COLORADO EXPERIMENT STATION 
19 
be colored a cherry-red. A few drops of this dropped on top of the 
fat column will entirely remove the meniscus, leaving a straight line 
for the top of the fat column. 
Tests on which glymol is used must be read at 135 to 140 
degrees F. temperature in order to check with ordinary tests read at 
Note the straight line on top of the fat column when glymol is used. The lighter por 
tion at the top is glymol. The use of dividers is also shown in measuring the length of the 
fat column. (Missouri Bulletin) 
from 120 to 130 degrees F. on account of the fact that the added 
heat is needed for the proper expansion of the fat column. 
Action of Sulphuric Acid on Milk or Cream. —Sulphuric acid 
dissolves all milk solids other than fat, leaving the fat globules free' 
to collect in a mass. Sulphuric acid liquifies the fat, due to the de^ 
velopment of heat. 
Sulphuric acid increases the specific gravity of the milk or cream 
mixture, the butter fat being much lighter, more readily rises to the 
surface of the heavy liquid. 
The Value of Cream. —To find the number of pounds of butter fat 
in a certain quantity of cream, or in a delivery, multiply the number of 
pounds of cream by the test, point off two decimal places; this gives 
the number of pounds of butter fat. The number of pounds of butter 
fat multiplied by the price per pound paid for butter fat, will give the 
value of that quantity of cream, or the amount due the patron. 
To Find the Average Per Cent of Fat. —In calculating the average 
per cent of fat from a number of cows, or the milk or cream furnished 
by different patrons, the mistake of adding the tests of all samples tested 
ig often made. Milk or cream from different patrons or from different 
cows will always vary, some in quality and some in quantity, and in 
order to get a correct average test, both quantity and quality must be 
taken into consideration. 
