Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Freezing Point Depression and Boiling Point Elevation03:12

Freezing Point Depression and Boiling Point Elevation

40.0K
Boiling Point Elevation
The boiling point of a liquid is the temperature at which its vapor pressure is equal to ambient atmospheric pressure. Since the vapor pressure of a solution is lowered due to the presence of nonvolatile solutes, it stands to reason that the solution’s boiling point will subsequently be increased. Vapor pressure increases with temperature, and so a solution will require a higher temperature than will pure solvent to achieve any given vapor pressure, including one...
40.0K
Phase Transitions: Melting and Freezing02:39

Phase Transitions: Melting and Freezing

15.1K
Heating a crystalline solid increases the average energy of its atoms, molecules, or ions, and the solid gets hotter. At some point, the added energy becomes large enough to partially overcome the forces holding the molecules or ions of the solid in their fixed positions, and the solid begins the process of transitioning to the liquid state or melting. At this point, the temperature of the solid stops rising, despite the continual input of heat, and it remains constant until all of the solid is...
15.1K
Transgenic Organisms00:53

Transgenic Organisms

33.4K
Overview
33.4K
Taxonomy01:31

Taxonomy

88.0K
Taxonomy is the science of defining and naming groups of biological organisms based on shared characteristics. It uses a hierarchy of increasingly inclusive categories with Latin names. The smallest units of taxonomy, species and genus, are used to assign a formal, taxonomic name to each species in a system. This classification system, referred to as binomial nomenclature, was formalized by Carolus Linnaeus in the 18th century.
Hierarchy of Taxonomy
The hierarchy that Carolus Linnaeus first...
88.0K
Colloids03:22

Colloids

21.0K
Children at play often make suspensions such as mixtures of mud and water, flour and water, or a suspension of solid pigments in water known as tempera paint. These suspensions are heterogeneous mixtures composed of relatively large particles that are visible to the naked eye or can be seen with a magnifying glass. They are cloudy, and the suspended particles settle out after mixing. On the other hand, a solution is a homogeneous mixture in which no settling occurs and in which the dissolved...
21.0K
Electrolytes: van't Hoff Factor03:08

Electrolytes: van't Hoff Factor

36.5K
Colligative Properties of Electrolytes
The colligative properties of a solution depend only on the number, not on the identity, of solute species dissolved. The concentration terms in the equations for various colligative properties (freezing point depression, boiling point elevation, osmotic pressure) pertain to all solute species present in the solution. Nonelectrolytes dissolve physically without dissociation or any other accompanying process. Each molecule that dissolves yields one...
36.5K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Handling Perishable Foods.

Journal of food protection·2019
Same author

Effect of dopamine infusion (3-30 microg/kg/min) on hepatic hemodynamics.

The Journal of surgical research·2000
Same author

The effect of low dose epinephrine infusion on hepatic hemodynamics.

Transplantation proceedings·1998
Same author

A model for the extended studies of hepatic hemodynamics and metabolism in swine.

Laboratory animal science·1996
Same author

Immediate effect of intravenous cyclosporine on hepatic hemodynamics.

Transplantation proceedings·1996

Related Experiment Video

Updated: Jan 29, 2026

Fluorescent Paper Strips for the Detection of Diesel Adulteration with Smartphone Read-out
07:10

Fluorescent Paper Strips for the Detection of Diesel Adulteration with Smartphone Read-out

Published on: November 9, 2018

9.8K

Freezing Points and Milk Adulteration.

S E Barnard1

  • 1Department of Food Science, The Pennsylvania State University, Universtiy Park, Pennsylvania 16802.

Journal of Food Protection
|February 9, 2019
PubMed
Summary
This summary is machine-generated.

Milk freezing point analysis continues for retail samples. A Pennsylvania regulation now defines milk with a freezing point above -0.525°C as adulterated, prompting a review of potential water addition causes.

More Related Videos

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
07:38

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit

Published on: December 16, 2015

13.1K
Milk Collection Methods for Mice and Reeves' Muntjac Deer
07:34

Milk Collection Methods for Mice and Reeves' Muntjac Deer

Published on: July 19, 2014

20.6K

Related Experiment Videos

Last Updated: Jan 29, 2026

Fluorescent Paper Strips for the Detection of Diesel Adulteration with Smartphone Read-out
07:10

Fluorescent Paper Strips for the Detection of Diesel Adulteration with Smartphone Read-out

Published on: November 9, 2018

9.8K
Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
07:38

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit

Published on: December 16, 2015

13.1K
Milk Collection Methods for Mice and Reeves' Muntjac Deer
07:34

Milk Collection Methods for Mice and Reeves' Muntjac Deer

Published on: July 19, 2014

20.6K

Area of Science:

  • Food Science
  • Dairy Science
  • Analytical Chemistry

Background:

  • The Journal of Milk and Food Technology previously reported on milk freezing point studies.
  • Retail milk samples have been the focus of ongoing freezing point analysis.
  • The Pennsylvania Department of Agriculture established a regulatory standard for milk purity.

Purpose of the Study:

  • To continue the freezing point study of retail milk samples.
  • To inform producers and processors about the new adulteration standard.
  • To identify and communicate potential causes of added water in milk.

Main Methods:

  • Freezing point determination of raw and retail milk samples.
  • Monitoring compliance with the Pennsylvania Department of Agriculture's regulation (freezing point > -0.525°C).
  • Compilation and distribution of information regarding causes of added water.

Main Results:

  • Ongoing data collection for retail milk freezing points.
  • Establishment of a regulatory threshold for milk adulteration by added water.
  • Dissemination of educational materials to the dairy industry in Pennsylvania.

Conclusions:

  • Continued monitoring of milk freezing points is essential for quality control.
  • The regulatory standard provides a clear benchmark for detecting adulteration.
  • Industry-wide education on causes of water addition is crucial for compliance.