HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Jenness, R. Articles by Herreid, E. O. Search for Related Content PubMed Articles by Jenness, R. Articles by Herreid, E. O.

The Effect of Temperature of Reading on the Accuracy of the Babcock Test for Fat in Milk

Vermont Agricultural Experiment Station^,3

ABSTRACT

An investigation of the fundamental factors underlying the establishment of the proper temperature for reading the Babcock test, indicates that a temperature of about 53.5° C. for the fatty materials fulfills, on the average, the condition that its density be 0.9. This temperature is approximated in tests read after holding for 5 minutes in a water bath at 60° C. as well as in those read directly from the heated electric centrifuge.

Differences in test due to differences in temperature of reading can be accounted for, on the average, by the coefficient of expansion of the column.

¹ Now Assistant Professor, Division of Agricultural Biochemistry, University of Minnesota.

² Now Professor of Dairy Manufactures, University of Illinois.

³ Published with the approval of the Director