The butyrometer is then placed in the centrifuge with the stem towards the centre and the centrifuge is kept well balanced. The tube is then placed in water bath at 65 oC for 5minutes. The tube is then inverted several times, So that the acid in the stem and in the bulb are thoroughly mixed with the milk. A dry rubber lock stopper without any crack should be used to close the butyrometer using regulating pin. The pipette should not be blown are shaken to discharge the last drop. Then 10.75 ml of well-mixed milk is pipetted out and layered over the acid carefully so that there are two separate layers. Addition of amyl alcohol prevents the partial charring of sugar and fat.ġ0 ml of Gerber’s acid is pipetted out into butyrometer carefully along the side. If the acid used is of higher or lower specific gravity then heat produced will affect the other effects.Īmyl alcohol of specific gravity is 0.815-0.818 is used in this experiment. The heat thus produced will also help the fat to remain in fluid condition.
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