Butter

(but'-er). The fatty part of the milk obtained by rupturing the cells of the fat globules by "churning" or mechanical agitation. Also, various vegetable fats having the consistency of butter, as B. of Cacao. See Theobroma . Also applied to certain chemical products having the appearance or consistence of butter, as B. of Antimony, antimonious chlorid; B. of Tin, stannic chlorid; B. of Zinc, zinc chlorid. See, also, Acid, Butyric. B.-and-Eggs. See Antirrhinum linaria. B.-fat. I. The oily portion of the milk of mammal i a. 2. The fatty portion of butter, made up of the glycerids of oleic, palmitic, and stearic acids (the so called insoluble acids), and the glycerids of butyric, caproic, caprylic, and capric acids (the so-called soluble acids). The average proportion of the insoluble acids present in butter-fat is 88 per cent., and the average proportion of the soluble acids from five to six per cent. This gives a very important means of distinguishing between a natural butter and oleomargarin. The pure fat has a sp. gr. of from.910 to.914, and its melting-point varies from 850 to 920 F. a winged pledget or tampon of cotton for vaginal application. B.-fiy Lupus. Synonym of Lupus erythema to sus. B. Kidney. See Amyloid Kidney. B.-nut. See Juglans .