TESTING 



245 



and more fluid, at which time another sample was taken. 

 Both samples were obtained with a McKay sampling 

 tube. The following table shows the results : 



Table XXXI — The Effect of Widely Varying Tempera- 

 tures ON Sampling Cream 



Number op 

 Determinations 



Average Tem- 

 perature OP 

 Cold Cream 



Average Tem- 

 perature OP 

 Warm Cream 



Average Test 

 OP Cold 

 Cream 



Average Test 



OP Warm 



Cream 



83 



56.5° F. 



85.5° F. 



Pir Cent 

 50.66 



Per Cent 



50.86 



One peculiar fact these figures show is that the test 

 of the warm cream is slightly higher than that of the 

 cold. In theory the cold cream should test more than the 

 warm, as it is logical to think that the cream in the bot- 

 tom of the can would be thinner than on the surface, for 

 cold cream is difficult to agitate. If there is thin cream 

 at the bottom of the can and if the McKay sampling tube 

 should leak this from the lower end, the test would be a 

 little higher. 



Scoville also published data on sampling cream that stood 

 twenty-four hours. This was always sour, fairly cool, and 

 was quite thick. The following is a summary of his figures : 



Table XXXII — A Comparison of Sampling Cream after 

 Standing Twenty-four Hours 



