May 5.1923 
Fatty Acids in Butter Fat 
395 
Tabi^e XXXIII —Fatty acids in butter fat —Continued 
The results of other workers and compilers showed noticeable varia¬ 
tions in total, soluble, and insoluble fatty acids (affected no doubt by 
the method of analysis, as well as by difference in product), but after the 
elimination of extremes they agreed as to the general character of butter 
fat better than might be expected. Although any deductions are open 
to criticism, the results appeared to indicate a total fatty acid content 
of approximately 94.41 to 94.90 per cent, soluble acids 6.69 to 8.96 per 
cent, and insoluble acids 86.15 to 88.50 per cent. These figures do not 
differ materially from those secured on Massachusetts samples. 
The percentage of the different soluble fatty acids by other investi¬ 
gators showed decided variations. The results, while not strictly com¬ 
parable, recognized butyric acid as the most prominent, with caproic 
acid second. The data for caprylic and capric acids were quite limited. 
In a few instances caprylic acid was shown to be the smallest constituent, 
