preface to fifteenth edition

TABLE 10.7
Constants ofFats and Oils (Continued)
Fat or oil
Solidification
point, C
Specific
gravity
(15C/15C)
Refractive
index
Acid
value
Saponification
value
Iodine
value
Animal origin (continued)
Dolphin 3 to5 0.91–0.93 2–12 203 (body);
290 (jaw)
127 (body);
33 (jaw)
Goat butter
0.91–0.9438C
38C 233–236 25–37
Goose fat 22–24 0.92–0.93 0.6 191–193 58–67
Herring oil 0.92–0.94 1.4610 60C 1.8–44 170–194 102–149
Horse fat 20–45 0.92–0.93 0–2.4 195–200 75–86
Human fat 15 0.903 1.460 193–200 57–73
Lard oil 2 to4 0.913–0.915 1.462 0.1–2.5 193–198 63–79
Lard oil, fatty tissue 27–30 0.93–0.94 1.462 0.5–0.8 195–203 47–67
Menhaden oil 5 0.92–0.93 1.465 60C 3–12 189–193 148–185
Neat’s-foot oil 2 to10 0.91–0.92 1.464 25C 0.1–0.6 193–199 58–75
Porpoise, body oil 16 0.926 1.2 203 127
Rabbit fat 17–23 0.93–0.94 1.4–7.2 199–203 70–100
Sardine oil 20–22 0.92–0.93 1.466 60C 4–25 188–196 130–152
Seal 3 0.915–0.926 1.9–40 188–196 130–152
Shark 0.916–0.919 157–164 115–139
Sperm oil 15.5 0.878–0.884 13 120–137 80–84
Tallow, beef31–38 0.895 0.25 196–200 35–42
Tallow, mutton 32–41 0.937–0.953 1.457 40C 2–14 195–196 48–61
Whale oil 2 to 0 0.917–0.924 1.460 60C 1.9 160–202 90–146
Plant origin
Acorn 10 0.916 199 100
Almond 20 to 15 0.914–0.921 0.5–3.5 183–208 93–103
Babassu oil 22–26 0.893 60C 1.443 60C 247 16
Beechnut oil 17 0.922 191–196 97–111
10.70