an instrument for measuring the fat content of milk. The most widespread butyrometer is a glass cylindrical vessel with a scale which indicates the fat content of milk; the value of one division on the scale is 0.1 percent (by weight). To use such a butyrometer, one pours 11 cu cm (cc) of milk, 10 cc of sulfuric acid, and 1 cc of amyl alcohol into the butyrometer. The vessel is then stoppered and shaken; the components of the milk, except for the fat, dissolve. In order to obtain a better separation of the fat, the butyrometer is placed in a centrifuge, and the quantity (in percent) of fat in the milk is determined after centrifuging.