J u l y , 1914
T H E J O U R N A L O F IND1,‘STRIAL A N D E N G I N E E R I N G C H E M I S T R Y
material is t o be heated or cooled. This is obviously wrong because t h e range plays a very i m p o r t a n t p a r t from t h e standpoint of t h e a p p a r e n t specific h e a t value, a n d for t h a t reason Table Ir was prepared, although i t is recognized t h a t certain of t h e values m a y be in error because of t h e assumptions t h a t have been necessary. In addition t o giving t h e values of certain temperatures t h e table gives t h e values over various ranges; these were obtained b y averaging t h e values for every 3’ C.
573
(disregarding other factors) i t appears t h a t a n ice cream carrying considerable fat, when first coming i n contact with t h e warm palate a n d tongue w o u l d , g i v e a sensation t h a t was n o t disagreeably cold. T h e n as t h e temperature increased, because of t h e absorption of heat b y t h e fusion of t h e fats, t h e .mass would be automatically maintained cold longer t h a n i t otherwise would remain. I n short, there is no sensation of extreme coldness b u t still t h e mass remains cold for a longer time t h a n if smaller amounts of f a t were present.
TABLE VI-SPECIFIC H E A TVALUESFOR MILK AND MILK DERIVATIVES Conditions Temperature Material Whole Whole Whole Whole
c.
m i l k . , . . . . . . 16-17 m i l k . . . . . . . . . 14-16 milk. . . . . . . . . . 2 7 . 5 up t o 40 a n d return milk.. . . . . . . . .
Skim m i l k . , , . , . , . . , , 14-16 Skim milk . . . . . . . . . 27.5 up t o 40 and return C r e a m . . . . . . . . . . . 1 4 - 16 C r e a m . . . . . . . . . . . . . . 27.5 up t o 40 and return Cream, . , , . , , , . . , . , . , , Butter. . . . . . . . . . . . . . . . Butter.. . . . . . . . . . . . 31.15 Butter.. . . . . . . . . . . . . . .
Collected from t h e Dairy Literature Per cent fat
... 3.17
... ,
..
0.20
i9:is ... ... ... ... ,..
Specific heat 0.9406 0.9523 0,9457 0.9351 0.94 0.9388 0.9455 0.9833 0.8443
0.7 0.4 0.5207 0.55
Investigator Chanoz and Vaillant Fleischmann Fleischmann Fjoid Fleischmann Fleischmann Fleischmann Fleischmann Fjoid Fjoid Fleischmann King
Reference
Grimmer-Chemic and Journ. de Phys. et J o u r . Landwirlschafl, Jour. L a n d w i r l s c h a f l , M c K a y a n d Larsen, Butter Making.” LOC. LOC.
LOC.
.
Physiologie der Milch. Orig de Palhol. generole, 8 , p. 413.
SO, p. 33. SO, p. 33.
Principles a n d Practices of
cit. cit.
