The Influence of Various Factors on Surface Tension and pH of Rumen Fluid

Publisher Website
Google Scholar
Abstract
The pH of samples collected orally was higher than samples collected via rumen fistula from the semi-solid stratum ventral and medial to the fistula. Surface tension values of rumen fluid collected by these 2 routes were similar. Surface tension of rumen fluid was increased by cooling from 37[degree]C to 15[degree]C but essentially constant in samples maintained at 37[degree], 27[degree] and 15[degree]C, respectively, for periods of 1.5-15 hours. Dilution of rumen fluid with water effected relatively minor changes in surface tension; values for mixtures of 1 part of rumen fluid to 100 parts of water were nearer those for rumen fluid alone than for water. Manual defoaming of rumen fluid samples reduced surface tension. Turpentine, defoaming agents of the methyl silicone and fatty acid types, and 2 detergents markedly reduced surface tension of rumen fluid.