Part 124

O Oat starch, 221 Observation tube, continuous, 253 Oil press, 312 removal from starchy bodies, 300 Oils and fats, extraction, 310, 314 identification, 395, 406 physical properties, 317, 345 coefficient of expansion, 319 composition, 309, 310 heat of bromination, 360 nomenclature, 309 spectroscopic examination, 348 Oleic acid separation from palmitic, 397 Olein, 310 Oleomargarin, calometric distinction from butter, 576 Oleorefractometer, 334 Oleothermometer, 514 Organic acids, occurrence in ensilage, 546 Orseille, detection in wines, 637 Osazones, melting points, 193 Ost, copper carbonate method, 258, 259 solution, 257 Oven, electric, 19 hydrogen drying, 25, 27 steam coil, 20, 21 water jacket, drying, 14 Oxalic acid, estimation in tobacco, 601 Oxygen, absorption by oils, 405 combustion, 569

P Palm sugar, 228 Palmitic acid, separation from oleic, 397 Palmitin, 310 Pancreas extract, digestion, 560 peptone, 461 Pancreatin digestion, 558 preparation, 560 Paraffin, occurrence in plants, 404, 405 Paralbumin, 415 Patrick, volumetric method of milk fat analysis, 497 Pavy’s process, 143 Pea starch, 220 Peanut oil, detection, 400 Pectic acid, estimation in tobacco, 603 Pectin, occurrence, 577, 578 separation, 578 Pectose, occurrence, 577 Pellet, continuous observation tube, 253 method of cold diffusion, 243, 244 Pentosans, digestibility, 564 estimation, 178 revised factors for calculating, 587 Pentose sugars, estimation, 177 Pepsin digestion, 558 preparation, 558 Peptones, 412 qualitive tests, 420, 421 separation from albumoses, 455 in cheese, 531 Permanganate gelatin, method for tannins, 593, 594 hide powder method for tannins, 595 process, 132 modified by Ewell, 136 Peska’s process, 144 Petroleum ether, preparation, 312 removal from extracted oils, 314 solvent, 41 Phenylhydrazin, action on sugars, 172, 174 compounds with sugar, 192 reagent for precipitating furfurol, 180 sugar, 171 Phloroglucin, modification of furfurol method, 588 reagent for precipitating furfurol, 184 Phosphomolybdic acid, color test, fats and oils, 353 Phosphorus, loss of organic in combustion, 37 Phosphotungstic acid, preparation of reagent, 454 Phytalbumoses, 412 Phytosterin, detection, 403, 404 Picric acid, color test, with fats and oils, 355 Plasmin, 411 Plaster of paris, use in drying, 486 Polarimeter, 83 Polarimètre, 83 Polarimetry, general principles, 92, 93 Polariscope, adjustment, 93, 94 of quartz plates, 96, 97 definition, 80 for estimating levulose, 267, 270 kinds, 80, 81 rotation instruments, 82 Polaristrobometer, 83 Polarization, analytical use of data in fermented beverages, 634, 635 for factory control, 263 of fermented beverages, 632, 633 Polarized light, 75, 76 application to butter analysis, 514 relation to sugar analysis, 74 Politis, method of sugar analysis, 148 Ponceau-red, detection in wines, 637 Potash, estimation in wines, 637 Potassium cyanid, use in sugar analysis, 146 hydroxid, solvent for proteids, 443 nitrate, occurrence in maize stalks, 417 preserving agent, 417 permanganate, reagent for tannins, 593 Potato starch, 220 Potatoes, estimation of starch, 301, 302 Powdered glass, use in drying, 486 Preserved meats, 563 Proteid bodies, separation, 432, 448 nitrogen, estimation in tea and coffee, 585 qualitive test, 419, 420 Proteids, action of acids, 442 classification, 410 diversity of character, 434 estimation in cereals, 543 koumiss, 534 meats, 550 milk, 505 of digestible in cheese, 531 general principles of separation, 446 insoluble, 413 kinds in milk, 504 methods of drying, 443, 444 precipitation, 439 separation, soluble in water, 439, 440 soluble in dilute alcohol, 440 salt solution, 438 water, 436 solution in alkalies, 442 Proteolytic ferments, 557 Proteoses, definition and properties, 412 separation, 440 Protoalbumose, 412 Pulfrich, refractometer, 331, 333 Pumice stone, use in drying, 33, 486 Purity, apparent, 263 Pyknometer, formulas for calculating volume, 67 use, 63, 64 at high temperature, 65, 66 Pyrogalol, reagent for furfurol determination, 183

Q Quartz plates, 96, 97 applicability, 98 corrections, 97, 98 Quévenne, lactometer, 466

R Raffinose, estimation, 115 in presence of sucrose, 266 gyrodynat, 119 molecular weight, 177 Raoul, method of determining molecular weights, 175 Reducing sugars, estimation, 234 in fermented beverages, 632 factors for computation, 141, 142 relation to quantity of copper suboxid, 141 Refractive index of fats and oils, 328 indices, 333, 334 Refractometers, 329, 333 variation, 338 Regnault-Pfaundler, calorimetric formula, 572 Reichert number, 518, 519 Resorcin, qualitive test for levulose, 191 Richmond, thermal reaction of oils, 359, 360 Ritthausen, method of precipitating milk proteids, 506 Roentgen rays, application to analyses, 588 Rye starch, 221

S Saccharic acid, test for dextrose group, 190 Sachsse’s method of determining amid bodies, 424, 425 solution, 122 Saffron, 522 Safranin, detection in wines, 637 Sago starch, 220 Salicylic acid, detection in fermented beverages, 638, 639 Salt, estimation in butter, 516 Samples, collecting, 5 grinding, 6 preparation, 3, 4 preserving, 5 Sand, use in drying, 486 Saponification, 376, 384 chemical reactions, 377, 378 equivalent, 383 in the cold, 381, 382 methods of conducting, 378, 382 under pressure, 379, 380 value, 382, 383 of butter, 518 with alcohol, 381 without alcohol, 381 Sarkin, 416 composition, 451 Sausages, occurrence of starch, 553 Scheibler, double polarization, 102 extraction tube, 248 Schmidt, method of milk fat analysis, 489 deSchweinitz and Emery, calorimetric distinction between butter and oleomargarin, 576 Schweitzer and Lungwitz, iodin addition, 367, 368 Scovell, milk sampler, 470 Selenite plate, microscopic examination of starches, 219 use in examination of fat crystals, 343 Sesame oil, detection, 402 furfurol reaction, 521 Shadow polariscope, 90 Short, method of milk fat analysis, 490 Shredding apparatus, 9, 10, 236 Sidersky, modification of Soldaini’s process, 147 Sieben, method of determining levulose, 280 Silver nitrate, color test with fats and oils, 355 Sirups, analysis, 254 determination of ash, 256 reducing sugars, 256 water, 255 specific gravity, 254 Sodium chlorid, reagent for extracting proteids, 433 thiosulfate solution, preparation, 369 Soldaini copper carbonate process, 139, 140 gravimetric method, 258 Soleil-Ventzke polariscope, 88, 89 Solidifying point of fats and oils, 326, 327 Soluble acids, estimation in butter, 517 fat acids, determination, 389, 390 Solvent, recovery, 53, 55 in open dish, 55 Solvents, 52, 53 object, 40 Sour milk, density, 477 Soxhlet, areometric method of milk fat estimation, 492, 494 extraction apparatus, 47 Specific gravity, areometric method, 70 determination in distillate, 615 example, 68 method of expressing, 319 standard of comparison, 320 heats of materials in calorimeter, 573 rotatory power, 115, 116 causes of variation, 117 Spectroscopy, oils and fats, 348 Spencer, air-drying oven, 17 method of estimating caffein, 583 observation tube, 253 Spheroidal state, melting point, 323, 326 Sponge, use in drying, 486 Spongin, 416 Stannic bromate, color test with fats and oils, 356 Starch, colorimetric estimation, 210 composition, 196 disturbing bodies in estimation, 209 estimation in potatoes, 301, 302 sausages, 553 of ash, 203 nitrogen, 203 water, 202, 299 with barium hydroxid, 208 factor for calculating from dextrose, 205 fixation of iodin, 211 gyrodynat of soluble, 206 hydrolysis at high temperatures, 199 in an autoclave, 199, 200 with acids, 203, 204 occurrence, 298 in tobacco, 604 particles, separation, 197 polarization, 205 principles of determination, 201 properties, 196 rapid estimation, 207 separation, 399 solution at high pressure, 206 in nitric acid, 206 Starches, classification, 218 description of typical, 219 identification, 211 microscopic examination, 219 occurrence in the juices of plants, 228 Steam coil oven, 20, 21 Stearin, 310 Stone, method of estimating pentosans, 181 Strontium saccharates, 187 Stutzer, artificial digestion of cheese, 561 method of estimating gelatin, 457 Succinic acid, estimation in fermented beverages, 630, 631 Sucrose, cobaltous nitrate test, 189 estimation in coffee, 586 presence of dextrose, 274 levulose and dextrose, 280, 285 raffinose, 266 molecular weight, 176 occurrence, 264 pipette, 231, 232 qualitive optical test, 188 separation and estimation, 264 Sugar analysis, chemical methods, 120 classification of methods, 61, 62 general remarks, 104 gravimetric copper methods, 149, 170 Halle method, 153, 155 laboratory gravimetric method, 150-153 permanganate process, 132-135 volumetric laboratory method, 129, 130 methods, 121 Sugar beets, analysis, 242 apparatus for grinding, 10 extraction with alcohol, 245, 247 content in maple sap, 228 direct determination in canes, 235 estimation in cane and beet pulp, 238 sap, 228-230 sugar beets, 242 extraction from plants, 230 flask, diffusion and alcohol digestion, 245 Sugar flasks, 98, 99 instantaneous diffusion, 243 juices, preservation, 235 mills, 230 preparation of pure, 60 removal from starchy bodies, 300 solutions, preparation for polarization, 99-104 specific gravity, 62 Sugars, determination in dried material, 239 without weighing, 253 estimation in fermented beverages, 632, 635 hexose, 59 miscellaneous qualitive tests, 193 occurrence in tobacco, 604 optical properties, 74, 75 pentose, 59 qualitive tests, 188 separation by lead oxid, 284, 285 state of existence in plants, 227 Sulfur chlorid, reagent for oils, 402, 403 determination in proteids, 446 loss of organic in combustion, 37 Sulfuric acid, color test for fats and oils, 352 estimation in tobacco, 600 saponification, 357, 358 Sulfurous acid, elimination, 519 estimation in fermented beverage, 638

T Tannic acid, estimation in tobacco, 604 reagent for milk proteids, 507

Tannin, composition, 588 detection, 589, 593 estimation 589, 596 by hide powder method, 590, 592 infusion, preparation, 596 occurrence, 588 permanganate gelatin method, 593, 594 precipitation with metallic salts, 589 Tartaric acid, estimation in wine, 229, 230 Tea and coffee, 582 Thein, 583 Thermal reactions, fats and oils, 356, 363 Thermostat for steam bath, 15 Thörner, method of milk fat analysis, 491 Tobacco, acid and basic constituents, 597 burning qualities, 608 composition, 598, 599 of ash, 598 fermentation, 596, 597 fractional extraction, 608 Tollens and Günther, method of estimating pentosans, 180 Torsion Viscosimeter, 342 Total solids, calculation, 478 formulas for calculating, 479, 480 Trinitroalbumin, 411 Triple shadow polariscope, 91, 92 Tropæolin, detection in wines, 637 Turbidity temperature, fats and oils, 351 Turmeric, 522 Tyrosin, 412 occurrence in milk, 464 Tyrotoxicon, occurrence in milk, 464

U Ulsch, drying oven, 31 Unicedin, 413 Urea, occurrence, in milk, 464

V Vacuum, drying, 18 Van Slyke, method of estimating casein, 508 Vegetable substances, preparation, 3, 4 Vegetables, sampling, 577 Vinolin, detection in wines, 637 Viscosimetry, 342, 345 Viscosity of fats and oils, 342 Viscous liquids, drying, 32, 33 Vitellin, 411 Vogel, table for identifying starches, 212, 213 Volatile acids, estimation in butter, 517 fermented beverages, 627, 628 bodies, drying, 13 fat acids, determination, 386, 388 distillation, 387, 388 titration, 388 Volume of precipitate, calculation, 279

W Water, action on composition of proteids, 437 estimation in butter, 515 cereals, 542 fermented beverages, 626 fruits and vegetables, 578 koumiss, 536 meats, 549 tobacco, 599 Watermelons, composition, 581, 582 Wax, occurrence in tobacco, 608 Waxes, composition, 309 Westphal balance, 69 Wheat starch, 221 Wiechmann, formula for calculating sugars, 307 method of estimating levulose, sucrose and dextrose, 280, 281 Williams, calorimeter, 570 Winter, estimation of levulose and dextrose in presence of sucrose, 283, 284 Wood pulp, use in drying, 486 Wrampelmayer, drying oven, 30

X Xanthin, 416 Xanthoproteic reaction, 420 Xylan, occurrence, 586

Y Yeast, inversion, 113

Z Zein, 441 Zeiss, butyrorefractometer, 339, 341 Zinc, occurrence, in evaporated fruits, 380, 581 sulfate, reagent for precipitating proteids, 433 separating albumoses from peptones, 455

CORRECTIONS FOR VOL. I.

Page 5, 11th line, insert “ten” before “thousand.”

Page 21, read “Magdeburg” instead of “Madgeburg” in both instances.

Page 61, for per cent. of oxygen in ulmin read “28.7” instead of “8.7.”

Page 62, for per cent. of carbon in apocrenic acid read “54.4” instead of “34.4.”

Page 112, 2d line from bottom, read “14” instead of “13.”

Page 140, the sentence beginning “The burette is lowered etc.” is repeated. Dele one of them.

Page 141, 6th line, insert “or air dried” after “moisture.”

Page 141, in example read 10.25, 10.22, 13.07 and 76.21 for 9.52, 9.22, 12.07, and 60.35 respectively.

Page 158, 3d line of =172=, insert “and estimating soluble matters therein” after “flow.” ____ Page 159, omit “√ ” in first formula.

Page 293, 12th line, read “U” for “V.”

Page 309, last line, read “sixth” for “sixteenth.”

Page 312, 1st line, read “atmosphere” instead of “room.”

Page 315, 6th and 7th lines, read =299=, and =300=, for =294=, and =295=, respectively.

Page 323, 3d line from bottom, read =301= for =299=.