48 



FOODS AND FOOD ADULTERANTS. 



Another butter, shown by the microscope to bo .adulterated, gave 



Degrees C. 



No. 1 

 No. 2 

 No. 3 



33. 5 



33.7 

 33,5 



No. 1777, a doubtful buttei gave 



No. I 

 No. -2 

 No. 3 

 No. 4 



Degrees C. 



34.3 



34.5 



33.G 



.. 34.0 



No. 1779, also a doubtful butter, gave 



No.l 



No. 2 

 No. 3 



Degrees C. 



.. 34.2 



.... 33.5 



. 33.0 



These results show that the method is capable of general application. 

 Collecting together the mean results obtained with butter-fats the 

 following table is obtained : 



TABLE No. I. Melting point*, etc., of ycnnine butter. 



TABLE No. 2. Melting points, t f-c., of butters of doubtful purity. 



The above were all bought as pure butters. They are condemned on 

 account of the low percentage of soluble acid, while by their specific 

 gravity they appear to fall near the limit of purity. The soluble acid 

 in the above was determined by washing out and not by Reichertfs 

 method. 



