Excerpt from Vegetable Fats and Oils: Their Practical Preparation, Purification, Properties, Adulteration and Examination In the majority of instances the globules and balls Of fat occur in a state of free suspension in the fluid contents of the cell; in many cases, as in the flesh Of the Olive, they appear as though enveloped by a peculiar soft membrane (fat bubbles). According to the investigations of J. Sachs, the aleuron granules occurring so frequently in Oily seeds are mixtures Of fat and albuminoid substances. Next to nothing is yet known Of the method by which fat is elaborated in the vegetable cell, whether it proceeds direct from the granules Of the plasma or is formed from globular matters suspended in the sap, not having hitherto been ascertained. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.