Process and Apparatus for Testing Butter and other Fats.
Year: 1895

page_text: Date of Application, 24th Oct.. 1995-Accepted, 28th Dec., 1895
COMPLETE SPECIFICATION.
Process and Apparatus for Testing Butter and other Fats.
I, EMIL JAHR, of 23, Perlebergerstrasse, Berlin, in the Kingdom of Prussi
and Empire of Germany, Secretary do hereby declare the nature of this invention
and in what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement :-
Experiments have demonstrated that butter, when vigorously mixed with water
or aqueous solutions at over 31° Centigrade forms an emulsion, out of which the
butter fat regularly separates after an interval the duration of which depends on
the temperature of the preparation and which can be accurately determine l, whilst
all other fats mixed with water or aqueous solutions under like conditions do not
form emulsions.
Mixtures of pure butter with other fats consequently always separate out
of the liquid at a speel inversely proportionate to the percentage of butter
contained.
This differential reaction of butter and other fats on mixing with watery fluids
can consequently be utilised to determine the composition of the fat under
examination by means of the speed of separation and the physical condition of
the product obtained.
A still sharper and clearer distinctive reaction for the various fats is obtained
by adding to the water a bleaching or colouring material.
As the different fats remain in intimate admixture with the water for different
periods of time, they are more or less exposed to the action of the bleaching or
colouring material and will therefore be differently bleached or coloured.
Experiments have proved this. By stirring up a fat with water or aqueous solution
and addition of a bleaching or colouring material it is easily recognisable by the
colour of the separated material, whether pure butter, pure margarine, or a mixture
of both is under examination.
The apparatus shewn in the drawing has been devised for carrying this invention
into practice.
C
By means of the spoon shaped instrument a a given quantity of the fat is
measured off, and placed to melt in the vessel c heated by the lamp 6; the melted
fat is then poured into the test glass d and a measured quantity about double the
volume of the fat under examination of warm water at from 31° to 70° Centigrade-
preferably 450 Centigrade. The fat and water are then mixed and the glass dis
then placed in an air or water bath heated preferably to 45° Centigrade. The
vessel c will serve for this purpose. The fat then separates from the water, and
the more quickly the higher the temperature is kept. For instance if 3 ccm. fat
and 6 ccm. water of 45° Centigrade be mixed and a glass of 15 mm. width be kept
in the bath at 45° Centigrade pure butter separates first after 20 minutes, a mixture
of equal parts of butter and margarine after 10 minutes and pure margarine after
5 minutes completely from the water. If now the mixture of water and fat have
added to it a bleaching reagent such as for instance a watery solution of perman-
ganate of potash (1 ccm.) and hydrochloric acid (15 ccm.) then pure butter gives
a pure white fat (butter fat) and a milk white solution, from a mixture of equal
parts of butter and margarine is obtained a yellowish white fat and a partially
milky solution, from pure margarine is obtained a dark dingy yellow fat and a
colourless clear liquid. If, instead of the bleaching material a suitable dye such
as for instance an alcoholic solution of fuchsin then pure butter is intensely

page_text: coloured, mixtures of butter and other fats corresponding to the fat contained less
intensely, and pure margarine quite feebly coloured. If, in the various experiments
instead of pure water, a solution of common salt saturated at 65° Centigrade be
taken, then with pure margarine a clear fatty layer which is bordered above and
below with a fluid non-transparent layer and in the case of a mixture of butter
and margarine or other fats a uniform dirty grey mass is obtained.
As it is absolutely essential throughout the various experiments that the
temperature of the bath c in which the vessel with the mixtures of fat and water
is placed should be kept as constant as possible and in any case should not greatly
exceed 50° Centigrade it is advisable to place one or more asbestos sheets e
between the flames 6 and the water bath c which sheets are conveniently placed in
a vertical aperture f of the cover g and can be raised or lowered so as to regulate
the temperature of the bath c.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :-
1. The herein before described process for the detection of pure butter, pure
margarine and other animal or vegetable fats, as also of mixtures of the same
characterized by adding to the substance to be examined at a temperature of
above 31° Centigrade warm water or watery fluids and intimately mixing the same
for the purpose of ascertaining by means of the speed of the separation of the fat
and the physical characteristics of the products obtained the nature of the substance
under examination.
2. In the process set forth in Claim 1 the treating of the mixture obtained with
bleaching reagents or colouring reagents.
3. In the above described process the use of a saturated solution of salt in
place of pure water.
4. The apparatus for carrying into operation the above described process
characterised by having asbestos sheets or plates e adjustable vertically between
the flame and the container to be heated c for the purpose of maintaining
constant temperatures by adjustment of the said plates.
Dated this 23rd day of Ortober 1895.
W. P. THOMPSON & Co.,
31, High Holborn, London, W.C., Patent Agents for the Applicant.