Stephen Moulton Babcock
American agricultural chemist / From Wikipedia, the free encyclopedia
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"Stephen Babcock" redirects here. For the trial lawyer, see Stephen Babcock (lawyer).
Stephen Moulton Babcock (22 October 1843 – 2 July 1931) was an American agricultural chemist. He is best known for developing the Babcock test, used to determine butterfat content in milk and cheese processing, and for the single-grain experiment that led to the development of nutritional science as a recognized discipline.
Quick Facts Born, Died ...
Stephen Moulton Babcock | |
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Born | 22 October 1843 |
Died | 2 July 1931 (1931-07-03) (aged 87) |
Nationality | American |
Alma mater | Tufts College (B.S., 1866) Cornell University University of Göttingen (Ph.D., 1879) |
Known for | the Babcock test for butterfat |
Scientific career | |
Fields | agronomy chemistry |
Institutions | New York Agricultural Experiment Station University of Wisconsin–Madison |
Doctoral advisor | Hans Hübner[1] |
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