THE FUSING POINT. 



27 



No. 



1 1 Fresh butter from Ventnor 



12 Farm butter from Chale ... 



1 S 



^" )) )> j> » •■• 



14 Eancid butter 



15 Farm butter from Chale ... 



16 „ „ „ Ventuor 

 17 



18 Sussex butter 



19 Normandy butter 



20 Butter from Ventuor 



21 jj „ „ 



22 Jersey butter 



23 Butter from Guildford 

 24 



Average of the 24 samples 

 varj'ing from 34'3° to 36'3°. 



Centigrade. 



... 35-1° 



... 35-6° 



... 36-3° 



... 35-8° 



... 36-3° 



... 35-5° 



... 34-3° 



... 35-5° 



... 35-7° 



... 36-r 



... 35-3° 



... 35-3° 



... 35-7° 



... 35'3° 



35-5° 



Adulterated Butters. 



1 Butter from Ventnor, Is. 2d. per lb. 



2 „ „ London „ „ 



3 Kiel Butter, Is. per lb. 



35-9° 

 42-7° 

 38-4° 



The sinking point of sample No. 1, as -will be seen, is 

 normal ; the butter was, however, found on analysis to be 

 highly adulterated with a foreign fat having a low sinking 

 point. 



Sinking Point of Fatty Acids from Butter. 



41-8° 

 42-1° 

 40-5° 

 41-r 



