Dec. 15. 1914 



Expansion of Milk and Cream 



259 



Table IV. — Observed and calculated densities of milk and cream at different temperatures 

 and -with different percentages of fat ° 



Fat 

 content. 



Ehi 



Per cent, 

 0-025 ■ 



2. 5 . . . 



3-5 • 



7-5 •• 



7-S 



IS 



IS 



I. 03039 



I. 0276 



I. 0259 



— o. 00040 



- .00035 



— . 00041 



I. 0259 - . 00053 



I. 0214 



I. 0229 



I. 0206 



. 00042 



. 00038 



. 00042 



I. 0174 — . 00045 



I. 0086 



.0086 



I. 0023 



— . 00048 



. 00050 



, 00052 



— o. 000004 



- . 000005 



. 000003 



. 000006 



. 000004 



— . 000005 



. 000003 



4- . 000006 



+ ■ 000002 



Tempera- 

 ture. 



20 

 30 

 40 



50 



20 

 30 

 40 



50 



20 



30 

 40 

 50 



20 



30 

 40 



50 



20 

 30 

 40 

 SO 



20 

 30 

 40 

 SO 



20 

 30 

 40 



20 

 30 

 40 

 50 



20 

 30 

 40 

 50 



20 

 30. 



40 

 SO 



30 

 40 



50 



Dt. 



Observed. 



Calcu- 

 lated. 



Observed 

 minus 

 calcu- 

 lated. 



+14 



-14 



+ 5 



o 

 + I 



— I 

 o 



o 



— I 



+ t 



o 



o 

 o 



o 



o 



— I 



+ 3 



— 2 



+ I 



o 



+ I 



o 



— t 



+ 3 



— 2 

 + I 



°- The temperatures from which the reductions arc made are the same for all samples — namely, 30°. jo', 

 40*, and 50** C. — and for that reason Ci. Cs, etc., will be the same In all cases. 



^ Tlic lack of agreement between the observed and the calculated values of density indicates that one or 

 more of the observed values are considerably in error. All determinations on this sample should be dis- 

 carded. 



