Julius Lewkowitsch

“ Oils and Fats.—The fatty (fixed) oils and fats form a well-defined and homogeneous group of substances, passing through all gradations of consistency, from oils which are fluid even below the freezing-point of water, up to the hardest fats which melt at about 50° C. Therefore, no sharp distinction can be made between fatty oils and fats. Nevertheless, it is convenient to apply the term “oil” to those glycerides which are fluid below about 20° C., and the term “fat” to those which are solid above this temperature. ”