Putnam patriot., 1914-06-26
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 sugar and some other constituents of ! the milk.
 We filled the tank of the centtitieal machine with boiling water until the top of the water was just below the bottom of the cups. This hot water made better separation.
 Then we placed the test bottles in the tester, so as to balance the wheel, that Is, in pairs opposite each other. | placed the cover upon the jacket, hnd turned the handle about 70 revolutions n minute so that the wheel carrying the bottles made from 1000 to 200 rev. olutions per minute.
 We turned the handle for six min. utes and then filled each bottle to the base of the neck with hot water. We | placed the bottles back in the tester, put the cover on the machine and turned for two minutes more. When | the machine had come to standstill we filled the bottles to about the seven th per cent mark and the fat was seen to rise in the neck, losing the cloudy 1 appearance that 1t had before the hot water was added. Then we replaced the cover on to the jacket, and again turned the machine for about one min ute. At the end of this time We were ready to measure the fat. We took q bottle from ils socket, held it in per pendicular position and observed the divisions which marked the highest and lowest limits of the fat The diff ference between the two readings gave the percent of fat indirectly.
 The fat in miik varied from 2,2 per cent to 9 per cent. The United States standard is 3 e5 percent and that of ! Connecticut k tue same, Any milk below that k considered poor.
 The aloumauids in milk consist of easein, albumin, and small amount of tibfn Casein Is of the greatest im- porlance and Is the chief albuminoid. It is very essential in the making of cheese, and, when milk is used as a food, it is the chief component which builds up the body. It is doubtful in what form casein exists but now it is believed that large part cf II is in a fine colloidal state. The albumin in milk Is just like that in blood
 IL Is not acted upon by weak acids or rennet tact which distinguishes Il from the casein. The iibun of milk Is in very minute quantities and is similar to that of blood. It coagulates when exposed to the air but not so as 10 form a cIot because there is not enough of 1t.
 Milk sugar or lactose has the same chemical composition as cane sugar. It decomposes readily forming tactic acid. This decomposition is begun almost as soon as the COW k milked and continues until about i per cent. k laeIic acid This amount of lactte acid acts as check preventing the further formation il tactic acid unless an alkah k used. Milk sugar does not undergo alcoholic fermentation very easily.
 The ash eomnonents of milk consist chiefly of the phosphsles of lime, and potash, the ehIorides of potash and soda with minute quantities of other substances, Most of these constituents are in solution but some of the phos- hate of lime is in an unsoluole form, suspended in the plasms in connection with the eaSein, This undissolved substance often gives milk a bluish tint. Besides the ingredients already mentioned there are also some other chemical compounds in minute quan- titles.
 Test For Solids
 We put 25 gm milk into the flask and connected up the apparatus.