DETERMINATION OF THE WATER 55 



ing is usually prevented by 6 c.c. of amyl reagent, 

 but some samples of butter, especially those of high 

 moisture, require a trifle more than 6 c.c. In case 

 of continued foaming, allow the mixture in the flask 

 to cool, and add about 2 c.c. of the amyl reagent, 

 and continue heating. After the water in the sample 

 has boiled out, the temperature rises and the amyl 

 reagent boils, driving the last traces of water and 

 water-vapor from the flask and bottom of the stopper. 

 Some of the amyl reagent is carried into the tube C 

 with the steam, and some is boiled over after the 

 water has been driven off. This amyl reagent in the 

 tube is of no disadvantage. 



Determining when all Water has Evaporated. 

 The time required for driving all water from the 

 sample is not less than five minutes and with most 

 samples need not be more than eight minutes. When 

 the mixture in the flask becomes a brown color and 

 all the crackling noises in boiling cease, it is safe to 

 conclude that all water has been driven from the 

 flask. 



Disconnecting the Apparatus. Disconnect the flask 

 A from the stopper B, place the glass stopper F 

 in the tube C, giving it a slight turn to insure its 

 being held firmly; invert the tube (7, first being sure 

 that the mouth of the small tube inside the bulb is 

 held upwards; pour the water from the condensing 

 jacket E, after which the jacket may be removed. 



Separating the Reagent from the Water. When 

 the tube C is inverted the water and amyl reagent 

 flow into the graduated part of the tube. To separate 



