抄録
Bömer numbers were measured by acetone method to know the effects of addition of other animal fats to pure lards, which were obtained from the abdomen and the back of Middle Yorkshire hogs in Ibaragi Prefecture. The various semples had been prepared by mixing above two kinds of pure lards and the mixture of : them with beef tallow, mutton tallow, horse fat, bear fat and hydrogenated lard respectively in various ratios.
1) The Bömer numbers of the lard-mixtures and the back-lard with 20% of beef tallow or 20% of mutton tallow respectively, fall below 73, but the value remains above 73 when 20% of beef tallow is mixed in the abdomen-lard. Addition of these fats over this amount results in increased yield of the precipitated glyceride with lowering of the Bömer number.
2) Content of 60% of horse fat or bear fat in lard-mixtures results in the Bonier number of 74.5.and 76.0, respectively, accompanied by the remarkable lowering of the amount of the precipitated glyceride. Addition of a large amount than the above results in no glyceride to be precipitated out.
3) Bömer number falls to below 70 when 20% of hydrogenated lard is contained. Addition of 40% gives a Bömer number of 65, indicating great effect of hydrogenated lard on the Bömer number. The yield of the precipitated glyceride increases rapidly with increase in the amount of hydrogenated lard added.
