| 12.60 | 21.8 | 2.4 |
| Japan fish oil | 0.9336 | 296 | 4.79 | 26 | 0.67 |
| Japan fish oil | 0.9325 | 302 | 10.43 | 28 | 1.55 |
| Brown cod oil | 0.9260 | 313 | 14.91 | 21.8 | 1.9 |
| Pure herring oil | 0.9353 | 288 | 11.39 | 21.6 | 1.5 |
| Kipper oil | 0.9271 | 297 | 5.14 | 22.7 | 3.25 |
|__________________|__________|__________|___________|________|___________|

_Waste Fats._--Under this classification may be included marrow fat,
skin greases, bone fats, animal grease, melted stuff from hotel and
restaurant refuse, and similar fatty products. The following is a fair
typical selection:--

_______________________________________________________________
| | | | |
| | Saponification | Acidity | Titre, |
| | Equivalent. | (as Oleic Acid) |deg.C. |
| | | Per Cent. | |
|___________________|________________|_________________|________|
| | | | |
| Marrow fat | 283.3 | 3.6 | 38.7 |
| White skin grease | 287.2 | 4.3 | 36.4 |
| Pale skin grease | 286.3 | 9.87 | 35.7 |
| Pale bone fat | 289.7 | 8.8 | 40.7 |
| Brown bone fat | 289.1 | 11.0 | 41 |
| Brown bone fat | 292 | 20.5 | 40.2 |
| Animal grease | 289.4 | 38.1 | 40.4 |
| Melted stuff | 286.3 | 12.8 | 37.7 |
|___________________|________________|_________________|________|

The materials in the above class require to be carefully examined for
the presence of unsaponifiable matter, lime salts and other impurities.

_Fatty Acids._--We have already described the various methods of
liberating fatty acids by hydrolysis or saponification.

Under this heading should also be included stearines produced by
submitting distilled fat to hydraulic pressure, the distillates from e
from unsaponifiable matter, cocoa-nut oleine, a bye-product from the
manufacture of edible cocoa-nut butter and consisting largely of free
acids, and palm-nut oleine obtained in a similar manner from palm-nut
oil.

These are all available for soap-making.

LESS-KNOWN OILS