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

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

The Babcock test shows they’re just boarding on us without paying their board!”

From The Brown Mouse by Quick, Herbert

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)

Any farmer may bring milk samples and have the Babcock test applied to determine the percentage of butter fat which an individual cow is yielding.

From The New Education A Review of Progressive Educational Movements of the Day (1915) by Nearing, Scott