io8 



Journal of Agricultural Research 



Vol. VI. No. 3 



Table V. — Effect of different fatty acids on precipitation of stearic acid 



STEARIC ACID 



Alcohol-stearic acid solution (grains 

 in ISO c. c). 



Additional 



stearic acid 



, taken. 



Other acids 

 taken. 



Precipitate. 



Saturation 

 (grams in 

 loo c. c). 



a 3990 

 •3990 

 •3990 

 •3990 



Gm. 

 o. 1000 



• IO15 



• 1035 

 . 1000 



Gm. 



Gm. 



O. 3420 



•3430 

 •3415 

 •3405 



o. 1047 



• 1050 



• 1073 



• 1057 



LAURIC- ACID 



o. 3990 



•3990 

 •3990 

 •3990 



1043 

 1050 

 1040 

 1033 



MYRISTIC ACID 



PALMITIC ACID 



0.3990. 



.3990. 

 .3990. 



•3990- 

 •3990. 



•105s 

 . 1000 

 . lOIO 



. 1040 



• 1050 



4000 



4030 

 2500 

 2500 



2000 



3135 



, 2980 



,296s 

 3065 

 3085 



1273 

 1340 



1357 

 I3I0 



1303 



OLEIC ACID 



o. 3990 



•3990 

 •3990 

 •3990 



1030 

 1040 

 1003 

 1043 



The addition of palmitic acid to butter acids reduced the amount of 

 stearic acid recovered in the test. Some of our more recent determina- 

 tions indicated that the solvent action of palmitic acid can be counter- 

 acted in a large measure, if not entirely, by increasing the relative amount 

 of stearic acid in solution. With butter acids of average palmitic acid 

 content, an alcohol-stearic-acid solution, containing at least 3 gm. of 

 stearic acid to the liter, is necessary and possibly 3.4 or 3.7 gm. may prove 

 more reliable. This, however, seems to depend to a considerable degree 

 upon the alcohol-stearic-acid solution employed. Some solutions made 



