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On the difference in milk between the beginning and end of a delivery

 

作者: J. Carter Bell,  

 

期刊: Analyst  (RSC Available online 1879)
卷期: Volume 4, issue 42  

页码: 163-164

 

ISSN:0003-2654

 

年代: 1879

 

DOI:10.1039/AN8790400163

 

出版商: RSC

 

数据来源: RSC

 

摘要:

THE ANALYST. 163 ON THE DIFFERENCE I N MILK BETWEEN THE BEGINNING AND END OF A DELIVERY. BY J. CARTER BELL, F.C.S. Read before the Society of Public Atialysts, at Shefield, on 22td August, 1879. IT has been stated to me by milkmen and others, that the last few pints of milk from a can mhioh has been carried about in a cart are not so good as the milk before it begins its journey. This absurd statement has on more than one occasion been made before the magistrates, who are rather inclined to believe the story.Having just had an * The high equivalent of colza oil, if confirmed by further experiments, points to the presence of SL higher hsmologue of atearic 01 oleic acid in this product.164 THE ANALYST . adulterated sample of milk. the u~lud excuse was put forward : (‘ Last in the can.” To settle this point.I asked the Inspector to travel with the cart. and to take a sample on starting. another in the middle of the journey. and a third at the end . It will be seen by the analyses that practically speaking there is no difference . No . 1 . Taken at 6.80 p.m., commencement of journey- Total solids. by weight . . . . . . . . . . . . Solids not fat . .. . . . . . . . . . . . Fat . . . . . . . . . . . . . . . . . . Ash . . . . . . . . . . . . . . . . . . Total solids . . . . . . . . . . . . . . . . Solids not fat . . . . . . . . . . . . . . Fat . . . . . . . . . . . . . . . . . . Ash . . . . . . . . . . . . . . . . . . No . 2. Taken at 7 p.m.- No . 3 . Taken from last in can. 8.30 p.m.- Total solids . . . . . . . . . . . . . . . . Solids not fat . . . . . . . . . . . . . . Fat . . . . . . . . . . . . . . . . . . Ash . . . . . . . . . . . . . . . . . . .. 1249 .. 0.94 . . 3-55 .. -73 .. 12.56 . . . 9.02 .. 3-54 .. -73 .. 12.5‘7 . . 8.98 . . 3.59 .. ~70

 

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