16 
BULLETIN 524, U. S. DEPARTMENT OF AGRICULTURE. 
chloric acid. The water extract was cooled and made up to 250 cc, 
after adding some pure cupric chlorid or mercuric bichlorid solu- 
tion to precipitate the proteins. Two hundred cc of the clear nitrate 
were treated with barium chlorid as in the usual sulphate determina- 
tion. The results are given in Table 11. 
Table 14. — Analyses of butters mixed with salt of known composition, showing 
the effect of impurities on the percentage of calcium oxid in the salt-free ash. 
Stock 
cample. 
Salt 
added 
to 
butter. 
Composition 
of salt. 
CaO in 
butter. 
SOs, cal- 
culated 
as 
CaS0 4 i. 
S0 3 , cal- 
culated 
as 
CaS0 4 2 . 
Salt- 
free 
ash. 
CaOin 
salt-free 
ash. 
CaOin 
salt-free 
ash cor- 
rected for 
CaS0 4 in 
salt K 
CaOin 
salt-free 
aih cor- 
rected for 
CaS0 4 in 
salt 4 . 
A 
B 
c 
5 D 
A 
B 
c 
D 
B 
c 
A 
A 
c 
A 
c 
A 
B 
C 
A 
B 
c 
B 
C 
B 
C 
B 
C 
B 
B 
B 
D 
D 
6D 
Grams 
to 100 
grams. 




5 
5 
5 
5 
1 
1 
5 
5 
5 
5 
5 
5 
5 
5 
5 
5 
5 
2.5 
5 
5 
5 
5 
5 
2.5 
5 
2.5 
5 
5 
5 
Per cent. 
Per ct. 
0.0177 
.0275 
.0400 
.0504 
.0170 
.0250 
.0366 
.0460 
.0252 
.0372 
.0238 
.0282 
.0500 
. 03S3 
.05S7 
.0452 
.0550 
.0640 
.0565 
.0665 
.0768 
.0443 
.0421 
.0352 
.0480 
.0410 
.0524 
.0333 
.0620 
.0440 
.0435 
.0443 
.0643 
Per cent. 
0.002 
Per cent. 
Per ct. 
0.087 
.139 
.204 
.150 
.099 
.134 
.176 
.142 
.142 
.179 
.121 
.129 
.197 
.162 
.218 
.173 
.202 
.231 
.201 
.229 
.262 
.184 
.177 
.140 
.181 
.144 
.185 
.139 
.207 
.174 
Per ct. 
20.3 
19.7 
19.6 
33.6 
17.1 
18.6 
20.8 
32.4 
17.7 
20.8 
19.7 
21.6 
25.3 
23.6 
26.7 
25.5 
27.2 
27.7 
28.1 
29.0 
29.3 
24.0 
23.7 
25.1 
26.5 
28.5 
28.3 
24.0 
30.0 
25.1 
25.3 
Per cent. 
Per cent. 
.005 
C. P 
.005 
do 
do 
do 
do 
do 
0.296 CaS0 4 ... 
0.505 CaS0 4 ... 
0.505 CaS0 4 ... 
1.067 CaSO*... 
1.067 CaS0 4 ... 
1.427 CaS0 4 .. 
1.427 CaS0 4 .. 
1.427 CaS0 4 .. 
2.097 CaS0 4 ..' 
2.097 CaS0 4 .." 
2.097 CaS0 4 .." 
2.097 CaS0 4 ..; 
0.20CaCl 2 ". 
0.42CaClo 
0.42 CaCl 2 
0.63CaCl 2 
0.63CaCl 2 
0.63 CaCl 2 
1.43CaS0 4 .... 
0.47CaCl 2 
1.43CaS0 4 
0.47CaCl 2 
1.00Na 2 SO4... 
0.93 MgCl 2 . . . . 
61.22 CaClo 
0.51 MgCl 2 
.003 

.014 
17.0 
17.4 
24.1 
.014 
"".'637' 
.063 
.061 
.055 
.094 
.090 
.079 
.034 
23.7 
17.3 
21.2 
23.4 
16.7 
21.1 
24.2 
20.1 
0.070 
19.7 
.103 
19.2 
.1 
.062 
.025 
.072 
25.1 
22.6 
24.0 
.172 
.148 
.141 
30.0 
45.6 
1 Determined in ash. 
2 Determined in water extract. 
3 Determined from S0 3 in ash. 
* Determined from S0 3 in water extract. 
5 Sample D was a butter made from a limed cream. 
6 A visible precipitate of MgXHUPOi was obtained from the ash of 20 grams of butter 
from 100 cc of solution. 
An inspection of Table 11 reveals a number of interesting points. 
The first one noted is the change in the percentage of calcium oxid 
in salt-free ash when chemically pure salt is added. This change 
seems to depend upon the quantity of butter ash. If the quantity 
present is low the change is minus, becoming a plus with the higher 
quantities of ash. The reason for this has not been determined 
but it is probably due to conditions of ashing. With higher quan- 
tities of ash this action seems to decrease materially. Since this 
change would, in the majority of cases, give the benefit of any 
