185 
TABLE LV. 
Compesition of Portions of the Butter Fat Obtained by Fractional 
Separation. 
tt | 
Original : : 
Butter Fat. | Soft Portion. | Hard Portion. 
| 
Reichert-Meiss] number... . . ts | 30.00 33.85 24.66 
Todinemumber..=..5..5:-..: : RP ns a | 39.82 43.55 33.08 
Koetts. saponification number................. | 230.1 232.78 226.4 
Mepatiieesades at 40°C . { Reading 44 | Reading 44.8 | Reading 43 
\ 1.4552 1.4558 1.4545 
Melting point....... i Shae | Pad On 1ss23C, Beluie(er 
Per cent insoluble acids......... | 87.54 86.67 88.64 
Melting point insoluble acids................ | 392°C. Sayan Gs 424°C. 
Per cent soluble acids (as Butyric)...... . | 6.09 6.90 5.17 
Koetts. saponification number insoluble acids. . . B | 220.53 221.6 218.7 
mine number insoluble acids............-. | 42.14 46.2 35.66 
RETICENIP IS CELINE atric fetes otic ee ees 12.58 12.89 | 12.33 
| 
Tables III and IV show that the soft portions contain more volatile 
or soluble acids, also a greater per cent of oleic acid in combination with 
the glycerol base than the hard portions. The melting point of the soft 
portions was 22.8° ©. and 24.9° C©., respectively, lower than the melting 
point of the hard portions. 
The difference in the melting points between the soft and hard portions 
of the insoluble fatty acids was not as great as that of the soft and hard 
portion of the glycerides from which the insoluble acids were derived. 
The reason for this must lie in the fact that the soluble fatty acids have 
been removed and that, therefore, the melting points of the different por- 
tions of the insoluble fatty acids depend almost entirely on the per cent 
of oleic acid present. 
The soft portion of the glycerides is made up of a higher per cent 
of acids with a lower melting point, i. e., oleic and soluble acids. The 
