336 SAI/TING THE BUTTER 



process, respectively, were tested by Hunziker and Hosman. 1 

 In the case of butter containing 16% water, and assuming that 

 all the water in the butter were accessible to the salt, these 

 results would indicate the following: 



With a 2 per cent salt content in the butter the brine would 

 contain 11.11 per cent salt. This concentration was reached in 

 5 seconds with the Colonial and the Diamond Crystal salts, and 

 in 5J seconds in the case of the Worcester salt. 



With a 3 per cent salt content in the butter the brine would 

 contain 15.78 per cent salt. This concentration was reached in 

 6J seconds with the Colonial and Diamond Crystal salts, and in 

 7 seconds with the Worcester salt. 



With a 4 per cent salt content in the butter the brine would 

 contain 20 per cent salt. This concentration was reached in 8 

 seconds with the Colonial and Diamond Crystal salts, and in 



9 seconds with the Worcester salt. 



With a 5 per cent salt content in the butter the brine would 

 contain 23.8 per cent salt. This concentration was reached in 



10 seconds with the Colonial salt, in 13 seconds with the Dia- 

 mond Crystal salt, and in 21 seconds with the Worcester salt. 



With a 5.5 per cent salt content in the butter the brine would 

 contain 25.58 per cent salt. This concentration was reached in 

 25 seconds with the Colonial salt, in 35 seconds with the Dia- 

 mond Crystal salt, and in 41 seconds with the Worcester salt. 



Inasmuch as the point of saturation of pure salt is reached 

 with brine containing 26.41 per cent salt, salts showing a brine 



1 Hunziker and Hosman. Determination of Solubility of Buttersalts. 

 Blue Valley Research Laboratory, 1919. 



In this experiment the samples of the three buttersalts were taken from 

 the interior of the barrel, after removing about 30 pounds from the top. 

 Three hundred and seventy grams of salt were added to 1,000 c.c. of water 

 which was being violently agitated by means of a mechanical stirrer. It 

 required from two to three seconds to add the salt. At definite intervals, 

 after adding the salt, a sample was removed by means of a pipette, the 

 suction end of which was covered with silk cloth. The mesh in this silk was 

 from .05 mm. to .10 mm. in cross section and there were from 140 to 160 

 meshes per linear inch. All samples of brine were filtered through a double 

 layer of this finely woven silk. Samples were removed after 10, 30, 45, 60, 57, 

 90, 105, 120, 180, 210 and 300 seconds, respectively. About 20 c.c. of brine was 

 taken for each sample. The samples were kept in glass stoppered bottles until 

 weighed. The determination of salt was made by weighing into a watch 

 crystal about 6 grams of the brine and evaporating at 135 to 140 C. to 

 constant weight. The apparatus and speed of agitation used were such as 

 to preclude the possibility of any settling of the salt while the samples were 

 taken. The amount, nature and speed of the agitation were uniform in each 

 test. 



