Journal of agricultural research . arweight of waspurified by 10 or morecrystallizations fromalcohol to a molecularweight of , anda second portion , although theresulting leaflets wereless perfect than thoseobtained by the formerprocess. When using separa-tory funnels and filter-ing tubes, alcohol-stearic-acid solutions, saturated at o. i ° C, applied to theinsoluble acids of butter at the rate of 150 c. c. to gm. of material,seldom yielded an appreciable amount of precipitate on standing, even withthe addition of crystals of stearic acid and thorough agitation. Soluti
Journal of agricultural research . arweight of waspurified by 10 or morecrystallizations fromalcohol to a molecularweight of , anda second portion , although theresulting leaflets wereless perfect than thoseobtained by the formerprocess. When using separa-tory funnels and filter-ing tubes, alcohol-stearic-acid solutions, saturated at o. i ° C, applied to theinsoluble acids of butter at the rate of 150 c. c. to gm. of material,seldom yielded an appreciable amount of precipitate on standing, even withthe addition of crystals of stearic acid and thorough agitation. Solutionstesting about and gm. of stearic acid to 150 c. c. gave somewhathigher results, although of erratic and untrustworthy character. In theattempt to develop a method with this apparatus, over 140 determina-tions were made on butter acids, stearic acid, mixtures of butter andstearic acids, stearic and oleic acids, and stearic, myristic, and oleic object was not attained, and most of the data will be omitted, as. Fig. I.—Exterior of constant-temperature crystallization tank. Apr. 17, 1916 Stearic Acid in Butter Fat 105 they would serve no useful purpose, merely indicating the time andlabor involved. The results, however, with solutions of stearic acidappear to warrant certain deductions. Solutions containing from to gm. of stearic acid to 150c. c. crystallized, leaving a mother liquor of unlike composition (satura-tion). The saturation varied inversely with the quantity of stearic acidpresent. Presumably, therefore, supersaturation occurred as a result of insuffi-cient stearic acid (Table II). The time of standing may have had some influence, but when inexcess of 24 hours it was of minor consequence.
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagricul, bookyear1913
