134 



amount in 100 grams or the per cent. If in the above we substitute the 

 saponification vahie as found in table I, for pure butter fat, we have 



30.667x230.1x100 



= 12.57 per cent, of glj'cerole. 



56.12 



The per cent, found by chemical determination was 12.58. 



If we calculate the per cent, of C3H2 from the above relations (eq. I) 

 and subtract this from 100 the difference give the total per cent, of both sol- 

 uble and insohible acids. This is apparent from the following eciuation by 

 rearranging the molecule of the triglyceride. 



C3H5 -!Ro = C3H2H (R.R, R3) 



[Rs 

 Referring to equation (I) we see that 3 (K OH) = C3H2 where C3H2 = 38 

 therefore 56.12 grams of K OH corresponds to 12.667 grams of C3H2 and from 

 the following relation we can calculate then the amount of C3H5 in one gram 



of fat. 56.12 : 12.667 :: 8ap. Val. : x, x = ^M^^iii^f^^; = g,..jj^g „f C3H0 



56.12 



and multiplying this by 100 gives the amount per 100 grams or per cent. By 

 using the saj)onification value as u.sed in calculating the glycerole we have 



12.667 X 230.1 X 100 



= 5.19 



56.12 



per cent, of C3H2. This amount when subtracted from 100 gives the per cent. 

 of mixed fatty acids 



100 — 5.19 = 94.81 

 By chemical analysis the insoluble acids of pure butter fat (Table 1) was 

 87.54, and from the method of calculation fp. 130) the soluble acids were found 

 to be 7.26 per cent. The total acids then would be 94.80 per cent., while the 

 total acids calculated from the value obtained for CiHn would be 94.81 in- 

 volving an error of .01 per cent. 



VII. 



THE UKLATION OF THE MAUMENE VALUE TO THE IODINE VALUE. 



From numerous determinations of the Maumene value and its relation to 

 the unsaturated fatty acids, there undoubtedh^ exists a relation between the 

 rise of temperature and the iodine value when adding concentrated sulphuric 



