BABCOCK'S FAT DETERMINATION 215 



The amount of fat is read while the neck of the bottle 

 is still hot. The reading is from the upper limits of the 

 mensicus instead of the lower, as with the Grerber and 

 the Leffmann-Beam tests. A pair of calipers is of as- 

 sistance in measuring the column of fat. L. P.J 



The chemical methods consist in accurately weighing 

 the fat separated from a definite quantity of milk. The 



Fig. 23. 



illHli— II M^lfi^ _ I F3 



n^^^^Z^^LL;^^. 



Ouc form of Babcock's apparatus for tat-detcrmlnation.* 



most exact result is gained l)y the evaporation of a defi- 

 nite amount of milk (see below) and by the extraction 

 of the fat from the evaporated mass by ether or benzine, 

 which is then evaporated. Quite accurate results are 

 also gained without evaporating the milk, by separating 



* From '• Principles and Practice of Butter-Making," by ilcKay 

 and Lar>en, by permission of Messrs. John Wiley i!c Sons, the 

 publishei-s. 



