Grade 

 Date . 



EXERCISE 27. 



Object. — To determine the capacity of separators. 



Apparatus. — Two large dippers ; 2 fourteen quart pails ; a quan- 

 tity of milk. (Two or more students may work together.) 



Step 1. See that the milk is at the right temperature, 90° to 

 98° F., and that there is a sufficient amount to maintain 

 a full flow during the experimental run. Start separat- 

 ing, and catch the first cream and skimmilk in dippers. 

 When the milk is running a normal flow, take the dippers 

 away and let the skimmilk and cream run into the regu- 

 lar pails for exactly one minute. Take them away and 

 let the rest of the milk run into the dippers. Weigh 

 up the amount of skimmilk and cream, which was 

 caught in the one-minute experimental run. Compute 

 the capacity per hour. Flush bowl with warm rinse 

 water. Save samples of skimmilk and cream. 



(47) 



Report. 



Spring balance for 

 weighing milk. 



1. Name of separator. 



2. Size. 



3. Rated capacity per hour 



4. Record speed of handle three times 



5. Temperature of milk at start; at finish 



6. Pounds of skimmilk, 1 min. ; 1 hour. 



7. Pounds of cream, 1 min. ; 1 hour . 



8. Pounds of skimmilk and cream, ... 1 min.; 1 hour. 



Below show how long it would take each day to separate the milk from 

 thirty cows, each giving 35 pounds daily, with a machine of a capacity of 

 the above machines. 



