Apr. 17, 1916 



Stearic Acid in Butter Fat 



105 



they would serve no useful purpose, merely indicating the time and 

 labor involved. The results, however, with solutions of stearic acid 

 appear to warrant certain deductions. 



Solutions containing from 0.25 to 0.29 gm. of stearic acid to 150 

 c. c. crystallized, leaving a mother liquor of unlike composition (satura- 

 tion). 



The saturation varied inversely with the quantity of stearic acid 

 present. 



Presumably, therefore, supersaturation occurred as a result of insuffi- 

 cient stearic acid (Table II). 



The time of standing may have had some influence, but when in 

 excess of 24 hours it was of minor consequence. 



Fig. 2. — Interior of constant-temperature crystallization tank. 



The form of the container as viewed in the light of subsequent work 

 was a factor of some importance ; a globe-shaped vessel was less effective 

 than a narrow, cylindrical one of large surface. 



Table II. — Crystallization of stearic acid front solutions of different content, using 



separatory funnels 



