THE MOJONNIKR TEST 653 



21. Automatic burettes and cans holding the water, ammonia, 

 alcohol, ethyl ether and petroleum ether, placed in the order in 

 which they are used. Each division on burettes delivers the proper 

 amount of the desired reagent for a single extraction. 



22. Hood, to be placed over fat dishes when evaporating off 

 ether. 



23. Legs, to be fastened to floor with lag screws. 



24. This side need not be fastened to floor. If necessary 

 to take out power unit disconnect connections in rear of machine 

 and move this part of machine forward. 



25. Chemical balance. Keep level, clean and handle care- 

 fully. Raise knife edges gradually and with care. Clean balance 

 daily. Keep weights clean. When weights show signs of wear, 

 order new ones. 



26. Cock, to exhaust vacuum from oven when cock (27) is 

 closed. Must be kept closed where vacuum is turned on oven. 



27. Cock, that switches vacuum from main line into vacuum 

 oven. Set of cocks at right for solids oven, set of cocks at left is 

 for fat oven. 



28. Hole in top of fat plate holder, communicating with suc- 

 tion fan, on power unit. Run exhaust pipe on suction fan out of 

 window and keep hood over the dishes in order to drive all ether 

 fumes from room. 



29. Stool, to be screwed to floor. 



Fresh Milk, Skim Milk, Buttermilk and Whey 

 Butterfat Determination 



(1). Keep fat dishes in vacuum oven at least five minutes 

 while oven is heated, with vacuum on. 



(2). Cool fat dishes in cooling oven for seven minutes, with 

 pump turned on and bell set at seven minutes. 



(3). Weigh fat dish without cover and return it to cooling 

 oven. 



(4). Use the ten-gram pipettes for measuring out ten grams 

 of milk into cleaned but not necessarily dried Mojonnier extraction 

 flask. Use only ten-gram pipettes furnished with tester and do not 

 use 10 c.c. pipettes. The pipette is graduated to deliver ten grams 

 of milk after allowing all milk to run out and letting it drain for 



