ON MILK AND MILK-TESTING 6^ 



How is the Russian Babcock fat test bottle con- 

 structed ? 



The bottle consists of a cylinder and a graduated 

 neck. The cylinder is about an inch in diameter 

 and 55^ inches long, having a constriction a short 

 distance above the surface of the liquid, when the 

 milk and acid are mixed. The funnel-shaped lower 

 end of the graduated neck rests on the shelf formed 

 by the constriction, while the upper end extends a 

 short distance out of the cylinder. 



How is the Russian Babcock fat test operated? 



The neck is removed from the bottle while adding 

 the milk. It is replaced before whirling the bottle 

 in the centrifuge. After whirling for five minutes 

 at the speed proper for the size of the machine 

 (usually 1,200 revolutions per minute), hot water 

 is added. The special construction of the machine 

 and the bottle make it possible to add hot water 

 without stopping the whirling. The bottle is 

 whirled for one minute after adding the full amount 

 of water. The per cent of fat is read as in the regu- 

 lar Babcock fat test. 



What are the features peculiar to the Russian Bab- 

 cock fat test? 



1. A specially constructed test bottle. 



2. The use of one-half the amount of milk and 

 acid taken in the Babcock fat test. 



3. A specially constructed centrifuge, enabling 

 the operator to add hot v/ater without stopping the 

 machine. 



