. The chemistry of farm practice. Agricultural chemistry. MILK AND ITS PRODUCTS 205. Fig. 67.—Centrifuge for the Babcock test.. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Keitt, Thomas Ellison. [from old catalog]. New York, J. Wiley & sons, inc. ; [etc. , etc. ]

. The chemistry of farm practice. Agricultural chemistry. MILK AND ITS PRODUCTS 205. Fig. 67.—Centrifuge for the Babcock test.. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.. Keitt, Thomas Ellison. [from old catalog]. New York, J. Wiley & sons, inc. ; [etc. , etc. ] Stock Photo

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RMRJ8HHE–. The chemistry of farm practice. Agricultural chemistry. 200 CHEMISTRY OF FARM PRACTICE may be due to microorganisms; yellow color to chrcmogenic organisms or to the fact that rhubarb has been eaten; red color to the eating of rhubarb, madder, and also to several. groups of bacteria, and green color is caused by pus-forming bacteria. Any unusual color is to be regarded with instant suspicion, and such milk should not be used until the source and harmless character of the color is established.. Please note that these images are extracted from scanned page images that may have been digitally en

RMRJ8HDJ–. The chemistry of farm practice. Agricultural chemistry. MILK AND ITS PRODUCTS 207 After dilution, the acid must be cooled to 60° F. before being used in the test. The details of the test are as follows: Mix thoroughly the sample of milk, which should be at a temperature of about 60° F, Quickly fill the pipette to the mark with milk,. Fig. 70.—Appearance of completed test. and run the milk into the test bottle. Fill the acid measure to the mark with the sulphuric acid and pour the acid cau- tiously into the test bottle. Mix the milk and acid thoroughly by giving the test bottle a rotary motio

RMRJ8HGK–. The chemistry of farm practice. Agricultural chemistry. 202 CHEMISTRY OF FARM PRACTICE is used in proportions of from 1 part formalin, 20,000 parts milk or to 50,000 parts milk, the smaller quantity will preserve milk for two days. Sodium carbonate (Na2C03). 1 wo I CO â JD 6 and magnesium carbonate (MgCOa) serve to neutralize acidity and to improve the appearance of the milk. Potas- sium carbonate (K2CO3), borax (Na2B407) and boracic acid (H3BO3) are used as preservatives. They tend, however,. Please note that these images are extracted from scanned page images that may have been digitally e

RMRJ8HE5–. The chemistry of farm practice. Agricultural chemistry. 206 CHEMISTRY OF FARM PRACTICE meters in the graduated portion. The specific gravity of milk fat is 0.90, therefore the amount required to fill the graduated portion is 0.90X2=1.8 grams, which is 10 per cent of 18 grams of milk. The milk pipette holds 17.6 cubic centimeters, but will deliver 17.5 cubic centimeters of milk because .1 cubic centimeter will adhere to the sides of the pipette. The acid cylinder is graduated to deliver 17.5 cubic centimeters. The sulphuric acid used for the Babcock test should be i . S Fig. 69.—Placing the