134 



amount in 100 fi;ram.s or tho por cent. If in the above wo substituto the 

 saponification vaUic as found in table 1, foi' piuc butter fat, we have 



30.667x230.1 x 100 



= 12.57 per cent, of glycerolc. 



56.12 



The per cent, found by chemical determination was 12.58. 



If we calculate the per cent, of CsHo from the above relations (eq. I) 

 and subtract this from 100 the difference give the total per cent, of both sol- 

 uble and insoluble acids. This is apparent from the following ecuuition by 

 rearranging the molecule of the triglyceride. 



[Ri 



C3H5 \r, = C3H2H (RiR, R3) 



[r, 



Referring to equation (I) we see that 3 (K OH) = C3H., where C3H. = 38 

 therefore 56.12 grams of K OH corresponds to 12.667 grams of C3H2 and from 

 the following relation we can calculate then the amount of C3H,^ in one gram 



of fat. 56.12 : 12.667 :: Sap. Val. : x, x = 12-667 x Sap. V aU ^ ^^^^^^^ ^^^ ^^^^ 



56.12 



and multiplying this by 100 gives the amount i)er 100 grams or i)er cent. By 

 using the saponification value as u.sed in calculating the glycerolc we have 



12.667 X 230.1 X 100 



= 5.19 



56.12 



per cent, of C3H2. Tliis amo\int when subtracted from 100 gives the jier cent, 

 of mixed fatty acids 



100 — 5.19 = 94.81 

 By chemical analysis the insoluble acids of pure butter fat (Table I) was 

 87.54, and from the method of calculaticm (p. 130) the soluble acids were found 

 to be 7.26 per cent. The total acids tlu>n would l)e 94. SO per cent., while the 

 total acids calculated fi-om tlie value obtained U)v dUj would l)e 94.81 in- 

 volving an error of .01 per cent. 



VII. 



TilK HFI.ATION OP THE MAUMENE V.XLITE TO THE IODINE VALUE. 



From nuuierous delermiiial ions of the Maumene value and its relation to 

 the unsaturated falty acids, there undoubtedly exists a relation between the 

 rise of temperature and the iodine value when adding concentrated sulphuric 



