Babcock test
[ bab-kok ]
/ ˈbæbˌkɒk /
noun
a test for determining the butterfat content of milk and milk products, conducted by adding sulfuric acid to a sample and then centrifuging it in a flask with a calibrated neck in which the liquefied fat collects.
Origin of Babcock test
named after Stephen M.
Babcock (1843–1931), U.S. agricultural chemist