454 Influence of Palm Kernel Cake upon Milk-Fat 



These are precisely the effects recorded in the present experiment, 

 with the exception of the apparent shght raising of the Reichert-Wollny 

 number. If the dift'erences recorded with regard to this criterion may 

 be taken as due in fact to the palm kernel feeding we can only conclude 

 that the palm kernel oil has not passed as a whole into the milk-fat 

 but that its component acids have been subjected to a selective action, 

 whereby the acids of relatively low molecular weight have been trans- 

 ferred to the milk in greater proportion than the higher acids. The 

 differences are too slight, however, to warrant any definite conclusion 

 of this character. 



{Received February 22nd, 1917.) 



