Pears, formation volatiles

Figure II. Rates of formation of individual volatiles from ripening Bartlett pear.

Pure oleic acid is a white, pearly, ciystalline solid, which fuses to a colorless liquid at 14 (57 .2 F.) it is cdorless and tasteless soluble in alcohol, ether, and cold H,SO insoluble in H,0 sp, gr. 0.808 at 19 (66 .2 F.). Neutral in reaction. It con be distilled in vacuo vrithout decom-poaitioD, but when heated in contact with air, it is decomposed with formation of bydrocarbons, volatile fatty acids, and sebacic acid. It dissolves the fatty acids readily, forming mixtures whose consistency varies with the proportions of liquid and solid acid which they contain. The solid acid is but little alter by exposure to air, but when liquid it absorbs O rapidly, becomes yellow, rancid, acid in reaction, and incapable of soUdi ng when cooM these changes take place the more rapidly the higher the temperature. 

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