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

Alexander Wynter Blyth

Charles Griffin, 1888 - 640 Seiten

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Twelfth Centuries	5

Drugs	11

The Old German Guilds	13

First General Food Act 1860	19

The Adulteration Acts 1860 and 1872	26

Idioblasts in the tea leaf	30

HISTORY OF THE PRESENT SCIENTIFIC PROCESSES FOR THE DETECTION	32

The Prejudice question in the Acts	40

Adulterations of Chocolate	400

ALCOHOL SPIRITS LIQUEURS FERMENTED LIQUORS AND WINE ALCOHOL 227 AlcoholEthylic Alcohol	402

Rectified SpiritProof Spirit	403

Specific Gravity Table 404406	404

Tests for Alcohol 406408	406

230	408

Various Methods for the Estimation of Alcohol	409

Estimation of Alcohol by DistillationTabaries Method Geisslers VaporimeterOxidation into Acetic Acid 411414	411

The Establishment of the Society of Public Analysts	42

Method to be pursued by a Purchaser under the Act	46

THE DUTY OF THE INSPECTOR OR PURCHASER UNDER THE	62

The Spiral Balance	70

Composition and Analysis of Treacle	77

Section Page	79

37	83

Orange and YellowSpectroscopic and other Characters	87

THE MINERAL MATTERS OR ASH OF FOOD	95

CARBOHYDRATES	102

AristotleAvi	104

Glucose or Grape Sugar	110

CONFECTIONERYSWEETMEATS	125

Milk of the Camel	129

Composition of infants farinaceous foods	151

WHEATWHEATEN FLOur	152

Detection of Ergot in Flour	161

Proximate Analysis of Flour	168

Methods for	179

The Adulterations and General Analysis of Butter	181

Section Page	183

Composition of the Potato	189

Preserved PeasCopper in Peas	195

Weights of copper corresponding to different quantities	202

The Albuminoids of Milk	213

Section Page 216 Estimation of Chicory in Coffee 384	217

Other Constituents of MilkLactoProteine Galactin Lacto	219

33	223

HUMAN MILK	225

43	230

132	231

Metals in Milk	236

423	239

Preamble of the Act Definition of Food and Drugs	244

Various other Methods of Milk Analysis	246

Extraction of the MilkSugar	252

Section Page	253

cow	259

The Chemical Characters of Diseased Milk are not markedly	260

DECOMPOSITION OF MILK	268

Method of Calculating the Removal of CreamThe Addition	275

Composition of Beans 199	280

Heating and then Cooling Milk as a Method of Preservation	282

THE QUANTITY OF MILK GIVEN BY THE COW THE METHOD	285

Composition of the OatOatmealAdulteration of Oatmeal	287

XVIIIA Table giving refractive angle of butter fat at 38	291

Composition of various SkimMilksCondensed Milks	292

BUTTER	298

181	301

Certain simple Tests	304

Direct Titration of ButterFat by Koettstorfers Method 316	316

Manufacture and Composition of Butterine	325

HARD CHEESES	331

Analysis of CheeseAdulterations of Cheese	337

Section Page	341

228	342

General Analysis of TeaKönigs Dragendorffs and Mulders	345

Skeleton ash of tea leaf	348

Microstructure of the Beech Leaf Hawthorn Camellia	351

Epidermis of under surface of leaf of the chloranthus incon	354

Determination of Total Nitrogen	358

Determination of Gum	366

Endosperm of coffee	368

Description of the Coffee BerryMicroscopical Structure	372

The Adulteration of Coffee with ChicoryIts Detection	378

A section of the carobtree fruit	379

The Adulteration of Coffee with the Seeds of Cassia 333	384

Bibliography relative to Coffee	389

COCOA AND CHOCOLATE 218 Microscopical Structure of the Seed	390

Varieties of Cocoa	392

Average Chemical Composition of Cocoa	393

Composition Effects and Estimation of Theobromin	394

The AshMineral Constituents of Cocoa	396

Nitrogenous Constituents of Cocoa	398

Adulterations of Cocoa	399

Methylic Alcohol Tests for and Estimation of	414

Fousel Oil	416

Composition and Adulterations of Brandy	419

Composition and Analysis of Rum	420

Composition and Adulteration of Whisky	421

Prosecutions for Adulterated Whisky	422

Oil of Calamus	423

Angelica Root and its Active Constituents	424

Oil of Juniper	425

Composition of Arrack	426

LIQUEURS OR CORDIALS 248 Composition of Cordials or Liqueurs	427

FERMENTATIONFERMENTED LIQUORS 250 General Principles of Fermentation	429

Yeast	430

Lactic Acid and other Ferments	432

Enumeration of the various kinds of BeerTheir Composi tion	433

The Water used by the Brewer	435

Malt Extract	436

The ColouringMatters of Malt	438

Beer Bitters	439

Hops 440443	440

329	444

Cnicin	445

Gentianin	446

Menyanthin	447

The Ash of Beer	448

Specific Gravity of Malt Extract 452455	453

Diagrammatic representation of various spectra	454

Spirit Indication Tables 456458	456

Hop Resin and Glycerin	461

The Nature of the Bitter used	462

Dragendorffs Process 463466	463

other Matters 466468	466

Processes to be Used for the Separation of Picrotoxin and 270 Special Tests for Picric Acid	468

Section Page	469

WINE	475

Estimation of Succinic Acid and Glycerin	484

Estimation of Tartaric Acid and Glycerin and Bitartrate	496

Aborption Bands of the ColouringMatters of Wine	504

Brazil Wood	510

VINEGAR	516

LEMON JUICE AND LIME Juice Section Page 290 Constituents of Lemon and Lime Juice	521

Adulterations of Lime Juice	523

MUSTARD PEPPER	525

Analysis of Mustard	528

The Fixed and Volatile Oil of Mustard	530

Adulterations of Mustard	531

Varieties and General Composition of Pepper	535

Microscopical Structure of Pepper	536

A section of black pepper	537

PiperinPiperidinPiperic Acid	538

The Ash of PepperNitrates and Nitrites in Pepper	539

General Composition of Pepper	540

Adulterations of Pepper	541

OliveStonesPoivrette	542

Legal Case relative to Pepper	544

Bibliography	545

CAYENNE PEPPER 304 General Description of Cayenne	546

Capsaicin and other Principles of Pepper	547

THE SWEET AND BITTER ALMOND 307 General Description of Almonds	549

AmygdalineVolatile Oil or Essence of Almonds	551

General Characters of Annatto	553

Analysis of Annatto	555

Organic Analysis of Water	559

The mercury pump	578

Smethans Process	583

a LIFELESS FORMS	589

Closterium	590

The Sugar TestExperiments on Animals and Human Beings	597

Diagram illustrating graphical record of results of water analysis	600

Section Page	604

Sale of Food and Drugs Act Amendment Act 1879	618

INDEX	625

301 302	635

Valuation of Water according to Wigners Scale	639

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Foods: Their Composition and Analysis, Etc
Alexander Wynter Blyth
Vollansicht - 1882

Foods: Their Composition and Analysis: A Manual for the Use of Analytical ...
Alexander Wynter Blyth
Vollansicht - 1888

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Häufige Begriffe und Wortgruppen

acetic acid added adulteration albumen alcoholic solution alkaline alum alumina ammonia amount analyst article of food baryta blue boiling bread butter cane sugar carbon dioxide casein cells cent chemical chicory chloride chlorophyll coffee colour colouring-matter composition constituents containing copper cows crystallises crystals detected dextrin dilute dissolved distilled dried drug estimation ether evaporated extract Fehling Fehling's solution fermentation filtered filtrate flask flour fluid gives glucose grains granules grape sugar grms heated hydrochloric acid inch insoluble inspector invert sugar lactic legumin lime liquid magnesia maltose matter mercury method microscope milk milk-fat milk-sugar mineral mixed mixture nitrate nitric acid nitrogen obtained offence oxide peas phosphate phosphoric acid polarised potash potato powder precipitate purchaser pure quantity residue salt samples soda sold solids not fat soluble in water specific gravity starch substances sulphate sulphuric acid tion Total solids tube weight wheat wine yellow

Bibliografische Informationen

Titel	Foods: Their Composition and Analysis: A Manual for the Use of Analytical Chemists and Others. With an Introductory Essay on the History of Adulteration
Autor/in	Alexander Wynter Blyth
Ausgabe	3
Verlag	Charles Griffin, 1888
Original von	University of Minnesota
Digitalisiert	15. Nov. 2013
Länge	640 Seiten

Zitat exportieren	BiBTeX EndNote RefMan

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