METHODS OF TESTING BUTTER FOR WATER 1 1/ 



WISCONSIN MOISTURE TESTS 



At the Wisconsin Experiment Station, two forms 

 of heating apparatus have been devised. In the Ben- 

 kendorf test (Fig. 37) the special device consists of 

 a small oven-like casting 

 with an open space to re- 

 ceive the evaporating-dish ; 

 in the bottom is placed a 

 thin sheet or mat of asbes- 

 tos. It can be heated by 

 alcohol or gas. The evapo- 

 rating-dish is shallow, flat- 

 bottomed and made of tin 

 or aluminum, 3 inches in 

 diameter and ^ inch deep. 

 The iron walls conduct the 

 heat to all sides and the , 

 sample is uniformly heated 

 throughout, thus prevent- 

 ing foaming and sputtering. 

 With lo-gram samples, it 



is stated that at 300 F. the water can be evaporated 

 in about 5 minutes if the plate is hot when the sample 

 is placed on it. A hole is provided for the insertion 

 of a thermometer so that the exact temperature of 

 the oven may be known. 



In the Farrington or Wisconsin high-pressure oven 

 (Fig. 37a), evaporation of water takes place at a tem- 

 perature of 240 to 280 F. It consists of an iron oven 

 with double walls between which steam enters under 

 pressure of 60 to 80 pounds. The evaporating dishes 

 are the same as those used in the Benkendorf oven, 



FIG. 37 BENKENDORF OVEN 



