Part 123

The Analyst, Vol. 21, p. 158.

Vid. op. cit. 98, p. 98.

Vid. op. cit. 100, p. 74.

Vid. op. cit. 100, p. 75.

Vid. op. cit. 100, p. 75.

Bulletin de la Société Chimique de Paris, Série {2}, Tome 24, p. 288; Berichte der deutschen chemischen Gesellschaft, Band 8, S. 257.

Vid. op. cit. 98, p. 120.

Bulletin 46, Chemical Division U. S. Department of Agriculture, pp. 72, et. seq.

This work, Vol. 2, pp. 267 and 326.

Bulletin 13, Chemical Division, U. S. Department of Agriculture, p. 296.

Plant Analysis, pp. 38, et seq.

Repertoire de Pharmacie, Série 3e, Tome 7, p. 436.

INDEX.

Page. A Abbe, refractometer, 329 Acetic acid, estimation in tobacco, 602 Acetyl value, 384, 385 Acidity, estimation in fermented beverages, 27 of milk, determination, 473 Acids, determination in fruits and vegetables, 579 Agricultural products, classification of miscellaneous, 541 description, 1 Air-bath, drying, 16 Albumin, definition, 410 gyrodynals of hydrates, 276 precipitants in milk, 276 qualitive tests, 420 separation in milk, 509 Albuminates, definition and properties, 411 estimation in cheese, 531 qualitive tests, 421 Albuminoids, 413 definition, 410 Albumins, action, on polarized light, 422 gyrodynats, 422 properties, 410 separation, 439 Albumose peptone, 461 Albumoses, estimation, in cheese, 531 separation, from peptones, 455 Alcohol, calculating, in fermented beverages, 616 digestion, 245 estimation, by vapor temperature, 622 in ensilage, 546 fermented beverages, 612 koumiss, 534 sugar analysis, 186 reagent for precipitating dextrin, 292 table showing percentage, 617-621 Alcoholic digestion, sugar beets, 248-250 Alcoholometer, 612 Aliphalytic ferments, 556 Alkali, action on reducing sugars, 131, 132 Alkaline copper solutions, comparison, 127-129 Alkaloidal nitrogen, estimation, 432 qualitive tests, 422, 423 Alkaloids, occurrence, 417 Allantoin, 428 Allein and Gaud, modification of Pavy’s process, 145 Allen, modification of Pavy’s process, 144 potassium cyanid process, 146 Allihn, gravimetric dextrose method, 155-158 Alum, occurrence, in bread, 544 reagent for casein, 535 Alumina cream, clarification, 100 Aluminum dishes, drying, 33 Amagat-Jean, refractometer, 334-338 Amid nitrogen, estimation, 424 in cereals, 543 tobacco, 607 occurrence, 417 qualitive test, 418 separation, in cheese, 530 Ammonia, estimation, in tobacco, 605 Ammoniacal copper solution, 143 nitrogen, estimation, 423, 424 in cheese, 531 qualitive test, 419 Ammonium sulfate, reagent for milk proteids, 507 precipitating proteids, 433 Amyl alcohol, use, in milk fat analysis, 501 Amyliferous bodies, desiccation, 299 Amyloid bodies in milk, 512 Amylolytic ferments, 556 Anatto, 522 Animal products, sampling, 448 substances, preparation, 4, 5 Anoptose, 234 Antipeptones, 412 Aqueous diffusion, sugar beet analysis, 251, 252 Araban, occurrence, 586 Arabinose, molecular weight, 177 Arachidic acid, separation, 398, 399 Areometric method, application in milk fat analysis, 494, 495 Areometry, 70 Artificial digestion, 555 manipulation, 561 smoker, 609 Ash, composition, in milk, 466, 467 of fruit, 580 estimation, 36 in butter, 516 cereals, 542 fermented beverages, 637 koumiss, 536 meats, 550 milk, 482 proteids, 444 German method, 39 Asparagin, 417 estimation, 426, 427 preparation, 426 Aspartic acid, 412 Atwater and Woods, calorimeter, 569 methods of meat analysis, 549 preparation of fish, 12 Auric chlorid, color test with fats and oils, 356 Authorities cited in Part Fifth, 462, 463 First, 56, 57 Fourth, 406-409 Second, 222 Seventh, 641-644 Sixth, 536-540 Third, 306-308

B Babcock, formula, for calculating total solids, 479, 480 method of counting fat globules, 483, 484 milk fat analysis, 499, 500 Bacteria, reactions, on sugar, 196 Bagasse, analysis, 239, 240 Barfoed, reagent, for removing dextrose, 291, 292 Barium saccharate, 187 Barley starch, 221 Basic lead acetate, clarification, 101 Baumé and brix degrees, comparison, 73 Bean starch, 220 Bechi’s test for cottonseed oil, 400, 401 Beet rasp, 10, 251 Beimling, method of milk fat analysis, 502 Betain, 417 separation from cholin, 429 Bigelow and McElroy, estimation of sugar in evaporated milks, 296-298 method of dialysis, 447 table for correcting hydrostatic plummet, 615 Biliverdin, occurrence in milk, 464 Birotation, 118 mathematical theory, 177, 178 Biuret reaction, 419 Block, feculometer, 300 Bone-black, decolorization, 104 Bordeaux-red, determination, in wines, 637 Bouquet of fermented and distilled liquors, 640, 641 Bread, acidity, 544 amount of water, 544 baking, temperature, 543 chemical changes in baking, 545 color, 544 methods of analysis, 543-545 nitrogenous compounds, 544 soluble extract, 543 Brix and baumé degrees, comparison, 73 Bromin addition number, 371-373 Brullé, color test for fats and oils, 355 Butter, adulterants, 521 appearance of melted, 513 with polarized light, 514 calorimetric distinction, from oleomargarin, 576 colors, 522 detection, 523 fat analysis, classification of methods, 484 estimation, 482-504 methods of analysis, 512-523 microscopic examination, 513 molecular weight, 520 refractive index, 514 relative proportion of ingredients, 517 substitutes, molecular weight, 520, 521 Butyrin, 310 Butyrorefractometer, 339-341 range of application, 342

C Caffein, estimation, 583 Caffetannic acid, 590 Calcium saccharates, 188 Caldwell, hydrogen drying oven, 26, 27 Calories, computation, 574-578 definition, 576 Calorimeter, description, 569 formulas for calculation, 572 hydrothermal value, 573 manipulation, 571 Calorimetric equivalents, 576 Calorimetry, 568-576 Canada balsam, mounting starches, 219 Cane cutting machines, 236, 237 pulp, determination of sugar, 238 drying and extraction, 238 sugar, gyrodynat, 117, 118 Carbohydrates, 58 estimation in cereals, 543 kind, 58 milk, 511 molecular weights, 175 nomenclature, 59 occurrence, 58 in coffee, 585 of rare, 306 separation, 279 in fruits and vegetables, 577 Carbon, estimation in proteids, 444 dioxid, determination, in sugar analysis, 186 estimation, in koumiss, 532 reagent for casein, 509 tetrachlorid, reagent in iodin addition, 368 Carnin, 416 composition, 451 Carr, vacuum drying oven, 22, 23 Casein, estimation, in butter, 516 cheese, 531 with mercurial salts, 535 factors for calculating, 508 method of estimating, 508 precipitants in milk, 276 precipitation, by alum, 535 preparation, 509 separation, by filtering through porous porcelain, 534 from albumin, 507 solution, in acid, 489 theory of precipitation, 508 Caseinogen, 504 Cassava starch, 222 Cattle foods, 545 Cellulose, constitution, 303 qualitive reactions, 306 separation, 304 solubility, 305 Cereals, general principles of analysis, 542 Chalmot and Tollens, method of estimating pentosans, 182 Chandler and Ricketts, polariscope, 266 Cheese, artificial digestion, 561 composition, 524 constituents, 530 filled, 529 methods of analysis, 526-533 manufacture, 525 proteids, separation, 530, 531 Chitin, 416 character of reaction, 512 Chlorophyll, separation, from caffein, 585 Cholesterin, detection, 403, 404 occurrence, in milk, 464 Cholin, 417 separation, from cottonseed, 428, 429 Chondrin, 415 Chrome yellow, 522 Chrysolite, use, in drying, 486 Chyle, occurrence, in milk, 464 Chyme, occurrence, in milk, 464 Citric acid, estimation, in tobacco, 601 occurrence, in milk, 466 Clerget, method of inversion, 105-107 Cobaltous nitrate, reagent for nitrate, 189 Collagen, 413 Coloring matters, determination, in wines, 636, 637 Combustion products, 36, 37 Conchiolin, 416 Conglutin, 411 Constant monochromatic flame, 85 Control observation tube, 95, 96 Copper carbonate process, 138-140 use, in estimating sucrose, dextrose and levulose, 282, 283 cyanid, reagent for estimating lactose, 294, 295 oxid, weighing, in sugar analysis, 262 reagent in determining oxygen absorption of oils, 405 salts, reduction, by sugar, 123 solution, action on dextrose, 125 sulfate, reagent for milk proteids, 506 separating proteid from amid nitrogen, 433 titration of residual, 148, 149 Cottonseed oil, detection, 400 Courtonne, ash muffle, 40 Crampton, preparation of fat crystals, 347 Creamometry, 474 Creydt, formula, 110 Crismer, critical temperature, 349, 350 Critical temperature, fats and oils, 349 Crude proteids, estimation, in cereals, 543 Crystallin, 411 Crystallization, temperature, 327 Cuprous oxid, specific gravity, 137 Curd, estimation, in butter, 516

D Dairy products, importance, 464 Davis, meat preservatives, 566 Density, determination, 63 of sour milk, 477 Deuteroalbumose, 412 Dextrin, detection, in fermented beverages, 639 occurrence, in glucose, 264 precipitation, by alcohol, 292 separation, from dextrose and maltose, 287-293 Dextrinoid bodies in milk, 511 Dextrosazone, 193 Dextrose, action of alkaline copper solution, 125 estimation, in presence of sucrose, 274, 275 and levulose, 280-285 group, qualitive test, 190 gyrodynat, 118 molecular weight, 176 removal, by copper acetate, 291 separation from maltose and dextrin, 287-293 table for calculating, from copper, 260 Dialysis, 447 application, for precipitating milk proteids, 511 Diastase, action, on starch, 198 preparation, 300 Diffusion, instantaneous, 243 Digestion, alcoholic, 245 Distillation, methods, 612, 613 Doolittle, viscosimeter, 343, 344 Double dilution, milk analysis, 278 polarization, 102 Dreef grinding machine, 11 Dry substance, estimation, for factory control, 263 Drying samples, general principles, 34, 35

E Earth bases, reagents for precipitating sugar, 187 Ebullioscope, 622, 623 Edson, preserving sugar juices, 235 Elaidin, 406 Elastin, 415 Electric drying oven, 19 Ensilage, alcohol, 546 changes, due to fermentation, 546 comparative value, 547 organic acids, 546 Ether extract, estimation, in cereals, 542 solvent, 41 Evaporated fruits, 580 milk, estimation of sugar, 296 Ewell, method of estimating coffee carbohydrates, 585 permanganate method, 136 Excreta, collection, 562, 563 Extract, composition, in fermented beverages, 624 estimation, by indirect method, 625 in fermented beverages, 624 vacuum, 626 Extraction apparatus, 43-51 by digestion, 42 percolation, 43 compact apparatus, 48-51 methods, 41, 42 with alcohol, 245

F Fat acids, determinations of nature, 396 formulas for calculating yield, 392, 393 temperature of crystallization, 327 crystals, appearance, with polarized light, 347 microscopic appearance, 346, 347 estimation, in altered milk, 487, 488 butter, 515 koumiss, 534 meats, 550 preserved meats, 563 extraction, methods, adapted to milk, 486 form of globules in milk, 482 globules, method of counting, 483 number, in milk, 482 in milk, classification of methods of analysis, 484 comparison of methods of analysis, 488 wet extraction methods, 488 Fats and oils, coloration, produced by oxidants, 352 consistence, 396 drying, for analysis, 316 estimation of water, 317 extraction, 41 melting point, 320-323 microscopic appearance, 345 physical properties, 317-345 polarization, 350 preparation, for microscope, 345, 346 refractive index, 328 sampling, 315 solubility, in alcohol, 351 specific gravity, 317-319 table of densities, 320 temperature of crystallization, 327 thermal reactions, 356-363 turbidity temperature, 351 composition, 309, 310 freeing, of moisture, 315 nomenclature, 309 Feculometer, Block, 300 Fehling solutions, comparison, 127 composition, 126 historical, 124 Fermentation, method of separating sugars, 288, 289 use, in sugar analysis, 185 Fermented beverages, constituents, 611 description, 610 distillation, 612-614 polarization, 632 specific gravity, 611 Ferments, aliphalytic, 556 amylolytic, 556 proteolytic, 557 Fiber, estimation, 303, 304 in canes, 241 cereals, 543 occurrence, 303 Fibrin, 413, 504 Fibrinogen, 411 Fibroin, 416 Field of vision, appearance, 81 Filled cheese, 529 Fischer, carbohydrates, 59 Fish, preparation, 12 Flesh bases, treatment of residue, insoluble in alcohol, 460 Foods, constituents, comparative values, 567 fuel value, 551 nutritive values, 566 potential energy, 551 Free fat acid, determination, 394 Fruits, composition, 579 evaporated, 580 sampling, 577 Fuchsin, detection, in wines, 637 Furfurol, determination, 180 precipitation, with pyrogalol, 183 qualitive tests, for sugars, 194 reactions, 194, 195

G Galactan, method of estimating, 586 occurrence, 586 Galactosazone, 193 Galactose, products of oxidation, with nitric acid, 191 Gelatin, 414 estimation, 456-459 reagent for tannins, 590 Gerber, butyrometer, 502 method of milk fat analysis, 502-503 Gerrard, potassium cyanid process, 146 Ginger starch, 220 Gird, gravimeter, 233 Glacial acetic acid, reagent for fats and oils, 351 Gladding, method of preparing fats for the microscope, 346 Glass, errors due to poor, 520 Gliadin, 436 Globin, 411 Globulin, separation in milk, 510 Globulins, properties, 411 separation, 440 Glucosazone, 171 Glucose, commercial, 286 process of manufacture, 287 Glutamic acid, 412 Glutamin, 417 estimation, 426, 427 Gluten, 413 composition, 426 separation, from wheat flour, 434, 435 Glutenin, 436 Glutin, 413 composition, 451 Glycerids, principal, 310 saponification value, 383, 384 separation, 397 Glycerol, estimation, in fermented beverages, 635, 636 formulas for calculating yield, 392, 393 Gomberg, method of estimating caffein, 584, 585 Grape sugar, birotation, 287 commercial, 264, 286 Gravimeter, 233 Green samples, grinding, 9 Grinding apparatus, 6-11 Gum, detection, in fermented beverages, 639 Gypsum, use, in drying sour milk, 487 Gyrodynat, definition, 116

H Haemocyanin, 411 Haemoglobin, 411 Halle drying apparatus, 29 Haloid absorption by fat acids, 374-376 addition numbers, 364 Heat of bromination, improved method of determining, 361-363 Hehner and Mitchell, method of determining heat of bromination, 361 Richmond, formula for calculating total solids, 479, 480 bromin addition number, 373 Hemi-peptones, 412 Hempel, calorimeter, 569 Heteroalbumose, 412 Hibbard, estimation of starch, 207 Hide powder, reagent for tannins, 590 testing, 592 Honey, composition, 264 Hoppe-Seyler, cellulose, separation, 304 Hops, bitter principles, 640 substitutes, 640 Horse flesh, detection, 554 Hübl’s process, 364-367 reagent, preservation, 371 Hyalin, 416 Hyalogen, 416 Hydrochloric acid, estimation, in tobacco, 600 Hydrogen, drying, 24 estimation, in proteids, 444 Hydrometer, balling, 71 baumé, 71 brix, 71 Hydrometers, 71 Hydrometry, correction for temperature, 72 Hydrostatic balance, 68 plummet, 615 correction table, 615 Hypogaeic acid, separation, 399 Hypoxanthin, occurrence, in milk, 464

I Impurities, error due, 74 Incineration, purpose and conduct, 37, 38 Insoluble fat acids, determination, 391, 392 Inversion, application of the process, 114 calculation of results, 108, 109 determination of sucrose, 105 influence of strength of solution, 108 time of heating, 108 Invert sugar, estimation of minute quantities, 257 gyrodynat, 119 influence of temperature on gyrodynat, 265 occurrence, 264 official method, 161-162 optical neutrality, 265 separation and estimation, 264 table for calculating, from copper, 260 estimating, 159, 258 Invertase, determination of activity, 111, 112 use, in inversion, 110, 111 Invertose, molecular weight, 177 Iodin addition, 364-367 character of chemical reaction, 367 monochlorid, substitution for hübl reagent, 370 number, estimation, 369-370 reaction with starch, 196 reagent for caffein, 584

J Juices, analysis of fruit and vegetable, 578

K Keratin, 416 Kieselguhr, use in drying, 486 Knorr, extraction apparatus, 44 fractional analysis of meats, 552 Koettstorfer, saponification value, 382, 383 Koumiss, acidity, 532 composition, 532, 536 Kreatin, 416 composition, 431 determination, 454 occurrence in milk, 464 Kreatinin, 416 composition, 451 determination, 454 Krug, method of determining oxygen absorption of oils, 405, 406 estimating pentosans, 179, 183 separation of oleic and hypogaeic acids, 399 viscosity of oils, 345

L Lactobutyrometer, 495, 496 Lactocrite, use in milk fat analysis, 498 Lactoglobulin, 504 Lactometer, direct reading, 476 New York Board of Health, 476 Lactometry, 475, 476 Lactoprotein, 504 Lactosazone, precipitation, 295 Lactoscopes, 473, 474 Lactose, estimation, 293 in Koumiss, 534 milk, 275 gyrodynat, 119 molecular weight, 177 official method of estimation, 294 Laurent lamp, 83, 84 polariscope, 83 construction, 86-88 manipulation, 88 Lead acetate, preserving agent, 235 oxid, separation of sugars, 284, 285 reagent for determining oxygen absorption of oils, 405 salts, reagents for separating fat acids, 397 solutions, errors, 102 subacetate, action on levulose, 103 Lecithin, extraction from seeds, 430, 431 factors for calculating, 431 occurrence and properties, 430 in milk, 464 Leffmann and Beam, method of milk fat analysis, 501 Legumin, 411 Leucin, 412 occurrence in milk, 464 Levulosazone, 193 Levulose, estimation, 168 in presence of sucrose and dextrose, 280-285 general formula for calculation, 274 gyrodynat, 119 optical determination, 267 preparation, 167 principles of calculation, 270-273 table for calculating from copper, 260 estimation, 169-171 Liebermann, method of milk fat analysis, 471, 492 Liebig ente, 28 Light, kind used for polarization, 82 Lindet, method of inversion, 109, 110 Lindsey and Holland, digestibility of pentosans, 564 Lindström, modification of lactocrite, 499 Lineolin, 310 Lint, use, in drying, 486 Livache, method of determining oxygen absorption, 405 Long and Baker, diastase preparation, 300 table of refractive indices, 334

Mc McElroy and Bigelow, estimation of sugar in evaporated milks, 296-298 estimation of nicotin, 605 McIlhiney, bromin addition number, 372

M Maercker, apparatus for hydrolysis of starch, 204 method of sugar analysis, 153-155 Magnesium sulfate, reagent for precipitating proteids, 433 Maize starch, 221 Malic acid, estimation in fermented beverages, 630, 631 tobacco, 601 Malt extract, 301 Maltosazone, 193 Maltose, estimation, 165 gyrodynat, 119, 206 molecular weight, 177 occurrence, in glucose, 264 separation from dextrin and dextrose, 287-293 table for calculating from copper, 261 determination, 165-167 Maple sugar, 228 conditions of manufacture, 228 Maranta starch, 219 Massecuites, analysis, 254 determination of ash, 256 reducing sugars, 256 water, 255 Maumené, heat of sulfuric saponification, 357, 358 Maxwell, method of extracting lecithin, 430, 431 Meat extracts, analysis, 452-454 composition, 451, 452 Meats, estimation of proteids, 550 fractional analysis, 552 methods of analysis, 549-554 sampling, 547 scientific names,547 Meissl, table for invert sugar, 158 Melons, sampling, 577 Melting point, determination by spheroidal state, 323-326 methods of determining, 321-326 of fats and oils, 320-323 Mercuric compounds, clarification, 104 cyanid, reagent for destroying reducing sugars, 290, 291 salts, reagent for casein, 535 reduction by sugar, 121 Metabolism, vegetable and animal, 2 Metalbumin, 415 Methyl blue, qualitive test for invert sugar, 192 Micro-organisms, occurrence in milk, 469 Midzu ame, Japan glucose, 286 composition, 264 Milk, acidity, 475 alkalinity, 472 alterabitity, 467, 468 appearance, 469 carbohydrates, 293, 511 composition, 464, 465, 468 determination of total solids, 477 effects of boiling, 469 electric conductivity, 472 error due to volume of precipitate in polarization, 277 fat analysis, volumetric methods, 496-504 extraction, asbestos process, 485 paper coil method, 485 variation of methods, 486 freezing point, 472 mean composition, 465 opacity, 473 polarization, 277 preservatives, 471, 472 proteids, 504 estimation, 505 precipitants, 510 sampling, 469, 470 serum, density, 477 specific gravity, 474 sterilized, 468 sugar, estimation, 163, 164 table for estimation, 163 viscosity, 472 Millian, method for determining solubility, 351 modification of Bechi’s test, 401 process of separating arachidic acid, 398 Million’s reagent, 421 Mills, grinding, 7-11 Mitscherlich, determination of ash, 83 reducing sugars, 256 water, 255 specific gravity, 254, 255 Monochromatic flame, constant, 85 Mother beets, determination of sugar, 250, 251 Mucic acid, test for lactose, 190 Mucin, 414 Munroe, thermal reactions of oils, 359 Muscular tissues, occurrence in meat extracts, 456 separation of nitrogenous bodies, 448-450 Muskmelons, composition, 581, 582 Muter, method of determining haloid addition, 374-376 process of separating fat acids, 397 table, for identifying starches, 214-217 Mycsin, 411 Myrosin, 411

N Natural digestion, 562 Neuclein, 415 Neucleoproteids, 415 Neurokeratin, 416 Nickel prism, 77 theory, 77-80 Nicotin, estimation in tobacco, 605-607 gyrodynat, 606 polarization, 606 Nitric acid, color test, fats and oils, 353 estimation in tobacco, 600 qualitive test, 418 Nitrogen, estimation in fermented beverages, 639 flesh bases, 459 proteids, 445 of total, 423 percentage in proteids, 445 Nitrogenous bases, occurrence in animal tissues, 450, 451 bodies, composition, 410 estimation in meats, 551 occurrence in animal products, 448-462 qualitive tests, 418-421 separation in cheese, 530 Nutritive ratio, 568 values, 566