Studies on the Bömer Number. VIII.

Abstract

Fats from ruminants contain unsaturated trans-fatty acids but not for those of nonruminants. This characteristic feature was utilized for judgment of the purity of lard. A total of 20 samples including 11 kinds of lard, 5 of beef tallow, 3 of horse fat and 1 of mutton tallow were submitted to the test, and a comparative examination was made on the relationship between the amount of traps-acid and Bömer number with the mixture of lard and beef tallow.1) Beef tallow contained 5.15.7 (x5.43%) and mutton tallow contained 10.8% of elaidic acid, and also an acid assumed to be vaccenic acid was found at an average of 1.02% in beef tallow and 1.4% in mutton tallow. This acid was not detected in ; lard or horse fat.2) Beef tallow and mutton tallow exhibited numerous unidentified peaks in the pattern of the Apiezon L capillary column, and these peaks can be utilized for their detection, together with traps-acids.3) In the mixture of lard and beef tallow, traps-acids can be detected as much as 5% of beef tallow is mixed, and when beef tallow is included in amount of 520%, peaks of unidentified components appear. These are more precise factors than the Bömer number. However, if horse fat is mixed in this case, it cannot be detected by this method, as well as with the Bömer number.