296 Journal of the Asiatic Society of Bengal. [July, 1906. 
These figures may be compared with the corresponding figures 
for (1) European cows; (2) the Egyptian buffalo. 
: EGYPTIAN INDIAN 
EuRoPgan Cow. BurFrato. BuFrFato, 
Max | | 
Max.} Min. | Mean, Min. — | Max. | Min. ee 
| 
anion ck } 
Butyric | 392%! 2°94*| 3-59* 3°75) 552! 483). 
| 
Caproic vee | 2°39" | 1°79* | 2°154 0°94] 0-42| 037)... 
Non-volatile acid | 
soluble in water = | 
(constitution un- ® | 
known) sei 000 | & | 2-95 | 0:00 
i] ' 
Oleic ... ve |44°70t (26-204 4040+] * | 36°00 41-70| 30-40)... 
ad | 
Palmitic and Stearic 62-24} 42-98t|47-50t| ae 57°90) 46°60! ... 
Saturated acid of | 
which Pb. salt i ; 
soluble in ether 
(constitution un- | 
known) eau Sone . | 0°00 | ll-10| ? 2 va 
CAR eres Sea OO 
The following points are noteworthy :— 
1, It cannot be said that the butter-fat of the Indian buffalo 
is more similar to that of the Egyptian buffalo than to that of the 
European cow. This result is unexpected. i 
3 -_ The percentage of volatile fatty acids is very high, a! 
result was also obtained by Dr. Datta. It is probably the best 
criterion for Indian buffalo butter-fat. 
vegetable oil and sell as cow- 
ghee. It should, however, be possible to distinguish the 
by the high ratio of @8=*= 
d 
caproie acid’ 
* Calculated from Reichert-Wollny standards together with the ratio 
butyric acid an 2 
caproie acia Tduced by Duclaux (Comptes Rendus, cii., pp. 1022, 1077). 
a Rrage neg from Iodine absorption figures of Rowland Williams (Ana- 
it Calculated from percentage of insoluble acids minus percentage oleic 
For limits of percentage of insoluble acids, see Wynter Blyth, ‘ Foods, 
pie also Allen ‘ Commercial Organic Analysis,’ Vol, ii, pt. 1, pp. 189 
