610 MILK 



tion used and from this the amount of chlorin (Volhard's method 

 of chlorin determination). 



Determination of Salt. — Take 1 gram of butter from different 

 parts of the sample, mix, and place 5 to 10 grams in a beaker. 

 Add 20 c.c. of hot water, and after the butter has melted transfer 

 to a separatory funnel. Shake, and after all fat has collected on 

 the surface draw off the water without allowing any fat to pass 

 through. Repeat the extraction ten to fifteen times, using 10 

 to 20 c.c. of hot water each time. Determine the amount of 

 sodium chlorid in an ahquot portion of the solution with silver 

 nitrate solution and potassium chromate as indicator. 



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