128 



theoretical considerations, we can predict the existence of a simple triglycer- 

 ides, where onl}- one simple triglyceride can exist expressed as follows: 



fR 

 C3H5 <j 11 When R = the acid radicle. 



U 

 and this representation for each fatty acid. As glycerol is a trihydric alcohol, 

 we might also expect mono and di-glycerides 



fOH fOH 



C3H5 <|0H C3H5 <iR 



Lr U 



Mono glyceride Di-glyceride 



where R stands for any one fatty acid radicle and these are called mono or 

 di-glycerids. 



Wurtz, showed that it was inconsistent with the facts discovered. In 

 nature only the triglycerids occur, while the mono and di-glj'cerids are as a 

 rule rare, if they ever occur. 



Butter fat consists of triglycerids of fatty acids, comprising butyric, 

 caproic, caprylic, capric, lauric, myristic, palmitic, stearic, and oleic acids. 

 All these fatty acids are mono basic and from theoretical consideration we 

 might e.xpect a mixture of simple triglycerids, such as tributyrin, triollein, 

 etc. This combination of fatty acids with glyceral forming simple trigly- 

 cerides in butter fat is disputed by Richmond and others. 



If simple triglycerides existed as such in butter fat. we would expect a 

 portion at least to be soluble in alcohol, at least the tributyrin which is quite 

 soluble ill alcohol. But when butter is dissolved in alcohol we find that only 

 about 1% of fat goes into solution. And the portion solul^le in alcohol con- 

 sists of mixed triglycerides of fatty acids, indicated by the melting point anil 

 I)er cent of soluble acids. \Vc conclude then that butter fat is a inixturc of 

 mixed triglycerides, expressed I)y tlie following formula. 



C3H6 <|R2 

 LR3 



Ri, Ro, and Rs, represent different acid radicles. But as stated above butter 

 fat consists of at least nine different fatty acids, we iia\(" then a mixture of 

 mixed triglycerides, consisting of a combination of two 01 three di(T("rciit 

 ;i<-id radicles to each tihcerole I'csidiie. 



