Jorge Stolfi: Creating article about the glassware from various refs.
A '''Babcock bottle''' is a clear glass flask with a long [[graduation (instrument)|graduated]] neck, used in the [[Babcock test]] to evaluate the [[cream]] contents of [[milk]].<ref name=kimblead/> It is also called a '''Babcock milk test bottle''', '''milk test bottle''', '''cream test bottle''', and other similar names.<ref name=smon>"[https://ift.tt/2UkK50j Babcock milk testing bottle]". Item 2014.0223.06, Online catalog, Smithsonian Institution. Accessed on 2019-03-04.</ref><ref name=nmah>(2019): "[https://ift.tt/2C6mdpZ Babcock cream testing bottle]". Item 2014.0223.05, online catalog, National Museum of American History. Accessed on 2019-03-05.</ref><ref name=herr>Ernest O. Herreid (1942): "The Babcock Test; A Review of the Literature". ''Journal of Dairy Science'', volume 25, issue 4, pages 342–343. </ref><ref name=capitol>Capitol Scientific (2019): "[https://ift.tt/2Uh4Tpu Babcock bottle]". Catalog entry, accessed on 2019-03-04.</ref>
This bottle may also be used to estimate the composition of other emulsions, such as the unsulfonated residue of petroleum plant spray oils.<ref name=astm>(2018): "Standard Test Method for Unsulfonated Residue of Petroleum Plant Spray Oils". Standard ASTM D483 - 04(2018), [[ASTM International]]. </ref><ref name=capitol/>
==Description==
The Babcock test consists in adding to a standard sample of the milk certain chemicals that cause the fat to separate into a liquid layer, floating at the top of a water-based layer. More water is then added to the mixture, until the fat layer is completely inside the neck, where its volume can be read out from the scale.<ref name=hunz/>
The Babcock bottle was standardized with great detail in 1917 by the ADSA. The total height should be 150-165 [[millimeter|mm]], and the neck should be at least 63.5 mm long. The body should have a capacity of at least 45 mL. The graduated scale on the neck should have marks at every 0.02 mL of internal volume, corresponding to 0.1 percent fat in a standard sample of 17.6 mL (18 [[gram]]s) of milk, from 0 to 8 percent. The top must be flared to at least 10 mm diameter.<ref name=hunz/><ref name=capitol/>
The bottle usually has a [[bullet]]-shaped body for easy cleaning. The minimum capacity of 45 mL is intended to contain the standard sample of milk, and at least an equal amount of other reagents. Some bottles had a [[ground glass joint|ground glass stopper]].<ref name=capitol2>Capitol Scientific (2019): "[https://ift.tt/2C5k2Dc Babcok bottle, sealed]". Catalog entry, accessed on 2019-03-04.</ref>
===Variations===
A variant of the Babcock bottle has a glass tube parallel to the neck, that crosses the wall of the body and ends just above its bottom. It allows the addition of water without disturbing the layer of fat as it rises into the graduated neck. In this variant, the flaring is on the auxiliary tube instead of on the neck. <ref name=xtube>(2019): "[https://ift.tt/2UmzIsD Kimble Glass Babcock Bottle, Skim Milk Test]". Catalog entry, item 3459001, Cole-Parmer. Accessed on 2019-03-05.</ref>
Another variant of this flask is the [[Paley bottle]], which is intended for viscous liquids that would be difficult to introduce through the narrow neck. It has an opening on the body, just below the neck, that can be closed with a stopper.<ref name=paley>(2019): "[https://ift.tt/2C77rPK Kimble Paley bottle, cheese and sour cream test]" Catalog entry, product 34590352, Cole-Parmer. Accessed on 2019-03-05.</ref>
==History==
The bottle and the test were developed in 1890 by [[Stephen Moulton Babcock|Stephen M. Babcock]] (1843–1931), professor at the [[University of Wisconsin]],<ref name=babcock>Stephen M, Babcock (1890): "A New Method for the Estimation of Fat in Milk, Especially Adapted to Creameries and Cheese Factories". In ''Annual Report'', Agricultural Experiment Station, University of Wisconsin.</ref><ref name=hart>E. B. Hart (1949): "Stephen Moulton Babcock". ''Journal of Nutrition'', volume 37, issue 1, pages 1–7. </ref>
In 1911, the [[American Dairy Science Association]]'s Committee on Official Methods of Testing Milk and Cream for Butterfat, chaired by [[Otto Frederick Hunziker|O. F. Hunziker]], met in Washington DC with the [[Bureau of Animal Industry|Dairy Division]] of the [[United States Department of Agriculture|USDA]], the [[National Institute of Standards and Technology|U.S. Bureau of Standards]] and manufacturers of glassware.<ref name=herr/> As a result of those talks, the procedure and glassware were standardized by the US Government in 1917.<ref name=hunz>Otto Frederick Hunziker (1917): "Specifications and Directions for Testing Milk and Cream for Butterfat". ''Journal of Dairy Science'', volume 1, issue 1, pages 38–44.</ref><ref name=shaw>Roscoe H. Shaw (1917): ''Chemical Testing of Milk and Cream''. U.S. Government Printing Office</ref> Additional specifications were published by the Association of Official Agricultural Chemists (now [[AOAC International]]) in 1927.<ref name=aoac>(1927): "[https://ift.tt/2UkCRcx AOAC 920.111-1920(1997), Fat in cream]". Digital document available from AOAC International. Catalog accessed on 2019-03-04.</ref>
An earlier manufacturer of Babcock bottles was [[Louis F. Nafis]] (1874–1955),<ref name=nafcat>(1928): "[https://ift.tt/2C4VpXc Illustrated catalog of Nafis scientific glass apparatus for the dairy industries]". Louis F. Nafis, Inc., Chicago. At the Rakow Research Library, Corning Museum of Glass, item ID 139984. 44 pages.</ref> whose [[eponym]]ic [[Chicago]]-based company was sold to the Kimble Glass Company (now part of [[DWK Life Sciences]]) in 1932.<ref name=obit> (1955): "L. F. Nafis Dies". ''Journal of Dairy Science'', volume 34, issue 8, pages 442–448. </ref><ref name=kimblead>Kimble Glass Company (1943): "[https://ift.tt/2UlkxjB Kimble Dairy Glassware]". Advertisement in ''Journal of Dairy Science'', volume 26, issue 3, page 3. Acessed on 2019-03-04.</ref>
==See also==
* [[Hydrometer]], used to measure the density of milk and other liquids.
==References==
[[Category:Laboratory glassware]]
This bottle may also be used to estimate the composition of other emulsions, such as the unsulfonated residue of petroleum plant spray oils.<ref name=astm>(2018): "Standard Test Method for Unsulfonated Residue of Petroleum Plant Spray Oils". Standard ASTM D483 - 04(2018), [[ASTM International]]. </ref><ref name=capitol/>
==Description==
The Babcock test consists in adding to a standard sample of the milk certain chemicals that cause the fat to separate into a liquid layer, floating at the top of a water-based layer. More water is then added to the mixture, until the fat layer is completely inside the neck, where its volume can be read out from the scale.<ref name=hunz/>
The Babcock bottle was standardized with great detail in 1917 by the ADSA. The total height should be 150-165 [[millimeter|mm]], and the neck should be at least 63.5 mm long. The body should have a capacity of at least 45 mL. The graduated scale on the neck should have marks at every 0.02 mL of internal volume, corresponding to 0.1 percent fat in a standard sample of 17.6 mL (18 [[gram]]s) of milk, from 0 to 8 percent. The top must be flared to at least 10 mm diameter.<ref name=hunz/><ref name=capitol/>
The bottle usually has a [[bullet]]-shaped body for easy cleaning. The minimum capacity of 45 mL is intended to contain the standard sample of milk, and at least an equal amount of other reagents. Some bottles had a [[ground glass joint|ground glass stopper]].<ref name=capitol2>Capitol Scientific (2019): "[https://ift.tt/2C5k2Dc Babcok bottle, sealed]". Catalog entry, accessed on 2019-03-04.</ref>
===Variations===
A variant of the Babcock bottle has a glass tube parallel to the neck, that crosses the wall of the body and ends just above its bottom. It allows the addition of water without disturbing the layer of fat as it rises into the graduated neck. In this variant, the flaring is on the auxiliary tube instead of on the neck. <ref name=xtube>(2019): "[https://ift.tt/2UmzIsD Kimble Glass Babcock Bottle, Skim Milk Test]". Catalog entry, item 3459001, Cole-Parmer. Accessed on 2019-03-05.</ref>
Another variant of this flask is the [[Paley bottle]], which is intended for viscous liquids that would be difficult to introduce through the narrow neck. It has an opening on the body, just below the neck, that can be closed with a stopper.<ref name=paley>(2019): "[https://ift.tt/2C77rPK Kimble Paley bottle, cheese and sour cream test]" Catalog entry, product 34590352, Cole-Parmer. Accessed on 2019-03-05.</ref>
==History==
The bottle and the test were developed in 1890 by [[Stephen Moulton Babcock|Stephen M. Babcock]] (1843–1931), professor at the [[University of Wisconsin]],<ref name=babcock>Stephen M, Babcock (1890): "A New Method for the Estimation of Fat in Milk, Especially Adapted to Creameries and Cheese Factories". In ''Annual Report'', Agricultural Experiment Station, University of Wisconsin.</ref><ref name=hart>E. B. Hart (1949): "Stephen Moulton Babcock". ''Journal of Nutrition'', volume 37, issue 1, pages 1–7. </ref>
In 1911, the [[American Dairy Science Association]]'s Committee on Official Methods of Testing Milk and Cream for Butterfat, chaired by [[Otto Frederick Hunziker|O. F. Hunziker]], met in Washington DC with the [[Bureau of Animal Industry|Dairy Division]] of the [[United States Department of Agriculture|USDA]], the [[National Institute of Standards and Technology|U.S. Bureau of Standards]] and manufacturers of glassware.<ref name=herr/> As a result of those talks, the procedure and glassware were standardized by the US Government in 1917.<ref name=hunz>Otto Frederick Hunziker (1917): "Specifications and Directions for Testing Milk and Cream for Butterfat". ''Journal of Dairy Science'', volume 1, issue 1, pages 38–44.</ref><ref name=shaw>Roscoe H. Shaw (1917): ''Chemical Testing of Milk and Cream''. U.S. Government Printing Office</ref> Additional specifications were published by the Association of Official Agricultural Chemists (now [[AOAC International]]) in 1927.<ref name=aoac>(1927): "[https://ift.tt/2UkCRcx AOAC 920.111-1920(1997), Fat in cream]". Digital document available from AOAC International. Catalog accessed on 2019-03-04.</ref>
An earlier manufacturer of Babcock bottles was [[Louis F. Nafis]] (1874–1955),<ref name=nafcat>(1928): "[https://ift.tt/2C4VpXc Illustrated catalog of Nafis scientific glass apparatus for the dairy industries]". Louis F. Nafis, Inc., Chicago. At the Rakow Research Library, Corning Museum of Glass, item ID 139984. 44 pages.</ref> whose [[eponym]]ic [[Chicago]]-based company was sold to the Kimble Glass Company (now part of [[DWK Life Sciences]]) in 1932.<ref name=obit> (1955): "L. F. Nafis Dies". ''Journal of Dairy Science'', volume 34, issue 8, pages 442–448. </ref><ref name=kimblead>Kimble Glass Company (1943): "[https://ift.tt/2UlkxjB Kimble Dairy Glassware]". Advertisement in ''Journal of Dairy Science'', volume 26, issue 3, page 3. Acessed on 2019-03-04.</ref>
==See also==
* [[Hydrometer]], used to measure the density of milk and other liquids.
==References==
[[Category:Laboratory glassware]]
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