102 



FOODS AND FOOD ADULTERANTS. 



The cylindrical box above described is now filled from the test tube, 

 the metal cork forced in, whereby the apparatus is entirely filled and 

 the excess of milk forced out through the holes in the bottom of the 

 jacket. 



The disk having been warmed to 50 to 60 C. by hot water, is now 

 filled with these samples and revolved for three to five minutes at the 

 velocity already noted. The temperature of the disk should not be 

 allowed to fall below 50 C. 



At the end of this time the fat has completely separated and its 

 volume can be read on the divisions of the glass tube. This division 

 is so arranged as to represent .1 per cent. 



Blyth ! has made a comparison of the results furnished by the lacto- 

 crite with those obtained by Adams method. The results are given in 

 the following table: 



The table shows the greatest differences between the two estimations 

 to be .14 and the mean difference to be .05 per cent. 



It is estimated that with the lactocrite 48 determinations of fat in 

 milk can be made in an hour. 



A further discussion of the merits of the lactocrite is given by Faber. 2 

 He says : 



. One great advantage of the lactocrito is the very simple way in which it is worked, 

 so that no skill is necessary, but any dairyman may obtain as good results as the ap- 

 paratus is able to yield. In order to illustrate this, I give below the results obtained 

 by two persons at their first attempts; the first person is a dairyman used to heavy 

 w.ork. By way of a check I myself made some tests of the same milks : 



These very favorable results are of importance as showing that in the lactocrite \ 

 is at last found the long wished-for apparatus, possessing the two qualities not hitlier- 



1 Analyst, 1887, p. 34. 



-'Analyst, 1H-7, pp. <> ct xcq. 



