Publisher's Synopsis
Excerpt from A Chemical and Physical Study of the Large and Small Fat Globules in Cows' Milk
He determined the melting and freezing points, the water-insoluble fatty acids, the melting and freezing points Of the insoluble fatty acids, the iodin absorption number, the volatile acids, and the specific gravity. In his conclusions he states that the percentage of the insoluble fatty acids, and the melting point and freezing point of the butterfat, and of the insoluble fatty acids are higher in fat from Small-globule cream than in fat from large-globule cream, the reverse being true of the percentage Of volatile acids and of the iodin number. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
