DETERMINATION OF FATS. 



31 



\y 



Fig. 1. 



The S.ixhlct ex- 



Iractiau ap- 



p^r.uus. 



one liter. The solution is kept in a tight- 

 ly stoppered bottle for a few days and is 

 then filtered. 



V. DETERMINATION OF THE PER 

 CENT OF FATS. 



For the determination of fats a large 

 number of methods have been pro- 

 posed, but after a careful examination 

 of the same there are only a few that can 

 be recommended. Of these the method 

 of Liebermann-Weiss is especially com- 

 mendable for its simplicity of detail. The 

 Soxhlet aerometric method, while it is 

 only applicable to cow's milk, is xery sat- 

 isfactory, and may be carried out without 

 difficulty and with little expense of time. 

 The apparatus, however, is not very 

 cheap. 



A. SOXHLET'S GRAVIMETRIC METH- 

 OD OF ANALYSIS. (Applicable to 

 all kinds of milk.) 



Ten c. c. of the sample are placed in a 

 small porcelain dish containing enough 

 pure sea sand to absorb the milk. The 

 dish and sand should have been pre- 

 viously heated to redness. The dish is 

 placed on the water bath, and the con- 

 tents stirred and evaporated until the 

 sand appears to be dry. This will be ac- 

 complished in about half an hour. The ob- 

 ject in keeping the contents well stirred 

 is to prevent the agglomerated sand from 

 adhering to the walls of the dish. The 

 contents of the dish are carefully trans- 



