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

Přední strana obálky
C. Griffin, limited, 1903 - Počet stran: 616
 

Obsah

Early Workers
27
Establishment of the Continental Pharmacopoeias
31
The Works of John Mitchell Chevallier and Normandy
34
SECT
37
The Prejudice Question in the Acts
40
Method to be pursued by a Purchaser under the Act
46
Provision for Analysis of the Sample at Somerset HouseThe Defendant
49
The MicroSpectroscope
55
Reports of the AnalystThe Certificate of the Analyst is Evidence
61
32
70
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
888
110
Levulose
111
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
The specific rotatory power of the carbohydrates
117
CONFECTIONERYSWEETMEATS
121
34
124
Some adulterated samples of honey analysed by E Sieben
126
General Description of HoneyAnalyses of HoneyCharacters of Pure Honey
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
85
158
The Influence of Feeding
164
Definition of BreadThe Process of Breadmaking
165
Composition of infants farinaceous foods
169
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
General Composition of Jam
184
The Composition of CreamAnalysis of CreamAdulteration of Cream
192
The General Physical Properties of Cows Milk
194
The Common Adulterations of Butter
198
MilkSugar
200
131
209
Bitter Principles in MilkKreatinine
216
XVIIIB Comparison of centrifugal determination of milk fat with Adams processes XVIIIC Correction of specific gravity of ethereal solution in Soxh...
219
42 43
222
XVIIID Comparison of different methods of milk analysis
224
127
226
Estimation of Urea
229
Formaldehyde in Milk
236
Sour MilkGovernment Laboratory Method
243
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
The Methods of Hiepe Prunier Hager and others for the Detection
254
The Detection of the Bacillus of Bovine Tuberculosis in Milk
257
The Influence of Breed
259
Analysis of Condensed Milk
263
Ratio of fat to total solids in cream
267
The Melting PointDisc Method of taking the Melting Point
283
Table giving refractive angle melting point specific gravity etc of butter fat
285
The Specific Gravity of ButterFat
289
Further Analysis of the Insoluble Fatty Acids
297
Composition of cheese
306
128
307
The Adulterations of Cheese 308
309
Varieties of Lards
310
Physical Characteristics of LaidMicroscopical Appearances of Lard
311
Chemical and physical constants of lards and some adulterants
314
Adulterations of LardChemical ConstantsSpecial Tests for Vegetable Oils Detection of Beef Stearin Larderine 313317
316
TEA COFFEE COCOA
319
Varieties of Tea 321
321
Structure of the Tea Leaf 322
322
Chemical Composition of Tea 323
323
Theine or CaffeineBoheic AcidQuercitannic AcidQuercetin 324326
324
COMPOSITION OF
326
General Analysis of TeaKönig and Dragendorffs Analyses of TeaPre liminary Examination of Tea 326
327
Chemical Methods for Detecting Foreign Leaves in TeaThe Detection of Facing 328330
329
Microstructure of the Beech Leaf Hawthorn Camellia Sassanqua Sloe Chloranthus Inconspicuus 330332
332
The Estimation of Theine or Caffeine 334
334
Determination of Total Nitrogen
335
Tannin 336338
336
Chemical Changes during Roasting 347
347
Constituents of Coffee 348350
348
Table showing the changes in coffee during roasting
349
Some analyses of chicory
353
XXXA Analyses of imitation coffee beans
354
The percentage of chicory corresponding to percentage of soluble ash
360
Percentage of coffee corresponding to specific gravity of a decoction
362
Varieties of Cocoa
364
Determination of Crude Fibre
370
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
Nitrogenous constituents of cocoa
375
Properties of the principal alcohols
379
Estimation of alcoholspecific gravity tables
380
129
381
AlcoholEthylic AlcoholSpecific Gravity Table
382
The alcoholic content of boiling spirits as shown by the temperature of their vapour
385
Composition and Adulterations of Brandy
398
284
402
The Water used by the Brewer
409
Composition of barley and malt
410
292294
412
Aloin
415
Ash of beers
418
Specific gravity and strength of malt extract
420
Spirit indication table
423
The Percentage of AshAsh Soluble in WaterAsh Soluble in AcidAlka
424
Adams ProcessEnders ProcessSpecial Tests for Picrotoxin
431
SECT PAGE 319 Constituents of Wine
442
Changes taking place in Wine through Age
443
The Refractometer applied to Wine Analysis
444
Schmidts analyses of certain fine and exceptionally valuable old wines
445
Composition of wine according to Dupré
447
Volatile Acids 448450
448
Estimation of Esters in Wine 450
450
and Identification of Matters not Volatile at 100 C
451
Hagers table of wine extract
452
Estimation of Succinic Acid and Glycerin 454
454
Tartaric Acid and Bitartrate of PotashEstimation of Malic Acid Sugar and Albuminous Substances 455
455
Astringent Matters 456
456
Estimation of the ColouringMatter of Wine 457460
457
Detection of the ColouringMatters of Wine by the Spectroscope
460
Mineral Substances or Ash of Wine
468
Detection of Fluoborates and Fluosilicates
469
VINEGAR
471
Constituents of VinegarVarieties of Vinegar 473
473
The Principles of the Manufacture of Cheese
474
Interpretation of the Results of Vinegar Analyses
479
LEMON JUICE AND LIME JUICE 338 Composition of Lemon and Lime Juice
480
Analysis of Lime Juice 481
481
MUSTARD PEPPER SPICES CONDIMENTS MUSTARD
483
Microscopical Structure of Mustard Seed 485
485
The Composition of Mustard 486
486
Composition of mustard
487
Fixed Oil of MustardErucic AcidVolatile Oil of Mustard
489
PEPPER
490
The PepperwortsVarieties of PepperMicroscopical Structure of Pepper 491494
491
PiperinPiperidinePiperic Acid 494
494
The Ash of PepperNitrates and Nitrites in Pepper
495
General Composition of Commercial Peppers 495
496
Analyses of various peppers and pepper adulterants
497
Adulterations of Pepper 498500
498
Nature of Cayenne PepperChillies 500
500
CapsaicinGeneral Composition of Cayenne Pepper 501
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
11 Organic Analysis of WaterFranklands Combustion ProcessBlairs
549
Microscopical examination of water from Wannacomet Pond Nantucket
555
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
Preserved PeasCopper in PeasTunnicliffes ExperimentsRecommendation
602
399
604
132134
613

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Oblíbené pasáže

Strana 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.
Strana 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...
Strana 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...
Strana 588 - Act regulating the powers and duties of justices of the peace for such district, or of the police of such district ; and...
Strana 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...
Strana 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.
Strana 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...
Strana 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...
Strana 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.
Strana 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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