28 



ANALYSIS AND ADULTERATIONS OF BUTTER. 



Sinking Points ' of Fats other than Butter. 

 1 Tallow from candle 



from 

 to 



from 

 'to 



from 

 to 



53' 

 31 



48 

 63 

 50 

 51 

 42 

 46 

 42' 

 43 

 44' 

 47' 

 42' 

 34' 

 39' 

 62' 



3° 



3° 



■3° 



■0°* 



•1 



•6°t 



•r 



'3° 



7° 

 '8° 

 5° 



r 



6° 

 9' 



2° 



Sinking Point of Mixtures. 



No. p.o. p.o. 



1 66-7 butter and 333 tallow ... 



2 73-0 „ „ 27-0 mutton fat 



3 10-0 „ ,, 90-0 „ „ 



4 85-0 „ „ 15-0 ox fat „ 



5 69-8 „ „ 30-2 „ 



Problem : To calculate the sinking point of a mixture of 

 known composition. 



Multiply the percentage of the first constituent by its 

 sinking point. 



Multiply the percentage of the second constituent by its 

 sinking point. 



* Average, 50-6°. f Average, 50-9°. 



