228 



EXPERIMENT STATION RECORD 



Fat— Continuoti. 



determination— contiuued. 

 in avocados, (36) 139. 

 bread, (30) 205. 



butler, (27) 014, 812; (30) 113; (32)]508. 

 buttermilk, (26) 410; (28) 114. 

 cacao, (30) 13. 



cacao products, (36) 807. ,„,,,,„ 



cheese: (26) 276; (27) 312, 811; (28) 612; 

 (29) 311; 30) 207, 208; (31) 613, 811; (32) 

 414; (33) 208, 314; (34) 206; (37) 416. 

 cheese, cream, and butter, (32) 313. 

 chocolate, (27) 498. 

 cocoa, (40) 206. 

 copra products, (26) 611. 

 cream, (27) 811; (33) 16, 314; (34) 714; (35) 



cream and cream products, (29) 798. 

 dairy products, (27) 499; (30) 208. 

 dried milk, (28) 113; (30) 314; (33) 314, 



505; (37) 508. 

 evaporated milk, (28) 412; (31) 115. 

 evaporated milk and milk powder, (29) 



507; (38) 314. 

 feces, (33) 415; (40) 207. 

 feeding stufls, (26) 507, 713; (27) 716, 812; 



(28) 715; (29) 800; (30) 813. 

 foods, (35) 12. 



icecream, (31) 210,211; (34) 113. 

 ice cream and condensed milk, (331 16. 

 milk, (27) 497, 715, 809, 811; (28) 412, 808; 



(31) 209, 612, 873; (32) 299, 312; (33) 



503; (34) 506; (30) 507. 

 milk and cream, (32) 576; (34) 713; (37) 



milk 'and milk products, (26) 712; (30) 



810; (32) 298. 

 milk and other Huids, (34) 206. 

 milk products, (29) 311, 507; (37) 507, 805. 

 milk, tables for, (32) 270. 

 powders, (35) 716. 

 seeds, (27) 812. 

 of glycerol content, (28) 313. 

 Polenske number, (27) 507. 

 small amounts, (31) 610. 

 specitic gravity, (27) 497. 

 unsaponifiable matter in, (33) 17,506, 711; 

 (37) 805. 

 Reichert-Meissl and Polenske numbers, 

 (31) 811. 

 development in black walnuts, (30) 411. 

 diet, excessive, notes, (28) 663. 

 digestibility, (26) 263. 

 digestion— 



and absorption, (34) 257. 

 and absorption in animals, (33) 566. 

 in infants, (29) 365; (40) 661. 

 of, (26) 565. . ,,,,,,, 



diminution in cheese during npenmg, (31) 475 

 distribution in steers, (26) 366. 

 edible — 



chemistry of. (3.5) 9. 

 examination, (27) 207. 

 in United States, (38) 265. 

 methods of analysis, (26) 113. 

 nutritive value, (37) 165. 

 treatise, (26) 258. 



blood sugar in phlorizin diabetes, (35) 863. 



concrete, (29) 184. 



digestibility of milk, (33) 663. 



nitrogen excretion during starvation, (33) 



nutrition and growth, (33) 262, 462, 465. 



pancreatic secretion, (29) 465. 



protein metabolism, (26) 765; (34) 762, 703. 

 examination, (31) 509. 



extraction from sheep's milk chee.se, (33) 505. 

 extraction, new apparatus for, (34) 313. 

 extractor, description, (34) 804. 

 feeding, ellect on metabolism of pigs, (30) ihs. 

 food, ellect on body fat, (30) 110. 

 foreign, detection in butter, etc., (39) 715, »o&. 

 formation in — 



cork, (31) 312. 



oleaginous fruits, (26) 801; (29) 201. 



Phillyrea media, (31) 312. 

 from petroleum, (38) 714. 

 from various sources, feeding value, (31) 864, 

 (33) 368. 



Fat— Continued. 



function of, in nutrition, (29) 868. 

 globules- 

 casings of, (29) 806. 

 in milk, studies, (29) 579. 

 glyceridsof, (32) 801. 



hardened, as food for man, (32) 660; (33) 362,564 

 hardening by hydrogenation, (28) 762. 

 heat of bromination, (34) 803. 

 hydrocarbon, treatise, (30) 313. 

 hydrogenation, (35) 9. 

 hydrolysis, (27) 804. 

 hydrolysis by lipase, (27) 803. 

 in cookery, (38) 360. 



cows' milk at time of calving, (28) 194. 



grain sorghums, (38) 410. 



mixed rations, digestibility, (32) 69, 70. 



pork, melting points, (39) 175. 



Rhus laurina and R. diversiloba, (38) 202; 



(39) 27. 

 the diet, relation to intestinal flora, (40) 867 , 

 the diet, varying amounts, (27) 666. 

 ingestion, ellect on metabolism, (28) 860. 

 ingestion, iulluences of, (33) 869. 

 injections, effect on fat metabolism, (28) 462. 

 intestinal absorption, (32) 563. 

 intoxication in animals, (33) 69. 

 investigations, (30) 110. , , j . /.„v 



isodynamic substitution for carbohydrates, (40) 



563. 

 laboratory handbook, (29) 811. 

 loss in butter making, (28) 277. 

 loss in drying meat, (28) 164; (30) 205. 

 medicinal, oxidation numbers, (39) 109. 

 medicinal, therapeutic action, (28) 262. 

 melting point, determination, (36) 15. 

 melting point, relation to digestibility, (26) 159. 

 metabolism, (27) 464; (39) 874. 



metabolism — 



factors, affecting, (26) 471. 



hepatic functions in, (31) 69. 



pathology, (27) 665. 



relation to blood fat, (34) 563. 



studies, (28) 66. 

 methods of analysis, (26) 202; (27) 205; (30) 314; 

 (31) 509, 806; (32) 314; (33) 258, 804; (35) 205; 

 (38) 206, 804; (40) 311. 

 natural and hardened, unsaponifiable constitu- 

 ents, (33) 711. 

 natural, effect on growth, (33) 262. 

 new constant for, (32) 808. 

 nonemulsifled, passage from stomach, (30) 464. 

 occurrence and distribution in wood, (35) 225. 

 preservatives, detection, (31) 508. 

 production, dual purpose and total, (28) 570. 

 production, inheritance in cows, (32) 369. 



rancid — 



biochemical reaction, (36) 109. 



detection, (39) 313. 



evaluation, (37) 114. 



reactions, (40) 412. 

 rate of leaving the stomach, (32) 858. 

 resorption, (26) 159. 



role in— 



glycogen formation, (31) 763. 



immune processes, (40) 380, 676. 



infant feeding, (35) 165. 



utilization of food albumin, (28) 262. 



utilization of proteins, (40) 464, 562. 

 sampling, (38) 206, 804. 

 saponification, (27) 497. 

 significance in the diet, (40) 170. 

 solid, substitute for, (30) 669. 

 soluble A — 



distribution in plants, (36) 61. 



formation in animal body, (36) 62. 



separation from milk fat, (37) 308. 

 solvents, effect on sewage-sick soils, (28) 623. 

 sparing value, (27) 768. 

 specific, in complement fixation, (39) 80. 

 splitting by bacteria, (26) 370. 

 stained, behavior in animal organism, (27) 670. 

 stains, transmission to offspring, (29) 177. 

 stored, utilization for growth, (40) 567. 

 sulphuric acid or Maumenft number, (37) 805. 

 supply of France, (35) 859. 

 synthesis of, (26) 307; (27) 108. 

 technology and analysis, treatise, (34) 50/. 

 tests, (26) 202. 



