UNUSUAL TASTE AND SMELL. 



385 



Example b. The analytical figures were : 



Specific gravity, 

 Total solids, 

 Fat, . 



Solids not fat, 

 Colour, 



1-0325 



12 '70 per cent 

 3-78 

 8-92 

 quite white. 



The fat was also seen to be nearly colourless. 



The milk was of good quality, but of a very white colour, 

 probably due to the cows having been fed on artificial food. 



The " poorness " was here evidently judged by the colour. 

 The widespread belief that absence of colour denotes poorness 

 has led to the artificial colouring of milk. 



Example c. The analytical figures were : 



Specific gravity, 

 Total solids, 

 Fat, . 

 Ash, . 

 Solids not fat, 



1-0317 



14-11 per cent. 

 5-04 

 0-75 

 9-07 



The milk was unusually rich ; it is probable that it contained 

 an excess of cream. It was the other portion of the milk (which 

 naturally was deficient in cream) that was poor. 



PROBLEM V. To determine reason of unusual taste and 

 smell. 



Example a. The smell was faint and like stale fish, and the 

 taste soapy and unpleasant. 



The following were the analytical figures : 



Specific gravity, 

 Total solids, 

 Fat, . 

 Ash, . 

 Solids not fat, 



1-0364 



1 1 -56 per cent. 

 2-39 

 1 -05 

 9-17 



The milk was alkaline and the ash titrated with phenol- 

 phthalein had an alkalinity equal to O33 per cent, of Na s C0 3 . 

 It was concluded that an addition of 0-3 per cent, of sodium 

 carbonate had been made. 



Example b. The milk smelt of vinegar and curdled on warming. 



The analytical figures were : 



Specific gravity, 

 Total solids, 

 Fat, . 

 Ash, . 



Solids not fat, 

 Acidity, 



1-0239 



12-45 per cent 

 3-50 

 0-74 

 8-95 



50 



25 



