56 QUESTIONS AND ANSWERS 



shaken a few times to detach any drops of water 

 that may adhere to the sides. 



The percentage moisture can now be read in the 

 graduated receiver. The water is tlien withdrawn 

 from the receiver and then the reagent, which is 

 collected in a bottle and preserved for use in later 

 tests. 



Describe and give directions for using Farrington 

 moisture test. 



In Farrington's test lo grams of a representative 

 sample of butter is placed in a small dish. The 

 dish is then placed in a special Farrington oven 

 heated from 240° F. to 270° F. under steam pres- 

 sure. Here the butter is left until all moisture has 

 been evaporated, as indicated by the browning of 

 the casein. This usually takes about 25 minutes. 

 After the moisture has been evaporated the dish and 

 its contents is reweighed and the difference from 

 the original weight determined. The percentage 

 moisture can thus be easily determined. Example: 



If original weight=io grams, and weight after 

 evaporation=8>^ grams, then evaporation of water 

 must^i^ grams. 



If evaporation from 10 grams butter=ij^ grams, 

 then evaporation from 100 grams butter would be 



iix_ioo^ IS grams. 

 .-. percentage water in butter=i5 per cent. 



Occasionally a balance is used upon which, by 

 using a reverse beam, the percentage moisture can 

 be read direct. 



What rules govern the sale of butter in New York? 

 At the first regular meeting of the executive com- 



