METHODS OF EXAMINING MILK 233 
Board of uevenne 
bedi dectess | deals Eekbuegea:{( Tene itu | ee 
61 17-7 81 23-5 101 29-3 
62 18-0 82 23-8 102 29-6 
63 18-3 83 24-1 103 29-9 
64 18-6 84 24-4 104 80-2 
65 18-8 85 24-6 105 80-5 
66 19-1 86 24-9 106 80-7 
67 19-4 87 25-2 107 31-0 
68 19-7 88 25-5 108 31-3 
69 20-0 89 25-8 109 31-6 
70 20-3 90 26-1 110 31-9 
val 20-6 91 26-4 111 32-2 
72 20-9 92 26-7 112 32-5 
13 21-2 93 27-0 113 82-8 
4 1-5 94 27-3 114 83-1 
15 21-7 95 27-6 115 83-4 
76 22-0 96 27-8 116 33-6 
vid 22-3 97 28-1 117 83-9 
18 22-6 98 28-4 118 84-2 
19 22-9 99 28-7 119 84-5 
80 23-2 100 29-0 120 84-8 
DETERMINATION OF THE PER CENT. OF FAT 
Babcock Test.—The method devised by Dr. S. M. 
Babcock is the one most commonly used in the United 
States for determining the per cent. of fat in milk and 
other dairy products. The apparatus required consists 
of a bottle of about 50 cc. capacity with a long neck 
containing graduations from which the per cent. of fat 
can be read off, a pipette holding 17.6 c.c., and a small 
measuring cylinder graduated to measure 17.5 cc. A 
centrifuge is also necessary. The graduations on the 
neck of the old type of bottle extend from 0 to 10 per 
cent., with subdivisions of 0.2 per cent., but on the more 
recent type the scale is divided into tenths and extends 
from 0 to 8 per cent. Only glassware should be used 
which has been tested and approved by the United States 
Bureau of Standards. Commercial sulphuric acid with 
a specific gravity of 1.82 to 1.83 at 60° F. is used in 
