186 



soluble acids have a very low melting point. Therefore, even a slight in- 

 crease in the per cent of soluble acids must cause a lowering of the melt- 

 ing point. 



Tables V-A and V-B show a comparison of the iodine number of the 

 soft and hard portions of the glycerides and of the insoluble acids derived 

 from the glycerides. The iodine number of the soft and hard portions of 

 the insoluble acids is higher than that of the corresponding portions of 

 the glycerides of the butter fat. This is natural. The soluble acids and 

 glycerin have been removed from the glycerides, raising the per cent, of 

 the remaining constituents of the insoluble acids above that in the glyc- 

 erides. 



Table V-A. 

 Iodine No. of Soft and Hard Portions of Butter Fat. 





Soft 



Portion 



Iodine 



Number. 



Hard 

 Portion 



Iodine 

 Number. 



Soft 



Portion 



Per cent 



Olein. 



Hard 

 Portion 

 Per cent 



Olein. 



Gain 



Iodine 



Number. 



Gain 



Per cent 



Olein. 



Per cent Gain 

 Olein of Soft 

 Portion Over 

 Hard Por- 

 tion 



From table III 



42.10 



30.11 



48.83 



34.92 



11.99 



13.72 



39.31 





43.55 



33.08 



50.518 



38.37 



10.47 



12.148 



31.6 







Table V-B. 

 Iodine No. of Insoluble Acids of Soft and Hard Portions. 





Soft 



Portion 



Iodine 



Number. 



4 



Hard 

 Portion 



Iodine 

 Number. 



Soft 

 Portion 

 Per cent 



Olein. 



Hard 

 Portion 

 Per cent 



Olein. 



Gain 



Iodine 



Number. 



Gain 



Per cent 



Olein. 



Per cent Gain 

 Olein of Soft 

 Portion Over 

 Hard Por- 

 tion. 



From table II T 



45.05 



33.48 



52.25 



38.84 



11.57 



13 41 



34.5 



From table IV 



46.2 



35.66 



53.-59 



41.36 



10.54 



12.23 



29.5 







