50 3Iilk and Its Products. 



cultural Experiment Station, and published in Bul- 

 letin No. 24, July, 1890. In point of simplicity, 

 accuracy, ease of manipulation and time required, 

 this test is so much better than any that have pre- 

 ceded or followed it that it is now practically the 

 only one in use. To destroy the solids other than 

 the fat, Dr. Babcock makes use of a single rea- 

 gent, commercial sulphuric acid, of a specific gravity 

 of 1.82, and to separate the fat from the remain- 

 ing contents of the test bottle centrifugal force is 

 used, hot water being added to bring the contents 

 of the flask up to the graduated part. The test is 

 made in a small flask with a narrow graduated neck. 



The Beimling test. — This method of testing milk 

 was devised by Messrs. Leffman and Beam, and is 

 sometimes known under their name, though the ap- 

 paratus was patented by H. F. Beimling, and intro- 

 duced under his name. The Beimling test was in- 

 troduced in the year 1890, and was essentially like 

 the Babcock test, the exception being that instead 

 of a single reagent two were used, one ordinary 

 commercial sulphuric acid, as in the Babcock test, 

 and the other a mixture of amyl alcohol and com- 

 mercial hydrochloric acid. Largely because of the 

 greater inconvenience of using two reagents, the 

 Beimling test has fallen into disuse. 



Tests introduced since the Bahcock test. — Two or 

 three tests differing but slightly from the Babcock 

 have been introduced since. One of these is known 

 as Gerber's method, the invention of a German 

 chemist. The form of the testing bottles differs 



