ANALYTICAL PROBLEMS. 



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This sample contained a large excess of fat, but had also 

 received an addition of 8 per cent, of water, shown by the low 

 solids not fat and small amount of ash. 



PROBLEM II. To determine cause of high specific gravity of 

 milk. 



Example a. The analytical figures were : 



Specific gravity, 

 Total solids, 

 Fat, . 

 Solids not fat, 



1-0346 



10-95 percent, 

 1-80 

 9-15 



The low fat shows that this milk has been deprived of a portion 

 (40 per cent.) of its cream. 



Example b. The analytical figures were : 



Specific gravity, 

 Total solids, 

 Fat, . 

 Milk-sugar, 

 Protein, 

 Ash, . 

 Solids not fat, 



1-0363 



13-86 per cent. 

 3-62 



4-58 



4-62 



0-82 



10-24 



From the abnormal ratio of protein to milk-sugar, it was 

 concluded that this milk was genuine and of abnormal com- 

 position. 



Example c. The analytical figures were : 



Specific gravity, . 

 Total solids, " . 

 Fat, . 

 Milk-sugar, 

 Protein, 



of which Albumin, 

 Ash, . 



1-0614 



20-84 per cent. 

 4-73 

 8-86 

 6-02 

 trace. 

 1-23 



The practical absence of albumin showed that the milk had 

 been boiled ; the high figures shown by milk-sugar, protein, and 

 ash indicated that the milk had been concentrated, and that 

 this was the cause of the high specific gravity. 



PROBLEM III. To determine cause of sweet taste of milk. 

 Example a. The analytical figures were : 



Specific gravity, 

 Total solids, 

 Fat, . 

 Ash, . 

 Solids not fat, 



1-0352 



11-53 percent. 

 1-96 

 0-80 

 9-57 



