[25] “Ein Ptomain aus giftigem Käse,” Zeit. f. Phys. Chem., x. p. 2, 1886.
[26] Journ. Amer. Chem. Soc., iii. p. 83.
[27] The proportion of butyrine present in commercial oleomargarine is often sufficient in quantity to cause the characteristic odour of butyric ether to a noticeable degree.
[28] Fresenius’ ‘Zeitschrift,’ 1879, p. 197.
[29] ‘Zeitschrift für Analytische Chemie,’ 1877, p. 145.
[30] The French standard is 87·50 per cent.
[31] The percentage of foreign fat (F) in a sample can be calculated by the formula F = (I - 88) × 13·3, in which I = the insoluble fatty acids.
[32] Fresenius’ Zeitschrift, 1879, p. 68.
[33] Journ. Amer. Chem. Soc., viii. p. 6.
[34] Dingl. Polyt. Journ., ccliii., p. 281.