Part 2

Determination of Starch, pp. 196-226.—Constitution of starch; Separation of starch; Methods of separation; Separation with diastase; Separation in an autoclave; Principles of analysis; Estimation of water; Estimation of ash; Estimation of nitrogen; Hydrolysis with acids; Factors for calculation; Polarization of starch; Solution at high pressure; Method of Hibbard; Precipitation with barium hydroxid; Disturbing bodies in starch determinations; Colorimetric estimation of starch; Fixation of iodin; Identification of starches; Vogel’s table; Muter’s table; Blyth’s classification; Preparation of starches for the microscope; Mounting in canada balsam; Description of typical starches; Authorities cited in Part Second.

PART THIRD. SEPARATION AND DETERMINATION OF CARBOHYDRATES IN CRUDE OR MANUFACTURED AGRICULTURAL PRODUCTS.

Sugars in Vegetable Juices, pp. 227-253.—Introduction; Sugar in the sap of trees; Sugar in sugar canes; Weighing pipettes; Gravimeter; Reducing sugars in juices; Preservation of juices; Direct estimation of sugar; Cutting or shredding canes; Methods of analysis; Drying and extracting; Examination of bagasse; Fiber in canes; Sugar beets; Estimation of sugar in sugar beets; Machines for pulping beets; Instantaneous diffusion; Pellet’s process; Alcohol digestion; Extraction with alcohol; Determination of sugar in mother beets; Determination of sugars without weighing; Continuous observation tube.

Analysis of Sirups and Massecuites, pp. 254-264.—Specific gravity; Determination of water; Determination of ash; Determination of reducing sugars; Estimation of minute quantities of invert sugar; Soldaini’s gravimetric method; Weighing the copper as oxid; Analyses for factory control.

Separation of Carbohydrates in Mixtures, pp. 264-292.—Occurrence of sugars; Optical methods; Optical neutrality of invert sugar; Separation of sucrose and invert sugar; Separation of sucrose and raffinose; Determination of levulose; Formula for calculating levulose; Separation of sucrose from dextrose; Estimation of lactose in milk; Error due to volume of precipitate; Separation of sucrose, levulose and dextrose; Sieben’s method; Wiechmann’s method; Copper carbonate method; Winter’s process; Separation with lead oxid; Analysis of commercial glucose and grape sugar; Fermentation method; Oxidation method; Removal of dextrose by copper acetate; Separation of dextrin with alcohol.

Carbohydrates in Milk, pp. 293-298.—Copper tartrate method; The official method; The copper cyanid process; Separation of sugars in evaporated milks; Method of Bigelow and McElroy.

Separation and Determination of Starch and Fiber, pp. 298-306.—Occurrence; Separation of starch; Dry amyliferous bodies; Indirect method of determining water; Removal of oils and sugars; Preparation of diastase; Estimation of starch in potatoes; Constitution of cellulose; Fiber in cellulose; Official method; Separation of cellulose: Solubility of cellulose; Qualitive reactions for cellulose; Rare carbohydrates; Authorities cited in Part Third.

PART FOURTH. FATS AND OILS.

General Principles, pp. 309-316.—Nomenclature; Composition; Principal glycerids; Presses for extraction; Solvents; Freeing extracts of petroleum; Freeing fats of moisture; Sampling and drying for analysis; Estimation of water.

Physical Properties of Fats and Oils, pp. 317-350.—Specific gravity; Balance for determining specific gravity; Expression of specific gravity; Coefficient of expansion of oils; Densities of common fats and oils; Melting point; Determination in capillary tube; Determination by spheroidal state; Solidifying point; Temperature of crystallization; Refractive power; Refractive index; Abbe’s refractometer; Pulfrich’s refractometer; Refractive indices of common oils; Oleorefractometer; Butyrorefractometer; Range of application of the butyrorefractometer; Viscosity; Torsion viscosimeter; Microscopic appearance; Preparation of fat crystals; Observation of fat crystals with polarized light; Spectroscopic examination of oils; Critical temperature; Polarization; Turbidity temperature.

Chemical Properties of Fats and Oils, pp. 351-406.—Solubility in alcohol; Coloration produced by oxidants; Nitric acid coloration; Phosphomolybdic acid coloration; Picric acid coloration; Silver nitrate coloration; Stannic bromid coloration; Auric chlorid coloration; Thermal reactions; Heat of sulfuric saponification; Maumené’s process; Method of Richmond; Relative maumené figure; Heat of bromination; Method of Hehner and Mitchell; Author’s method; Haloid addition numbers; Hübl number; Character of chemical reaction; Solution in carbon tetrachlorid; Estimation of the iodin number; Use of iodin monochlorid; Preservation of the hübl reagent; Bromin addition number; Method of Hehner; Halogen absorption by fat acids; Saponification; Saponification in an open dish; Saponification under pressure; Saponification in the cold; Saponification value; Saponification equivalent; Acetyl value; Determination of volatile fat acids; Removal of the alcohol; Determination of soluble and insoluble fat acids; Formulas for calculation; Determination of free fat acids; Identification of oils and fats; Nature of fat acids; Separation of glycerids; Separation with lime; Separation with lead salts; Separation of arachidic acid; Detection of peanut oil; Bechi’s test; Milliau’s test; Detection of sesamé oil; Sulfur chlorid reaction; Detection of cholesterin and phytosterin; Absorption of oxygen; Elaidin reactions; Authorities cited in Part Fourth.

PART FIFTH. SEPARATION AND ESTIMATION OF BODIES CONTAINING NITROGEN. Introduction and Definitions, pp. 410-418.—Nature of nitrogenous bodies; Classification of proteids; Albuminoids; Other forms of nitrogen; Occurrence of nitrates.

Qualitive Tests for Nitrogenous Bodies, pp. 418-422.—Nitric acid; Amid nitrogen; Ammoniacal nitrogen; Proteid nitrogen; Qualitive tests for albumni; Qualitive tests for peptones and albuminates; Action of polarized light on albumins; Alkaloidal nitrogen.

Estimation of Nitrogenous Bodies in Agricultural Products, pp. 423-432.—Total nitrogen; Ammoniacal nitrogen; Amid nitrogen; Sachsse’s method; Preparation of asparagin; Estimation of asparagin and glutamin; Cholin and betain; Lecithin; Factors for calculating results; Estimation of alkaloidal nitrogen.

Separation of Proteid Bodies in Vegetable Products, pp. 432-448.—Preliminary treatment; Character of proteids; Separation of gluten; Extraction with water; Action of water on composition of proteids; Extraction with dilute salt solution; Separation of bodies soluble in water; Separation of the globulins; Proteids soluble in dilute alcohol; Solvent action of acids and alkalies; Method of extraction; Methods of drying separated proteids; Determination of ash; Determination of carbon and hydrogen; Estimation of nitrogen; Determination of sulfur; Dialysis.

Separation and Estimation of Nitrogenous Bodies in Animal Products, pp. 448-462.—Preparation of sample; Extraction of muscular tissues; Composition of meat extracts; Analysis of meat extracts; Use of phosphotungstic acid; Separation of albumoses and peptones; Estimation of gelatin; Estimation of nitrogen in flesh bases; Treatment of residue insoluble in alcohol; Pancreas peptone; Albumose peptone; Authorities cited in Part Fifth.

PART SIXTH. DAIRY PRODUCTS. Milk, pp. 464-512.—Composition of milk; Alterability of milk; Effects of boiling on milk; Micro-organisms of milk; Sampling milk; Scovell’s milk sampler; Preserving milk for analysis; Freezing point; Electric conductivity; Viscosity; Acidity and alkalinity; Determination of acidity; Opacity; Creamometry; Specific gravity; Lactometry; Quévenne lactometer; Lactometer of the New York Board of Health; Density of sour milk; Density of milk serum; Total solids; Formulas for calculating total solids; Determination of ash; Estimation of fat; Fat globules; Number of fat globules; Counting globules; Classification of methods of analysis; Dry extraction methods; Official methods; Variations of extraction methods; Gypsum method; Estimation of fat in malted milk; Comparison of fat methods; Wet extraction methods; Solution in acid; Solution in alkali; Method of Short; Method of Thörner; Liebermann’s method; Densimetric methods; Areometric methods; Lactobutyrometer; Volumetric methods of fat analysis; Method of Patrick; The lactocrite; Modification of Lindström; Babcock’s method; Method of Leffmann and Beam; Method of Gerber; Proteid bodies in milk; Estimation of total proteid matter; Copper sulfate as a reagent; Precipitation by ammonium sulfate; Precipitation by tannic acid; Separation of casein from albumin; Estimation of casein; Factors for calculation; Separation of casein; Separation of casein with carbon dioxid; Separation of albumin; Separation of globulin; Precipitants of milk proteids; Precipitation by dialysis; Carbohydrates in milk; Dextrinoid body in milk; Amyloid bodies in milk.

Butter, pp. 512-523.—General principles of analysis; Appearance of melted butter; Microscopic examination; Refractive power; Estimation of water, fat, casein, ash and salt; Volatile and soluble acids; Relative proportion of glycerids; Saponification value; Reichert number; Reichert-Meissl method; Elimination of sulfurous acid; Errors due to poor glass; Molecular weight of butter; Substitutes for and adulterants of butter; Butter colors.

Cheese and Koumiss, pp. 524-536.—Composition of cheese; Manufacture of cheese; Official methods of analysis; Process of Mueller; Separation of fat from cheese; Filled cheese; Separation of nitrogenous bodies; Preparation of koumiss; Determination of carbon dioxid; Acidity; Estimation of alcohol; Proteids in koumiss; Separation by porous porcelain; Separation by precipitation with alum; Separation with mercury salts; Determination of water and ash; Composition of koumiss; Authorities cited in Part Sixth.

PART SEVENTH. MISCELLANEOUS AGRICULTURAL PRODUCTS. Cereals and Cereal Foods, pp. 541-545.— Classification; General methods of analysis; Composition and analysis of bread; Determination of alum in bread; Chemical changes produced by baking.

Fodders, Grasses, and Ensilage, pp. 545-547.—General principles of analysis; Organic acids in ensilage; Changes due to fermentation; Alcohol in ensilage; Comparative values of dry fodder and ensilage.

Flesh Products, pp. 547-555.—Names of meats; Sampling; General methods of analysis; Examination of nitrogenous bodies; Fractional analysis of meats; Starch in meats; Detection of horse flesh.

Methods of Digestion, pp. 555-564.—Artificial digestion; Amylolytic ferments; Aliphalytic ferments; Proteolytic ferments; Pepsin and pancreatin; Digestion in pancreas extract; Artificial digestion of cheese; Natural digestion; Digestibility of pentosans.

Preserved Meats, pp. 565-566.—Methods of examination; Estimation of fat; Meat preservatives.

Determination of Nutritive Values, pp. 566-576.—Nutritive value of foods; Comparative value of food constituents; Nutritive ratio; Calorimetric analysis of foods; Combustion in oxygen; Bomb calorimeter; Manipulation and calculation; Computing the calories of combustion; Calorimetric equivalents; Distinction between butter and oleomargarin.

Fruits, Melons and Vegetables, pp. 577-582.— Preparation of samples; Separation of carbohydrates; Examination of the fresh matter; Examination of fruit and vegetable juices; Separation of pectin; Determination of free acid; Composition of fruits; Composition of ash of fruits; Dried fruits; Zinc in evaporated fruits; Composition of melons.

Tea and Coffee, pp. 582-588.—Special points in analysis; Estimation of caffein; Iodin method; Spencer’s method; Separation of chlorophyll; Determination of proteid nitrogen; Carbohydrates of coffee; Estimation of galactan; Revised factors for pentosans; Use of roentgen rays.

Tannins and Allied Bodies, pp. 588-596.— Occurrence and composition; Detection and estimation; Precipitation with metallic salts; The gelatin method; The hide powder method; Permanganate gelatin method; Permanganate hide powder method; Preparation of infusion.