185 



Tab lic IV. 



Composition o] Portions of the Butter Fat Obtained by Fractional 



Separation. 





Original 

 Butter Fat. 



Soft Portion. 



Hard Portion. 





30.00 



33.85 



24.66 







Iodine number 



39.82 



43.55 



33.08 



Koetts. saponification number. 



230.1 



232.78 



226.4 



Refractive index at 40° C 



f Reading 44 

 \ 1.4552 



Reading 44.8 

 1.4558 



Reading 43 

 1.4545 





32.5°C. 



13.2°C. 



38.1°C. 







Per cent insoluble acids 



87.54 



86.67 



88.64 





39.2°C. 



35.3°C. 



42.4°C. 







Per cent soluble acids (as Butyric) 



6.09 



6.90 



5.17 





220.53 



221.6 



218.7 









42.14 



46.2 



35 66 







Per cent glycerin - 



12.58 



12.89 



12.33 



Tables III and IV show that the soft portions contain more volatile 

 or soluble acids, also a greater per cent of oleic acid in combination with 

 the glycerol base than the hard portions. The melting point of the soft 

 portions was 22.S° C. and 24.9° C, respectively, lower than the melting 

 point of the hard portions. 



The difference in the melting points between the soft and hard portions 

 of the insoluble fatty acids was not as great as that of the soft and hard 

 portion of the glycerides from which the insoluble acids were derived. 

 The reason for this must lie in the fact that the soluble fatty acids have 

 been removed and that, therefore, the melting points of the different por- 

 tions of the insoluble fatty acids depend almost entirely on the per cenl 

 of oleic acid present. 



The soft portion of the glycerides is made up of a higher per cent 

 of acids with a lower melting point, i. e., oleic and soluble acids. The 



