Babcock test

American  

[bab-kok] / ˈbæbˌkɒk /

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.

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Etymology

Origin of Babcock test

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

Example Sentences

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

From Time Magazine Archive

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

From Project Gutenberg

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

From Project Gutenberg

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.

From Project Gutenberg

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

From Project Gutenberg