Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1891-11-13

riain Direction. for u.iaE a sim Test.
ing Arpatatus

log Arpstatus
Given pipeitc TASKS. sulphuric acid,
alcohol and n whirIiug machine. The
Rural New Yorker prints the following
directions tot using them.
Adding the Alcohol The amount OF
alcohol required is from 10 to9c. c..
equal toadepth 81 nearly quarter Of
IN inch In the fssk No measure l.
needed. as this can be easily estimated
BY the eye. Rave too little rather than
100 much
Adding the Milk--Moasurc tho milk
with the pipcttc. Place the round end
60 the lips aud the other IN the well
mixed milk, draw mp until the milk
touches the end OF the tongue. press tho
tongue over the hole. withdraw the
pipettc and deliver ita contents into the
flask, blswing ont the las, drop.
Adding the Acid-Add strong sui.
phuric acid up 10 the neck. close the
flask with n small cork. shake vigorous.
ly until all the casein Is dissolved. add
weak acid TO near the top, place the
TASKS In the machine, whirl rapidly un.
I'll the fat appears In the neck as n clear
yellow oil above the dark brown or pur.
pie solution
Reading the Fat-Remove the tasks
from the machine, hold In nm upright
position and read the per cent. Of fat In
each by subtrscting the reading opposite
the bottom Of the lat from the reading
next above the one opposite the curved
line NJ the top OF the fate r., 30 from
az gives ~ per cent. fat In the sample.
The reading taken immediately after
whifling Is sufficiently correct for ordi-
nary work. II greater accuracy Is de.
sired. allow the TASKS TO stand for few
minutes In water at 100 10 isO dcgs.
Fahrenheit before reading. The resul,
is practically the same IL 4 10 added 10
readings over o yer cent.
The time required 10 make test de-
creases with the number made. Chang
ing the TASKS takes about one minute,
and the whirliug usually half ininutet
thus test can be- made In two minutes
Cream. Batter. Cheesc-rhcsc may
be tested by modifying the method Of
getting the sample. Owing to Their
higher per cent. OF Fat, smaller test sam
pies must DO taken. Fresh cream from
deep cans may be- sampled by dilutinq
with water. by u,ingA smaller pipetie
or by weighing the sample. The test
may he made with the milk pipette and
flask by diluting. In clean vessel mis-
one measure o. cream with two Of wa
ter. aud take one plpetto measure Of
this for the test sample. Test IN tn
same way a. milk. aud multiply tn,
reading by three Tor the per cent Of tat
/ By using the cream pipette. deliycrinl
40 grams of cream, the Work Is don,
more rapidly without diluting. II v
more difficult TO get n fair sample o
cream than " milk.
Care must no taken In mixing TO avol,
churning OF frothing. Cream that ha
become thick, SOUR. churned or fioihe,
cannot'bo sampled by the pipotte. Fo
testing Euch. az well ~ butter an,
cheese. the sample must be weighed
OF cream take about six grams, " chccsl
about four. Of butter about two. an,
test In the usual way. The reading. III
yided by the weight taken and multi
piled by 1873, gives tho per cent. Of IA
in the sample.
Skimmilk, Butterinilk, whoy-Th
amount Of fat In these may DO detoi
mined quite closely II fair sample ca
be obtained. Treat the samples In th
same way rs milk.
To those unaccustomed 10 testing
may not be amiis to state that the aver
age per cent. Of Eat In the common dair
products is about rs follows; Milk,
skiminilk, a. cheese, %: cream. 20; but
termilk, o, butter. S.