16 



BULLETIN 524, U. s. DEPARTMENT OF AGRICULTURE. 



chloric acid. The water extract was cooled and made up to 250 cc, 

 after adding some pure cupric chlorid or mercuric bichlorid solu- 

 tion to precipitate the proteins. Two hundred cc of the clear filtrate 

 were treated with barium chlorid' as in the usual sulphate determina- 

 tion. The results are given in Table 14. 



Tadle 14. — Analyses of butters mixed with salt of knoxvn composition, showing 

 the effect of impurities on the percentage of calcium oxid in the salt-free ash. 



Stock 

 sample. 



Salt 



added 



to 



butter. 



Composition 

 of salt. 



CaOin 

 butter. 



SO3, cal- 

 culated 



as 

 CaSOii. 



SO3, cal- 

 culated 



as 

 CaSOi^. 



Salt- 

 free 

 ash. 



CaOln 



salt-free 

 ash. 



CaOin 

 salt-free 

 ash cor- 

 rected for 

 CaS04in 

 salts. 



CaOin 

 salt-free 

 a:!h cor- 

 rected for 

 CaS04in 

 salt \ 



A 



B 



C 



5D 



A 

 B 

 C 

 D 

 B 

 C 



A 

 A 

 C 

 A 

 C 

 A 

 B 

 C 

 A 

 B 

 C 

 B 



c 



B 

 

 B 

 C 

 B 



B 

 B 



D 

 D 



6D 



Grams 

 to 100 

 grams. 



















5 

 5 

 5 

 5 



1 

 1 



5 



5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 5 

 2.5 



5 

 5 

 5 

 5 

 5 

 2.5 



5 

 2.5 



5 



5 

 5 



Per cent. 



Per ct. 



0.0177 

 .0275 

 .0400 

 .0504 



.0170 

 .0250 

 .0366 

 .0460 

 . 0252 

 .0372 



.02.38 

 .0282 

 .0500 

 .0383 

 .0587 

 .0452 

 .0550 

 .0640 

 .0565 

 .0665 

 .0768 

 .0443 



.0421 

 .0352 

 .0480 

 .0410 

 .0524 

 .0333 



.0620 

 .0440 



.0435 

 .0443 

 .0643 



Per cent. 

 0.002 



Per cent. 



Per ct. 



0.087 



.139 



.204 



.150 



.099 

 .134 

 .176 

 .142 

 .142 

 .179 



.121 

 .129 

 .197 

 .162 

 .218 

 .173 

 .202 

 .231 

 .201 

 .229 

 .262 

 .184 



.177 

 .140 

 .181 

 .144 

 .185 

 .139 



.207 

 .174 



.172 



.148 

 .141 



Per ct. 

 20.3 

 19.7 

 19.6 

 33.6 



17.1 

 18.6 

 20.8 

 32.4 

 17.7 

 20.8 



19.7 

 21.6 

 25.3 

 23.6 

 26.7 

 25.5 

 27.2 

 27.7 

 28.1 

 29.0 

 29.3 

 24.0 



23.7 

 25.1 

 26.5 

 28.5 

 28.3 

 24.0 



30.0 

 25.1 



25.3 

 30.0 

 45.6 



Per cent. 



Per cent. 













.005 

















C.P 



.005 









do 



do 



do 



do 



do 



0.296 CaSOi... 

 0.505 CaS04... 

 0.505 CaSOi... 

 1.067 CaSOi... 

 1.067 CaS04.. 

 1.427 CaS04.. 

 1.427 CaS04... 

 1.427 CaS04.. 

 2.097 CaS04..' 

 2.097 CaS04.." 

 2.097 CaS04..' 

 2.097 CaS04. - ■ 



0.20CaCl2....'. 



0.42CaCl2 



0.42CaCl2 



0.63 CaCl2 



0.63CaCl2 



0.63CaCl2 



1.43CaS04 



0.47CaCl2 



1.43CaS04.... 

 0.47 CaCl2 



1.00Na2SO4... 



0.93 MgCl2.... 



61.22 CaCls 



0.51 MgClj...,. 











.003 























■ ■ 









.014 





17.' 

 17.4 

 24.1 









.6i4 











.037 

 .063 

 .061 

 .055 

 .094 

 .090 

 .079 

 .034 





23.7 

 17.3 

 21.2 

 23.4 

 16.7 

 21.1 

 24.2 

 20.1 









0.070 



19.7 







.103 



19.2 



















































.062 

 .025 



.072 



25.1 

 22.6 



24.0 































^ Determined in ash. 



2 Determined in water extract. 



3 Determined from SO3 in ash. 



* Determined from SO3 in water extract. 

 ^ Sample D was a butter made from a limed cream. 



» A visible precipitate of MgNH4r04 was obtained from the ash of 20 grams of butter 

 from 100 cc of solution. 



An inspection of Table 14 reveals a number of interesting points. 

 The first one noted is the change in the percentage of calcium oxid 

 in salt-free ash when chemically pure salt is added. This change 

 seems to depend upon the quantity of butter ash. If the quantity 

 present is low the change is minus, becoming a plus with the higher 

 quantities of ash. The reason for this has not been determined 

 but it is probably due to conditions of ashing. With 'higher quan- 

 tities of ash this action seems to decrease materially. Since this 

 change would, in the majority of cases, give the benefit of any 



