32 DAIRY CHEMISTRY 



, product is a fatty acid with an " ic " ending in place 

 of the " in " ending of the fat. 



By the action of superheated steam. %5i v - -*U 



<-/tfyt.O-OH Q44-u-rH 



Palmitin yields palmitic acid and glycerine. 



e^w^- Olein yields oleic acid and glycerine. 



Qi Stearin yields stearic acid and glycerine. Ni/d 



Butyrin yields butyric acid and glycerine. ^ -^ (ftfli) v 

 Caproin yields caproic acid and glycerine. (3^ ? (df tj </d^ 

 Caprylin yields caprylic acid and glycerine.g^/ 3 (njj\ &0 



Glycerine is alkaline in its properties, and it is the 

 glycerol radical which unites with the fatty acids 

 to form neutral fats. Milk fats are frequently 

 defined as glyce rides of the fatty acids. They are 

 neutral bodies. All of the fats are lighter than 

 water. The mixed butter fats are insoluble in 

 water ; all are soluble in ether, chloroform, gasoline, 

 and similar solvents. Butyrin, caproin, and capry- 

 lin, when exposed to air and light for any length of 

 time, undergo decided changes in composition, which 

 finally result in the production of the corresponding 

 fatty acids which are present in rancid butter. 



37. Food Value of Fats. Fat is a concentrated 

 form of heat-producing food, because it contains 

 such a large amount of carbon. In very small seeds, 

 like flax, the fat is one of the main reserve forms of 

 food. One pojmd of fat when burned will produce 

 about two and one fourth times more heat than a 

 pound of starch. Butter, which contains about 85 

 per cent of fat, is valuable in a ration for the heat 

 and energy which it produces. 



