50 



FOODS AND FOOD ADULTERANTS. 



EFFECT OF TIME ON MELTING POINT OF THE FAT DISKS. 



By some variations in the melting point of i'at disks of different ages 

 my attention was directed to an investigation of the effect of time. 



The following data will serve to measure the influence of age on the 

 melting point: 



BUTTERS. 



111 every case except No. 5 in the above table it is seen that the melt- 

 ing point of the disks of butter was raised by standing on water at or 

 dinary temperatures for twenty-four hours. 



In one instance, a butter whose melting point was 34.5 0. stood in the 

 form of disks from May 27 until August 3. An attempt was made on 

 this latter date to determine its melting point. At a temperature of 

 75 C. the disk had not assumed a spherical shape, and the temperature 

 could be carried no higher on account of approaching the boiling point 

 of the alcohol. 



ADULTERATED BUTTERS. 



Again in every case but one a marked rise in the melting point. 



"OLEO OIL.' 1 



It would appear from the above results that adulterated butters and 

 butter adulterants show a greater rise in melting points when the disks 



