THE TESTING OF MILK AND CREAM 



127 



■W^ 



Fig. 33. — Glymol removes the meniscus from 

 surface of fat and facilitates accurate reading. 



correct reading 



difficult. When a 



few drops of glymol 



are placed on top 



of the fat column, 



the meniscus dis- 

 appears and a 



straight, sharply- 

 defined line is 



formed between the 



top of the fat and 



the bottom of the 



glymol. In this 



condition the test can be read easily and accurately. 

 The glymol is best kept in a small bottle equipped with a 

 perforated cork. The opening in the cork 

 carries a glass tube, the lower end of which 

 reaches to near the bottom of the bottle. 

 In order to transfer the glymol to the test 

 bottle, press the forefinger over the top of the 

 V" "7 glass tube. Raise tube and run the glymol 



]L " J? from the tube, along the side^ of the neck of 



the test bottle, on the top of the fat column. 

 If poured direct on the fat column, it tends to 

 slightly mix with the butter-fat, causing the 

 surface of the fat column to be ragged and 

 indistinct. A few drops of glymol (about -J to 

 1 c.c.) are sufficient. For the best results the 

 glymol should be added immediately before 

 reading. The glymol may also be conveniently 

 transferred to the test bottle from a pipette or 

 burette. 



In case glymol is not available, the test 

 should be read by including one-third of the 



Fig. 34.— Gly- 

 mol bottle with 

 tube. 



