Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . is the percentageFig. 108.—Soxhlet Apparatus, of fat contained in the milk examined. (d) Nephelometric Method of —This method is ex-actly similar in principle and procedure to the method givenfor the determination of fat in blood. (See page 295.) of milk is ordinarily taken. (e) Approximate Determination by Fesers opaque mainly because of the suspended fat globules andtherefore by means of the estimation of this opacity
Practical physiological chemistry; a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . is the percentageFig. 108.—Soxhlet Apparatus, of fat contained in the milk examined. (d) Nephelometric Method of —This method is ex-actly similar in principle and procedure to the method givenfor the determination of fat in blood. (See page 295.) of milk is ordinarily taken. (e) Approximate Determination by Fesers opaque mainly because of the suspended fat globules andtherefore by means of the estimation of this opacity we may obtain data as tothe approximate content of fat. Fesers lactoscope (Fig. 109) may be used forthis purpose. Proceed as follows: By means of the graduated pipette accompany-ing the instrument introduce 4 of milk into the lactoscope. Add water gradually,shaking after each addition, and note the point at which the black lines upon theinner white glass cylinder are distinctly visible. Observe the point on the graduated ^ Very satisfactory coils are manufactured by Schleicher and Schiill.^ Bloor: J. Am. Chem. Soc, 36, 1300, f\ — I 0^^ ^j-ii. Fig. 109—Fesers Lactoscope. MILK 327 scale of the lactoscope which is level with the surface of the diluted milk. Thisreading represents the percentage of fat present in the undiluted milk. Pure milkshould contain at least 3 per cent of fat. 3. Total Solids.—Introduce 25 grams of milk into a weighed fiat-bottomedplatinum dish- and quickly ascertain the weight to milligrams. Expel the majorportion of the water by heating the open dish on a water-bath and continue theheating in an air-bath or water oven at 97 ioo°C. until the weight is con-stant. (If platinum dishes are employed this residue may be used in thedetermination of ash according to the method described below, i —Divide the weight of the residue, in grams, by the weight ofmilk used, in grams. The quotient is the percentage of solids contained i
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectbiochem, bookyear1916
