Babcock’s specific field of science is organic chemistry. By further dwelling into his past he took interest in the chemistry of plants used in farming. This also led him to accept the role of an agricultural; chemist at the “New York State Agricultural Experiment Station in Geneva, New York”. This allowed Babcock to experiment in areas that effected the productions of fdood products that the American people will consume.
Babcock has contributed to many current and scientific theories and developments. He envented away to accuratley count the butterfat content of cheese throught the Babcock test. Along with that he managed to develop “the cold-curing process for ripening cheese”. His other major inovation in dairy products was finding out how to rate the butterfat in cheese using his very one testing system. This test was overall one of his greatest succeses. These discoveres hugley beniftted his occupation at the university of Wisconnsen-Madison. This allowed Wisconnsen-Madison university’s state, Wisconnsen to become the chesse capital of America it is today. By using his single grain experiment of feeding cattle the same type of food to observe changes, he brouht the field of nutritional science to fruitation.
I think that without Babcock the chemistry of today would not be the same. It would be hugely under developed in nutritional and agricultural science. Babcock’s research accomplished understanding the basics of these ideas and set the bar for the nutritional field. Without Babcock’s grain experiment nutrition might not be a field of science at all. If it was not for him dairy would become an untouched substance. Overall Babcock helped increase the catalogue of science and enlightened people to agricultural facts that can help in processing livestock and dairy.
