Butter Moisture-Tests, 531 



vice worked admirably. A heat high enough to drive off all of 

 the moisture is obtained, but the flame is so tempered by the sheet of 

 asbestos that the sample of butter will not char unless left on the sheet 

 of asbestos an unnecessary length of time. The asbestos sheet is often 

 employed in culinary work for the same purpose as in this test. 



The apparatus used in the Cornell moisture-test is an alcohol lamp, 

 stand, asb(stos sheet, hot pan lifter, aluminum cup for holding the 

 sample, and a special moisture scale. The scale is specially adapted 

 for moisture work, but may be used as a cream scale in operating the 

 Babcock test. 



The scale has a tare weight for balancing the cup and a large and 

 small weight for weighing the sample and obtaining the percentage 

 of moisture. The beam has two rows of figures which give readings 

 with the larger weight. The lower row gives readings in grams and 

 the upper row in percentages. The smaller weight gives readings in 

 grams when the weight is moved from i forward. Each notch repre- 

 sents .02 grams, the total value of the small scale being .2 grams. When 

 the small weight is moved from o backward, each notch represents a 

 loss of .1% of moisture when 20.2 grams of butter are used. The small 

 weight is intended to be used only in moisture work. In using the 

 scale for Babcock work, the small weight is not used but is left at rest 

 on the figure i. Then when the scales are balanced, the small weight 

 is negligible. Care must be taken not to let any draft of air, as from 

 an open window, strike the scales when in use, as they are so sensitive 

 that a very sHght current of air would throw them out of balance. The 

 scales Will give readings in percentages only when 20.2 grams of. butter 

 have been weighed or, in other words, when the large weight is on 20 

 (of the gram scale) and the small weight is on zero. 



The cup used is of cast aluminum and is durable and perfectly smooth. 

 The absence of creases or crevices allows it to be cleaned and dried 

 thoroughly. 



Operation of the test. — A sample of butter is taken and prepared as pre- 

 viously described (See page 402). After the cup is thoroughly cleaned 

 and dried, it is placed on the scales and balanced by means of the tare 

 weight on the round bar attached to the beam of the scales. The large 

 weight should rest on the zero mark (of the gram scale) and the small 

 weight on i while the cup is being balanced. The cup should not 

 be balanced until it is about the same temperature as that of the room. 

 After the cup is balanced, the larger weight is moved to the 20 mark 

 (of the gram scale) and the small weight to the zero mark. Butter from 

 the prepared sample is then added to the cup until the scales are accu- 



