Fat.

paper as * ? * <t
6.5 cm \\ i^i a]it
paper o^ . 'I
pipette d^nl a+
The welK|t| of t
specifie R^ivity
so that Łt Ulj
Hud wit l-i :i tii.
In an crvH,n. j

, p , I "*•

«'\tr. »'t t '

f

extractor « f j.-^. n ^ t{r{,
dried paj ^r alui lvm t n j
tube (rl ^IA1 ttlhT ^ %l4i,]f!

automatic'alN*. Hut t'n
electricit> . "(Vmtiinu th«*

2 hours. Finely d^ uiht*
before -ttao t ths i ih n ndy f>
remove tlit* t'xtnic ti< n tul« ru*ir.iin
Evaporate tLe tthiT r< mtdirnR in •
(a) on tlic* stttini hath, tinidlnoinpl
ing In tKe? ovon at 101)3. Wd<J, th.
after cooling in i*dksice.itor, ai d e il

e . jp r *
-IT b n • v«

V « iKr c i '»
t'Lj: *1 » In -
fa^ ui d • it
isLtt t1 r r

cent of f^it pns-oiit. Seeth.it ro flame in v. A
when etlic?r Is bt in^ handled.

Rose— Gottlieb Method.— This method,
with some slight nioditications, is btnng

widely used at present for the determina-

tion of Cat in whole milk, skim milk, milk

powders y and condensed or evaporated

milk. IBefore fat can be separated from

milk it is necessary to get the casein in

solution or semi-solution. This is accom-

plished. in tills met hex! by ethyl

alcohol jand dissolving the casein in ammo-

nium hydroxide. The method is particu-

larly applicable to powdered, condensed

and evst jporated milk because it is thus to extract f Łtt>

that is xmeehanicaly enclc^ed in the dried casein.

DeteraxaJnation of Fat: Method.— Place 10 cc of In. a

Rolirig "fci^fee (Fig, 47) or other similar tube and add 2 cc (2.5 ee if milk: is
sour) of c-oncentrated ammonium, hydroxide. Mix thoroughly by inversion.

tit

47-~Rsferis