The Chemistry Behind The Babcock Test: Sulphuric Acid
The Babcock test was invented by Stephen. M. Babcock (1843-1931), the 'Babcock Test' was utilized by ranchers in the 1890s, this test was to decide the fat substance contained in the milk, and being the least expensive type of extraction amid that period, as it showed an amount of cream measured (fat) that the cows would produce (L. L. Van Slyke, 1906).
The chemistry behind the Babcock test is that by using the sulphuric acid it will burn all liquid except for the fat. The sample is then added with deionised water then placed in the centrifuge determining the layer of fat (University Kentucky, College of Agriculture, 2013). Sulphuric acid is important in this method as when it is added this increases the process of the fat layer appearing
as the chemical reaction with the milk, as the fat particles remove itself from the liquid creating a separation, forming a solid fat layer above the liquid (L. L. Van Slyke, 1906). The chemistry behind the fat particles from detaching from the liquid, rising up to the surface and creating a fat layer is because of the vessel that the milk is left to stand in since the fat globules are light in weight (Dairyprocessinghandbookcom, 2015). Deionised water or Distilled water is used in the method as it won’t cause foam to form on top of the fat layer (O. R. Overman, 1948). The chemical reaction from the sulphuric acid is because it reacts to only solids, creating the fat to separate creating the layer above the sample. This is also due to an excessive amount of heat that the acids produce creating the fat globules to melt together and creating a reaction between the water and solids of the milk as the fat is much lighter than the milk but the acid is much heavier, therefore after this process is complete the fat becomes easily separated from the liquid caused by the centrifugal force (O. R. Overman, 1948). The centrifuge works by having two test tubes both containing 5ml of milk, sulphuric acid and deionised water , being placed into the centrifuge where then it is spun in a swinging motion power through hand force for five minutes and then after sulphuric acid was added (Random House Inc., 2016).
The chemistry behind the Babcock test is that by using the sulphuric acid it will burn all liquid except for the fat. The sample is then added with deionised water then placed in the centrifuge determining the layer of fat (University Kentucky, College of Agriculture, 2013). Sulphuric acid is important in this method as when it is added this increases the process of the fat layer appearing
as the chemical reaction with the milk, as the fat particles remove itself from the liquid creating a separation, forming a solid fat layer above the liquid (L. L. Van Slyke, 1906). The chemistry behind the fat particles from detaching from the liquid, rising up to the surface and creating a fat layer is because of the vessel that the milk is left to stand in since the fat globules are light in weight (Dairyprocessinghandbookcom, 2015). Deionised water or Distilled water is used in the method as it won’t cause foam to form on top of the fat layer (O. R. Overman, 1948). The chemical reaction from the sulphuric acid is because it reacts to only solids, creating the fat to separate creating the layer above the sample. This is also due to an excessive amount of heat that the acids produce creating the fat globules to melt together and creating a reaction between the water and solids of the milk as the fat is much lighter than the milk but the acid is much heavier, therefore after this process is complete the fat becomes easily separated from the liquid caused by the centrifugal force (O. R. Overman, 1948). The centrifuge works by having two test tubes both containing 5ml of milk, sulphuric acid and deionised water , being placed into the centrifuge where then it is spun in a swinging motion power through hand force for five minutes and then after sulphuric acid was added (Random House Inc., 2016).