Babcock test

[bab-kok]

noun

1. a test for determining the butterfat content of milk and milk products, conducted by adding sulfuric acid to a sample and then centrifuging it in a flask with a calibrated neck in which the liquefied fat collects.

Word History and Origins

Origin of Babcock test¹

Named after Stephen M. Babcock (1843–1931), U.S. agricultural chemist

Example Sentences

He refused patents or profit on his butterfat-measuring Babcock Test.

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The Babcock test for determining the butter fat, and the centrifugal separater for extracting the cream, were most important.

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For the preservation of composite samples of milk for analytical purposes, such as the Babcock test, strong disinfectants, as corrosive sublimate, are employed.

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The percentage of fat in the various samples is determined by the Babcock test; at the moment when all of the water has been removed, the sample taken will show the same fat content as the milk used.

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Test at least five cows for ten days each, with the Babcock test, and make proper reports.

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