186 
soluble acids have a very low melting point. Therefore, even a slight in- 
crease in the per cent of soluble acids must cause a lowering of the melt- 
ing point. 
Tables V-A and V—B show a comparison of the iodine number of the 
soft and hard portions of the glycerides and of the insoluble acids derived 
from the glycerides. The iodine number of the soft and hard portions of 
the insoluble acids is higher than that of the corresponding portions of 
the glycerides of the butter fat. This is natural. The soluble acids and 
glycerin have been removed from the glycerides, raising the per cent. of 
the remaining constituents of the insoluble acids above that in the glyc- 
erides. 
TABLE V—A. 
Todine No. of Soft and Hard Portions of Butter Fat. 
ee 7 = 
| 135 
Soft Hard Soft Hard na | ee 
abr nee : : Gain Gain Olein of Soft 
Portion Portion Portion Portion E 
> ; Iodine | Percent | Portion Over 
lodine Iodine Per cent Per cent Naini | Olein Hard P 
Number. | Number. Olein. Olein. eee =e gps ek 
| tion 
SS See —— — = —_—s } 
From table ILL. . | 42.10 30.11 | 48 83 34.92 | 11.99 13.72 39.31 
| | 
From table IV......... 43.55 33.08 | 50.518) 38.37 10.47 12.148 31.6 
TABLE V—B. 
lodine No. of Insoluble Acids of Soft and Hard Portions. 
Soft Hard Soft Hard ze a Pe 
a 2 aay ee 7ar | Gain Gain, Olein of Soft 
Portion Portion Portion Portion | es ; 
: a | Iodine Per cent | Portion Over 
Iodine Iodine Per cent Per cent | Niwikes Olein |” rad Par 
| Number. | Number. Olein. Olein. ganas oe gi ? 
f tion. 
) a! i 
| 
From table III....... 45.05 33.48 52.25 38.84 | she y 13.41 34.5 
From table IV....... 46.2 35.66 53.59 41.36 10.54 12095) 29.5 
