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The Determination of Fat in the Presence of Free Fatty Acids. I. The Mojonnier Test of Mixtures of Free Fatty Acids and Butterfat

Brooklyn College, Brooklyn, New York
Cornell University, Ithaca, New York

ABSTRACT

Known weights of a mixture of fatty acids approximating completely hydrolyzed butterfat were added to known weights of butterfat. When these mixtures were tested by the Mojonnier method, a part but not all of the free acid was recovered along with the fat. The amount of free acid recovered with the fat was a practically constant fraction of the total free acid present in the sample. In the case of this particular mixture of acids, 24 per cent was recovered with the fat.