Foods: Their Composition and Analysis: A Manual for the Use of Analytical Chemists and Others

Cover
C. Griffin, limited, 1903 - 616 Seiten
 

Inhalt

The Works of John Mitchell Chevallier and Normandy
34
THE PRESENT LAW IN ENGLAND RELATIVE TO ADULTERATION
40
Milk Margarine Margarine Cheese and ButterThe Board of Agriculture
45
Method to be pursued by a Purchaser under the Act
46
Soxhlets Fatextracting Apparatus with Various Modifications
51
The SorbyBrowning MicroSpectroscopeMeasurement of Bands
57
Bismarck BrownAcid BrownCaramel
63
SECT PAGE
66
Reports of the AnalystThe Certificate of the Analyst is Evidence
71
Scheme for the Detection of the Aniline and other ColouringMatters
81
64a Aniline ColoursWitt and Weingärtners Classification
85
TABLE PAGE I Action of volatile solvents on colouring matters in acid solution 88
88
Action of volatile solvents on colouring matters in alkaline solution 90
90
Various colour reactions with coal tar dyes
92
THE MINERAL MATTERS OR ASH OF FOODANALYSIS OF THE
93
WHEATWHEATEN FLOUR
95
METHODS OF ESTIMATING NITROGEN AND NITROGENOUS
97
STARCHY AND SACCHARINE SUBSTANCES
103
Solubility of sugar in alcohol of different strengths
104
The Experiments of Schoepff Scheele Hoffman and Caspar Neumann
109
Glucose Dextrose or Grape Sugar
110
The cupric reducing powers of dextrose levulose and invert sugar
113
Sugar in parts per 1000 corresponding to c c s of the ammoniated copper test
115
CONFECTIONERYSWEETMEATS
121
The specific rotatory power of the carbohydrates
126
Composition of Treacle and Golden Syrup
127
Milk of Llama
130
Composition of various fruits
131
Karmarschs and Wiesners measurements of starches
145
Varieties and Composition of Wheat
147
Weinwurms analyses of wheat flour and bran
149
Composition acidity and heats of combustion of flours and other milling products of wheat
151
ANALYSIS OF FLOUR
153
Proximate Analysis of Flour
160
The Capacity of the Udder for Milk
167
Composition of infants farinaceous foods
169
Alum in BreadIts Influence on HealthMethods for its Estimation
170
XVIIA Specific gravity of potatoes showing percentage of starch and dry substance
179
XVIIB Showing the relation between the ingestion and excretion of copper
183
THE COMPOSITION OF COWS MILK
194
MilkSugar
200
131
209
Bitter Principles in MilkKreatinine
216
XVIIIC Correction of specific gravity of ethereal solution in Soxhlets method processes for fat
217
42 43
222
XVIIID Comparison of different methods of milk analysis
224
XVIIIE Weins table for calculating milk sugar from weight of copper reduced
226
Determination of Total Proteids of MilkDetermination of Casein
227
Detection and Estimation of Added Water and the Abstraction of Fat
233
Detection and Estimation of Sodium Carbonate in Milk
240
XVIIIF Average composition of milk of different breeds of cattle
246
Relative Value of Certain Breeds as MilkProducers as judged by Quantity 248
248
The Adulteration of Coffee with ChicoryDyers analyses of ChicoryThe
251
Phthisis and Tubercular Maladies
254
The Methods of Hiepe Prunier Hager and others for the Detection
254
The Detection of the Bacillus of Bovine Tuberculosis in Milk
257
Analysis of Condensed Milk
263
Ratio of fat to total solids in cream
267
KOUMISS
270
Table giving refractive angle melting point specific gravity etc of butter fat
271
Mineral Matters in ButterDistinction between Fresh and Salt Butter
277
The Refraction of ButterFatAbbés Refractometer 284286
284
The Viscometry of Butter
290
Further Analysis of the Insoluble Fatty Acids 297299
297
SummaryAbnormal ButtersAverage Values for Standard Tests 303
303
Composition of cheese 306
306
128
307
Chemical and physical constants of lards and some adulterants
314
Adulterations of LardChemical ConstantsSpecial Tests for Vegetable Oils
316
Adulterations of Wine
321
Structure of the Tea Leaf
322
The solubility of theine
324
Chemical Methods for Detecting Foreign Leaves in TeaThe Detection
329
Determination of Total Nitrogen
335
Ash of various species of tea
339
Composition of teas in Russian commerce
340
Cocoa RedZipperers Method of Determining Cocoa Red and the Products
369
Analyses of roasted cocoa beans after removal of the husk
371
Analyses of pure and adulterated cocoa and chocolate
372
Bensemanns analyses of cocoa cocoa husks and chocolate
373
Numerical relations between the various constituents of cocoa
374
265
375
Properties of the principal alcohols
379
Estimation of alcoholspecific gravity tables
380
AlcoholEthylic AlcoholSpecific Gravity Table
382
The alcoholic content of boiling spirits as shown by the temperature of their vapour
385
Composition of Gin 400
400
Oil of Calamus
401
Juniper
402
Composition of Arrack 402
403
FERMENTED LIQUORS 289 FermentationPasteurs Experiments 404406
404
YeastComposition of Yeast 406
406
The Ferments in Sour Beer 407
407
Composition of Beers Stouts and Porters 408
408
The Water used by the Brewer 409
409
Malt Extract 410
410
The ColouringMatters of Malt 411
411
Beer Bitters
412
The Influence of Breed
414
Aloin
415
Daphnin
416
Menyanthin
417
Analysis of BeerOriginal GravitySpirit Indication 418426
418
163
420
MATÉ
421
Spirit indication table
423
The Percentage of AshAsh Soluble in WaterAsh Soluble in AcidAlka
424
The Hop Resin and Glycerin 426
426
Adams ProcessEnders ProcessSpecial Tests for Picrotoxin 429431
429
Special Tests for Picric Acid 431
431
The Absorption Spectra of BittersSalicylic Acid in Beer
432
The Salt in Beer 432434
433
Adulteration of Beer with Sugar
434
THE DETECTION OF ARSENIC IN BEER SUGAR AND OTHER ARTICLES OF FOOD 313 Arsenical GlucoseEpidemic Peripheral NeuritisHow Ar...
435
Gutzeits Test for Arsenic
436
The MarshBerzelius ProcessPurification of MaterialsApparatus Destruc tion of Organic Matter 437439
438
Thomsons Modifications of the MarshBerzelius Process 439
439
Berntrops Method 440
440
Schmidts analyses of certain fine and exceptionally valuable old wines
445
Composition of wine according to Dupré
447
Volatile Acids
449
Hagers table of wine extract
452
327
455
Detection of the ColouringMatters of Wine by the Spectroscope
461
Mineral Substances or Ash of Wine
469
The Composition of Various Cheeses 306
474
Interpretation of the Results of Vinegar Analyses
479
Composition of mustard
487
Adulterations and Analysis of Mustard
489
COFFEE
493
PiperinPiperidinePiperic Acid
496
Analyses of various peppers and pepper adulterants
497
Nature of Cayenne PepperChillies
502
Analyses of spices and spice adulterants
503
Microscopical Characters of Annatto
508
Chemical and physical constants of olive oil and some oils used for the adulteration of olive oil
509
Melting point etc of mixed fatty acids from various oils
510
Reading on Zeiss refractometer of olive and cotton seed oils at various temperatures
511
Analyses of mixtures of olive and arachis oils
512
Introduction
517
Absorption factors of diphenylamine
524
Value of indigo in nitrogen for different strengths of nitre solution
529
The absorption coefficient of air dissolved in water and the c c s of oxygen which may be obtained from 1 litre of water after Bunsen
533
Microscopical examination of water from Wannacomet Pond Nantucket
555
Mineral MattersVegetable MattersDead Animal MattersHuman Débris
556
APPENDIX TO WATER ANALYSIS
571
Reduction of cubic centimetres of nitrogen to grammes
574
For the calculation of total solids of milk from fat and specific gravity
575
PEAS
601
346 347
602
129
603
399
604

Häufige Begriffe und Wortgruppen

Beliebte Passagen

Seite 586 - Where any matter or ingredient not injurious to health has been added to the food or drug because the same is required for the production or preparation thereof as an article of commerce in a state fit for carriage or consumption and not fraudulently to increase the bulk, weight, or measure of the food or drug or conceal the inferior quality thereof.
Seite 34 - No person shall mix, colour, stain, or powder, or order or permit any other person to mix, colour, stain, or powder any article of food with any ingredient or material so as to render the article injurious to health, with intent that the same may be sold in that state...
Seite 24 - No person shall sell to the prejudice of the purchaser any article of food or any drug which is not of the nature, substance, and quality of the article demanded by such purchaser...
Seite 588 - Act regulating the powers and duties of justices of the peace for such district, or of the police of such district ; and...
Seite 42 - The person purchasing any article with the intention of submitting the same to analysis shall, after the purchase shall have been completed, forthwith notify to the seller or his agent selling the article his intention to have the same analysed by the public analyst, and shall offer to divide the article into three parts...
Seite 36 - No person shall, with the intent that the same may be sold in its altered state without notice, abstract from an article of food any part of it so as to affect injuriously its quality, substance, or nature, and no person shall sell any article so altered without making disclosure of the alteration, under a penalty in each case not exceeding twenty pounds.
Seite 591 - Any medical officer of health, inspector of nuisances, or inspector of weights and measures, or any inspector of a market, or any police constable under the direction and at the cost of the local authority appointing such officer, inspector, or constable, or charged with the execution...
Seite 35 - No person shall, except for the purpose of compounding as hereinafter described, mix, colour, stain, or powder, or order or permit any other person to mix, colour, stain, or powder, any drug with any ingredient or material, so as to affect injuriously the quality or potency of such drug, with intent that the same may be sold in that state...
Seite 598 - The person by whom such warranty or in voice is alleged to have been given shall be entitled to appear at the hearing and to give evidence, and the court may, if it thinks fit, adjourn the hearing to enable him to do so.
Seite 45 - ... that he had no reason to believe at the time when he sold it that the article was otherwise, and that he sold it in the same state as when he purchased it...

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