Chemical Analysis of Milk and Its Products. 233 



attached to the flask. The accompanying illustration 

 shows the arrangement of the distilling flask and the 

 graduated tube in which the water is measured. For 

 details of manipulation, reference is made to the orig- 

 inal publication, or to the files of our dairy press pub- 

 lished during 1906-7. 1 



275. Patrick's method. Ten grams of butter are 

 accurately weighed into a 300 cc. aluminum beaker 

 (about 3 inches tall and 2 inches in diameter) ; this is 

 held by means of a hand 

 clamp over the flame of 

 the alcohol lamp or a gas 

 burner (see fig. 60) and 

 very carefuHy heated until 

 all the water is expelled. 

 The beaker is then cooled 

 by sinking it to the rim in 

 water of 50 to 60, wiped 

 dry, and the loss in weight 

 calculated as water. If ten 

 grams of butter weighed 

 8.45 grams after heating, 

 the loss in weight of 1.55 grams represents 15.5 per 

 cent, of the weight of the sample, and the butter there- 

 fore contained 15.5 per cent, of water. The results ob- 

 tained by this method seldom vary more than .2 per 

 cent, from those of chemical analysis, and* often less 

 than .1 per cent, when proper care in sampling and 

 weighing has been taken. 



1 E. g., New York Produce Review, Jan. 16, 1907; American Cheese 

 Maker, Jan., 1907. 



Fm . ^ Alumlnum beaker and 

 ho1 lam > used in the Patrick 



