432 
Journal of Agricultural Research 
Vol. II, No. 6 
were determined from the weights of the barium salts and the resulting 
barium sulphate on moistening with dilute sulphuric acid and igniting. 
The quantity of each acid in fractions 2,3, and 4 was estimated by assum¬ 
ing that each consisted of the two acids between which the mean mole¬ 
cular weight of the fraction fell. Only traces of soluble acids distil after 
the first 1,000 c. c., and the insoluble acids distilling between 1,000 and 
1,500 c. c. have a molecular weight greater than that of lauric acid. 
Hence, it is believed that the first 1,000 c. c. of distillate contains practi¬ 
cally all the acids from butyric to capric, inclusive. 
By the above process of fractionation the volatile adds of one of the 
cheese fats (Elite) and of the cow’s-milk fat have been estimated. The 
results are shown in Table VI. 
Table VI .—Volatile acids of Roquefort-cheesefat and of cow's-milk fat 
roquefort-cheese fat 
Fraction No. 
BaSO< 
from 
bari¬ 
um 
salt. 
Lauric acid. 
Capric acid. 
Caprylic acid. 
Caproic acid. 
Butyric add. 
Total 
acid. 
1. 
P. cl. 
C. 
Gms. 
C. cA 
Gms. 
C. cA 
Gms. 
C. 
19.02 
Gms. 
0. 2206 
C. c.« 
TQ. 7Q 
Gms. 
O. 17/12 
C. c.* 
38.81 
10. 52 
3*38 
9- 70 
3. 
47-47 
58-44 
44. 86 
1.89 
0.0378 
8.63 
0.1485 
3. 
2.01 
0.0289 
1-37 
■0157 
4. 
7.27 
• 1454 
2-43 
.0417 
Total.... 
I 5°- 77 
9. j 6 
• 1832 
11. 06 
. 1902 
2.01 
. 0289 
20. 39 
* 2363 
19* 79 
\ ■ 1742 
62.41 
Percent. 
3.80 
•58 
4*73 
3*48 
COW’S-MLLK FAT 
I. 
3 * 73 
•0537 
II. 20 
. 1299 
22. 57 
. 2023 
37-90 
2. 90 
1. 63 
7. 69 
2. 
46- 55 
55- 08 
42- 53 
1. 20 
.0240 
1. 70 
. 0292 
3. 
1-63 
.0235 
4. 
7. 69 
• 1538 
Total.... 
8.89 
. 1778 
1. 70 
1 .0292 
5 - 36 
.0772 
II. 20 
. 1299 
22. 57 
. 2023 
50.12 
Percent. 
.58 
X-S 4 
2. 60 
4 - 05 
Acidity expressed in c. c. of N/io add. 
The butyric add was also estimated in another of the cheese fats 
(Mialane et Cie). It contained only 2.99 per cent, which is even less 
than was shown by the cheese in Table VI. These data show that capric 
and caproic acids are present in much greater quantities in sheep's-milk 
fat than in cow’s-milk fat. 
SEPARATION OF NONVOLATILE ACIDS OF ROQUEFORT-CHEESE FAT 
A fractional separation of the nonvolatile acids of milk fat presents 
many more difficulties than a separation of the volatile adds. Such a 
separation involves numerous approximations, but inasmuch as it was 
deemed desirable to extend the comparative study of the cheese fat 
and cow’s-milk fat to the insoluble-acid portion, the method of Browne 
(1899) was applied to purified Roquefort-cheese fat. 
A sample of 90.29 grams of fat was saponified, washed with 10 liters 
of water, and separated into seven fractions. The method of Browne 
was followed, except in some details. Fraction 6 was obtained by 
