ANALYSIS AND ADULTEKATIONS OF BUTTER. 



Sinking Points of Fats other than Butter. 



1 Tallow from candle 53'3 



2 Butterin (patented) 31-3 



3 Ox fat from 48*3 



4 to 53-0* 



5 Mutton fat from 50'1 



6 to 51-6t 



7 Lard from 42-1 



8 to 45-3 



9 Dripping 42-7 



10 from beef 43-8 



11 44-5 



12 from veal , ... 47'7 



13 mixed 42'6 



14 Cocoa butter 34*9 



15 Palm Oil 39'2 



16 Stearin 62'8 



Sinking Point of Mixtures. 



No. p.c. p.c. Found. Cal. 



1 66-7 butter and 33-3 tallow 43'1 42-08 



2 73-0 27-0 mutton fat ... 42'3 40-2 



3 10-0 90-0 ... 48-8 49-6 

 485-0 15-0 ox fat ... 38'1 38'1 

 5 69-8 30-2 39-5 39'8 



Problem : To calculate the sinking point of a mixture of 

 known composition. 



Multiply the percentage of the first constituent by its 

 sinking point. 



Multiply the percentage of the second constituent by its 

 sinking point. 



* Average, 50-6. f Average, 50-9 3 . 



