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
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