ANALYSIS OF BUTTBR-FAT. 57 



takes place is no doutt due to the absorption of oxygen, 

 compounds being fonned which., on continued heating, slowly 

 volatilise. 



The following list contains some of the results obtained 

 by means of the method described. We might add more 

 figures, but refraiu from doing so, to avoid; unnecessary 

 repetition : — 



Insoluble Acids in Genuine Butter. 



Whilst giving the above figures as representing the per- 

 centage of fatty acids in genuine butter-fat, we by no means 

 wish to convey that higher figures Djight not be yielded by 

 some samples. 



Thus the analysis of eight samples of Normandy butter, 

 all obtained from the sanie source, yielded the foUowing 

 figures : — 



But as these butters were all of the lowest quality, partly 

 highly-eoloured either by means of palm-oil or some other 

 vegetable colour, and as they, moreover, were all obtained 



