Food adulteration and its detection / by Jesse P. Battershall.

  • Jesse P. Battershall
Date:
1887
Catalogue details

Licence: Public Domain Mark

Credit: Food adulteration and its detection / by Jesse P. Battershall. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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    Colouring agents, indigo, 14 lead, 131 logwood, 178 Martius' yellow, ']'] mineral, 15 Prussian blue, 15 saffron, 'j'] ~ turmeric, 15, ']'] • vegetable, 130 Venetian red, 40 Cocculus indicus, 153 Condensed milk, 53 Confectionery, 129 Copper in grains, 255 pickles, 232 D. Dairy Commissioner, 50 Darnel in flour, go Dextrine, 24, 146 Dextrose, 105 Dialysis, 180, 183 Diastase, 132 Digestion of alumed bread, 98 butter, 82 oleomargarine, 82 Elaidin test, 234 Elm leaves, 18 Ergot in flour, 90 Essences, artificial, 129 Ethers, 129, 174 Facing of coffee, 40 tea, 15 Fats in butter, 63, 71 chocolate, 46 crystals, 79 fixed, 73 insoluble, 71 milk, 57 soluble, 71, 73 Fats, volatile, 73 Fehling's test, 37, in Feser's lactoscope, 57 Flavourings for beer, 137 candy, 129 chocolate, 42 ■ liquors, 194 ■ wine, 165 Flour, 88 adulteration of, 90 albuminoids in, 89 alkaloids in, 91 alum in, go, 92 analysis of, 89 ash of, 89 -—- composition of, 87 fungi in, 91 gluten in, 89 phosphates in, starch in, tests for, 92 water in, 89 Forchammer's test, 203 Frankland's method, 211 Fruit, canned, 254 essences, 129 ■ wine, 168 Fusel oil in candy, 129 liquors, 197 Gall's method for wine, 162 Gelatine in butter, 76 Gentian in beer, 150 Gin, 191 Ginger, 253 Glucose, commercial, 105 estimation of, iJ i in beer, 138 in honey, 124 in wine, 171 manufacture of, 105 tests for, no, 124 Gluten in flour, 89 Glycerine in beer, 150 wine, 171