260     Carotene and Vitamin-A Contents of butter-fat in cows

                                        TABLE VII

Effect of clarification of butter-fats on their Reichert and Iodine values. The
table shows the changes observed during the clarification of the butter-fat
by heating at 50°C and 200°F in an air oven for half an hour.

Melted butter-fat (50°C)

Clarified butter-fat (200°F)

No. of sample

R.W.

value

(Mean

of 2

values)

I. N.

(Mean of

2 values)

No. of sample

R.W.

value

(Mean

of 2

values)

I. N.

(Mean of

2 values)

1

26.8

34.6

1

26.8

34.5

2

25.6

35.8

2

25.8

35.4

3

26.8

34.6

3

26.8

34.3

4

27.4

34.8

4

27.7

34.7

5

26.3

35.2

5

26.1

35.6

6

27.2

34.8

6

27.3

34.5

7

26.8

34.8

7

26.7

34.4

8

26.6

34.7

8

26.8

34.8

9

26.8

34.1

9

26.8

34.5

10

27.9

33.4

10

27.8

33.8

                                        TABLE VIII

Effect of storage on the Reichert and Iodine values of butter-fats. They were
                    kept in sterilised bottles sealed with paraffin wax.

Name of sample

Values for fresh
sample

Values for stored sample

R.W.

I. N.

R. W. (Months)

I. N. (Months)

(Mean

of 2

values)

(Mean

of 2

values)

1

2

6

12

1

2

6

12

1

24.2

37.6

24.4

24.4

24.1

23.6

37.8

37.9

38.2

39.8

2

25.6

36.2

25.5

25.2

25.5

24.4

36.2

36.6

36.2

38.3

3

27.8

33.8

27.6

26.8

25.8

23.2

33.8

35.2

36.6

37.4

4

27.8

33.9

27.7

27.6

27.9

26.8

33.3

33.3

33.2

34.7

5

29.9

32.5

29.8

29.4

28.8

27.2

32.4

32.6

33.2

34.6

III—EFFECT OF FEEDING RED PALM OIL ON THE CHARACTERISTICS OF BUTTER

For this purpose, a healthy cow of the same breed as in experiment I
was used. Its body-weight was about 600 lb. and was four years old. The
period of lactation was two months and average milk-yield at the time of the