Apr. 17, 1916 



Stearic Acid in Butter Fat 



109 



from purified alcohol of approximately the same strength require more 

 stearic acid than others to insure a constant saturation, the reason for 

 which we have been unable as yet to determine. Some of the results 

 cited in Tables VI to VIII are probably low, owing to insufficient stearic 

 acid in solution, although the results are all calculated with reference to 

 blank tests conducted under precisely like conditions. 



Table VI. — Amount of stearic acid in the insoluble acids of butter fat 



Sample No. 



Solution A. 

 (0.8153)0 



Solution B. 

 (0.8135)0 



Solution C. . 

 (0.8142)0 



Solution D. 



(0.8142)0 



Solution E. 

 (0.8147) « 



vSolution F . . 



(0.8147)0 



Solution A: 



4 



4 



4 



4 



Solution B: 



5 



5 



Insoluble 



acids of 



butter taken. 



Gm. 



5440 

 5170 

 5235 

 5000 



5085 

 5190 



5230 

 5010 



5135 

 5230 



Alcohol- 

 stearic-acid 

 solution 

 (grams in 

 150 c. c). 



O. 3990 

 •3990 

 •3990 



3960 

 ,3960 

 ,3960 

 .3960 

 ,3960 



4050 

 4050 

 4050 

 4050 



4050 

 4050 



4470 

 4470 



4440 

 4440 



3990 

 3990 

 3990 

 3990 



3960 

 3960 



3960 

 3960 



.3960 

 .3960 



Additional 



stearic acid 



taken. 



Gm. 



0.0525 

 .0500 

 .0500 



0515 

 0530 

 0505 

 , 0490 

 0500 



0575 

 0500 

 0800 

 0800 



0820 

 0805 



"15 



1 105 

 1 100 



Stearic 

 add. 



Per cent. 



Hydrometer reading at is-50° C. of the alcohol employed. 



Average. 



10. 06 

 10. 00 

 10. 16 

 10. 44 

 b 10. 17 



6.80 



,7-05 

 &6.93 



8.43 



8. 10 



68.27 



7.81 



7-38 



6 7. 60 



