I * !
PLATF1T-H ardness o f Sam o/es o f
R e n d e re d R u tfe r f a t
! 1 -! 1
.y r-.f1' o' ,1
A-, (A
h*£
V '
V
" i t
^ <3
'r
-r.-v' Svf
from cow s in th e d a iry h erd a t th e O hio E x p e rim e n t S ta tio n an d b y no m eans rep resen t extrem es.
T a b le 5— Show ing th e H a rd n e ss of th e S am e S am ples of B u tte rfa t a t T e m p e ra tu re s R a n g in g fro m 10° C. to 19° C. E a c h V alue as S ta te d w as C alcu la te d fro m th e A verage of Several D e te rm in a tio n s C arried O u t A c
co rd in g to O u r R eg u lar M e th o d of P ro ce d u re as G iv en Elsew here. H a rd ness in T e rm s of K ilos R eq u ire d to D isp lace 1 C c. of F a t a t S ta te d T e m p e ra tu re s.
T e m p e ra tu re H a rd n e ss
10°... 1.630 11°... 1.420
1 2 °.f... 1.270 13°... 1.092 14°... 1.012
T e m p e ra tu re H ard n ess
15° ... 0.890 16°... 0.750 17°... 0.603 18°... 0.337 19°... 0.113
been given as a p a rt of th e d escrip tio n o f th e a p p a ratu s.
Sohn in th e a rticle q u o ted a b o v e em p h asize d th e importance of a close te m p e ra tu re co n tro l, an d we have likew ise fo u n d th is a b so lu te ly essen tial, if re sults of a n y v a lu e are to be ex p ected . T h e n e ce ssity of such a close co n tro l o v e r th e te m p e ra tu re can be better u n derstood a fte r a s tu d y of th e resu lts record ed
O th er fa cto rs su ch as breed, th e a d v a n c e of th e period o f la c ta tio n , and th e c h a ra cte r and a m o u n t of food, are sup posed to h a v e co n sid erable influence on th e hard n ess of th e fa t. T h e a v a ila b le d a ta on certain of th e se p o in ts is w ell su m m ed up b y H u n zige r, M ills, and S p itz e r.1 A s a lre a d y sta te d th is m eth o d and a p p a ra tu s w ere d ev ised as a m eans o f s tu d y in g certain of th ese fa cto rs.
F o r general w o rk w ith th is m eth o d th e m ost s a tis fa c t o r y te m p e ra tu re to be' used in m akin g d e te rm in a tio n s of th e hardn ess of b u tte r fa t is p ro b a b ly th a t te m p e ra tu re b etw e en 15 ° and o ° C ., w h ich can be m ain ta in e d w ith th e g re a te st ease and c o n s ta n c y under a v a ila b le co n d itio n s. A n y te m p e ra tu re a b o v e 1 5 0 C . w ill p ro b a b ly be to o w arm to p e rm it an a cc u ra te d e
te rm in a tio n of th e hard n ess of so ft sam p les of b u tte r fa t. In som e w a y s th e resu lts secured a t i o ° C . or 0° C . are m ore s a tis fa c to ry th an th o se to be o b tain ed a t h fgher te m p e ratu re s, b ecau se in w o rk in g w ith th e g rea te r v a lu e s th e ch an ces for error are lessened.
T a b le 6 — Show ing th e H ard n ess of Several S am p les of B u tte rfa t a t D ifferen t T e m p e ra tu re s. T h e N u m b e rs C o rresp o n d to th e H e rd N u m b e r of th e A nim al P ro d u cin g th e Sam ple.
cj
cj O O O O O
0
T e m p e ra tu re s o\ 10 0 0
0
V
53... 0.20 0.65 2.53 59... 0.12 0.38 2.33 61... 0.84 1.65 4.60 64... 1.27 2.25 5.00 66... 0.26 0.82 3.54 72... 0.56 1.02 2.93
M elted fa t from C ream ery
p rin t b u t t e r ... 0.43 1.18 4.11 7.08
Sam p le of m ixed fa t. P a rtly
ra n c id ... 0.21 1.11 2.41 (9.5° 6.66
C.)
m Tables 5 and 6 and P la te s I and I I sh o w in g th e h a rd ness of several sam p les of fa t a t d ifferen t te m p eratu re s.
These results show c le a rly th a t a differen ce in te m p e ra ture of even o. 1 0 is a v e r y im p o rta n t m a tte r w hen a t tempting to m easure th e h ard n ess of fa t.
It will also be n o ticed th a t th e ra te of in crease in hardness, due to te m p e ra tu re , is c o n sid e ra b ly greate r at lower te m p e ratu re s th a n it is n ear th e freezin g point of th e fa t, w h ich in th e case of b u tte r fa t, is in th e vicinity of 200 C . T h ese resu lts also serve to illu s tra te the w ell-know n fa c t th a t th e re is a m ark ed d ifference in hardness due to th e in d iv id u a lity of th e anim al producing th e fa t. T h e n u m bers in T a b le 6 and P la te II correspond to th e h erd n u m b er o f th e an im al pro- ducing th e sam p le. T h ese w ere selected a t ran d om
1 0 . 8 1 2 . 0
T h e r e la tiv e h ard n ess of th e sam p les a t th ese te m p e ra tu re s m a y n o t, h o w e ver, a lw a y s rep resen t th e ir re la t iv e h ard n ess a t h igh er te m p e ra tu re s as show n b y th e d a ta in P la te II and T a b le 6; an d th e fa c t m u st n ot be lo st sig h t of, th a t from a p ra ctic a l sta n d p o in t th e h ard n ess of b u tte r a t o ° C . or e v e n 10 ° C . is of little sign ifican ce ; w h ile th e hard n ess of b u tte r a t te m p e ratu re s a b o v e 15 ° C . is a v e r y im p o rta n t m a tte r, for a b u tte r w h ich w ill sta n d up w ell and re ta in its hard n ess under su m m er co n d itio n s is g r e a tly to be desired ; such b u tte r is e sp e cially d em and ed fo r e x p o rt to tro p ica l co u n tries. H u n ziger, M ills, an d S p itz e r 1 p rese n t e v id en ce to show th a t th e hard n ess o f th e fa t is a v e r y im p o rta n t m a tte r w hich m u st be ta k e n in to a cco u n t in re g u la tin g th e w a te r co n te n t o f b u tte r.
1 B ull. 159, P u rd u e U n iv ersity , A g ricu ltu ral E x p e rim en t S ta tio n .
140 T H E J O U R N A L O F I N D U S T R I A L A N D E N G I N E E R I N G C H E M I S T R Y V o l. 6, No. 2 In our w o rk w ith rend ered b u tte r fa t b elo w i o ° C .
w e h a v e fo u n d it n ecessa ry to m elt and rem o ve a th in la y e r of fa t fro m th e o u ter ed ges of th e co n tain er to p re v e n t th e fo rm atio n of cra ck s th ro u g h o u t th e sam ple, due to th e c o n tra c tio n of th e fa t on cooling, since th ese in terfere d serio u sly w ith th e d ete rm in atio n . T h is w as acco m p lish e d b y w rap p in g th e sides of th e con ta in e r of w ell solidified fa t for a few seconds w ith a to w e l w ru n g o u t of h o t w ater, and p o u rin g o u t th e m elte d fa t. T h is g a v e a solid b lo ck of fa t w h ich did n o t c ra ck w h en cooled. A t — 10° C ., or b elo w , th e f a t sam p les are in clin ed to sp lit, w hen p e n e tra te d b y th e needle, lik e a b lo ck of free grain ed w ood stru c k w ith an ax, an d we w ere u n ab le to secu re s a tis fa c to ry resu lts a t lo w er te m p eratu re s.
M o st o f our w o rk h as b een done eith er a t i o ° or 15 0 C . D u rin g th e g re a te r p a rt of th e y e a r it h as been fo u n d p ra ctic a b le to m a in ta in th e la tte r te m p e ra tu re q u ite s a tis fa c to rily in an u n h eated b ase m en t room w ith th e e q u ip m e n t w h ich h as a lre a d y been described.
T h is can b e done w h en ever th e room te m p e ra tu re is re a so n a b ly co n s ta n t and is n o t m ore th a n 2° C . in e ith er d ire ctio n from th e te m p e ra tu re to be m ain tain ed . A co n s ta n t te m p e ra tu re room or a p p a ra tu s is v e r y d esirable w h en eith er can be h ad. W e h a v e used w ith g re a t s a tisfa ctio n room s in th e cold sto ra g e p la n t a t th e O hio E x p e rim e n t S ta tio n in secu rin g p a rt of th e d a ta c o n tain ed in th is p aper. A te m p e ra tu re of o ° C . can be m a in ta in e d q u ite s a tis fa c to rily in a room se v e ral degrees a b o v e t h a t te m p e ra tu re b y k eep in g th e in su la te d w a ter b a th w ell su p p lied w ith crush ed ice.
S ta te m e n ts m ade b y ce rta in of th e in v e stig a to rs n am ed a b o v e su g gested th a t p rev io u s exp osu re to h e a t or cold m igh t p e rm a n e n tly a ffe ct th e hard n ess of th e b u tte r fa t. T o d eterm in e w h eth er su ch w as th e case, a large n u m ber of sam p les of m ixed f a t w ere p rep ared and tre a te d u n der m uch m ore rigorou s co n d itio n s of b o th h e a t and cold th a n th o se w h ich need e v er be m et w ith in c a rry in g o u t d ete rm in atio n s b y th is m eth od . P a r t of th e se sam p les w ere held a t d ifferen t tim es for fro m 48 to 96 hou rs a t a te m p e ra tu re a p p ro x im a tin g 10° F . O th ers w ere h e a te d a t 95° C . on a ste am b a th for periods of 48 h ou rs; oth ers w ere held a t 1 5 ° C ., th e te m p e ra tu re a t w hich all w ere te sted . A t th e conclu sion of th e sp ecial tre a tm e n t, all w ere tre a te d acco rd in g to th e u su al m eth o d d e scrib ed elsew h ere in th is p ap er. T h ese resu lts are g iv e n in T a b le 7. T h e y seem to show th a t n eith er h ea t nor cold w ith in th e lim its en co u n tere d in o p eratin g th is te s t h a v e a n y m ark ed p e rm a n e n t effe ct on th e h ard n ess o f b u tte r fa t. L ik ew ise sam p les w h ich we h a v e r e p e a te d ly h ea te d an d cooled in o b ta in in g oth er d a ta c o n tain ed in th is pap er h a v e sho w n no ch an ge of hard n ess in th e process.
In w o rk in g w ith m a n u fa ctu re d b u tte r, resu lts can be o b ta in e d w h ich d u p licate each o th er m ore clo sely th a n th e resu lts secu red on th e rend ered f a t ; also less care is req u ired in th e p re p ara tio n o f th e sam ples.
T h e b u tte r u n der e x a m in a tio n w as eith er in th e form of 1 p o u n d p rin ts or w as w ell p a ck e d in th e 250 cc.
a lu m in u m b ea k e rs a lre a d y referred to , and im m ersed in th e c o n s ta n t te m p e ra tu re b a th in th e sam e m anner
as d escrib ed for sam p les of rend ered fa t. A t first th o u g h t, it w ould seem th a t d a ta reg a rd in g th e hard
ness of fa t could be o b ta in ed to b e tte r a d v a n ta g e on th e m a n u fa ctu re d b u tte r th a n on th e rend ered fat itse lf. Som e of th e in v e stig a to rs referred to above h a v e fo llo w ed th is m eth od . W h ile we h a v e n o t ex
te n d ed our in v e stig a tio n to in clu d e all of th e details of th e m anner in w h ich th e h ard n ess of m anufactured
T a b le 7— Show ing th e H a rd n e ss of S ev eral S am p les of B u tte rfa t of U niform C om position, Exposed to Excessive C o n d itio n s of H e a t and Cold.
P e n e tra tio n in M m . All O th e r C o n d itio n s C o n sta n t. All K e p t in Insulated W a te r B a th a t 15° C. fo r 24 H o u rs before T e stin g .
G ro u p 1 H eld a t ap p ro x im a te ly 10° F . fo r 48
hrs. o r m ore
G ro u p 2 H eld a t 15° C .’
G ro u p 3 H e a te d on steam
b a th a t 9 5 ° C.
for 48 hours
2 2 . 0 2 3 .0 2 4 .0 2 0 .5 2 0 . 0 2 0 .5 2 4 .5 20.5
2 3 .0 2 0 .5 2 3 .0 2 2 .5 1 9 .0 2 1 . 0 2 4 .5 20.5
2 2 .5 2 2 . 0 2 3 .5 2 3 .0 19 .0 2 3 .5 2 0 . 0 24.0
2 3 .0 2 1 . 0 1 9.5 2 3 .0 2 1 . 0 2 0 .5 2 0 .5 2 1 .0
2 4 .0 2 0 .5 2 3 .0 2 2 .5 2 1 . 0 2 2 .5 2 0 .5 20.0
2 3 .0 2 0 . 0 2 1 . 0 2 5 .0 2 1 . 0 2 1 . 0 2 0 .5 20.5
2 1 . 0 2 0 .5 2 1 .5 2 1 .5 2 0 . 0 2 2 . 0 2 1 . 0 2 1 .0
2 1 . 0 2 2 .5 2 0 . 0 2 2 .5 2 1 . 0 2 1 .5 2 0 .5 2 1 .0
2 4 .0 2 0 . 0 2 4 .5 2 4 .5 2 1 . 0 2 2 . 0 2 0 . 0 21.5
2 3 .0 2 0 .5 2 5 .5 2 5 .0 2 1 . 0 2 1 .5 2 0 .5 2 1.0
2 0 . 0 20 .5 2 0 . 0 1 9 .0 2 0 . 0 2 3 .0 2 2 .5 21.5
19 .0 21 .5 2 3 .5 1 9 .0 2 0 . 0 2 0 . 0 2 0 .5
2 2 .5
A verage, 2 1 .6 A verage, 2 1 .6 A verage, 2 1 .4
b u tte r m a y be affected b y th e m eth od s em p lo ye d dur
in g its m a n u fa ctu re , th e resu lts g iv e n in T a b le 8 c le a rly sh o w th a t th e h ard n ess of th e fa t as determ ined in th is w a y will p ro b a b ly be v e r y g r e a tly influ enced by d ifferences of m eth od in p rep arin g th e b u tte r . This d a ta ta k e n in co n n ectio n w ith th a t g iv e n in T a b le 6 an d P la te I I in d ic a te t h a t- th e d ifferences in observed h ard n ess due to th is cau se m a y re a d ily be fu lly as g re a t as th o se due to th e p ro p erties of th e fa t itself.
T a b le 8— Show ing H ard n ess of Several S am ples of B u tte r P repared in D ifferen t W ays. Also of th e M elted F a t from th e S am e, H a rd n e ss =* Kilos to D isplace 1 C c. F a t.
I t occurs as a p ro b ab le e x p la n a tio n of th e a b o v e de
scrib ed ph en o m en a th a t th e cry sta llin e stru ctu re of th e so ft w o rke d b u tte r is d evelo p e d b y th is treatm ent, w hile t h a t o f th e b u tte r w o rke d e x ce ssiv e ly while h ard is b ro k en up th e re b y . T h e so ft w o rk e d butter possessed a high lu ste r w hile th e h ard w o rke d butter h ad a d u ll lu sterless a p p earan ce, w h ich m a y be re
ga rd ed as fu rth e r e v id en ce in su p p o rt of th e above view .
U n der th e m icroscop e th e solidified rendered fat p resen ted a w ell defined cry sta llin e s tru c tu re . The b u tte r w o rke d so m e w h at e x ce ssiv e ly w h ile h ard showed no evid en ce of c ry s ta l fo rm atio n b u t ap p e ared in masses
C o n d itio n s u n d e r w hich th e D a iry D a iry D a iry Cream ery d ifferen t p o rtio n s of th e b u tte r b u tte r b u tte r print
sam p les were p re p a re d Sam p le 1 S am p le 2 Sam p le 3 b u tte r C . te m p e ra tu re s a t w hich te sts were
m a d e ... 1 0 ° 1 0 ° 1 0 ° 15°
O riginal b u tte r o r b u tte r w orked a n d p ack ed u n d e r a b o u t th e usual
c o n d itio n s ... 0 .4 2 0 .3 5 0 .5 5 0 . 1 1 B u tte r excessively w orked while
s o f t . . ! ... 0 .6 3 0 .4 4 0 .5 6 0.19 B u tte r excessively w orked w hile h a rd 0 .1 6 0 . 14 0 .2 8 0 .0 7 R en d e re d f a t fro m th e sam e b u tte r 1.15 0 .7 6 0 .8 4 0 .44
Feb., 1914 Tb ë Jo ü rNa l ô f i n d u s t r i a l a n d e n g i n e e r i n g Ch e m i s t r y
of v a ryin g size all ro u n d ed . T h e b u tte r w orked excessively w h ile in a so ft co n d itio n seem ed to h a v e a structure in te rm e d ia te b e tw e e n th a t of th e h ard worked b u tte r and th a t of th e solidified rend ered fat, both rou n d ed m asses and c ry s ta ls b eing in evid en ce.
This m eth od sh o u ld be of service to th e b u tte r- judge under ce rta in co n d itio n s w here an a ccu ra te judgm ent regard in g th e b o d y o f b u tte r is esp e cially desired. I t sh o u ld be p a r tic u la rly u sefu l in la b o ra tories w here d e ta ile d e x a m in a tio n s o f th e p ro p erties of fats, oils or lu b ric a n ts are carried ou t. T h e a p paratus itse lf w ith certain m od ificatio n s sh o u ld be useful for d ete rm in in g th e p e n e tra b ility o f a sp h a lt, the settin g p o in t of cem en t, or for a n y p u rp o se w here an a ccu rate p e n e tra tio n te s t is desired.
C O N C L U S IO N S
1. T h is m eth o d is th e m ost a cc u ra te th a t h as y e t been described.
2. I t is n ecessary to stir th e sam p les w h ile cooling to p reven t sep a ra tio n in to zones of d ifferen t h ardn ess.
3. T h e te m p e ra tu re h as a v e r y m ark ed effe ct on the h ardness of th e b u tte r fa t.
4. T h e sam ple sh o u ld be k e p t a t a co n s ta n t te m p e ra ture for 6 hours or m ore before te stin g .
5. T h e te m p e ra tu re to w h ich th e fa t h a d p re v io u s ly been su b je cte d seem ed to m ake no d ifferen ce in th e hardness p ro v id e d th e sam ples w ere tre a te d as d e
scribed.
6. T h e d ete rm in atio n s can be m ade w ith g re a t rapidity a fte r th e sam p les are p ro p e rly p rep ared .
7. M ore clo sely agreein g d u p lic a te d ete rm in atio n s are p rocu rable w ith th is m eth o d in e x a m in in g m an u factured b u tte r th a n in ex a m in in g th e rend ered fa t.
8. T h e resu lts o b ta in e d , h o w e ver, are lik e ly to be very g r e a tly affe cte d b y v a ria tio n s in th e m eth o d of preparing th e b u tte r ; t h e y p r o b a b ly w ill n o t t r u ly represent th e p ro p erties of th e fa t itse lf.
9- T h e a p p a ra tu s w ith slig h t m od ificatio n s sh ould be useful for o th er w o rk of a sim ilar n atu re.
T he w riter is in d e b te d to M r. R . H. S h a w for th e use in a p re lim in a ry w a y of an u n p u b lish ed p iece of apparatus d esigned b y him for th e sam e p u rp o se;
and to P ro f. C . H . E c k le s an d D r. M a tth e w Steel for va lu a b le a d v ic e and su ggestion s. T h e a p p a ra tu s was designed an d p a rt of th e w o rk done w h ile th e w riter was em p lo yed in th e la b o r a to ry m a in ta in e d jo in t ly b y the D a iry D iv isio n , U n ite d S ta te s D e p a rtm e n t of Agriculture, and T h e M isso u ri A g ric u ltu r a l E x p e ri
ment S ta tio n , a t C o lu m b ia , M o . A d d itio n a l w ork has been done in th e la b o r a to ry of th e D a ir y D e p a r t
ment of th e Ohio A g ric u ltu r a l E x p e rim e n t S ta tio n , Wooster, Ohio.
No t e.— T h e origin al a p p a ra tu s still in use a t th e Missouri S ta tio n w as co n s tru cte d fo r th e w riter b y Mr. E m il K lin k e rfu ss, m ech an ician a t th e U n iv e rs ity of M issouri. A d u p lic a te a p p a ra tu s fo r use a t th e Ohio E x p e rim e n t S ta tio n h as b een co n stru cte d b y Eimer and A m en d .
IN FLU EN C E O F S M A LL A M O U N T S OF E T H Y L A LC O H O L ON F E R M E N T A T IO N IN CANE SU G A R S Y R U P
B y C . B. C o c i i r a n
1
a n d J . H . P e r k i n s2
R eceiv ed O cto b er 17, 1913
P re p a ra to ry to d ete rm in in g th e p re s e rv a tiv e v a lu e s of a v a r ie ty o f com p o u n d s, w e m ade th e m up in to sta n d a rd alco h o lic solu tio n s. T h e v o lu m e o f th e so lu tio n co n tain in g th e a m o u n t of th e com po u n d desired w as m ixed w ith a defin ite a m o u n t o f sim ple s y ru p , w hich th e n co n tain ed , in a d d itio n to th e a d d e d co m p o u n d , a sm all a m o u n t of alcoh o l. In se v e ral in stan ces, w e n o ted t h a t y e a s t did n o t a c t on th ese sy ru p s e x a c t ly as th e y did on sim ilar sy ru p s co n tain in g no alcoh o l. W e th en carried on th e fo llo w in g ex p erim e n ts in order to d e te r
m ine ju s t w h a t influence a sm all a m o u n t of alcohol has on fe rm e n ta tio n in can e su g ar syru p .
Sim p le sy ru p s, ran gin g in sp ecific g r a v it y from 1.2 112 to 1.26 a t 20° C ., w ere m ad e b y d isso lv in g g ra n u la te d can e su g ar in w arn i— n o t h o t— w ater. Su fficient alcoh o l to m ake th e p e rce n ta g e desired w as th e n added to each sy ru p , som e of th e s y ru p , h o w e ver, b ein g k e p t fo r b la n k or co n tro l tests.
T h ese sy ru p s w ere th e n te ste d as fo llo w s: one th ir ty - secon d of a F le isc h m a n n ’s y e a s t ca k e jw as th o ro u g h ly m ixed w ith one fluid o u n ce of s y ru p , w ith th e excep tio n of th e 1.245 sy ru p s, to 50 cc. of w h ich o n e-sixtee n th of a y e a s t cak e w as ad ded . P o rtio n s of th e sy ru p w ere th e n p u t in tw o fe rm e n ta tio n tu b e s an d k e p t in an in c u b a to r a t b etw e en 31 an d 3 2 0 C . T h e pe rcen ta ge of g a s w as n o ted d a ily . W h en th e tw o tu b e s co n tain ed th e sam e a m o u n t of gas, th e resu lt is n o t sta te d in d u p licate .
T h e p e rcen ta g e of a b so lu te a lco h o l is g iv e n b y vo lu m e .
P e r c e n t S p . gr. P e r c e n t Sp. gr.
alcohol sy ru p T im e P e r c e n t alcohol sy ru p T im e P e r c e n t b y vol. 2 0 ° C. D a y s of gas b y vol. 20° C. D a y s of gas
0.0 3 3 1.259 1 100 N o n e 1.2558 1 70
N one 1.259 1 55 & 78 2 100
2 100 1.633 1 .25544 1 45 & 42
0 .6 5 8 1.2572 1 100 2 80 & 83
N one 1.2572 1 22 4(a) 100
4 (a) 100 1 . 8 8 1.2514 1 65 & 80
0 .7 7 1 . 2 1 1 2 1 20 & 30 2 100
2 80 & 100 N one 1.2514 1 70 & 80
N one 1 . 2 1 1 2 1 15 2 100
2 100 1 . 8 8 1.2 6 1 15 & 35
1 . 0 1.2563 1 65 & 70 2 80 & 100
2 100 N one 1 .2 6 1 45 & 55
N o n e 1.2563 1 20 2 100
2 53 2 . 0 1.245 3 75
4 (a) 100 N one 1.245 2 100
1.25 1.2558 1 60 & 70 3 . 0 1.245 3 30
2 100 5 .0 1.245 4 3
(a) T h e th ir d d a y b ein g S u n d a y , n o re a d in g w as m ade.
c o n c l u s i o n s.— i . O ne per cen t or less o f alcohol
m a rk e d ly a cce le ra te s fe rm e n ta tio n in sy ru p o f a b o v e den sities.
2. 1.25 per cen t o f alcoh o l has v e r y little influ ence.
3. B e gin n in g w ith 1.25 per cen t th e presence of a lco h o l re ta rd s fe rm e n ta tio n in th ese sy ru p s, th e a m o u n t of re ta rd a tio n in crea sin g w ith th e in crease in th e p e r
ce n tag e of alcohol.
1 C h em ist for D a iry a n d F ood D e p t, of P en n sy lv an ia.
2 C hief C h em ist for th e C h arles E . H ires C om pany.
f 42 T H E J O U R N A L O F I N D U S T R I A L A N D - E N G I N E E R I N G C H E M I S T R Y V ol. 6, N0.2