110 EXPERIMENT STATION. [Jan. 



scorers could not detect any particular flavor in the butter as 

 a result of feeding the meal. The meal imparted a noticeable 

 softness to the body of the butter, but not sufficiently so as to 

 injure its commercial value excepting during the warm months. 

 The softness of the body of the butter was due probably to the 

 oil contained in the bean meal and not to the bean protein. 



4. Soy bean oil depressed the volatile fatty acids (Reichert- 

 Meissl number) and thus lowered the saponification number of 

 the butter fat; it increased the percentage of unsaturated acids 

 (iodine number) and the total insoluble acids. The acid num- 

 ber and Valenta test were also increased. The oil did not no- 

 ticeably change the melting point of the fat as measured by the 

 Wiley test ; it increased somewhat the refractive index. 



5. The oil caused a marked softness of the butter ; the latter 

 also contained some 2 per cent, more moisture than did the 

 butter produced by the normal ration. N^o other changes were 

 observed. 



