CHAPTEE III. 

 THE BABCOCK TEST. 



34. The Babcock test is founded on the fact that strong 

 sulfuric acid will dissolve all non-fatty solid constituents 



of milk and other 

 dairy products, and 

 will set free the fat. 

 This will separate on 

 standing, but to effect 

 a speedy and complete 

 separation, the bottles 

 holding the mixture 

 of milk and acid are 

 placed in a centrifugal 

 machine, a so-called 

 tester, and whirled for 

 five minutes ; hot 

 water is then added so 

 as to bring the liquid 

 fat into the graduated 

 neck of the test bot- 

 tles, and after a re- 

 peated whirling, the 

 length of the column 

 of fat is read off, show- 



P,o 4 The first Babcoc* tester maae. j ng ^ per ^ fflf ^ 



contained in the sample tested. 



