Abstract
Havjng made a comparative study on the general properties and the kinds of fatty acids of the yolk oils of the eggs, which were producted by two different breeds, single comb White Leghorn and Chinese hens, the writer obtained the following results.1. Egg yolk oil has a special rank odour resembling that of cod liver oil and it's colour is brownish yellow.2. At the ordinal temperature, it is a liquid containing many fine needle formed crystallines, but it almost solidifies in winter.General Properties.Properties of Mixed Fatty Acins.Properties of Mixed Saturated Fatty Acids.Properties of Mixed Unsaturated Fatty Acids. 3. About 2/3 of the total amount of the saturated fatty asids is iso-palmitic a cid (m.p. 57°C.) and 1/3 is palmitic acid (m. P. 62°C.). Stearic acid is fonnd to contain in the yolk oil of the eggs of White Leghorn but its amount is only 4 per cent of saturated fatty acids.4. Unsaturated fatty acids consist of the great amount of oleic acid and very small quantity of linolic acid.5. There exrsts also a very small amount of arachidonic acid in the yolk oil of Chinese eggs.6. This defference regarding its constituents of the egg-yolk oil may be due to the food, with which hens are fed, and not due to the difference of species.
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