Archive image from page 84 of Dairy chemistry; a practical handbook. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies dairychemistryp00rich Year: 1920 WESTPH A L BA LAX CE. 69 ence of the two weights gives the weight of the water contained in it. The tube is then filled with milk and immersed in water at 15-55° C. (60° F.), and the milk similarly adjusted to the line ; the weight of milk divided by the weight of water gives the 15'55° specific gravity of the milk at — 0> A specific gravity bottle is used in a similar manner ; the liquid, after i
Archive image from page 84 of Dairy chemistry; a practical handbook. Dairy chemistry; a practical handbook for dairy chemists and others having control of dairies dairychemistryp00rich Year: 1920 WESTPH A L BA LAX CE. 69 ence of the two weights gives the weight of the water contained in it. The tube is then filled with milk and immersed in water at 15-55° C. (60° F.), and the milk similarly adjusted to the line ; the weight of milk divided by the weight of water gives the 15'55° specific gravity of the milk at — 0> A specific gravity bottle is used in a similar manner ; the liquid, after inserting the stopper and immersing the bottle in water at 15'55°, is adjusted to the line by drawing out the excess with a very fine tube. A Sprengel tube of 10 to 20 capacity is the most suitable Fig. —Westphal Balance. size ; it is a disadvantage to use a larger one, as the time taken for the milk to assume the temperature of the surrounding water is so much increased that there is danger of a portion of the cream separating. The advantages of a Sprengel tube over a specific gravity bottle are :— (1) Greater surface for a given volume ; and therefore the temperature is adjusted quicker. (2) There is no stopper to fit; consequently, no error can be due to difference of position owing to inaccuracy of fit. The Westphal balance (Fig. 3) consists of a balance of the
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