390 
Journal of Agricultural Research 
Vol. XXIV. Na s 
Tabls XXVIII .—Weight and analysis of fractions —Continued 
fraction Na 
Range of 
fraction. 
Weight of 
fraction. 
Saponification 
number. 
lodin number. 
Ethyl oleate. 
•c. 
±70 to 95 
9510148.5 
148.510 198 
198 to 246 
246 to 2^ 
2^10316.5 
316.510333.5 
Gw. 
Mgw. 
" 1 . 453 -197 
395-177 
359-884 
267.181 
231.499 
209.624 
195.484 
Per cent. 
2 . 
4.4388 
4-4753 
4.6266 
14.4314 
53-7554 
99.2487 
3-451 
6.806 
15-492 
20.229 
25-724 
34-729 
4.220 
8 - 3»3 
18.944 
34-737 
3.-456 
42.468 
2 . 
4 . 
<;... 
6. 
7. 
Total. 
180.9762 
Bio 
I. 
i7o to 97 
97 to 142 
142 to 
18610234 
23410273 
273 to 317 
31710327.5 
590.662 
402.010 
360.950 
271-797 
231.688 
210.453 
193-983 
3 . 
4 . 
5 . 
6 . 
7 . 
Total. 
4-3775 
4.6831 
4.5210 
13.8912 
52.8181 
96.9084 
4-151 
7-348 
15-174 
20.457 
25-743 
34-205. 
5.076 
8.98s 
18.SSS 
25.016 
31-479 
41-827 
177-1993 
e Total alkali-consuming power of the fraction. 
Tabi.® XXIX .—Fatty acids in butter fat 
Fatty acids. 
B», pre¬ 
liminary. 
B 4 . 
coconut 
fat. 
Be, 
peanut 
oil. 
Bg, 
Comoil. 
soybean 
oil. 
Soluble acids: 
Butyric acid (by difference). 
Caproic acid. 
Caprylic acid. 
Capric acid. 
Total. 
Per cent. 
2.669 
2.263 
.816 
2.008 
Per cent. 
2.597 
1.972 
.452 
1.492 
Per cent. 
3-124 
1.921 
.468 
1-037 
Per cent. 
3.272 
1.829 
.401 
1.123 
Per cent. 
2.893 
1-779 
.474 
1.022 
7-736 
6-313 
6-330 
6.625 
6.168 
Insoluble acids: 
Laurie acid. 
Myristic acid. 
Palmitic acid (by difference). 
Stearic acid. 
Oleic acid. 
Total. 
6.210 
22.050 
20.170 
7.803 
30-771 
8.042 
24.988 
17.125 
8.608 
29.490 
4.681 
17.223 
11.268 
13.014 
42.250 
4.551 
16.428 
a 9.262 
13.270 
44.965 
4-839 
16.128 
0 8.699 
13-354 
45.849 
87.004 
88.253 
88.436 
88.476 
88.869 
Total fatty acids.. 
94.760 
94.766 
94.986 
95.101 
93-037 
a In these abnormal samples the recovery by distillation exceeded the results reported by 0.698 per cent 
in Bf and by 0.684 Bw. It is impossible to ascribe definitely the source of this error at the present 
writing. 
