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NEUTRALIZATION 



THE PREPARATION AND USE OF LIME AS A NEUTRALIZER 



While there are other preparations, as those of the sodas, 

 which are sometimes used for the neutralization of cream, the 

 present discussion will be limited to the preparation and use of 

 lime compounds as neutralizers. 



Before proceeding with this, however, the authors would 

 digress a little to give the results of analyses made of different 

 samples of lime in the laboratory of the American Association of 

 Creamery Butter Manufacturers. Eleven samples of lime from 

 various parts of the United States were analyzed to ascertain 

 their fitness for reducing the acidity of cream. The solubility 

 of the limes in a 0.7 per cent lactic acid solution and their neu- 

 tralizing power in terms of lactic acid were determined.* The 

 investigators were surprised to find that this amount of chemical 

 work revealed very little more than was evident to the senses, 

 aided by common sense. Here follow a few typical exhibits: 



No. ii is a high calcium lime. Nos. 3 and 6 are magnesian 

 limes. Although the percentages of calcium in n and 3 differ 

 widely, they both give good results in reducing acidity. Mag- 

 nesia acts like lime and is not as much inclined as lime to flavor 

 the butter. It has a greater neutralizing power than calcium. 

 No. 3 contained too much silica (sand), clay and iron. This 

 was just as discernible by a physical inspection as by chemical 

 analysis. The sand could be seen and felt and the clay made a 

 granular yellow mixture. 



There are two forms of lime that are used in the preparation 

 of neutralizer, namely, quicklime in lump or in powder form, and 

 hydra teti lime, which is quicklime slaked by the lime-maker 



