g6 QUESTIONS AND ANSWERS 



original weight determined. The per cent moisture 

 can thus be easily determined. Occasionally a re- 

 verse beam scale is used upon which the per cent 

 moisture evaporated can be read direct. 



Describe and give directions for using the Cornell 

 moisture test 



This is a simple, accurate, and durable test re- 

 cently prepared by Mr. H. E. Ross of the dairy- 

 department of the New York state college of agri- 

 culture. The test resembles the Irish test, but has 

 several important improvements. 



A lo-gram sample of butter is secured in the 

 usual way. This is placed in a special cast alum- 

 inum cup and the cup held over a flame with special 

 forceps or placed on some heated surface. The 

 important features of the test are the use of this cup 

 and the use of a thin sheet of asbestos between 

 flame or heated surface and the cup. The asbestos 

 prevents all the sputtering of the heating butter and 

 eliminates a great deal of the danger of charring. 

 The sample is heated till all moisture is driven off. 

 This usually requires about 25 minutes, and is in- 

 dicated by the casein losing its snow-white color 

 and becoming brown. The sample is then cooled 

 and reweighed with a special scale upon which the 

 per cent moisture can be read directly and accu- 

 rately. 



Describe and give directions for using the Mitchell- 

 Walker test 

 The apparatus in this test consists of a meial 

 evaporating cup, condenser, graduated glass re- 

 ceiver, scale for weighing sample, spirit lamp, amyl 



