139 
‘Ja 
RELATION OF COMPOSITION OF BUTTER FAT SOLUBLE AND I}X- 
SOLUBLE IN ALCOHOL TO COMPOSITION OF SOFT AND 
HARD PORTIONS OF FAT OBTAINED BY FRAC- 
TIONAL SEPARATION. 
A comparison of the constants of the soft and hard portions with the 
constants of the fats soluble and insoluble in alcohol shows a close relation. 
The results are summarized in Table VII. 
TABLE VII. 
Showing the Variation of the Constants of the Soluble and Insoluble Por- 
tions in Alcohol, Also of the Soft and Hard Portions of But- 
ter Fat Tuken for the Experiment. 
A B 
Alcohol— | Aleohol— | Original Original 
Soluble | Insoluble Butter P cid ga Butter 
Portion. | Portion. Fat. ores ; Fat. 
Reichert-Meiss] number..............- 48.1 20.7 27.70 33.85 24.66 30.00 
! 
MELIP HOMEY. ccna eset sie eneer eels 16.9°C. 36°C. BEM iON URL O Zh 13.2, | 38.1°C. 32.5°C. 
Mes IMe gM HET ete «arecsicweoess cee eee a 34.07 39.75 37.63 } 43.55 43.55 | 33.08 39.82 
a Ee eee —|—_—____|__-___| eee 
Koetts. saponification number ......... 259.14 215.06 227.4 232.78 |2 226.4 230.1 
Saponification equivalent.............. 216.5 260.9 246.79 241.1 248.3 244.0 
Reading | Reading | Reading | Reading | Reading | Reading 
42.7 45.6 44.4 44.8 43 44 
| 1.4543 1.4563 1.4555 1.4558 1.4545 1.4552 
Refractive index at 40° C............ 
Per cent soluble acids (as Butyric)......| 9.792 4.26 6.60 6.90 5.17 6.09 
These data give the composition of the portions of fat soluble in alcohol and of the original butter fat; also th® 
composition of the soft and hard portions of butter fat separated by fractional crystallization and of the original 
butter fat. The samples A and B of butter fat used for the two experiments were not taken from the same lot 
of butter. 
The Reichert-Meiss] No. is distinctly higher in the fat soluble in 
alcohol and in the fat of the soft portion, than it is in the fat insoluble 
in alcohol and in the fat of the hard portion, as well as in the original fat. 
The melting point is lowest in both the fat soluble in alcohol and in 
the fat of the soft portion. 
