. Bulletin. Take the whey obtained in Experiment No. 3 and heat it in atin dipper to boiling point. If the experiment in No. 3 was performedwith rennet, add a tablespoonful of vinegar. Now tnrn it out into theglass fruit jar. Notice the little white flakes floating in the are flakes of albumen. They have been cooked by the heatingjust as the white of an egg changes from transparency to white byboiling or frying. Now set the jar away for several hours. The albu-men settles to the bottom. There is about seven-tenths of a pound in100 pounds of milk. Now can you see coarse print throug
. Bulletin. Take the whey obtained in Experiment No. 3 and heat it in atin dipper to boiling point. If the experiment in No. 3 was performedwith rennet, add a tablespoonful of vinegar. Now tnrn it out into theglass fruit jar. Notice the little white flakes floating in the are flakes of albumen. They have been cooked by the heatingjust as the white of an egg changes from transparency to white byboiling or frying. Now set the jar away for several hours. The albu-men settles to the bottom. There is about seven-tenths of a pound in100 pounds of milk. Now can you see coarse print through the liquid? 5. Pour off the clear liquid from the jar into the tin dipper, beingcareful not to stir up the albumen in the bottom. Set it on the stoveand boil to dryness, being careful not to burn it. It may be necessaryto stir it toward the last with a knife. The white substance is themilk sugar with part of the ash of the milk mixed with it. There areabout five pounds of milk sugar in 100 pounds of One pound of well worked butterDark portion, butter fatGray, waterLight, curd and saltl^xi)erlment No. 8 Glass of skimmed milkGray portion, wheyLight, curdExperiment No. 3 G. Take a bottle of soapy water. Shake it up. The air bubblesrise to the top. Notice that the bubbles are not all of the same sizeand that the large ones rise faster than the small ones. They form alayer of suds or cream on top. Why do the bubbles rise? The air islighter than the surrounding liquid. Why do the large bubbles risefaster than the small ones ? The liquid sticks to their surface and re-tards them. The large ones have more volume than the small ones inproportion to their surfaces and consequently the retarding action isless in proportion to the lifting force. The fat of milk is in the milk in the form of little globules, whichvary in size. The casein, albumen, milk sugar, ash, and w^ater may belikened to the soap solution and the fat globules to the air bubbles. 12 They rise to the top, the lar
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