184 



Tarle III. 



Com position of Portions of the Butter Fat Obtained by Fractional 



Separation. 



Original 

 Butter Fat, Soft Portion. 



Ileichert-Meissl Number 



Iodine number 



Kcetts. saponification number 



Refractive index at 40° C 



Melting point 



Per cent insoluble acids 



Melting point of insoluble acids 



Per cent soluble acids (as butyric) 



Koetts. saponification number insoluble acids 

 Iodine number insoluble acids 



Hard Portion. 



29.06 



34.97 



229.5 



/Reading 44.1 

 \ 1.4552 



34° C. 



88.76 



40°C. 



5.89 



219.5 



37.36 



32.65 



42.10 



233.87 



26.74 



30.11 



228.8 



Reading 45 . 1 Reading 43 . 1 

 1.456 1.4546 



14.5°C. 

 87. S9 

 36.5°C. 

 6.67 

 221.35 

 45.05 



37.SC. 



S9.47 



42.5°C 



5.46 

 218.8 

 33.48 



Later in the season (in May) another sample of butter was treated 

 similarly, separating the liquid from the solid portions of the fat. and the 

 constants were determined as shown in Table IV. 



