Archive image from page 266 of Dairy chemistry; a practical handbook. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies dairychemistryp00rich Year: 1920 BLICHFELDT-GILMOUR METHOD. 251 A more simple formula, which gives nearly as good results, is K - (0-1 P + 0-24) 0-244 The analytical work on which the above formulae are based is due to Revis and Bolton, the calculations alone being the work of the author. The Blichfeldt-Gilmour Method. Twenty grammes of the clear filtered fat are saponified in a 300 , resistance conical flask with 30 grammes of
Archive image from page 266 of Dairy chemistry; a practical handbook. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies dairychemistryp00rich Year: 1920 BLICHFELDT-GILMOUR METHOD. 251 A more simple formula, which gives nearly as good results, is K - (0-1 P + 0-24) 0-244 The analytical work on which the above formulae are based is due to Revis and Bolton, the calculations alone being the work of the author. The Blichfeldt-Gilmour Method. Twenty grammes of the clear filtered fat are saponified in a 300 , resistance conical flask with 30 grammes of glycerol and 8 of 50 percent, aqueous caustic potash; a few small pieces of porous porcelain are also added. The heating can be done over a naked Bunsen flame. The soap is made up to r 200 with distilled water. To 50 are added 100 of a solution of sulphuric acid containing 12'5 grammes of concen- trated acid per litre, and 0'1 gramme of pumice powder that has been sifted through butter muslin. The distillation is carried out in the Blichfeldt distillation apparatus shown in the diagram, which is calibrated to hold 100 grammes of water at 55° C, the source of heat being an electric heater regulated to distil to the mark in about twenty minutes. When the distillate has been collected, the apparatus is disconnected, and 0-5 of 1 per cent, phenol-phthalein N and _ - NaOH (a few in excess of that 10 v which is necessary to neutralise all the acids in the distillate) are added through the condenser tube. The openings are corked and the contents well shaken. At the commencement of the shaking the cork is temporarily released to reduce the pressure inside. The contents are then removed to a 200 measuring flask and cooled to about 15° C. The excess of alkali is titrated with H2S04, and the Fi§- 34a- N number of of — NaOH, equivalent to the total volatile acids,
Size: 1221px × 1638px
Photo credit: © Bookive / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: 1920, archive, book, bookauthor, bookdecade, bookpublisher, booksubject, bookyear, dairy_products, drawing, historical, history, illustration, image, london_charles_griffin_co_ltd_, page, picture, print, reference, richmond_henry_droop, vintage
