187 
CONCERNING THE SOLUBLE FATTY ACIDS. 
Table VI shows the per cent of soluble fatty acids and glycerin in 
the soft and hard portions of butter fat. The soft portion contained 2.06 
per cent more soluble acids and .56 per cent more glycerin than the 
hard portion, as obtained from data in ‘Table IV. 
TABLE VI. 
Per Cent of Soluble Acids and Glycerin in Soft and Hard Portions. 
| Soft Portion. | Hard Portion. Gain. 
| 
Per cent soluble acids................... . 4a 8.23 6.17 2.06 
SMG N TERIA sc A ate os pole vee wale. Samak ae 12.89 | 12.33 56 
The soluble acids were calculated on the basis of a mean molecular 
weight of 104.5. This molecular weight was calculated from the amount 
of glycerides of the soluble acids and other data taken from Table IV. 
The glycerol (C,H,) is calculated from the per cent of soluble acids, 
mean molecular weight 104.5. From this calculation the per cent of glyc- 
erin C,H, (OH), is readily determined. 
The general formula for one molecule of a triglyceride is C,H,(R),. 
where R stands for mixed acid radicals R,;=104.5X3—313.5; allowing for 
the basic hydregen C,H.—38, then the molecular weight of the triglyceride 
C3H;(R), is 351.5. 
Sol. 738= 8.235 2X 
X=.888% C,H, 
From these results the per cent of glycerin is calculated as follows, the 
molecular weight of glycerin being 92: 
38 :92— 888 : xX 
XM = 2.14 
This is the per cent of glycerin combined with the soluble acids of the 
soft portion. 
Likewise, the per cent of the glycerin combined with the soluble acids 
of the hard portion is calculated : 
SOMES eS ——| Onli as oN 
X = .888% C,H. 
38 5 92-1666 - 
PX@———als toil! 
