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The Gerber method is a primary and historic chemical test to determine the fat content of substances, most commonly milk and cream. [1] The Gerber method is the primary testing method in Europe and much of the world. [2] The fairly similar Babcock test is used primarily in the United States, although the Gerber method also enjoys significant ...
in the condensation of the water-vapour of the air on the cold surface of a glass; in the capillarity of hair, wool, cotton, wood shavings, etc.; in the imbibition of water from the air by gelatine; in the deliquescence of common salt; in the absorption of water from the air by concentrated sulphuric acid; in the behaviour of quicklime". [4]
Fractional freezing is a process used in process engineering and chemistry to separate substances with different melting points. It can be done by partial melting of a solid, for example in zone refining of silicon or metals, or by partial crystallization of a liquid, as in freeze distillation, also called normal freezing or progressive freezing.
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Freezing is a common method of food preservation that slows both food decay and the growth of micro-organisms. Besides the effect of lower temperatures on reaction rates, freezing makes water less available for bacteria growth. Freezing is a widely used method of food preservation. Freezing generally preserves flavours, smell and nutritional ...
A SAP's ability to absorb water depends on the ionic concentration of the aqueous solution. In deionized and distilled water, a SAP may absorb 300 times its weight [ 4 ] (from 30 to 60 times its own volume) and can become up to 99.9% liquid, and when put into a 0.9% saline solution the absorbency drops to approximately 50 times its weight.
In this method, milk is heated at about 70 °C (158 °F) for 15–30 seconds to kill the bacteria present in it and cooling it quickly to 10 °C (50 °F) to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches in cold places. This method was invented by Louis Pasteur, a French chemist, in 1862.
The bottle and the test were developed by Stephen Babcock in 1890 as a simple but accurate way to detect adulterations practiced by some dairy farmers, including diluting the milk with water or skimming some cream. [3] The test was quickly adopted by dairymen, and also by farmers to help the breeding of milk cows. [3]