19 



fats. A comparison £>f the changes in the butter-fat with the vol- 

 atile acids of the fats used in the rations, showed a striking result, 

 and the comparison is here given : 



With the exception of the olein, which increased the volatile 

 acids over the previous ration, the fats caused the volatile acids 

 of the butter to vary in the order of their own contents of volatile 

 acids. 



The iodine number was more affected by feeding the fats, and 

 here again was a striking coincidence, which is shown in the fol- 

 lowing comparison of the oils and their action. 



Change in iodine number of butter. 



25.4 to 38. 1 + 9.7 



33.5 to 41.9 + 8.4 

 33.0 to 34.S + 1.8 

 3r.6 to 24.2 — 7.4 

 32.3 to 31.6 — 0.7 

 34.8 to 35.6 + o.S 



In this comparison it is shown that with the exception of the 

 olein the fats caused the iodine number in the butter to vary in 

 accordance with their own iodine numbers. 



IN CONCLUSION 



it was found that, of the constituents of corn meal, the gluten or 

 albuminoids had the property of affecting the volatile acids in the 

 butter-fat, while the starch and oil affected the iodine number^ 

 the former decreasing and the latter increasing it. Since gluten 

 meal contained both oil and albuminoids, and the oil affected the 

 iodine number as much as the gluten meal did, it was impossible 

 to say that the albuminoids did or did not act on it. 



Of the cotton-seed constituents, it was found that the oil and 

 the meal, or nitrogenous part, affected the volatile acids alike ; but 

 the iodine number was raised by the oil and lowered by the meal. 



