Archive image from page 17 of Dairy laboratory manual and note. Dairy laboratory manual and note book dairylaboratorym01anth Year: 1914 Grade Date • (16) EXERCISE 2. Object.—To determine the accuracy of the calibration of the glassware used for the Babcock test. Apparatus.—Set of bottles used for test, and burette. Sheet of filter paper. Step 1. Burette Method.—Fill the bottle to be tested to the zero mark with water. By means of a strip of filter paper remove any water adhering inside the neck above the zero mark. Measure into the bottle, from an accurate burette, 1 cc. of water. If the
Archive image from page 17 of Dairy laboratory manual and note. Dairy laboratory manual and note book dairylaboratorym01anth Year: 1914 Grade Date • (16) EXERCISE 2. Object.—To determine the accuracy of the calibration of the glassware used for the Babcock test. Apparatus.—Set of bottles used for test, and burette. Sheet of filter paper. Step 1. Burette Method.—Fill the bottle to be tested to the zero mark with water. By means of a strip of filter paper remove any water adhering inside the neck above the zero mark. Measure into the bottle, from an accurate burette, 1 cc. of water. If the bottle is correct this should bring the water to the 5 per cent mark. Another cc. from the burette should bring the water to the 10 per cent mark. In case of the cream bottles, if 9 gram bottles are used, 1 cc. of water will fill the bottle to the 10 per cent mark, or 5 cc. to 50 per cent mark. Test all bottles by this method, re- cording all data. Step 2. Accuracy of the Pipette.—Allow cc. of water from the burette to run into a pipette, the bottom of which is closed with the finger. If correct the water will be at the cc. mark. Any glassware showing more than .2 per cent error should not be used. Whole milk bottle. cc. pipette for milk.
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