388 



STATE BOARD OF AGRICULTURE. 



CHEMICAL ANALYSIS. 



LIMITS OP ANALYTICAL ERROR. 



In the accepted chemical determinations (Table V) there was never a 

 discrepancy greater than .04 of one per cent between duplicate results for 

 water and salt, i.e., the average was Avithin .02 of one per cent of the highest 

 and lowest results obtained. The results for curd and sugar, and, therefore, 

 also for total fat, varied as much as .2 of one per cent. The acid determina- 

 tions usually checked exactly, but occasionally varied as much as 0.2 cc. 

 of N/i acid per 100 grams of butter. 



TABLE V. 

 Results of Chemical Analyses. 



I.... 

 in.. 



V... 

 IX., 



II 



IV 



VI 



VIII 



X 



XI 



XIII. . . . 

 XIV.... 



XV 



XVI..-.. 

 XVII.... 



xvni.. . 

 XIX . . . 



XX 



XXI. . . . 

 XXII. . . 

 Average. 



Sample 



Date 

 Finished 



I 



Water 



7-1-07 



7-1-07 



7-1-07 



6-28-07 



7-1-07 

 6-29-07 

 6-29-07 

 &-28-07 

 6-28-07 

 6-28-07 

 6-27-07 

 6-26-07 

 6-20-07 

 6-21-07 

 6-21-07 

 6-22-07 

 6-26-07 

 6-22-07 

 6-26-07 

 6-22-07 



Fat 



10.72% 

 13.12% 

 12.59% 

 14.32% 



12.13% 

 14.67% 

 12.36% 

 13.78% 

 12.48% 

 13.08% 

 12.48% 

 13.70% 

 13.41% 

 13.23% 

 13.37% 

 12.07% 

 12.65% 

 12.60% 

 13.81% 

 13.85% 

 13.10% 



86.00% 

 82.20% 

 83.42% 

 81 .93% 



85.99% 

 81.18% 

 83.70% 

 82 .90% 

 84.86% 

 83.42% 

 84.85% 

 82.67% 

 83.69% 

 81 .95% 

 84.14% 

 82.98% 

 85.30% 

 84.21% 

 83.88% 

 82.62% 

 83.65% 



Salt 



2.42% 

 3.33% 

 2.96% 

 2.45% 



1.06% 

 3.16% 

 2.95% 

 2.00% 

 1.32% 

 2.63% 

 1.79% 

 2.75% 

 1.83% 

 3.76% 

 1.11% 

 3.78% 

 1.13% 

 2.49% 

 1.50% 

 2.55% 

 2.24% 



Curd and 

 Sugar 



I 



.86% 

 1.35% 

 1.02% 

 1.30% 



.82% 



.99% 



.99% 



1.31% 



1.33% 



.86% 



.87% 



.88% 



1.06% 



1.05% 



1.37% 



1.17% 



.91% 



.70% 



.80% 



.98% 



1.01% 



The water content of the different samples was nearly the same, the greatest 

 variations being between 12.07% and 14.67%. The salt content varied 

 more, between 1.06 and 3.78%. 



Analyses of samples taken from three tubs of the same lot gave the fol- 

 lowing results: 



