2.Some Constants of Mutton-bird Oil and Fat.

By L. Hewgill Smith. (Journ Soc. Chem. Industry No. 7, vol. 30, p. 405: 15th April, 1911.)

The mutton-bird (Oestrelata lesson), a petrel peculiar to the Antarctic, when disturbed ejects from its nostrils an oil with considerable force. This oil—the first bird-oil to be put on the market—in colour varies from bright ruby red to straw, with not unpleasant fishy smell. On treatment with sulphuric acid the ruby colour is destroyed and straw oil results. At 0° C. the oil solidified to a translucent mass. One specimen contained 2·23 per cent. free fatty acids (as oleic acid). Constants: Specific gravity, 0·8819–0–8858 at 15·5° C.; saponification value, 125·9; iodine value (Wijs), 71 pei cent.; unsaponifiable (alcohols), 36·88 per cent.; melting-point of alcohols, 30·5–31·5° C It yields no glycerin. It appears that the oil is not a glyceride, but a liquid wax resembling arctic sperm-oil to a remarkable degree, and, like it, showing no tendency to gum. It was suggested in discussion that the oil contains a large amount of cetyl oleate. The body-fat of the bird, of soft consistency, brown colour, and strong fishy smell, contained 3·5–4·3 per cent. free fatty acids (as oleic acid); iodine value (Wijs), 89·1 per cent.; unsaponifiable matter, 1·76–2 per cent; specific gravity, 0·9351–0·9380 at 15·5° C.; titre test, 29·4° C.

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