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C. c. of arnyl ttk«>lu»l acklcd ; the? large aperture is next closed with the stopper ( ai rytitf{ the beaker so t h a t this remains within the butyrometer. T h r hitter is immersed in a water-bath at 50-^5° and when the Uutti*r 114 im»lti*d it is stirred slowly to dissolve the curd; the instrument in tlwn placid in the water-tath again for a few minutes, ivnltiiii&vd, immersed in the bath at 65 0 once more and the nutting takt-n. Tlw p4»rci'ntage of fat is given b y the formula: p wtwrrr n m t h e number of the line read on the butyrometer, j> the quantity #1 b a t t e r weighed out, a n d a-srepresents a mean positive error of the method {h) B ¥ DIHBXT EXTRACTION, XO grams of butter, mixe 1 9 1 ™ X 1 9 6 0 - 8 _ . o y = 3-Q35 X 1960-8 - 148 X 39'2 = o . 2 Q % > 765 The milk examined thus contains invert sugar and this explains why the Girard method does not give results for the lactose and saccharose identical with those obtained by the other methods. In such a case the value for the saccharose is to be taken as that found by the Clerget formula, so that the milk contains : Saccharose 3876% Lactose . . . • - 12-99 Invert sugar . . . . 0*20 As a rule milks which have been well prepared contain either no invert sugar or but very little. C. of N/10-alkali required to neutralise tiie volatile acids, soluble in water, obtained from 5 grams of butter fat, previously melted and filtered. It is determined exactly as described in the chapter headed Fatty Substances (Vol. I, p. 377). Tin* Italian Official Method (1905) is the Reichert-Meissl-Wollny method with l«oftmann and Beam's modifications (see observations relating to this method in the chapter on Fatty Substances, Vol. Ir p. 378). Owing to itn high content in glycerides of volatile acids, butter fat gives a very high volatile acid number, while other animal fats and also most vegetable mh give very low values—rarely more than 1—with the exception of coconut oil, for which the value is about 7-9.
