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Loraqua la documam aat trap grand pour Atra raproduit an un saui eliehd. il aat film* A partir do I'angia supMaur gaueha. da gauelw k droit: at da haut n* baa. an pranant la nombra dimagaa n^caaaaira. Laa diagrammaa suivanta iliuatrant la mAtheda. 2 3 5 6 MKROCOPV MSOWTION THT CHART {AUSI nnd ISO TEST CHART No. 2) Jm /1PPLED IM/OE Inc 1653 East w i n StrM, Roch*tt«r. Me« Tofb U609 USA (716) ♦«2 - 0300 - Phon» (716) 288-5989 - fax Mi BKAiiGK^ti tSB pjm Alb Q<»a>'piT^oK comosfliQintR APPARATUS FOB TBB MtBailKATION 0P WlTlR ANB FAT lir^TTER Didiy and Optd S4w(N^r« C»m Publi.h«d by (BrwtidM of th* Wly,/ tWlirY A PreMEl^ MNtter of Agriculti lf*bT>«»»rv. ino7 DKPAKTMENT OF A(S K I (' r LT TIIE BRANOIl OF TIIF HAIUY AND COM) STOKAiiK i'OMMI OTTAWA. CAN A DA \KI{ APPARATIS FOR THK DKTKHMINATlON (IF WATKH AM) FAT IN Bl TTKK PRANK T. SHUTT. M.A. Vhnuint, Ihminion Kxptrhnrntal h'nrui» I'l.I.F/riN No. 14 Dairy and Gold Storatre Oommiasioner's Series Publwhad by dir«otion of the Hon. SYDNEY A. FISHER, Miniatar of Agriculture, Ottawa, Ont. i'V-bi-iiiiry, lnu7 LFTTKK OF TRANSMITTAL. Ottawa. Febrimry 27. 1907. To the Hono 11 ruble The Minister of ARriciiltim-. 8m— I have tk- hommr to submit for your approval Bulletin No. 14. Dairy and Col.l Storage CommissionerV S.rie*. .ntitled ' Apparatus for the Determination of y.,1 un.l Water in H.iti.r." by Mr. K. T. Sl.utt. M.A.. (Vmist. Kxperimentnl Farms, in which Mr. Shutt RiveH the result-* of investigation.^ nia• a demand on the part of butterraakers, and butter dealers, for a simple and accurate method of deternnninK the percentage of water in butter. I consiH.,r the information herein contained of .sufficient value and inter.«t to warrnn* a special publication. I beg to recommend, therefor... that it be printed f.r general distribution. I have the honour to be sir, Your ol)edient servant. J. A. RUDDICK, • riiry and Cold Storage Commuiioner. APPARATIS FUR THE DEfERMINATION DF F.\T AND WATER IN BITTER. lU FiiANK T. Sill TT M.A.. Chrmint. Ihiminion Kjrpenm'nl'tl Fnrmi. In 1004 the writer cxnniimil iiiul r<|>i.rtth b<'iii« forms ..f iippiirtttii* t fmiii.l trii«;\v..riii.v, uii-l .•..ul.i n-.t I.' recomnM-niU-d pv«'ii wImt.- iipiin.xiiniiti- riHulu only w.rr rrqiiir.'.!. 'I'lw hitter Kuvc .■xtP-mrly ».iti»fm't..ry n'-.ult.-. llir -hit;, '.M.iuK i ci-r »• r.l with th.— ohtinii.-.l hy analy«ia, providtnl the oixrutioii was .iirriiHl out wuii run .* During tho paKt noason two fiirt»K-r piinrs cf iippiinitii- liiivr Ih.h ,.xiiiiiiii..l tho one for the determinati..,! of fnt. nri.l th.- ..th.r .if wut.r. in hiitt.r. Hoth nrf from the manufactory of th.- \V.i(jnr imTTir. By means of thin Uinlv. it i« xtatp«l, a priictiiui nml I'onvtnirnt method is offered for obtaininir 'hv |Hreentii»f<' of fat in any xainplr of butter. T(m- dir<-<'ti..ns furnished with the bottle (rive no definite in- formation reKardintf th.' .luanlity "f nei.l to !«• uned. nor the teuiper- aturr at whieh the fat .•oiuiun i- t.. U- read.t W.. found at t|a. outset of this invosti(fati(ui t" aseiTtain its ae.'uraoy, that the«e were mntt..r» of very eonsiderabl.' inM».rt»i anil tiuit the iHT.vnln;t.-< of fa. at indicated in the graduated lidw va.ie jioint*, they replied fs follows: — 1. About 2 ce. of nonual stnnuMi nilphurie acid nrc^roiuin-d for makiiiK the ttwt in tiw Wapner T read at about Uo' F. The easiest way to control temperature is to use a wat.r-bath at 140° F. and leave the bottle in it for about r M.t,.s. The contents of th.. b,.ttl.. will take the same temperature as the water-bat "♦Chemicar investigations relating 'to .lairyinjr undertaken in li>04. Bulletin No. 6, Dairy Commissioner's Branch, Ottawa. +l)ircctions accompanying the Wagiur Butt.r Test Bottle: ' .\fter bottle 1mi;.* b«l«n..e.l on a scale u.l.l urams of butt.r. solid torn, in the >..l- tube ( „uue -"l.ap.d ttibe) the bottle is then to W placM in hot wat.r. wb..;h will soon n.e t «''< •''."♦'''\""r the butter runs into the bottle. A small amount of acid should t.ien 1«^ ad.h..l and the bottle is then to be placed in a tester, the t. 4 is eoniplete,! as ati.v .Team t.;st 1 o rend off the b,.tter.fat. fill the side tube (f un> '-haiH-d tub.) with hot wnt.T wi.-h wtll rats.. the fat column in the graduated neck, by p.n.ly pn^.ng down or .wntly 'l'-"«\"R "P the rubber cork on top of the gradt.ate.1 neek. the fat -^olumi- may b.. moved in the ^aduatS neek so as to bring the lower en,l of tl f.;t column level with th.- r.en. mark which is indicated by a ring below the bulb, and the percentag. of fat may be read directly, without the use of dividers, or other meaiunng tools. tfwtnlUy iif .lrii/,---A* illiintrativi' uf our n-»iilli>, imiitv vuryiiiK uinoiinu ven: Ihi' •trongth uf iImi >iil|>liuriv iiuiiiiK • <'i'- ttvid: No clear or Bcourttf rf«ilttiK cuiild im obtained owiiiR to fonni' iiiK iiml piirtiHl chnrriitK <>( the fat. In every caai- tho n.>udiiig wtu too hiith, that i*. ffrt'iiti-r than indicated by gravimetric analjriii. Tliv cxlmmi aoinrtimea wa» a* much tt« 2 per cent. r«inR 1 i'(*. ttuid: With this quantity no ditflciihy wai experienced in ulitiiinintc clear rciulinKi. if the acid ii added alnwly to tlic itit'lted butter in the bottle, itlinkintf iiK'unwhile. there will be nc foaminfr or eharririK uf the fnt. Subsequent ex|M>rimi'nlH liMved that 1 cc. acid wan auL"!ient tn cuinplctely separate all tlic fat in the butter. Timpi:rnlurK „f Heading.— Trt reliability of the roautta from this ' tc-st liottle' de|H'nds liirttely U|K>n the temper.tlun' of the conleiitx of the bottle when the fat column is rj'ttd. This will U' apparent fnm the subjoimil dutu: — Fut in liulter, by gravimetric ai.:>lysi». «4 02 per cent. TtLl Id WsKiKr'M Hoi 1 1. iiMlna I ri\ ni'hl •Trial A— I^' f^""' When taken out of steam BabtMK-k machine aboiii IBfi ' F. . . . «" **After standing in water for 10 minute* at li':.'" F H4 ♦Trial B— When taken out of Babcock machine about 19.'i° F S7 After Htnnding in water at li2° F. for 1<> minutes S4 Left until temperature of water was 00° F 82 '4 Trial C— When taken out of Babcoek tester about lOB* F "7 After standing 6 minutes in water and read at 140" F. . . . S4 02 After standing 5 minutes in water and read at 136° F. . . . R4•1.^ After stiuuling 5 miniitcs in water and read at 122" F, . . . R4no Trials wi"re then made with other sample* of butter, as follows; — Trial n Whin tiikon out of Balwock After !U\f dlim'l t'r<>i>i lh>' iiiiK-liim-) fnr !•• iiiitiiitofi in HiitfT thnt had b t<'iii|)fri:ttii ' of 1?2° F. The folliiwintc notri reRanliiiir tin' working of the tiwt. whiii uninK ii xtnitn Tlnh- i-.ii-k t«>»t(>r, will he of icnric*: — Aftrr WpiKhind thr liiitti'r in th«' nidi' ttilic. thr liotlK' [n \<\if I in thi' li'»t«T mul ifvolvwi in Iho hfatcd machine fo.- iihont i initiiiti-*. Thi' in'iil n now ailffcil ilrop l.v ilrop, with i-onntant (hukini; of the (•ontc-itii of the tH)ttl<<. Thr liottli' ia thi'n n'pliu-i' cohiinn iif fill into iho (rrniliinttil nii-k. iinii llir liottli- ntriiin rivolvi'd fur l' niiniili". It \* tlii'ii taki'u oil* of the teatcr and plui-rd in ii vi"wrl of wiitrr ui 12:.'' F. for 10 uiitnito*, and read. The forpRoinrr work was done in July. In Octoln-r, further diri'i-lioim fur uniiiK the ti'»t iMittlc m<-ro riHcivcd from tlic Wagner (il«j<« Worki. iik follown; - • After !■ )llie iH'inir Imlm d on n m'iiIi iidil '■> urnui-- of liuller. "oli.l torin, in tlic lidi- tuhe ( f iinnel-shnpfd tubo). The bottle i» then to U- plueed in hot wnfer whirh will Moi.n tnelt the butter and the butter runn into the Ixiltle. Itiri^^ down th«' aniall ninouiil of butter fat adhorinK to the wall of the funnel with S-S oo. hot water, and add SS CO. of neid, mix well anrl phiee the bo^Me in n teotir; whirl for iil>out .% minute*.' The trial wus made. u«in« ihiw inxli lioiH, with ii butter nliowiuK **4M)ft [irr i-ent fat by grnvirrietrie analysi:^. T\\f reading waa Kood. the lino of demarkation lioinK elear and sliarplv defined. The fnt Rave no in° i. •' reading was "8"^ Allowed to stand 10 minutts in water at 140° i'.. he rendin*. was SS'2 Allowed to stand in water until 122° F., the rean'ng was.. S.IO The line of demarkation was olenr and the fat ii good eolour. From the fon'goiiig it i< evident thnt good readings may lie obtained either by iLsiiiir 1 ee. neid: or by employin»r !> ec. or H •« ee. neid when an equal volume of hi4 wat4'r is first added to th<' melteil butter. Ft will be observed that the temperature nt which the reading is made is a matter I f great importance and we advise in this connection placing the test bottle as taken out of the nuiehine in a veflsel containing from 2 to 3 pints of water at 122° F. The water is maintained at this temperature for at least 10 miinutes in order to allow the contents of the test bottle to reach this temperature, and the rendinr then made. The Babcuck iiiuchiiio iijM'd in this invostiRation was dixriitpd directly by steam, the escap- ing steam raising the tcmfx^raturc of the tests as already indicated. THK WAOXER BUTTEU HYGROMETER. This simple piece of apparatus has been deviseil for aHcertaining the iKTCentnge of water in butter. The following description and I direetion.s are from the printed circular accompanying the liottles: — The illustration represents a cross section of the instrument. A bath 'a' is filled with water held at 140° F., the lower half of the test tube "b" bears a scale gradinited from 0-30 per cent, from which the moisture content of the sample can be read directly. The tube is closed bv soft rublier stopper which fits snugly into the top. The support ' c ' prevents the graduated test tube from falling into the water bath. In making the test. In grams of butter are weighed into the graduated test tulx", the tube being closed by the soft rubber stopper and then inserted in the water baiii cylinder at about 140° F.. the graduated tt-st tube iK'ing held in iwaition by a soft rubber support. As soon as the butter has melted completely the apparatus is placed in a Babcock tt>sting machine and whirled for about 10 minutes, if hand Balwoek testing machine is used, the water bath should be reheated two or mure times during whirling, the water content of the tter will soon collect at the bottom of the graduated test tiilx! and can b<' read directly from the scale, by salteroperly, the readings were very difficult to make. In no case was there a sharj) line of demarkation between the water and the fat. Further, the line of division between the mixeil water and curd and the fat when the bottle was taken out of the machine was at an acute angle in the graduated portion of the tester. No subsequent treatment was found effective in obtaining any horizontal line of demarkation, These facts mad'- the readings nt best but approximate. 7 On September 6, and subsequent to the foregoing work, new instructions were received from the Wagner Glass Works regarding the use of this upparatus, as fol- lows : — Directions for Rmdinn tin' Wiujoir liiilh-r lliiiiromi-icr io Correspond with Chimivater line of 11 The moisture would be ^^ "*' Caseine if dried up to (Miwder 1 '' Actual butter-fat '^•'^ ' If it is not desired to determine the amount of caseine in butter, the clear water content as well as the combined easeine and water may all be read as moisture. If the h.vgrometer shows 14 per cent moisture the b»itter-fat will be 8fi per cent.' Further trials were then made, two butters being selected, the one with a high and other with an average, water content. Readings from butter A., showing t«17 ixt cent water by gravimetric analysis:— No. 1. Reading of water line 1» Reading of combined water and c\ird line 21 21 — -ti^ao^ — 2 per cent for salt = IS -4 No. 2. Reading of water line 1*5 Reading of combined water and curd line 20-,"i 20-5— •45 = 20-05 — 2 iK>r cent for salt = 18 -05 No. 3. Reading of water line 14 Reading of combinetl water and curd line 21 21 — 7 = 20 -3 — 2 per cent for salt = 18 -3 No. 4. Reading could not be made owing to uncertainty regarding the line of de- markation between fat and water. The readings were made as the cylinders were removed from the machine. Difficulty was again encountered in reading owing to the slanting line of demarkation. Duplicates proved unsatisfactory. a.s will bo gathered from the following results : — No. 1. Reading of water line 13 Reading of combined water and curd line 17 17 — •4 = 1C-C — 2 per cent for 8alt = 14-(i No. 2. Reading of water line 13 Reading of combined water and curd line 20 20 — -7 = 19 -3 — 2 per cent for salt == 17 -3 No. 3. Reading of water line 15 Reading of combined water and curd line 20 20 — -5 ^ 19 "5 — 2 per cent for salt = 17 -5 No. 4. Reading impossible, owing to imperfect separation into layers. In only a small percentage of the above trials could the readings be made with certainty. In the majority of instances the demarkation between the fat and water and curd was so confused that an approximation only could be arrived at. After the cylinders had been u«ed several times it was found that the soft rubbnr stoppers were very apt to come out during the whirling in the Babcock, with th.' result that the determination was lost. Readings from butter B., showing 13 -Oe per cent water by gravimetric analysis:— Tester No. 1. No line of demarkation between water and mixed water and curd, the reading of the column of the aqueous mixture being 18 -5 per cent. Note.— If thia is considered as all water (see above instructions), and 2 per wnt deducted for salt, the corrected reading for water would be IC -5 per cent. Tester No. 2. Reading of water line 6 Reading of combined curd and water line .... 1(! 16 — 1 = 15 — 2 per cent for sdt = 13 {lor cent. Tester No. 3. Reading of water line Reading of combined curd and water line. . . . 1(1 16 — 1 = 15 — 2 per cent for salt = 13 per cent. Tester No. 4. Reading of water line (! Reading of combined curd and water line. . . . 1(! ■."> ir!-5 — 1-05 = 15-45 — 2 per cent for salt = 1.3 -45 ixr cent. Several of these readings were mere approximations owing to indistinctness or lack of sharpness between the several layers. The writer, after considerable experience with this hygrometer, cannot speak in unqualified terms as to its general satisfactoriness. It is quite true that in a number of trials the readings, after calculations, gave data sufficiently near the true water content for all practical purposes, but the uncertainty in obtaining distinct layers which can be readily read off seems to be too great to make the instrument of value in the warehouse or dairy, where it is particularly desirable that the readings should nut only be fairly accurate, but also easily and quidily made. The writer desires to record his thanks to Mr. A. T. Chiirnm. Assistant Chenii.st, for much valuable help in these investigations. LZ8T or FUBZ.ZCATZOH8 0» THl DAIRY AND COLD STORAGE COMMISSIONER'S BRANCH >■;-• Title. Lilt of M»ie Ititidi Import of Vnm Prodnets. Milk for CheoM TMtoriei. Jlilk for OEMOntriet. Some Phaaee of Oairyiiif ia Oenguurk. Improremeat of Dnirj Herds. . Cbemiotl laTtrtiKatioiu Belatinr to Daiiyiny in 1904. Idflt of Sxperten of Soae Ouudien Frodnote. Some of the Iketon that Control the Wftter latest of Butter. iBitnietieni f or Teitiag IsdiTidukl Com, Ac. Creuaecy Cdd Stozmfe. Oenerel laitniotiont re Imit maxk» Aot m Amended, U08 . ud 1906. Cow letting 'AaMMiation% with Votei on the Sanplinff and Tectinc of Milk. Bweet-Crewn Butter. Hotel for Cheeienuiken. Beport of the Baiijr Biviiion, 1904. B^ert of Extenrim of Maiketi IKvidon, 1904. / ETidince of T. A. HnddJek, before Committee on Agrionltvrft and Colmiiiatiai, 1906. ETidenoe of A. MoHeill, bef we Cenmittee on Agrienlture •ad Oolmusat^, 190S. Evidanoe of J. A. Bnddiek, before Committee on Agnenltnre and Colonintien, 190&. Prooeediagi of the Seeend Conferaioe of Fmit Osowm of the Dominion oi Canada. Beport of the Dairy CoamiMi(mer, January, 1901, to March. 1906. Any of theu pnbUoations will be leat free of charge