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138
THE OLIVE
and the gourmet of the many additions it may make to the home menu; while the analyst warns him of the detected adulterations not merely of so called imported oils, but of adulterations passed off on the community as "California olive oil."[1]
The analysis of the berry shows the following result:
OIL | WASTE | |||||||||||||||||||
Pulp 75.02 | Water | 51.25 | ||||||||||||||||||
Fibre | 14.38 | 14.38 | ||||||||||||||||||
Oil | 9.39 | 9.39 | ||||||||||||||||||
|
The following is the chemical analysis of the olive:
Potash | 57.336 |
Soda | 5.170 |
Lime | 5.115 |
Magnesia | 0.130 |
Oxide of Iron | 0.305 |
Chloride | 0.111 |
Phosphoric acid | 0.929 |
Sulphuric acid | 0.533 |
Siliceous acid | 0.356 |
Carbonic acid | 29.985 |
100.000 |
THE COMPOSITION OF OLIVE OIL.
Stearine C.17 H.110 O.6 |
Palmatin C.51 H.98 O.6 |
Oleine C.57 H.104 O.6 | |
Carbon | 76, 6 | 75, 9 | 77, 4 |
Hydrogen | 12, 4 | 12, 2 | 11, 8 |
Oxygen | 11, 0 | 11, 9 | 10, 8 |
100, 0 | 100, 0 | 100, 0 |
- ↑ See the late statement by the Horticultural Society of the adulterations practiced in San Francisco.—Pacific Rural Press, July 7th, 1888.