COMPOSITION AND FOOD VALUE OF BUTTER 13 



Per Cent 



Glutaminie acid (amino-glutario acid) 



COOH . CH2 . CH2 . CH(NH2) . COOH . 

 Aspartic acid (amino-suooinic acid) 



COOH. CH2.CH(NH2). COOH . . . 

 Cystine (amino-thialaotio acid) 



S - CH2 - CH(NH2) . COOH " 



S - CH2 - CH(NH2) . COOH 

 Serine (a-ainino-;8-hydroxy-propionio acid) 



CH20H.CH(NH2).COOH . 

 TsTusine (oxyphenyl-a-amino-propionic acid) 



CsHiCOH) CH2CH(NH2).COOn 



Oxyproline (OH . C4H7N . COOH) 



Histidine (a-ainino-/3-imidazol-propionic acid) 



HC = C . CH2 . CH(NH2) . COOH ' 



. 15.55 



1.39 



0.50 



4.50 

 .23 



HN 

 \ 



N 



CH 



Arginine (S-guanidino-a-amino-valerio aoid) 

 NH 



2.50 



3.81 



(H2N)C . NH . CH2 . CH2 . CH2 . CHCNHj) . COOH 

 Lysine («, e, diamino-n-caproic acid) 



CH2(NH2) . CH2 . CH2 . CH2 . CH (NH2) . COOH 5.95 

 Tryptophane (indol-amino-propionic acid) 



— C . CH2 . CH(NH2) . COOH 



CH 



NH 

 Diamino-trioxy-dodecanic acid 



(CiiHi8(OH)3(NH2)2 . COOH structure unknown) 



Ammonia . . 



Sulfur . ... .... 



Phosphorus .... .... . . 



1.50 



.75 

 1.61 

 0.76 

 0.85 



Because of the presence of water and of acids, the casein 

 may hydrolyze and consequently many of the above 

 products are likely to be present in butter. Thus, con- 

 sidering the complexity of the fat and casein, the student 

 of butter finds a large field in the flavors of this product. 



