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Determining the freezing point of camel milk by Hortvet method (CAT#: STEM-PPA-0151-LJX)

Introduction

The freezing point is one of the important physical and chemical indexes of milk. The freezing point of pure water is 0°C, and the milk contains a certain concentration of soluble lactose and chloride and other salts, so the freezing point is lower than that of pure water. This service uses the Hortvet method to determine the freezing point of camel milk.




Principle

The current popular method for detecting the freezing point of milk is the Hortvet cryoscope. A beaded thermistor and a churn device are arranged in the sample tube of the detector. During the test, a small amount of milk sample is put into the sample tube and immediately placed in the cold trap. The temperature of the sample is measured by the thermistor. The sample is rapidly iced and slowly cooled until -3 ℃. A vibrating stirring rod sends energy pulses toward the wall of the sample test tube, forming ice crystals that create a "frozen pulse." As the supercooled milk sample freezes, the potential heat of melting is released, and the temperature of the sample rises to the freezing point plateau, after which the temperature continues to drop. The temperature of the platform is the freezing point of milk.

Applications

For determining the freezing point of liquid

Procedure

1. Put the sample into the test tube
2. Put the test tube into the cold trap
3. Stir and ice the sample quickly with slow cooling until -3 ℃
4. The sample forms ice crystals
5. Read the freezing temperature

Materials

• Sample Type:
Camel milk

Notes

The cold trap temperature can be automatically controlled at a constant temperature between -6.5 ℃ and -9.5 ℃.
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