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FATTY TISSUE. 559
shown, also free, non-volatile fatty acids, although in very small
amounts.
Human fat is relatively rich in olein, the quantity in the subcutaneous
fatty tissue being 70-80 per cent or more. 1
In new-born infants it is
poorer in oleic acid than in adults (Knopfelmacher, Siegert, Jaeckle) ;
the quantity of olein increases until the end of the first year, when it is
about the same as in adults. The composition of the fat in man as well
as in different individuals of the same species of animals is rather variable,
a fact which is probably dependent upon the food. According to the
researches of Henriques and Hansen the fat of the subcutaneous fatty
tissue is richer in olein than that of the internal organs; this has also been
observed by Leick and Winkler.2
In animals with a thick subcutaneous
fat deposit the outer layers, according to Henriques and Hansen, are
richer in olein than the inner layers. The fat of cold-blooded animals
is especially rich in olein, The fat of domestic animals has, according
to Amthor and Zink, a less oily consistency and a lower iodine and
acetyl equivalent than the corresponding fat of wild animals. Under
pathological conditions the fat may have a markedly pronounced varia-
tion. The fat of lipoma seems, from Jaeckle’s experience, to be poorer
in lecithin than other fats.
The fat stored up in the organs and tissues can be changed somewhat
by the composition of the fat of the food, still, according to Abderhalden
and Brahm,3
the fat actually occurring in the cells (with the exception
of the real fat cells) is not dependent in its composition upon the kind
of food fat taken.
The properties of fats in general, and the three most important varieties
of fat in particular, have been considered in a previous chapter, hence
the formation of the adipose tissue is of chief interest at this time.
The formation of fat in the organism may occur in various ways. The
fat of the animal body may consist partly of fat absorbed from the food
and deposited in the tissues, and partly of fat formed in the organism
from other bodies, such as proteins (?) or carbohydrates.
That the fat from the food which is absorbed in the intestinal canal
may be retained by the tissues has been shown in several ways. Rad-
ziejewski, Lebedeff, and Munk have fed dogs with various fats, such
as linseed-oil, mutton-tallow, and rape-seed-oil, and have afterward
1
See Jaeckle, Zeitschr. f. physiol. Chem., 36 (literature).
2 Knopfelmacher, Jahrbuch f. Kinderheilkunde (X. F.), 45 (older literature);
Siegert, Hofmeister’s Beitriige, 1; Jaeckle, Zeitschr. f. physiol. Chem., 36 (literature);
Henriques and Hansen, Skand. Arch. f. Physiol., 11; Leick and Winkler, Arch. f. Path,
u. Pharm., 48.
8
Zeitschr. f. physiol. Chem., 65.
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