| RefNo | AP/62/1 |
| Level | Item |
| Title | Unpublished paper, 'Contributions to the chemistry of food' by James Bell |
| Date | 1883 |
| Description | This paper contains the results of researches on butter, cheese, milk, cereals, bread and lentil flour. Bell had previously indicated that it was probable the soluble and insoluble fatty acids in butter fat did not exist as simple glycerides, but in the complex form of compound ethers -- palmitic and oleic acids being combined in the same molecule with butyric acid. The results of a further investigation into the character of butter fat are given, which tend to confirm this theory of its constitution. Butter fat is proved to vary in composition far beyond the limits previously supposed, and a table of representative samples is given, showing the ordinary variations which occur. Ordinary fats are contrasted with butter fat, and it is suggested that the latter, from its complex character, probably performs some more specific office in the system than the former.
Annotations in pencil throughout. Marked on front as 'Archives Dec 20/83'. Includes printed pages and tables in the text.
Subject: Chemistry
Received 4 April 1883. Read 26 April 1883. Communicated by [Edward] Frankland.
Whilst the Royal Society declined to publish this paper in full, an abstract of the paper was published in volume 31 of the Proceedings of the Royal Society as 'Contributions to the chemistry of food'. |
| Extent | 87p |
| Format | Manuscript |
| Printed |
| PhysicalDescription | Ink and graphite pencil on paper |
| Digital images | View item on Science in the Making |
| AccessStatus | Open |
| RelatedMaterial | DOI: 10.1098/rspl.1883.0032 |
Fellows associated with this archive
| Code | PersonName | Dates |
| NA7973 | Frankland; Sir; Edward (1825 - 1899); chemist | 1825 - 1899 |
| NA1501 | Bell; James (1824 - 1908) | 1824 - 1908 |