BUTTER-MAKING 279 



can be hastened by shaking the sample with a rotary motion 

 and thoroughly mixing these pieces with the hot liquid. If 

 this is not done, one might have to heat the sample so long that 

 some of the fat, which had already given up its moisture, would 

 volatilize. 



After all the moisture is driven off, the sample is allowed to 

 cool to room temperature. While cooling, the cup should be 

 covered with something (a sheet of paper will do) to prevent 

 the sample taking up moisture from the atmosphere. After 

 cooling, the cup is placed on the scales. The sample is lighter 

 than before heating, because it has lost its moisture. The bar 

 of the scales will therefore remain down. The weights are then 

 reversed until the scales just balance. 



Each notch that the larger weight is reversed has a value of 

 1 per cent (reading on the upper scale), and each notch that the 

 smaller weight is reversed has a value of .1 per cent. If, for 

 example, after heating, the scales just balance when the larger 

 weight rests on 15 (upper scale) and the smaller weight rests 

 on .2, it would mean that the sample contained 15.2 per cent 

 moisture. 



It may be thought by those using the Cornell test for the first 

 time that the use of the asbestos sheet is unnecessary. It is 

 true that any one who is very familiar with moisture work may 

 heat butter in a direct flame and get fairly accurate results. 

 But the heat of the flame is so intense and butter volatilizes so 

 easily that the use of the asbestos sheet is always advisable. 



TEST FOR SALT IN BUTTER (Troy) 



Apparatus. 



One 10 c.c. burette graduated to tenths of a c.c. 



Babcock milk pipette. 



One white cup. 



One pint bottle marked to show the line at the upper surface 

 of the liquid when the bottle contains 300 c.c. 



