'.o- bO' 60' 70' 60- 90° 100° no» 120" Temperature 

 Specific Surface-energy of Butter and of Margarine. 



^ 3. The results here obtained lead to the following remarks. 



The absolute values of fi evidently increase in a regular and pro- 

 minent way with augmenting oarbon-content of the fatty acid ; in 

 the case of the ethers of the higher fatty acids they reach a mag- 

 nitude quite comparable with that observed in the case of some 

 molten inorganic salts. This fact certainly runs in some respects 

 parallel witii the strong increase of the molecular weight of these fats. 



At the same time the temperature-coefficients of ,u regularly 

 increase, with exception of the iirst term of the series, as can be seen 

 from the following data ; 



20» 



