42 a EXPERIMENT STATION. [Jan. 



REPORT OF THE CHEMIST. 



JOSEPH B. UNDSEY. 



1. WOKK OF THE RESEARCH SECTION. 



Mr. Holland and assistant have devoted their time largely to 

 a study of methods for a more thorough examination of butter 

 fat in connection with our study of the effect of food upon the 

 composition of milk. The work has been along the following 

 lines : — 



(a) The study of methods for the quantitative determination 

 of the several insoluble fatty acids in butter fat. This has led 

 to a very thorough study of the constitution of oils and fats, and 

 resulted in a new process for the determination of hydroxy 

 acids, both free and combined, of monoglycerides and diglycer- 

 ides and of free insoluble alcohols. A paper on this subject 

 will be published as a bulletin. 



The study has led also to the development of a new process 

 for the determination of stearic acid, which promises to be far 

 preferable to that of Hehner and Mitchell on account of better 

 thermostatic control during the filtration period. 



The large amount of analytical work has, in itself, brought 

 to light a mass of valuable information relative to solutions and 

 details of manipulation which assure greater accuracy, and has 

 resulted in a systematic congelation and standardization of the 

 more common methods. 



In addition to the above, butter fat from Jersey and Holstein 

 cows at the beginning and end of lactation has 'been analyzed 

 by recognized methods. 



(h) The stability test with olive oil is being continued. 

 While the physical changes are pronounced in many instances, 

 the chemical are not sufficient as yet to merit a report. 



