These three glycerides have been usually considered the chief constituents of most oils and fats, but latterly there have been recognized as widely distributed trilinolin, the glyceride of linolic acid, and trilinolenin, the glyceride of linolenic acid.
Berthelot, and many other chemists, from whose researches it results that glycerin is a trihydric alcohol indicated by the formula C 3 H 5 (OH) 3j the natural fats and oils, and the glycerides generally, being substances of the nature of compound esters formed from glycerin by the replacement of the hydrogen of the OH groups by the radicals of certain acids, called for that reason "fatty acids."
The relationship of these glycerides to glycerin is shown by the series of bodies formed from glycerin by replacement of hydrogen by "stearyl" (C18H350), the radical of stearic acid (C18H350.
Amongst these glycerides may be mentioned the following: Tristearin - C 3 H 5 (O C1 8 H350)3.
Other analogous glycerides are apparently contained in greater or smaller quantity in certain other oils.
Some other glycerides isolated from natural sources are analogous in composition to tristearin, but with this difference, that the three radicals which replace hydrogen in glycerin are not all identical; thus kephalin, myelin and lecithin are glycerides in which two hydrogens are replaced by fatty acid radicals, and the third by a complex phosphoric acid derivative.
These discoveries of Geoffroy and Scheele formed the basis of Chevreul's researches by which he established the constitution of oils and the true nature of soap. In the article Oils it is pointed out that all fatty oils and fats are mixtures of glycerides, that is, of bodies related to the alcohol glycerin C 3H5(OH)3 i and some fatty acid such as palmitic acid (C 16 H 31 0 2)H.
Of the natural fats or glycerides contained in oils the most important in addition to palmitin are stearin and olein, and these it may be sufficient to regard as the principal fatty bodies concerned in soapmaking.
Cod-liver oil contains palmitin, stearin and other more complex glycerides; the "stearine" mentioned above, however, contains very little palmitin and stearin.
They occur as glycerides in rape-seed oil, in the fatty oil of mustard, and in the oil of grape seeds.
The fixed oils and fats consist essentially of glycerides, i.e.
Nevertheless, it is convenient to apply the term "oil" to those glycerides which are fluid below about 20° C., and the term "fat" to those which are solid above this temperature.
The two last-named glycerides are characteristic of the semidrying and drying oils respectively.
In addition to the fatty acids mentioned already there occur also, although in much smaller quantities, other fatty acids combined with glycerin, as natural glycerides, such as the glyceride of butyric acid in butterfat, of caproic, caprylic and capric acids in butter-fat and in coco-nut oil, lauric acid in coco-nut and palm-nut oils, and myristic acid in mace butter.
These glycerides are, therefore, characteristic of the oils and fats named.
Such glycerides are termed "simple glycerides."
Recently, however, glycerides have been found in which the glycerin is combined with two and even three different acid radicals; examples of such glycerides are distearo-olein, C 3 H 5 (0.
Such glycerides are termed "mixed glycerides."
The glycerides occurring in natural oils and fats differ, therefore, in the first instance by the different fatty acids contained in them, and secondly, even if they do contain the same fatty acids, by different proportions of the several simple and mixed glycerides.
This is not only due to the fact that they are mixtures of several glycerides, but also that even pure glycerides, such as tristearin, exhibit two melting-points, a so-called "double melting-point," the triglycerides melting at a certain temperature, then solidifying at a higher temperature to melt again on further heating.
The conversion of the glycerides (triglycerides) into fatty acids and glycerin must be looked upon as a reaction which takes place in stages, one molecule of a triglyceride being converted first into diglyceride and one molecule of fatty acid, the diglyceride then being changed into monoglyceride, and a second molecule of fatty acid, and finally the monoglyceride being converted into one molecule of fatty acid and glycerin.
These high saponification values are due to the presence of (glycerides of) volatile fatty acids, and are of extreme usefulness to the analyst, especially in testing butter-fat for added margarine and other fats.