DAIRY LABORATORY GUIDE 65 



Application : 1 . Is there any difference in the appear- 

 ance of the fat column after standing; if so, what is the cause? 



2. How are the readings affected by standing? 



3. What temperature of the butter-fat column gives 

 the correct reading of the test? Why? 



4. How may the test bottles be kept warm when whirl- 

 ing in a hand tester? 



5. How may the test bottles be kept warm when reading 

 in cold surroundings? 



Student's Notes: 



