May 5,1923 
Fatty Acids in Butter Fat 
377 
Tabi^E XVI .—Weight and analysis of fractions of milk from cows intermediate in 
lactation {ethyl esters )—Continued 
FANCY III 
Fraction No. 
Range of 
fraction. 
Weight of 
fraction. 
Saponification 
number. 
lodin number. 
Ethyl cleate. 
I. 
±70 to 80 
80 to 132.5 
132.5 to 180 
180 to 216 
216 to 264 
264 to 308 
308 to 327 
Gtni 
Mgm. 
« 1,500.889 
401.690 
364.612 
291.181 
245*121 
216.675 
200.142 
Per cent. 
2 . 
5*3816 
5.6924 
4.0433 
12.9128 
54.4026 
109.9412 
1.797 
3.901 
8.069 
12.093 
15*754 
21.291 
2.197 
4.770 
9.867 
14.788 
19.265 
26.035 
2 . 
A . 
C. 
6. 
7. 
Total. 
192.3739 
o Total alkali-consuming power of the fraction. 
Tabi^E XVII .—Fatty acids in butter fat from cows intermediate in lactation 
Fatty adds. 
Colantha. 
Samantha 
IV. 
Cedle II. 
Fancy III. 
Soluble acids: 
Butyric acid (by difference). 
Per cent. 
2-525 
2.118 
•763 
1-338 
Per cent 
2.777 
2.029 
.660 
1*237, 
Per cent. 
2.492 
1.862 
1.041 
1-378 
Per cent. 
3.028 
2*253 
.881 
1.380 
Caproic acid.. 
Caprylic acid. 
Capnc acid. 
Total. 
6.744 
6.703 
6-773 
7*542 
Insoluble acids: 
Laurie acid. 
5*409 
19.188 
13*555 
14.910 
35*040 
4.534 
19.624 
13.681 
15-633 
34-693 
5*403 
21.287 
16.196 
18.044 
27.122 
5-272 
20.763 
15.469 
15-948 
29.756 
Myristic acid. 
P^mitic acid (by difference). 
Stearic acid.. 
Oleic acid.. 
Total. 
88.102 
88.165 
88.052 
87.208 
Total fatty acids. 
94.846 
94.868 
94.825 
94.750 
The percentage of but)n:ic acid was 2.651 in the Holsteins and 2.760 in 
the Jerseys; of caproic acid, 2.074 2.058; of caprylic acid, 0.712 and 
0.961; and of capric acid, 1.288 and 1.379. In the main the results con¬ 
firmed those of the previous period as to breed differences. 
The percentage of lauric acid was 4.972 in the Holsteins and 5.338 in 
the Jerseys; of myristic acid, 19.406 and 21.025; of palmitic acid, 13.618 
and 15.833; of stearic acid, 15.272 and 16.996; and of oleic acid, 34.867 
and 28.439. The breed differences as to m)ndstic and oleic acids were 
more decisive than in the previous period. 
In the Holsteins all the soluble acids decreased in the second period, 
butyric most of all, and nearly all the insolubles increased, particularly 
oleic acid, but the agreement with the herd sample (Table II) was not 
materially improved. In the Jerseys the but5n:ic and caproic acids de¬ 
creased, and several of the insolubles increased, but stearic and oleic 
acids decreased, as a whole substantially conforming to the herd sample. 
