Abstract
Two methods for the determination of the Bömer value comprising ethyl ether procedure and acetone procedure were studied collaboratively. Lard, beef tallow, and lard mixtures containing 5, 10, and 20% beef tallow, respectively, were used.
Good agreement between two methods was obtained for lard, beef tallow, and lard mixtures containing 5% and 10% beef tallow. However, in case of a lard mixture containing 20% beef tallow, the value determined by ethyl ether method was slightly higher than that by acetone method. Conclusively, from the practical viewpoint, the Bomer value can be determined by two methods.
