294 The MojoNNiER Test 



//• results on fat are loiv as compared with check results the 

 cause may be one of the f ollowmg : 



(a) Leaky corks. Use best corks obtainable. 



(b) Insufficient shaking. 



(c) Adding too much water. 



(d) Having dividing line too low, so that too much ether is 

 left behind. If such is the case add distilled water to bring line to 

 the proper height or make a third extraction. 



(e) Too high temperature in vacuum oven- 



(f) Not having water running through cooler. Tank must 

 be kept filled. 



(g) Improper reading or posting of weights. 



// results on total solids are too high, as compared to check 

 results the cause may be one of the following: 



(1) Bottoms of dishes are not kept flat. 



(2) Evaporation upon solids plate has not been carried far 

 enough. Be sure to manipulate dish so that vigorous boiling takes 

 place upon the entire surface of the bottom of the dish. Do not 

 remove dish until all visible moisture is off or until first trace of 

 brown coloration appears. 



(3) Improper reading or recording of weights. Weights have 

 lost weight from use. 



(4) Dirt has fallen into dish after sample has been weighed 

 into it. 



(5) Temperature in vacuum oven is too low. 



(6) Vacuum is not up to standard. 



// results on total solids are too low, the cause may be one of 

 the following: 



(1) Sample is browned too much upon outside hot plate. 



(2) Temperature in vacuum oven is above 105 degrees C. 



(3) Milk spattered from dish. This will not happen if tem- 

 perature is kept at 180 degrees C. 



(4) Improper reading or recording of weights. 



(5) Water is not running through cooler- 



