128 



theoretical considerations, we can predict the existence of a simple triglycer- 

 ides, where only one simple triglyceride can exist ex-pressed as follows: 



fR 



CsHs <] R When R = the acid radicle, 



[r 



and this representation for each fatty acid. As glycerol is a trihydric alcohol, 

 we might also expect mono and di-glycerides 



fOH foil 



C.3H5 ^OH C3H5 <JR 



Mono glyceridc Di-glyceride 



where R stands for an}' one fatty acid radicle and these arc called mono or 

 di-glycerids. 



Wurtz, showed that it was inconsistent with the facts discovered. In 

 nature only the triglycerids occur, while the mono aii<l di-frlyceritls are as a 

 rule rare, if they ever occur. 



Butter fat consists of triglycerids of fatty acids, compri.-^ing butyric, 

 caproic, caprylic, capric. lauric, myristic, palmitic, stearic, and oleic acids. 

 All these fatty acids are mono basic and from theoretical consideration we 

 might expect a mixture of simple triglycerids, such as tributj'rin, triollein, 

 etc. This combination of fatty acids with glyceral forming simple trigly- 

 cerides in butter fat is disputed by Richmond and others. 



If simple triglycerides existed as such in butter fat. we would expect a 

 j)ortion at least to be soluble in alcohol, at least the tribulyrin which is cpiite 

 soluble in alcohol. But when butter is dissolved in alcohol we find that only 

 about 1% of fat goes into solution. .\!ul the portion soluble in alcohol con- 

 sists of mixed triglycerides of fatty acids, indicated by the melting point and 

 per cent of .soluble acids. We conclude then that butter fat is a mixture of 

 mixed triglycerides, expressed by the following formula, 



C3H5 ^Ro 



Lr, 



Ri, R2, and R3, represent different acid radicles. But as stated above butter 

 fat consists of at least nine different fatty acids, we have then a mixture of 

 mixed triglycerides, consisting of a combination of two 01 three dififerent 

 acid radicles to each glycerole residue. 



