Practical physiological chemistry : a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . —This may be determined conve-niently by means of a Soxhlet, Veith or Quevenne lactometer reading of 32° denotes a specific gravity ofFig. 125. 1-032. The determination should be made at about 60 ° the lactometer reading cor-rected by adding or ° for every degree F. aboveor below that temperature. 2. Fat.— (a) Adams PaperCoil Method.—Introduce about5 of milk into a small beaker,quickly ascertain the weightto ce
Practical physiological chemistry : a book designed for use in courses in practical physiological chemistry in schools of medicine and of science . —This may be determined conve-niently by means of a Soxhlet, Veith or Quevenne lactometer reading of 32° denotes a specific gravity ofFig. 125. 1-032. The determination should be made at about 60 ° the lactometer reading cor-rected by adding or ° for every degree F. aboveor below that temperature. 2. Fat.— (a) Adams PaperCoil Method.—Introduce about5 of milk into a small beaker,quickly ascertain the weightto centigrams, stand a fat-freecoil1 in the beaker and inclinethe vessel and rotate the coil inorder to hasten the absorptionof the milk. Immediately uponthe complete absorption ofthe milk remove the coil andagain quickly ascertain theweight of the beaker. The dif-ference in the weights of thebeaker at the two weighings rep-resents the quantity of milkabsorbed by the coil. Dry thecoil carefully at a temperaturebelow ioo° C. and extract itwith ether for 3-5 hours in a Very satisfactory coils are manufactured by Schleicher and Schull. 380. SOXIILET AlIAKATUS. QUANTITATIVE ANALYSIS OF MILK. 38l Im<; 126. N - -. tOl_ ! c »—1 — Soxhlet apparatus (Fig. [25, p. 380), using a safety water-bath,Heat the flask containing the fat to constant weight at atemperature bel Approximate Determination by Fesers LactOSCOpe.—Milk is opaque mainly because of the suspended fat globulesand thereforeby means of the estimation of thisopacity we may obtain data as to the approximatecontent of fat. Fesers lactoscope (Fig. 126, ] 1 may be used for this purpose. Pras follows: By means of the graduated pipetteaccompanying the instrument introduce 4 ;\ milk into the lactoscope. Add water grad-ually, shaking after each addition, and note thepoint at which the black lines upon the innerwhite glass cylinder are distinctly visible. Ob-serve the point on the graduated
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