The MojoNNiER Test 285 



10. 250° C. thermometer for fat oven. Observe same precau- 

 tions as in (9). 



11. Vacuum gauge on main suction line, registers either or 

 both ovens. 



12. Solids plate. Must be level and held at 180° C. 



13. Fat plate. Hold at 135° C. 



14. Rheostat for fat plate. Lever must make good contact 

 with one button, not with two at a time. When right button has been 

 found that maintains constant temperature, mark this point on rheo- 

 stat rim. When starting tester each day, turn handle on full until 

 temperature has risen to within right point, then turn back to previ- 

 ously marked button. 



15. Rheostat for oven. Observe same precautions as in (14). 



16. Rheostat for solids oven. Observe same precautions as 

 in (14). 



17. Rheostat for solids plate. Observe same precautions as 

 in (14). 



18. Handle for centrifuge. 



19. Snap switches for each hot plate showing temperature and 

 time for treating samples at various points. 



20. Power unit, consisting of vacuum pump, water circulating 

 pump and motor for same. Keep pump filled to air cock with oil 

 furnished with tester. 



21. Automatic burettes and cans holding the water, ammonia, 

 alcohol, ethyl ether and petroleum ether, placed in the order in which 

 they are used. Each division on burettes delivers the proper amount 

 of the desired reagent for a single extraction. 



22. Hood, to be placed over fat dishes when evaporating off 

 ether- 



23. Legs, to be fastened to floor with lag screws. 



24. This side need not be fastened to floor. If necessary to 

 take out power unit disconnect connections in rear of machine and 

 move this part of machine forward. 



25. Chemical balance. Keep level, clean and handle carefully. 

 Raise knife edges gradually and with care. Clean balance daily. 

 Keep weights clean. When weights show signs of wear, order new 

 ones. 



26. Cock, to exhaust vacuum from oven when cock (27) is 

 closed. Must be kept closed when vacuum is turned on oven. 



