Mar. 18, 1918 



Fatty Acids in Butter Fat 



729 



APPLICATION OF THE METHOD 



A sample of dry filtered butter fat churned from sweet cream from 

 mixed milk of the Experiment Station herd was taken for examination. 

 An analysis of the fat and of its insoluble acids gave the following results, 

 which indicate a normal product. 



FAT 



Saponification number mgm . . 231. 453 



Acid number mgm. . 2. 183 



Ether number (e) mgm. . 229. 270 



lodin number 27. 999 



Equivalent in oleic acid per cent. . 31. 145 



Total fatty acids (1.00—0.00022594 e) per cent. . 94. 819 



Insoluble fatty acids (by alcoholic saponification) per cent. . 87. 500 



Soluble fatty acids (by difference) per cent. . 7- 319 



Glycerol (0.00054703 e) per cent. . 12. 542 



INSOLUBLE ACIDS 



Neutralization number mgm. . 221. 890 



lodin number 28. 125 



Equivalent in oleic acid per cent. . 31. 285 



Stearic acid (by crj'stallization) percent. 13. 010 



The fat was esterified, with dry hydrochloric acid as a catalyzer, the 

 esters purified and fractionated as described in the method. 



In Table III are given the range, weight, saponification, and iodin 

 numbers of the several fractions. From these data the percentage and 

 weight of the different esters in the fractions were calculated (Table lY) 

 and the weight of the corresponding acids and their percentage computed 

 on the basis of the original fat (Table Y). 



Table III. — Weight and analysis of fractions 



Table IV. — Percentage and weight of esters recovered 



