Oficial Monthly Bulletin Interstate Cotton Seed Crushers' Association (CHEMISTS'

SECTION)

AMERICAN

e~rths bleaching power increases rapidly up to those paris which do not pass a I5o mesh screen. By referring to Chart No. 2 the bleaching power of an earth will be seen plotted against the specific gravity. All Fullers Earths are hugroscopic and contain water besides the water of composition, water has a great influence on the bleaching power of an earth, the earth bleaching more with the less water it contains as will be seen from Chart No. 3 where the decrease in the bleaching power will be seen with the increase of moisture. If an attempt be made to drive off this moisture by beating great care must be exercised in not heating the earth too high, excess heat will drive off the water of composition changing the hydrate silic acid to anhydrous silica acid causing a complete change in the physical structure of the earth. All Fullers E a r t h have besides the power of absorbing basic coloring matter the power to absorb the oil which it is acting on. It was found t h a t the lower the specific gravity of an earth the more oil is the earth capable of absorbing. These results are shown in graphic form on Chart No. 4. * U. S. Bureau of Mines, Bull. No. 71. Note: The above results were obtained on a sample of earth which had been mined in Florida.

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CHEMICAL SOCIETY'S BURGH MEETING.

PITTS-

T h e Pittsburgh convention of the A. C. S. was a most delightful and profitable meeting for those fortunate enough to attend it. To chemists interested especially in fats and oils it makes an epoch in our science. T h e joint symposium of the Agricultural and Food Division with the Biological Chemistry Division on Edible Fats and Oils was more largely attended than perhaps any other single session. Dr. Wesson, as chairman of the Symposium had gotten together a really notable list of speakers on many phases of the fat and oil industry and with very few exceptions all the papers on the published program were given by the author in person. Of special interest were the contributions of C. A. Glaban and Messrs. W a s h i n g t o n Platt and R. S. Fleming. Mr. Platt told of his experiments with various shortenings in sweet cookies and said he believed that the shortening effects of fats was due to their coating the particles of flour, sugar and other n o n - f a t ingredients. His suggestion that there was a direct relation between the percentage of unsaturated glycerides in a fat and its shortening value opens a most promising field for further investigation. Mr. Glaban's paper was along similar lines but r e t e r r e d specifically to fats in bread baking. Microscopical examination of doughs and breads could be used to great advantage, he said, in studying the distribution of different fats. He concluded from his numerous experiments that in yeast d o u g h s c o t t o n s e e d oil s h o w e d the best distribution. Recent work on the use of fats emulsified with water seemed to indicate that this method of adding the shortening would materially increase the "shortening value." B. H. T h u r m a n in discussing the "Refining Losses in the Manufacture of Edible Oils" stated that lime would renmve from cottonseed oll some coloring matter not taken out by the ordinary caustic soda treatment. H e also gave in detail analyses of the material precipitated by boric acid calling especial attention to the high P-"O~ contenf of this so-called "gum." The refining of c o c o n u t oil in c o n t r a s t to t h a t of c o t t o n s e e d is best carried out at I25~ or higher. T h e r e is no danger of s e t t i n g color in c o c o n u t oil as in c o t t o n s e e d a n d a better break is obtained at the higher temperature. T h e use of "filled milks" is increasing in the margarine and baking trade according to H. F. Zoller and the characteristics of the fats homogenized with the skimmed milks is of vital importance to the evaporatea milk industry. It is much easier to concentrate and keep in good physical condition a skim milk to which fat has been added than one nearly fat free. For such admixture to milk the fats of the "butter group," i. e. coconut, palm kernel and butter, are much better suited than the semi-drying oils. Messrs. Bashioun and Noble suggested in their paper the use of a corn oil treated with ozene as a IOO per cent r a u c i d i t y s t a n d a r d in the Sehiff test. T h e y also s t a t e d t h a t b e n z o l was b e t t e r t h a n k e r o s e n e for d i s s o l v i n g t h e oil in t h i s r a n c i d i t y test a n d t h a t a little p r o p y l alchol still f u r t h e r i m p r o v e d it. In d i s c u s s i n g the d e v e l o p m e n t of rancidity, Mr. R i c h a r d s o n said t h a t m e t a l l i c s o a p s g r e a t l y a c c e l e r a t e d the decomposition of edible oils and that small a m o u n t s of m o i s t u r e also h a s t e n e d rancidity. L a r g e quantities of w a t e r on t h e c o n t r a r y s e e m e d to prev e n t this form of spoilage. I n his p a p e r on " T h e A n a l y t i c a l D e t e c t i o n of R a n c i d i t y " , Mr. K e r r s u m m a r i z e d t h e large n u m b e r of e x p e r i m e n t s he has b e e n c o n d u c t i n g at W a s h -

36

THE

COTTON

OIL

PRESS

(CHEMISTS' SECTION) i n g t o n and m e n t i o n e d a m o n g o t h e r interesting t h i n g s the fact that the unsaponifiable m a t t e r in rancid oils was usually less t h a n in the f r e s h sample. T h e p o r t i o n of the S y m p o s i u m d e v o t e d to the biological and physiological aspects of the fat and oil industry brought out several important papers on the v i t a m i n s in fats and fatty foods. Dr. A. D. H o l m e s gave data on the vitamin c o n t e n t of cod liver oils m a d e f r o m fish o b t a i n e d at different s e a s o n s of the year. Dr. H. C. Sherman emphasized the fact that the fat soluble v i t a m i n "A" was p r e s e n t in m a n y foods and that w h e r e a r e a s o n a b l y varied diet was c o n s u m e d it was not essential to choose fats high in this substance. Dr. Langworthy's paper o n the " T h o r o u g h n e s s of D i g e s t i o n of Different K i n d s of F a t s and Oils" as p r e s e n t e d by Dr. H o l m e s was a s u m m a r y of the w o r k of the U. S. Department of Agriculture on this problem. With the exception of cocoa butter all the c o m m o n edible fats a n d oils are nearly c o m p l e t e l y digested by the n o r m a l individual. The general entertainmeflts of the convention were unusually well handled and quite unique. Perhaps the elimination of the formal banquent and the substitution for it of a garden party received the most hearty commendation of any single feature. The smoker which was held in the beautiful Shrine Temple was a fine example of what a local chemical section can put over. There were several farces each put on by the chemists of a single Pittsburgh Industry and they were much more interesting than the ordinary run of vaudeville stunts. The all day excursion to a steel mill, byproducts coke ovens and window glass plant gave those who stayed over Friday a chance to not only see these industries but mix and get acquainted with their fellow chemists. Altogether the convention was a real treat to all those in attendance. H. S. B. NOTE: This was scheduled for pul)lieation in October issue but was crowded out for lack of space.

G R A P H I C A L C A L C U L A T I O N OF SEED AN,a.LYSl$ By W. R. Crandall, Research Laboratory, S. C. Co., Savannah, Ga. O. The nolnograms or intercept diagrams described. this paper are used to calculate the percent oi ' la k0r aI1N monia) in seed, from the percent oil or ammonia in meats and the percent meats iu seed; and also 9 lneans ot supplementary scales, the total oil a ~ , uy au avail. able oil (or the amount of meal of given ammonia con. tent) per ton of seed. Diagrams of this type are applicable to every calculation which can be reduced to the general form z = x y . Accordingly, the writer intends to add to the description of two specific diagrams, enough discussion of principle and technique to enable readers to design and construct diagrams for other purposes than seed analysis. The familiar method of graphical representation in plane presents a picture of the relation between two variables in the form of a line, whose size and form. relative to two fixed scales or axes describes fully the properties of the relation or function. The nomographic method, however, abandons altogether the use of pictorial or line graphs drawn in a plane of co-ordinates. The series of values for each variable is represented by a numbered scale, which may or may not be a straight line; and the size, form, and position of each scale are so arranged that points on the scales representing corresponding values of the variables may be connected by a straight line, or a series of straight lines, drawn in a prearranged manner. The intercept diagram, consisting merely of a peculiar arraugement of numbered scales, has tberefore no pictorial quality, and reveals little to the eye concerning tbe nature of the function represented; but it has the great advantage of representing functions of three or more variables in a single plane. For this reason, the nomograpbic method can be adapted to a great variety of calculations; the mathematical operations with formulas being reduced to simple mechanical operations with a straig ~t-edge. "]'he diagram chosen for illustration (Fig. I.) consists essentially of three numbered scales, A, B, and C, two

SPECIAL C H E C K MEAL 2X D I S T R I B U T E D . As noted by the Chairman of the Smalley Foundation Work, Mr. H. C. Mpore, on his report on sample No. 3, a new sample marked 2X, has been distributed to all the contestants. The label on this sample indicates that reports must be in by October 23d so that the handling of it will be a matter of history by the time this notice appears in print. In explanation of the necessity for this sample, it may be said that we have not been weighing, but merely measuring the quantity of meal put in each container and did not realize until too late that this particular peanut meal was very light. Full credit will be given on this special meal, 2X, by Mr. Moore to all those who have reported before October 23d. H. S. BAILEY.

REFEREE

CHEMISTS

A d d i t i o n a l list of c h e m i s t s and l a b o r a t o r i e s who have been certified as Referee C h e m i s t s for the year I922-I923 : B a r r o w - A g e e L a b o r a t o r i e s - - F u l l Certification. W. J. Gascoyne, J r . - - C o t t o n s e e d Meal and F e r tilizer. Curtis and T o m p k i n s - - F u l l Certification. Felix P a q u i n - - F u l l Certification. T h e Battle L a b o r a t o r y - - F u l l Certification. 1. F. Laucks, I n c . - - F i s h Oil, Oriental Oil and F e r tilizer.

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