Pure Foods, Their Adulteration, Nutritive Value, And Cost;
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In chemical composition butter fat is similar to the other common vegetable and animal fats and oils ; that is, it is composed of glycerin and a number of fatty acids of which oleic and palmitic constitute about 71 per cent. About 20 per cent is composed of volatile fatty acids. The peculiar characteristics of butter are undoubt- edly due to the presence of these acids. One of these acids has taken its name from butter, being called butyric acid.
The average composition of butter fat is given i...n the fol- lowing table : TABLE XIX Composition of Buttkk I'at Acids Per cent Acids Per cent Dioxystearic 1 Laurie 2.57 Oleic 32.50 Capric 0.32 Stearic 1.83 Caprylic 0.49 Palmitic 38.61 Caproic 2.09 Myristic 9.89 Butyric 5.45 Glycerin 5.25 per cent Constituents of butter. The various constituents of but- ter may easily be separated in the following manner: A piece of butter is placed in a test tube or other glass vessel. It is melted by placing the vessel in warm water or by applying other gentle heat and then allowed to stand for a few moments.
What to read after Pure Foods, Their Adulteration, Nutritive Value, And Cost;?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In chemical composition butter fat is similar to the other common vegetable and animal fats and oils ; that is, it is composed of glycerin and a number of fatty acids of which oleic and palmitic constitute about 71 per cent. About 20 per cent is composed of volatile fatty acids. The peculiar characteristics of butter are undoubt- edly due to the presence of these acids. One of these acids has taken its name from butter, being called butyric acid.
The average composition of butter fat is given i...n the fol- lowing table : TABLE XIX Composition of Buttkk I'at Acids Per cent Acids Per cent Dioxystearic 1 Laurie 2.57 Oleic 32.50 Capric 0.32 Stearic 1.83 Caprylic 0.49 Palmitic 38.61 Caproic 2.09 Myristic 9.89 Butyric 5.45 Glycerin 5.25 per cent Constituents of butter. The various constituents of but- ter may easily be separated in the following manner: A piece of butter is placed in a test tube or other glass vessel. It is melted by placing the vessel in warm water or by applying other gentle heat and then allowed to stand for a few moments.
What to read after Pure Foods, Their Adulteration, Nutritive Value, And Cost;?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc to read onlineMoreLess
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