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The trisaturated glycerides (GS~) of milk fat were determined by reacting the fat with mercuric acetate in methanol, and separation of the GS~ from the adducts of the unsatm'ated glycerides (GU) by column chromatography on FlorisiI. The GU were regenerated from the column by an acidcontaining solvent. The fatty acid compositions of the fats, the GS3 and GU were determined by gas-liquid chromatography. The GS~ content of milk fat was not changed after randomization. Nineteen samples of milk fat analyzed had GS, contents ranging from 33.2 to 44.3%, with an average of 39.7%. The glyceride types GS=U, GSU:, and GU~ of three samples were calculated from the GSs content and the total amount of saturated fatty acids.
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Kerkhoven et al. (1966) studied this question.
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