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Journal of Dairy Science Vol. 12 No. 5 379-384
© 1929 by American Dairy Science Association ®
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Copper in Dairy Products and Its Solution under Various Conditions. II

J. Miscall and G. W. Cavanaugh

Department of Chemistry, Cornell University, Ithaca, New York

P. P. Carodemos{dagger}

Clemson College, Clemson College, North Carolina

ABSTRACT

This work is a continuation of the investigation conducted by Rice and Miscall.1

Quam, Soloman and Hellwig2 have published data on the copper dissolving power of milk. They find the temperature of maximum copper solubility between 85° and 90°C. They used thirty minutes as the time of exposure of the milk to the metal. They attribute the decrease in the copper solubility curve above 90°C. to the decreasing solubility of oxygen.

Method of procedure

In this investigation the method of Rice and Miscall1 was followed. This consisted of allowing 2000 cc. of milk to stand, in glass flasks, in contact with twisted strips of copper, under the conditions of the experiment for two hours. The solution was then poured off the copper and evaporated to dryness, the residue ignited in a muffle furnace and the ash dissolved in a small quantity of nitric acid. The copper was electrolized onto a platinum flag, washed thoroughly with distilled water, and re-electrolized from a weak sulfuric acid solution onto a weighed rotating platinum cathode.


FOOTNOTES

{dagger} Presented to the Faculty of Cornell University as partial fulfillment of the requirements for the degree of Doctor of Philosophy.

1 Rice and Miscall, Jour. Dairy Sci., 1923, vi, 261.

2 Quam, Soloman and Hellwig, Jour. Indust. and Eng. Chem., (1928), xx, 930.







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Copyright © 1929 by the American Dairy Science Association ®.