May s, 19*3 
Fatty Acids in Bidter Fat 
391 
As compared with A^, on a normal ration contained less butyric 
acid by 0.738 per cent, more caproic acid by 0.532 per cent, more caprylic 
acid by 0.006 per cent, and more capric acid by 0.365 per cent, differ¬ 
ences too great to permit the direct use of the former as a basis. 
In the case of the insoluble acids, Bj contained more lauric acid by 
0.404 per cent, more myristic acid by 1.368 per cenX, less palmitic acid 
by 0.338 per cent, less stearic acid by 1.216 per cent, and less oleic acid 
by 0.394 per cent —a much closer agreement than in ^e case of the solu¬ 
ble acids, considering the amounts involved, but still making it advisable 
to use o^y Bj for direct comparison with the other periods. 
As compared with the herd sample (Table II) the differences are even 
greater. Bj contained less butyric acid by 0.484 per cent, more caproic 
acid by 0.903 per cent, less caprylic acid by 0.159 per cent, more capric 
acid by 0.177 per cent, less lauric acid by 0.685 per cent, less myristic 
acid by 0.568 per cent, more palmitic acid by 4.712 per cent, less stearic 
acid by 3.581 per cent, and less oleic acid by 0.374 per cent. 
The butyric acid in B4, from the cows receiving coconut fat, decreased 
0.072 per cent as compared with Bj,* caproic acid decreased 0.291 per 
cent; caprylic acid 0.364 per cent; capric acid 0.516 per cent; lauric 
acid increased 1.832 per cent; m3nistic acid increased 2,938 per cent; 
palmitic acid decreased 3.045 per cent; stearic acid increased 0.805 per 
cent; and oleic acid decreased 1.281 per cent. 
As compared with Bj, the butyric acid in B,,, from cows receiving 
peanut oil, increased 0.455 cent; the caproic acid decreased 0.342 
percent; Ihe caprylic acid decreased 0.348 per cent; capric acid decreased 
0.971 per cent; lauric acid decreased 1.529 per cent; myristic add de¬ 
creased 4.827 per cent; palmitic add decreased 8.902 per cent; stearic 
acid increased 5.211 per cent; and oldc acid increased 11.479 per cent. 
The but3nic add in Bg, from cows receiving com oil, increased 0.603 
per cent as compared with Bj; caproic acid decreased 0.434 per cent; 
caprylic acid decreased 0.415 per cent; capric acid decreased 0.885 
cent; lauric add deo-eased 1.659 P^ cent; m)aistic acid decreased 5.622 
per cent; palmitic acid decreased 10.908 per cent; stearic add increased 
5.467 percent; and oleic add increased 14.194 per cent. 
As compared with Bj, the butyric acid in B^o, from cows receiving 
soybean oil increased 0.224 per cent; the caproic acid decreased 0.484 
per cent; the caprylic acid decreased 0.342 per cent; the capric acid 
decreased 0.986 per cent; the lauric acid decreased 1.371 per cent; the 
myristic acid decreased 5.922 per cent; the palmitic acid decreased 
11.471 per cent; the stearic acid increased 5.551 per cent; and the oleic 
acid increased 15.078 per cent. 
In brief, the coconut fat decreased all the soluble acids in increasing 
amounts from but)nic to capric acid, increased the lauric and myristic 
acids, and decreased the oleic acid. 
Peanut oil increased the butyric acid, decreased all the other acids 
from caproic to palmitic in increasing amounts, arid increased stearic and 
oleic acids materially. 
Com oil increased the butyric acid, decreased all the other acids from 
caproic to palmitic acid in increasing amounts (except caprylic), and in¬ 
creased the stearic and oleic acids. 
Soybean oil increased the but)uic acid and decreased all the other acids 
from caproic to palmitic in increasing amounts (except caprylic), and 
increased the stearic and oleic acids. 
