By E. MOLISABI.
[Illustration]
The author, after criticising the various methods for estimating fat
in milk which have been proposed from time to time, agrees with Stokes
(_Analyst_, 1885, p. 48), Eustace Hill (_Analyst_, 1891, p. 67), and
Bondzynsky (_Landwirth Jahrb. der Schweiz_, 1889), that the method of
Werner Schmid is the simplest, most rapid, and convenient hitherto
introduced. The conditions tending to inaccuracy are: The employment
of ether containing alcohol; boiling the mixture of milk and acid too
long, when a caramel-like body is formed, soluble in ether; the
difficulty of reading off the volume of ether left in the tube, owing
to the gradations of the instrument being obscured by the flocculent
layer of casein; when only a portion of the ether is used, fat may be
left behind in the acid mixture, as shown by Allen (_Chem. Zeit._,
1891, p. 331). The author believes that by the invention of the simple
apparatus represented in the accompanying figure, he has rendered the
process both accurate and convenient.
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