: Butter and Margarine; General methods of examination, Butter fat, Margarine fat, Fats used in margarine manufacture, Ghee and ghee substitutes; Chapter 7: Animal Fats, Fish and Marine Animal Oils; Animal fats-Beef fat, Lard, Lard substitutes, Fish and marine animal oils; Chapter 8: Vegetable Oils and Fats; Botanical arrangement of the fruits and seeds; Monocotyledons, Dicotyledons, Coniferae; Chapter 9: Hydrogenation of Oils; General, Batch processes, Continuous process, Control of composition of product, Analysis and charateristics of hydrogenated oils, Detection of hydrogenated oils, Properties and uses; Chapter 10: Rancidity, Preservatives and colouring matters; Rancidity, Tests for rancidity, Preservatives, Detection and determination of-Boron compounds, Fluorides, Benzoates and salicylates, B-naphthol, Sulphites, Colouring matters, Detection of prohibited dyes; Chapter 11: Cocoa, Chocolate and Milk Chocolate; Introductory, Analysis of- Cocoa, Chocolate, Milk Chocolate; Chapter 12: Feeding Stuffs; General nature of feeding stuffs and calculation of food value, Analysis of feeding stuffs-Official methods, Additional methods, Chapter 13: Milk; Analysis of milk, Preservatives: pasteurisation, Cleanliness and bacteriological condition, Cream and separated milk, Condensed milk; Chapter 14: The Nutritive Value of the Edible Oils and Fats; Fat-soluble vitamins, Vitamin A, Antirachitic vitamin D, Vitamin E.