184 
TABLE IIT. 
Composition of Portions of the Butter Fat Obtained by Fractional 
Separation. 
Original 
Butter Fat. 
Soft Portion. 
Hard Portion. « 
Reichert-Meiss] Number..................... 
fodine number..22 2. see. 4-65 SNS Ted ee 
Koetts. saponification number. . 
Refractive index at 40° C...... 
Mel bg OU eee tice Meteo sie eee br 
Per cent insoluble acids. 
Melting point of insoluble acids............. 
Per cent soluble acids (as butyric)........... 
Koetts. saponification number insoluble acids . 
Iodine number insoluble acids. . 
{Reading 44.1 
1.4552 
34° C. 
88.76 
40°C. 
5.89 
219.5 
37.36 
32.65 
42.10 
233.87 
Reading 45.11 
1.456 
14.5°C. 
87.89 
365°C. 
6.67 
221.35 
45.05 
26.74 
30.11 
228.8 
Reading 43.1 
1.4546 
37.3C. 
89.47 
425°C. 
5.46 
218.8 
33.48 
Later in the season (in May) another sample of butter was treated 
similarly, separating the liquid from the solid portions of the fat, and the 
constants were determined as shown in Table IV. 
