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==Mouse Milk Creamatocrit (milk fat %)==
This method is done to assess the total fat content of mouse milk. It does not differentiate between type of fat present. Additional information on mouse milk composition can be ascertained through triglyceride or cholesterol assay, or through lipidomics.
===Materials===
*Milk samples (from -80)
*Ice bucket
*CritSpin Micro-Hematocrit Spinner (from the Pennathur lab in Brehm tower)
*1XPBS + EDTA (50mL 1X PBS + 100uL 0.5M EDTA)
*untreated Untreated glass hematocrit tubes
*Fractional dial calipers
*Critoseal
* After the 8th spin, immediately read the creamatocrit using the calipers
===Reading the samples===
* Measure each of the 3 layers to the nearest 0.01 inch with the calipers. Record the number in the corresponding columns of [https://docs.google.com/spreadsheets/d/e/2PACX-1vTm1Zo5Cf9RTuw_uRwum8h_dOBb0mjc5HYcOHR1nBPHKbSzxlFqwYfJs0NMdChFHrczE_8sKCU3K9lp/pub?output=csv the spreadsheet](the aqueous layer(Aqueous.inches.1), the fat layer(Fat.inches), and the small aqueous layer on top of the fat layer(Aqueous. * Record results in a csv fileinches.2)).
* Calculate the milk fat percentage using the following R code:
```{r data-manipulation} mutated.milk.data<-milk.data%>%
group_by(replicate, MouseID, Genotype)%>%
mutate(fat = Fat.inches*25.4,
mutate(total.volume = water.corrected+fat)%>%
mutate(fat.percent = (fat/total.volume)*100)
```
