ANALYSIS OF BUTTER-FAT. 57 



takes place is no doubt due to the absorption of oxygen, 

 compounds being formed which, on continued heating, slowly 

 volatilise. 



The following list contains some of the results obtained 

 by means of the method described. We might add more 

 figures, but refrain from doing so, to avoid unnecessary 

 repetition : 



Insoluble Acids in Genuine Butter. 



Per cent. Per cent. Per cent. Per cent. 



87-9 86-8 86-8 87'5 



871 86-8 87-3 87'8 



87-2 87-2 87-0 86-9 



87-5 87-3 87-5 87-8 



87-8 87-3 87-6 87-5 



87-0 87-2 86-8 88-2 



87-1 86-9 87-1 -8'6-l 



87-1 87-2 87-2 87'3 



87-3 87-3 86-9 



Average ... ... ... 87*24 per cent. 



Whilst giving the above figures as representing the per- 

 centage of fatty acids in genuine butter-fat, we by no means 

 wish to convey that higher figures might not be yielded by 

 some samples. 



Thus the analysis of eight samples of Normandy butter, 

 all obtained from the same source, yielded the following 

 figures : 



Per cent. Per cent. Per cent. Per cent, 



89-1 89-4 88-6 88-9 



89-6 88-7 88-6 887 



But as these butters were all of the lowest quality, partly 

 highly-coloured either by means of palm-oil or some other 

 vegetable colour, and as they, moreover, were all obtained 



