182 
go into solution.‘ Analyses of the portion soluble in alcohol show that 
this is not the case. Tables I and II give the value of the constants as de- 
termined for the portion soluble in cold alcohol, the portion not soluble 
in cold alcohol, but soluble in hot alcohol, and the portion not soluble in 
either hot or cold alcohol. 
TABLE I. 
j | 
, Portion Not 
| Portion | Solublein | Portion Not 
| Soluble | Cold Alcohol, Soluble in 
jin Aleohol | but Soluble | Either Hot or 
at 20 deg.C in Alcohol at Cold Alcohol. 
75 deg. C. 
Reichert-Meissl (Numbers «06 74% 9-5 8 oes 22s wees eee : 48.1 29.6 20.7 
Meltine pout: eesti co Fa es Se ak roe Oe AD natal we 16.9°C. 31. 5°C:, | 36.0°C. 
| 
Boluble acias: (as (DUbYLIC) sar acct os oes nue era cee 1 9.79% 6.60% 4.26% 
TABLE II. 
Ar 20°C. Ar 75°C. 
Solubility of butter fat in 95 % alcohol... .. P P 1.1% 3.3% 
The melting point of the portion soluble in alcohol at 20° C. is 16.9° C., 
while that of the portion not soluble in either hot or cold alcohol is 36° C.. 
showing a difference of 19.1° C. The Reichert-Meiss] No. in the portion 
soluble in alcohol is 48.1, in the portion not soluble in alcohol it is 20.7, 
showing a difference of 27.5. Since only 1.1 per cent of the fat is soluble 
in cold alcohol, this would indicate that no tributyrin exists in butter fat. 
This fact becomes still more evident by an examination of the molecular 
weight of the glycerides soluble in alcohol and those not soluble in alcohol, 
as calculated from the figures in Table VII. 
1 Cochran, “Action of Alcohol on Butter Fats,” Analyst, Vol. 13, page 55. 
Lewkowitsch, ‘Oils, Fats and Waxes,” Vol. II, page 675, 1909. 
