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

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

From Boy Scouts Handbook The First Edition, 1911 by Boy Scouts of America

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

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Hastings, Edwin George

I think it was some bacteriological discovery, known as the Babcock test, resulting in a great improvement in the making of butter, that gave the University of Wisconsin its first wide sympathetic support.

From The French in the Heart of America by Finley, John

A small sample is tested by the so-called Babcock test to determine the exact percentage of fat, and payment mode on this basis.

From One Thousand Questions in California Agriculture Answered by Wickson, Edward J. (Edward James)

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

From The Challenge of the Country A Study of Country Life Opportunity by Fiske, George Walter