Abstract
This paper contains the results of researches on butter, cheese, milk, the cereal foods, bread and lentil flour. The author some time ago, as the result of a series of experiments, indicated that it was probable the soluble and insoluble fatty acids in butter fat did not exist as simple glycerides, but in the complex form of compound ethers—palmitic and oleic acids being combined in the same molecule with butyric acid. The results of a further investigation into the character of butter fat are given, which tend to confirm this theory of its constitution. Butter fat is proved to vary in composition far beyond the limits previously supposed, and a table of representative samples is given, showing the ordinary variations which occur. Ordinary fats are contrasted with butter fat, and it is suggested that the latter, from its complex character, probably performs some more specific office in the system than the former.
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