-----------------+----------------------+----------------------- | Curd. | Salts. Analyst. |-------+-------+------+--------+-------------- | Max. | Min. | Avg. | Max. | Min. | Avg. -----------------+-------+-------+------+--------+-------+------ | p.c. | p.c. | p.c. | p.c. | p.c. | p.c. | | | | | | König | 4·77 | 0·25 | 1·29 | 5·65 | 0·08 | 0·95 Bell | 4·02 | .. | 1·2 | 15·08 | 0·5 | .. | | | | | | Hassall { | .. | .. | .. | 2·91 | 0·3 | .. { | .. | .. | .. | 8·24 | 1·53 | .. | | | | | | Angell and Hehner| 5·1 | 1·1 | .. | 8·5 | 0·4 | .. Wanklyn | .. | .. | .. | 10·7 | 0·1 | .. Caldwell | .. | .. | .. | .. | .. | .. Ellis | 4·9 | 1·1 | .. | 6·2 | 0·1 | .. Larue | 5·5 | 1·5 | .. | 3·60 | 0·4 | .. | | | | | | Fleischman {fresh| .. | .. | .. | .. | .. | 2·0 {salt | .. | .. | .. | .. | .. | 6·5 | | | | | | Blyth | 5·137 | 2·054 | 2·5 | 3·151 | 0·424 | .. Schacht | 0·5 | .. | .. | 6·0 | 0·57 | .. -----------------+-------+-------+------+--------+-------+------ _Proximate Analysis._ About five grammes of the well-averaged sample are weighed out in a tared platinum capsule, and dried for three hours (or until constant weight is obtained) over a water-bath (or over a low flame, constantly stirring with a thermometer), and the decrease in weight (water) ascertained. As a rule, the proportion of water in genuine butter varies from 8 to 16 per cent. The residue in the capsule is then melted at a gentle heat, and the liquid fat cautiously poured off from the remaining caseine and salt, these latter being afterwards more completely exhausted by washing with ether. Upon now drying the residue, the loss in weight will give the amount of fat present. The caseine is next determined by the loss in weight obtained upon incinerating the matters left undissolved by the ether, the remaining inorganic matter being the salt contained.