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CONCERNING THE SOLUBLE FATTY ACIDS. 

 Table VI shows the per cent of soluble fatty acids and glycerin in 

 the soft and hard portions of butter fat. The soft portion contained 2.0G 

 per cent more soluble acids and .5G per cent more glycerin than the 

 hard portion, as obtained from data in Table IV. 



Table VI. 

 Per Cent of Soluble Acids and Glycerin in Soft and Hard Portions. 





Soft Portion. 



Hard Portion. 



Gain. 





8.23 



6.17 



2.06 









12.89 



12.33 



.56 







The soluble acids were calculated on the basis of a mean molecular 

 weight of 104.5. This molecular weight was calculated from the amount 

 of glycerides of the soluble acids and other data taken from Table IV. 



The glycerol (C 3 H r ,) is calculated from the per cent of soluble acids, 

 mean molecular weight 104.5. From this calculation the per cent of glyc- 

 erin C 3 H 5 (OH) 3 is readily determined. 



The general formula for one molecule of a triglyceride is C 3 H 5 (R) 3 , 

 where R stands for mixed acid radicals R 3 =104.5X3=313.5 ; allowing for 

 the basic hydrogen C 3 H=3S, then the molecular weight of the triglyceride 

 C 3 H 5 (R) 3 is 351.5. 



351.5 : 38 = S.23 : X 



X=.888% C 3 H 2 

 From these results the per cent of glycerin is calculated as follows, the 

 molecular weight of glycerin being 92 : 



38 : 92= .888 : X 



X = 2.14 

 This is the per cent of glycerin combined with the soluble acids of the 

 soft portion. 



Likewise, the per cent of the glycerin combined with the soluble acids 

 of the hard portion is calculated: 



351.5 : 38 = 0.17 :X 



X = .888% C 3 tL 



38 : 92 = .066 : X 



X = 1.61 



