Milk Analysis Electronic Resource a Practical Treatise On the Examination of M
Milk Analysis Electronic Resource a Practical Treatise On the Examination of M
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^ 50. 00 Fat . . . ; ' . ^ 43. 90 Caseine and milk-sugar . . *. 5. 63 Ash . . . . I: - . -.... 0. 47 100. 00 Every one of these creams is genuine and unsophisti- cated. It is instructive to compare the percentages of fat in the different creams.
Cream I. 19. 00 fat per cent. " II. 14. 1 " " III. 18. 87 " " IV. 33. 02 " " Y. 38. 17 " " VI. 43. 9 " If we regard the determination of fat in Cream II. As questionable (for a reason to be presently explained), and if we accept the determination of fat... in Cream I. , to which the objection does riot apply, and if we also accept the high yields of fat to which no objection can be raised, we are led to the conclusion that cream is sometimes twice as rich in fat as it is at other times. And that being granted, what becomes of the creamometer, regarded as an instrument of precision ?
The rise of the cream is a physical phenomenon, depend- ing on the difference in density between the globules of fat and the liquid in which they were floating, and also on the size of the globules.
What to read after Milk Analysis Electronic Resource a Practical Treatise On the Examination of M?
You can find similar books in the "Read Also" column, or choose other free books by James Alfred Wanklyn to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
^ 50. 00 Fat . . . ; ' . ^ 43. 90 Caseine and milk-sugar . . *. 5. 63 Ash . . . . I: - . -.... 0. 47 100. 00 Every one of these creams is genuine and unsophisti- cated. It is instructive to compare the percentages of fat in the different creams.
Cream I. 19. 00 fat per cent. " II. 14. 1 " " III. 18. 87 " " IV. 33. 02 " " Y. 38. 17 " " VI. 43. 9 " If we regard the determination of fat in Cream II. As questionable (for a reason to be presently explained), and if we accept the determination of fat... in Cream I. , to which the objection does riot apply, and if we also accept the high yields of fat to which no objection can be raised, we are led to the conclusion that cream is sometimes twice as rich in fat as it is at other times. And that being granted, what becomes of the creamometer, regarded as an instrument of precision ?
The rise of the cream is a physical phenomenon, depend- ing on the difference in density between the globules of fat and the liquid in which they were floating, and also on the size of the globules.
What to read after Milk Analysis Electronic Resource a Practical Treatise On the Examination of M?
You can find similar books in the "Read Also" column, or choose other free books by James Alfred Wanklyn to read onlineMoreLess
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