SS eee a 

8 eee 

b438 
In this table the column headed 15 ¢.c. K O H, shows the 
viscosity of a solution of soap made from 20 grams of fil- 
tered fat with 15 c.c. of the standard solution of caustic 
potash made up to 500 c.c. Thenumbers in the next column 
headed 20 c.c. K O H solution, represent the viscosity of the 
same solution tested for the preceding column, to which 5 
c.c. of the standard potash solution have been added. ‘The 
same is true of the column headed 25 ¢.c. and 30c¢.c. In 
those cases where no numbers appear in the preceding 
column, the total amount of potash indicated was added 
before the solution was made up to 500 ¢.c. It would there- 
fore be slightly less concentrated than where potash was 
added to a solution previously tested, and as a rule the 
viscosity has been correspondingly increased. When a 
concentrated solution of potash is added to a solution of 
soap at 20°C. a portion of the soap is gelatinized and precip- 
itated, and in order to dissolve this portion, heat must be 
applied. This will, of course, evaporate a portion of the 
water and change the volume a little from that indicated 
by the amount of potash added. - The last test. in a series of 
this kind is therefore subject to a considerable error from 
this cause. If strictly accurate results are desired the 
potash should be added in every instance before the solu- 
tion is made up to the required volume. 
In the above table the tests joined by a brace are from the 
same sample of butter. The sample represented in tests 13 
2,3 and 4 was made in June when the cows were in flush 
feed. This sample had been kept in a warm room for 
several months and had become quite rancid. Sample 35, 
which was nearly a year and a half old, was made from the 
milk of a single cow in pasture, and had also become ran- 
cid. The viscosity of these samples is lower than any other 
examined. I am inclined to think, however, that this is 
due to the character of the food and not to the condition of 
the butter. 
The butters used for tests 9 and 10 were made from the 
same milk, the cream for 9 being separated by a Cooley 
creamer and 10 by a centrifugal. Nos. 15, 18, 29, 24, 25 
and 28 were also made from cream separated by the cen- 
trifugal. There is apparently no difference in butters made 
from cream separated in this way and that separated by 
setting the milk. 
For the purpose of determining the effect of the butter 
colors upon this test the churning of Nov. 20 was colored 
with Richardson’s butter color, the quantity recommended 
being used. This butter is test No. 12. No. 11 is from the 
previous churning and uncolored. No. 13 is from the same 
butter as No. 12, but had 2 drops of Hensen’s butter color 
in the 20 grams of filtered fat taken. No. 14 same 
23 
