ISO 



RELATION OF COMPOSITION OF BUTTER FAT SOLUBLE AND IN- 

 SOLUBLE IN ALCOHOL TO COMPOSITION OF SOFT AND 

 HARD PORTIONS OF FAT OBTAINED BY FRAC- 

 TIONAL SEPARATION. 



A comparison of the constants of the soft and hard portions with the 

 constants of the fats soluble and insoluble in alcohol shows a close relation. 

 The results are summarized in Table VII. 



Table VII. 



Shotting the Variation of the Constants of the Soluble and Insoluble Por- 

 tions in Alcohol, Also of the Soft and Hard Portions of But- 

 ter Fat Taken for the Experiment. 







A 







B 







Alcohol — 

 Soluble 

 Portion. 



Alcohol — 

 Insoluble 

 Portion. 



Original 



Butter 



Fat. 



Soft 

 Portion. 



Hard 



Portion. 



Original 

 Butter 

 Fat. 





48.1 



20.7 



27.70 33.85 



24.66 



30.00 











16.9°C. 



36 .°C. 



33.5°C. 13.2°C. 



38.1°C. 



32.5°C. 









34.07 



39.75 



37.63 43 55 



33.08 



39.82 











Koetts. saponification number 



259.14 



215.06 



227.4 



232.78 1 226.4 



230.1 



Saponification equivalent 



216.5 



260.9 



246.79 



241.1 



248.3 



244.0 



Refractive index at 40 D C '. . . \ 



I 



Reading 

 42.7 

 1.4543 



Reading 

 45.6 

 1.4563 



Reading 

 44.4 

 1.4555 



Reading 

 44.8 

 1.4558 



Reading 

 43 

 1.4545 



Reading 

 44 

 1.4552 



Per cent soluble acids (as Butyric) 



9.792 



4.26 



6.60 



6.90 



5.17 



6.09 



These data give the composition of the portions of fat soluble in alcohol and of the original butter fat; also th e 

 composition of the soft and hard portions of butter fat separated by fractional crystallization and of the original 

 butter fat. The samples A and B of butter fat used for the two experiments were not taken from the same lot 

 of butter. 



The Reichert-Meissl No. is distinctly higher in the fat soluble in 

 alcohol and in the fat of the soft portion, than it is in the fat insoluble 

 in alcohol and in the fat of the hard portion, as well as in the original fat. 



The melting point is lowest in both the fat soluble in alcohol and in 

 the fat of the soft portion. 



