RTEICHERTS DISTILLATION PROCESS. 



43 



Experiment No. 14 taken in connection with No. 7 would seem 

 to indicate that with very small amounts of fat — say less than 2 

 grams — the volatile acidity found is higher than the average. The 

 whole series shews that, as might be expected, a slightly higher 

 volatile acidity is obtained when the first portions of the distillate 

 are received into water already placed in the receiver than with the 

 arrangement used in Series I., II. and III. 



In the following table my average results, expressed in cubic centi- 

 metres of deci-normal alkali required to neutralize the acidity of the 

 distillate found, for each gramme of fat taken,, are compared with 

 the results — similai4y expressed — obtained by various chemists who 

 have examined the process. The numbers have been calculated by 

 me from a table of results given by Allen in the Analyst for June, 

 1885 (YoL X., p. 105). 



It will be seen that the average acidity obtained by me is much 

 lower than by the other chemists named. This may be due either 

 to the different conditions under which the work was done, or to 

 the different character of the butter fat submitted to examination. 

 I can vouch for the absolutely accurate strength of the standard 

 alkali employed in titration of the distillate ; and I also took care to 

 ascertain that no traces of sulphuric acid were present in the distil- 

 late. The process is, of course, not intended to estimate the total 

 volatile acid in a butter fat, but onlv that which is volatile xmder 



