Butter test

There are three principal categories of rec tification tests according to Mah Chemical Process Structures and Infoimation Flows, Butter-worths, Boston, 1989, p. 414). These are the global test, the constraint test (nodal test), and the measurement test. There are variations published in the literature, and the reader is referred to the references for discussion of those. 

Prints containing Alkali Blue are not fast to the standard DIN 16524 solvent mixture, but they are fast to acid, paraffin, butter, and other materials. Tested in accordance with normative testing standards (Sec. 1.6.2.2), the prints unexpectedly also show fastness to alkali. It should be noted, however, that at higher alkali concentrations the tinctorial strength of the system declines and the shade becomes duller. This is a result of the fact that the pigment reacts with alkali. 

Soon, a second question is asked I wonder if the modified recipe would taste different if we used only half as much butter so the modified recipe is further modified and tested against the recipe that uses half as many eggs. And a third question, I wonder if the modified-modified recipe would taste different if we used artificial flavoring so the modified-modifed recipe is further modified and tested against the recipe that uses half as many eggs and half as much butter. And so on. The result is a recipe that tastes like cardboard. ... 

Additional studies were taken to investigate clam abundance and distribution of potential harvest areas and to test for PSP homogeneity in geoduck beds to determine probable methods for product control. (At the same time samples of butter and horse clams were also collected for PSP testing.)... 

Take 70 ounces quicksilver put in the furnace and blast it until the quicksilver is hot, then throw upon it one ounce of this stone and it melts like butter, penetrates all the parts (Glieder) of the quicksilver and turns it into fine silver which stands all the tests. ... 

In addition to the previously mentioned chemical tests, methods based on the carbonyl content of oxidized fats have also been suggested (Henick et al 1954 Lillard and Day 1961) as a measure of oxidative deterioration. The procedures determine the secondary products of autoxidation and have been reported to correlate significantly with the degree of off-flavor in butter oil (Lillard and Day 1961). The methods, however, are cumbersome and are not suited for routine analysis. 

Josephson (1943) reported that butterfat prepared from butter heated to 149°, 177°, and 204.5°C was extremely stable to oxidation, while that heated to 121 °C oxidized readily when stored at 60°C. When butter oil itself was heated from 121 to 204.5 °C, it also oxidized rapidly. However, the addition of 1% skim milk powder to butter oil prior to heating at 204.5°C for 10 min also resulted in a significant antioxidative effect, which Josephson concluded was the result of a protein-lactose reaction (carmelization). Wyatt and Day (1965) reported that the addition of 0.5% nonfat milk solids to butter oil followed by heating at 200 °C and 15 mm Hg for 15 min caused the formation of antioxidants which protected the butter oil against oxidative deterioration for 1 year, surpassing the effectiveness of many synthetic antioxidants tested. 

Puncture probes are commonly used for fruits and vegetables, and allow for the determination of force at rupture of the cellular structure. The procedure outlined below is adapted from the method of Bourne (1979). Cone penetrometers are commonly employed for determining firmness and yield value for foods such as margarine and butter, which may be a reflection of the product s spreadability. Quite often it is desirable to use a testing system that provides a constant deformation rate. Additionally, a mechanical testing machine allows for production of a force/deformation curve to further analyze the data. 

Methanol-water is the extraction medium of the method recently tested for validation by the European Commission (39), for the determination of aflatoxins at the European regulatory limits for dried figs, pistachios, peanut butter, and paprika 50 g of the test portion are extracted with methanol-water (80 20) for dried figs and paprika, and methanol-water (80 20) plus 100 ml of hexane for peanut butter and pistachio. After filtration, the filtrate is added to phosphate buffer saline (PBS) for the purification step. 

The more- important tests and determinations to be made are those described in 1, 2,. 5, . n, 12 and 15, which are usually sufficient to indicate if a lmttcr is genuine if a more complete analysis is desired, the other tests described may l>e carried out. Where not otherwise indicated, the tests are to he- made 011 the fused and filtered butter fat. 

A h. in grams of the butter arc incinerated carefully and at a low temperature in a porcelain or platinum dish, the ash being weighed when cold. The residue from 5 (above) maybe used in this test. 

Various Extraneous Matters.—From 10 to 20 grams of the butter are boiled with water, the aqueous liquid being filtered and tested by the usual analytical methods for alum, borax, sodium silicate, sugar and glucose. 

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