Stephen Moulton Babcock | |
|---|---|
 Babcock in 1903 | |
| Born | 22 October 1843 |
| Died | 2 July 1931 (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] |
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.
- ^ "Babcock, Stephen Moulton". Encyclopedia.com. Retrieved 5 October 2017.