Foods: Their Composition and Analysis: A Manual for the Use of Analytical Chemists and Others. With an Introductory Essay on the History of Adulteration

Front Cover
C. Griffin, 1896 - 735 pages
 

Contents

HISTORY OF THE PRESENT SCIENTIFIC PROCESSES FOR THE DETECTION
32
Chevalliers DictionaryAlphonse Normandys Handbook
42
Method to be pursued by a Purchaser under the Act
46
Giving full details as to the Duties of an Inspector under
62
Classification of the CarbohydratesI The Grape Sugar
67
Soxhlets Fatextracting Apparatus with Various Modifications
68
The best Form of MicroscopeManipulation of Tissues
74
arranged
75
Section Page
79
Vogels Division of the Starches
81
PhotographySteins Photographic MicroscopeDr Wood
90
Red ColouringMattersCochinealAbsorption Factors for Car
99
Section Page 99 General Composition of PeasAnalysis of Peas 222224
100
Indigos and VioletsIndigoIndigotin Litmus Aniline
108
THE MINERAL MATTERS OR ASH OF FOOD ANALYSIS OF
117
66a Methods of Estimating Nitrogen and Nitrogenous Substances
123
Table showing the loss by volatilisation according
135
Levulose
136
Sugar in parts per 1000 corresponding to ccs of
145
CONFECTIONERYSWEETMEATS
150
Some adulterated samples of honey analysed by
156
Starch its CompositionMethod of Estimation
170
Karmarschs and Wiesners measurements of starches
178
WHEATWHEATEN FLOUR
179
The Adulterations and General Analysis of Butter
181
XIa Weinwurms analyses of flour
184
Microscopical Examination of Flour
192
Legal case relative to Flour
198
Methods for
205
Composition of infants farinaceous foods
209
BARLEY
211
The Adulteration of Coffee with the Seeds of Cassia
215
Showing the percentage of potato starch and dry sub
221
Effects of Coppered Peas 224
224
CHINESE PEAS 101 Composition of Chinese Peas
227
Composition of Lentils
228
AristotleAvi cennaPlacitusPanthaleonBartoletusBartholomew MartinLudovico TestiLeeuwenhoek 230
230
Boerhaaves Views on Milk 231233
231
Early Quantitative Analyses of Geoffroy and Doorschodt 233
233
The Experiments of Vullyanoz as to MilkSugar
234
The Experiments of Schoepff Scheele Hoffman and Caspar Neumann 235
236
The Amphioteric Reaction of Milk
238
MilkFat
239
The Albuminoids of Milk 242245
242
MilkSugar 245
245
Mineral Constituents of Milk 246
246
Other Constituents of Milk LactoProteine Galactin Lactochrome 247
248
Odorous Principle in Milk 249
249
Summary of the General Constituents of Milk
250
FORE MILK
253
128
259
Microscopical Appearances of MilkBacteriology of Milk 265267
265
Composition of MaizeAsh of Maize
268
Specific GravityTotal SolidsExtraction of Milk Fat
269
Table giving specific gravity of ether holding fat
276
Analysis of the MilkFat and Examination of the Ethereal
280
Weights of copper corresponding to different quantities
284
Isolation of the Principles precipitated by Tannin
288
Milk of Cows suffering from Typhus
298
DECOMPOSITION OF MILK
305
309311
311
Section Page
317
Showing the influence of food on the milk secretion
323
Contamination of the Milk by Poisonous Colouring or Bitter
325
Composition of SkimMilk
331
Constituents of Butter 340341
340
COMPOSITION OF
401
CHEMICAL ANALYSIS OF
411
The Extract of Tea
419
Manufacture Description and Analysis of MatéAnalysis
426
Analysis of Coffee
433
COCOA AND CHOCOLATE
435
222a Cocoa RedZipperers Method of Determining Cocoa
456
Nitrogenous Constituents of Cocoa
463
Tests for Alcohol
471
Section Page 237 Composition and Adulteration of Whisky 491
491
Effects of the Higher Alcohols
492
Composition of Gin
493
Angelica Root and its Active Constituents
494
Oil of Juniper
495
Composition of Arrack 496
496
LIQUEURS OR CORDIALS 248 Composition of Cordials or Liqueurs
497
FERMENTATIONFERMENTED LIQUORS 250 General Principles of Fermentation 499
499
Yeast 500502
500
Lactic Acid and other Ferments 502
502
Enumeration of the various kinds of BeerTheir Composi tion 503505
503
The Water used by the Brewer 505
505
Malt Extract 506508
506
The ColouringMatters of Malt 508
508
Hops 510514
510
Beer Bitters 509
511
Absynthin
514
Daphnin 515
515
Gentianin
516
Menyanthin
517
The Ash of Beer
518
Specific Gravity of Malt Extract 522525
523
Spirit Indication Tables 526528
526
Hop Resin and Glycerin
531
The Nature of the Bitter used
532
WINE
537
Constituents of Wine
545
278a Estimation of Esters in Wine
556
Estimation of Tartaric Acid and Glycerin and Bitartrate
562
Absorption Bands of the ColouringMatters of Wine
569
SPECIAL REACTIONS FOR THE DETECTION OF CERTAIN OF
575
Constituents of Commercial Vinegar
581
XLVa The composition of various kinds of vinegar
582
Constituents of Lemon and Lime Juice
591
Composition of mustard
593
The Fixed and Volatile Oil of Mustard
600
PiperinPiperidinPiperic Acid
608
General Description of Cayenne
615
ANNATTO
621
Chemical and physical constants of olive oil and some
624
Section Page
629
Estimation of chlorine as common salt
635
Value of indigo in nitrogen for different strengths
642
319a Estimation of Organic Nitrogen after Kjeldahls Method 670
670
LIIIa Analysis of the Grand Junction water for the year 1881
674
a LIFELESS FORMS
676
320a Separation and Identification of Pathogenic Organisms from
686
APPENDIX TO WATER ANALYSIS
692
Hardness in grain measures
695
APPENDIX
699
Sale of Food and Drugs Act Amendment Act 1879 708
708
and Drugs Act Amendment 42 and 43 Vict c 30
711
INDEX
715
MILLET
717
158 159
718
697
728

Common terms and phrases

Popular passages

Page 48 - 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...
Page 712 - First. If any substance has been mixed and packed with it so as to reduce or lower or injuriously affect its quality or strength. Second. If any substance has been substituted wholly or in part for the article. Third. If any valuable constituent of the article has been wholly or in part abstracted.
Page 711 - In the case of drugs: (1) If, when sold under or by a name recognized in the United States Pharmacopoeia, it differs from the standard of strength, quality, or purity laid down therein. (2) If, when sold under or by a name not recognized in the United States Pharmacopoeia, but which is found in some other pharmacopoeia or other standard work on materia medica, it differs materially from the standard of strength, quality, or purity laid down in such work. (3) If its strength, quality, or purity falls...
Page 56 - 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...
Page 251 - I shall here enumerate in order. 1st day, 2nd day, 3rd day, 4th day, 5th day, 6th day, 7th day, - 8th day, 9th day, - 10th day, llth day, - 12th day, 13th day, - 14th day.
Page 49 - 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.
Page 47 - 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...

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