1883.] Dr. J. Bell. Chemistry of Food. 161 



Fig. 4. Section of the test, magnified 50 diameters. 



The section is of yery unequal thickness, but serves to show the arena- 

 ceous structure of the test, and the character of the constituent 

 grains, many of which are minute Foraminifera. 

 Fig. 5. A portion of the surface at a (fig. 3) magnified 8 diameters ; showing the 

 closed terminations of the tubes ; and, at c, a portion of one of the con- 

 centric reticulated " partitions." 



Plate 3. 



Fig. 6. Radial section (fractured siirface) magnified 8 diameters ; d.d. reticulated 

 " partitions." 



Fig. 7. Tangential section (fractured surface) on the plane of one of the reticulated 



" partitions " {d.d.), magnified 8 diameters. 

 Fig. 8. Inferior aspect ; a portion magnified 8 diameters, showing the smaller size 



and contorted form of the tubes near the centre of the test. 



April 26, 1883. 



THE TREASURER, Y.P., in the Chair. 



The Presents received were laid on the table and thanks ordered for 

 them. 



The following Papers were read : — 



I. " Contributions to the Chemistry of Food." By James Beku 

 Ph.D., F.C.S. Communicated by Professor Frankland, 

 F.R.8. Received April 4, 1883. 



(Abstract.) 



This paper contains the results of researches on butter, cheese, 

 milk, the cereal foods, bread and lentil flour. 



The author some time ago, as the result of a series of experiments, 

 indicated that it was probable the soluble and insoluble fatty acids in 

 butter fat did not exist as simple glycerides, but in the complex form 

 of compound ethers — palmitic and oleic acids being combined in the 

 same molecule with butyric acid. The results of a further investigation 

 into the character of butter fat are given, which tend to confirm this 

 theory of its constitution. Butter fat is proved to vary in composi- 

 tion far beyond the limits previously supposed, and a table of repre- 

 sentative samples is given, showing the ordinary variations which 

 occur. Ordinary fats are contrasted with butter fat, and it is sug- 

 vol. xxxv. m 



