Testing Milk And Its Products; a Manual for Dairy Students, Creamery, And Cheese Factory Operators, Food Chemists, And Dairy Farmers
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In our eReader you can find the full English version of the book. Read Testing Milk And Its Products; a Manual for Dairy Students, Creamery, And Cheese Factory Operators, Food Chemists, And Dairy Farmers 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 Testing Milk And Its Products; a Manual for Dairy Students, Creamery, And Cheese Factory Operators, Food Chemists, And Dairy Farmers
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To quickly assess the difficulty of the text, read a short excerpt:
The tubes are dried at 100" C. in a steam oven, until no further loss in weight takes place, and are then cooled and weighed. The loss in weight shows the per cent, of water present.
267. b. Fat. The tubes are placed in Caldwell ex- tractors and extracted for four hours with anhydrous ether ; the ether is then distilled off, and the flasks dried in the steam bath and weighed, the increase in weight giving the fat in the sample of butter weighed out.
268. c. Casein. 10 grams of butter are weighe...d into a small beaker provided with a lip, and treated twice with about 50 cc. of gasoline each time; the solution is filtered off, and the residue transferred to a filter and dried; its nitrogen content is then determined by the Kjeldahl method (255). The nitrogen in the fi'ter and 232 Testing Milk and lis FrocHois.
the chemicals used is determined by blank trials and deducted. The nitrogen multiplied by 6.25 gives the casein in the butter.
269. d. Ash. (1) 10 grams of butter are weighed into a porcelain dish and treated twice with gasoline, as in the preceding determination; the solution is filtered through an ash-free Cquantitative) filter, and the filter when dry is transferred to the dish.
What to read after Testing Milk And Its Products; a Manual for Dairy Students, Creamery, And Cheese Factory Operators, Food Chemists, And Dairy Farmers?
You can find similar books in the "Read Also" column, or choose other free books by Woll, Fritz Wilhelm, 1865- [from Old Catalog] Joint Author to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
The tubes are dried at 100" C. in a steam oven, until no further loss in weight takes place, and are then cooled and weighed. The loss in weight shows the per cent, of water present.
267. b. Fat. The tubes are placed in Caldwell ex- tractors and extracted for four hours with anhydrous ether ; the ether is then distilled off, and the flasks dried in the steam bath and weighed, the increase in weight giving the fat in the sample of butter weighed out.
268. c. Casein. 10 grams of butter are weighe...d into a small beaker provided with a lip, and treated twice with about 50 cc. of gasoline each time; the solution is filtered off, and the residue transferred to a filter and dried; its nitrogen content is then determined by the Kjeldahl method (255). The nitrogen in the fi'ter and 232 Testing Milk and lis FrocHois.
the chemicals used is determined by blank trials and deducted. The nitrogen multiplied by 6.25 gives the casein in the butter.
269. d. Ash. (1) 10 grams of butter are weighed into a porcelain dish and treated twice with gasoline, as in the preceding determination; the solution is filtered through an ash-free Cquantitative) filter, and the filter when dry is transferred to the dish.
What to read after Testing Milk And Its Products; a Manual for Dairy Students, Creamery, And Cheese Factory Operators, Food Chemists, And Dairy Farmers?
You can find similar books in the "Read Also" column, or choose other free books by Woll, Fritz Wilhelm, 1865- [from Old Catalog] Joint Author to read onlineMoreLess
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