Some New Points in the Manipulation of the Babcock Milk Test
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In our eReader you can find the full English version of the book. Read Some New Points in the Manipulation of the Babcock Milk Test Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Some New Points in the Manipulation of the Babcock Milk Test
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The black substance that appears is probably charred fat and indi- cates too strong an action of the acid on the milk. The white adultera- tion of the fat shows either too weak a reaction or an incomplete separation by the centrifuge. Each of these defects can, of course, be produced by acid either very much too strong or too weak. They can also be brought out, by different manipulation, when acid having the correct strength is used.
If the acid is so poured into the milk in the test bottle tha...t it passes through the milk, instead of following down the inside walls of the test bottle, a portion of the milk is thus acted on by the strong acid before it becomes diluted with the water in the milk. This makes a more intense action of the acid on a small part of the milk, and the fat it con- tains is somewhat decomposed and blackened. This black substance is then separated with the fat by the usual method of finishing the test and makes the measurement of the fat uncertain.
Another cause of the "black stuff" in the fat is too warm milk.
What to read after Some New Points in the Manipulation of the Babcock Milk Test?
You can find similar books in the "Read Also" column, or choose other free books by E H Edward Holyoke Farrington to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The black substance that appears is probably charred fat and indi- cates too strong an action of the acid on the milk. The white adultera- tion of the fat shows either too weak a reaction or an incomplete separation by the centrifuge. Each of these defects can, of course, be produced by acid either very much too strong or too weak. They can also be brought out, by different manipulation, when acid having the correct strength is used.
If the acid is so poured into the milk in the test bottle tha...t it passes through the milk, instead of following down the inside walls of the test bottle, a portion of the milk is thus acted on by the strong acid before it becomes diluted with the water in the milk. This makes a more intense action of the acid on a small part of the milk, and the fat it con- tains is somewhat decomposed and blackened. This black substance is then separated with the fat by the usual method of finishing the test and makes the measurement of the fat uncertain.
Another cause of the "black stuff" in the fat is too warm milk.
What to read after Some New Points in the Manipulation of the Babcock Milk Test?
You can find similar books in the "Read Also" column, or choose other free books by E H Edward Holyoke Farrington to read onlineMoreLess
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