28fi 

 a reliable iiietliod upon tliese for the decision of the said questions. 



^ 2. Tlie eleven compounds investigated are: 



Glycerol, Glyceryltriformiate, Glyceryltriacetate, GlyceryUrlhulyrate, 

 Glyceryltricaproate, Glyceryllricn/n-ylate, Glyceryltricaprinate, Glyceryl- 

 trilaurinnte, Glyceryltripaltnitate, Glycevyltristenrnte and Glyceryl- 

 trioleate. 



The butter and margarine used were both of the best kind ; when 

 molten, a heavier white precipitate is formed, consisting of salts and 

 other components, mixed with water. Of course the measurements 

 relating to such liquids can only have a relative value; but in any 

 case they do not indicate any clearly evident difference between the 

 two kinds of fats. 



