while the reagent prevents the sample from adhering to it. All other 

 parts are just as easily cleaned. 



Small Cost of Conducting a Test. 



The chief item of expense, in conducting a test, is the reagent used. 

 This we have succeeded in reducing to a minimum through making pro- 

 vision for using the reagent over and over again. The average cost per 

 test for both butter and cheese is somewhat below half a cent. 



Durability of the Apparatus and Cost of Repairs. 



Practically the whole of the apparatus is made of metal — the evapor- 

 ating cup, the condenser and the spirit lamp — and, in addition, it is made 

 in sections. It is thus seen that the apparatus is durable, the chances for 

 breakages are slight and repairs can be made at a trifling cost. Every- 

 thing considered, the apparatus is an economical one both to purchase 

 and to use. 



Other Uses for the Test. 



While originally designed for use in connection with cheese and 

 butter making, the test will doubtless serve a much wider field than that 

 for which it was devised. We have used the apparatus for determining 

 the percentage of moisture in flour, bread, breakfast foods, wood pulp, 

 etc., with good results. 



EXPLANATION AND DESCRIPTION OF THE TEST AND APPAR- 

 ATUS, AS SHOWN IN THE ACCOMPANYING ILLUSTRATION. 



Explanation of the Test. 



A representative sample of the substance to be tested having been 

 obtained, the required quantity of it, 10 grams of butter or 5 grams of 

 curd or cheese, is weighed into the evaporating cup A. To this is added 

 the reagent. After connecting the cup with its cover the moisture and 

 reagent are evaporated by means of the spirit lamp E. The vapors are 

 condensed to liquid form again in passing through the small tube bz, 

 of the condenser B — this small tube being surrounded bv cold water — 

 and the condensed moisture and reagent flow out of the condenser into 

 the graduated glass receiver C. As the water and the reagent do not 

 mix, the water, which is the heavier, settles to the bottom of the grad- 

 uated tubular neck of the receiver. 



The scales on this neck are graduated for reading, directly, the per 

 cent, of moisture in a sample when either 5 or 10 grams are taken to a 

 test. 



