Hortvet cryoscope

Figure 11.5 Schematic representation of a Hortvet cryoscope. 1,4, Inlet and outlet for air or vacuum supply 2, thermometer calibrated at 0.001 °C intervals 3, agitator 5, milk sample 6, glass tube 7, alcohol 8, ether cooled by evaporation 9, insulated jacket.

CRYOSCOPE. An instrument Ibr measuring the freezing or solidification point. The Hortvet cryoscope is used for the estimation of added water in milk from the lowering of the freezing point. 

However, it is now recommended that thermometers be calibrated in °C. More recently, thermistors have been used instead of mercury thermometers. Cryoscopes based on dew point depression have also been approved for use. These latter instruments also use thermistors and are based on changes in osmotic pressure. Thermistor cryoscopes are now used more widely than Hortvet instruments. 

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