82 EXPERIMENT STATION. [Jan. 



servations would not know whether the sami3les came from one 

 herd or the other. In the second period no differences or 

 peculiarities were noted. In the third period the milk from 

 each cow likewise appeared quite normal, except that produced 

 by Red II., which had a strong odor and taste, which became 

 especially pronounced towards the close of the period. This 

 was due directly to the condition of the cow already referred to. 

 In neither the second nor third period did it seem possible to de- 

 tect any objectionable condition due to the soy bean meal or 

 oil. 



Chemical Coynposiiion of the Butter Fat. — In describing 

 this experiment it is not intended to discuss the constitution of 

 the butter fat molecule. It is believed that butter fat consists 

 primarily of the triglycerides olein, palmitin, myristin and 

 butyrin, united in simple molecules. Investigations by J. Bell,^ 

 Blythe" and others have indicated, however, that a portion of 

 the different fatty acids may be bound* together in a complex 

 molecule (C;jll5^). In the tables of analyses which fol- 

 low, all of the important constants are given as well as 

 considerable other data of interest, a portion of which was 

 obtained by actual analysis and a portion by mathematical cal- 

 culation. The results are indicative of the changes which took 

 place when an excess of soy bean oil was fed, but the methods 

 thus far available are not adequate to give a complete under- 

 standing of the changes brought about as a result of the ad- 

 dition of oil to the ration. Such knowledge can be secured only 

 by a more exhaustive investigation of the chemistry of the 

 entire subject. Work along this line is already planned.'^ 



The analyses in connection with the present experiment were 

 made by Mr. E. B. Holland, assisted by P. II. Smith and L. S. 

 Walker. The methods followed were substantially those of the 

 Association of Official Agricultural Chemists, with such modi- 

 fications as circumstances seemed to warrant. It is not con- 

 sidered necessary to describe the several methods in detail. 



1 Chemistry of Foods, second e<lition, p. 44. 



2 I'rocecdings of Clicinical Society, 1889, p. 5; from I.cwkowitsch, tlilrd edition. Vol II., 

 p. 839. 



8 For lack of space it lias been necessary to hold a number of valuable |)apers for later 

 publication. It is hoi)ed to include these, and a report U))on an original investi}?ation now 

 in pi-ofiress by Dr. 11. 1). MacT>aurin on "The Constitution of Fats and the Chemistry of 

 Fat Formation," in our uc.xt annual report. 



