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A cryoscope with electric stirrer is a laboratory instrument used to measure the freezing point of a liquid, typically milk. It is commonly used in the dairy industry to determine the quality and authenticity of milk by measuring its freezing point depression. The cryoscope with electric stirrer consists of a cryoscopic bulb or cell that is filled with the liquid being tested and placed in a cooling bath. The electric stirrer is used to mix the liquid to ensure uniform cooling and prevent ice crystal formation during the measurement process. The principle behind the cryoscopic measurement is that the freezing point of a solution is lower than that of the pure solvent due to the presence of solutes. By measuring the freezing point depression, the concentration of the solutes in the solution can be determined. In the case of milk, the solutes are primarily lactose, which is a sugar present in milk. The concentration of lactose in milk can be used to determine its quality and authenticity, as dilution with water or addition of other substances will decrease the concentration of lactose and therefore increase the freezing point of the milk. Overall, the cryoscope with electric stirrer is an important tool for quality control and authenticity testing in the dairy industry.