MILK 



77 



and is consequently easier to read, this form is largely used. 

 The butyrometer tubes with flat scale cannot, however, be 

 used for the analysis of separated milk. 



5. Sichler s " Sinacid " Butyrometer Method. 



A modification in the principle of tests of this class has been 

 introduced by A. Sichler. 1 In his method, the corrosive and 

 inconvenient sulphuric acid, or 

 in fact any acid, is done away 

 with, hence the name Sinacid 

 (sine acido). In order to des- 

 troy the emulsion and to dis- 

 solve the casein of the milk, a 

 solution containing sodium 

 phosphate and sodium citrate 

 was at first used. Now the 

 solution used contains sodium 

 hydroxide, Rochelle salt, and 

 sodium sulphate. This mix- 

 ture of salts, as well as the 

 other chemicals and apparatus 

 required for the test can be 

 obtained from Sichler of 

 Leipsic. 2 



To prepare the solution, 

 150 g. of the salt are dissolved 

 in 1 litre of water (distilled 

 water not essential). The 

 solution does not undergo any 

 change on keeping, except 

 when it is very cold, and then 

 some of the salt may crystal- 

 lise out, but it easily dissolves on warming slightly. 



The butyrometer tubes are similar to Gerber's, and are made 

 in two shapes. One is termed the " groove butyrometer " (Fig. 

 42) by the inventor, and the other the " valve butyrometer " 

 (Fig. 43). The former is to be preferred. 



To assist the separation of the fat, isobutyl alcohol is used 



1 Milch-Zdtung, 1904, p. 417. 



2 Lampestrasse, No. 1. 



JINACI 

 D.R.W 



INACI 

 D.R.W. 



FIG. 42. Groove 

 Butyrometer for 

 Sichler' s Sinacid 

 Method. 



FIG. 43. Valve 

 Butyrometer for 

 Sichler's Sinacid 

 Method. 



