The analysis and adulteration of foods / by James Bell.

  • James Bell
Date:
1881-1883
Catalogue details

Licence: Public Domain Mark

Credit: The analysis and adulteration of foods / by James Bell. Source: Wellcome Collection.

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    compact and portable form, the reservoir being an oak box lined with sheet lead. The zinc and carbon CER. 3 Bunt 4 Smut . 5, 6 Ears of Wheat 7 Skin of Wheat 8 Wheat Starch 9 Husk of Barley 10 11 12 13 14 15 16 17 18 Barley Starch Skin of Rye . Rye Starch . Rice Starch . Bean Starch . Pea Starch . . Husk or Outer Cove,^^oTxep Inner Integument of Oat Starch . . • s 4 ‘r ‘O Lid aoq:^ am|,, 9.I9TI; PREP^ Bermuda Arrowroot Natal Arrowroot . Potato Starch Curcuma Starch . Tous-les-Mois Starch Tacca Starch Arum Starch Sago Starch . Cassava Starch Maize Starch say, 10ft. by 4ft. by 6ft. Consequently, genen health and food depend as much upon the produc tiqn of a good milk as the honesty of the TniHrmai |with regard to absolute adulteration. ‘ Let us now turn to the analysis. The methot best suited, and chemically correct, is still tht patter of research of many eminent chemists ; bu1 r will endeavour to set forth as clearly as possible, the method at present adopted by most analysts. I The sample, which should be quite fresh, should not consist of less than 10 ounces, and should be I kept as cool as possible. Under such conditions the following estimations can be made; —1, Specific gravity at 60° F.; 2, the percentage of total solidr I contained in it; 3, of solids not butter fat; 4, of I fat or cream; 5, of total mineral matter; 6, of chlorine. The first thing, therefore, to do is to take the specific gravity (S. G.) of the sample. Cool it in the bottle in which it is sent for analysis down to 59° F. in a cooling trough, or by means of ice in a basin. A specific gravity bottle is then obtained, which should contain a known weight of water, which weight must be checked now and then, as a slight variation from the right may pro- duce considerable error in results. The weight of the bottle, also, must be known, and, in weighinff. this weigh ' ‘ \ first instarisis sitix laso 2,0- Qnuoiqo otr pu^ Methf 8* peaoxe ;on pinoqs ■b jo qsB 9qx of wate 'J9A9jBqA\. jbj on jfpjniosqB niBjnoo been 9ABq ‘uoijiqiqxg; |BuoTjBn handl 3[roM jn noas'eq iCBui qoiqAi. seuiqoBxn unl^jTJjneo a\9u ifteAtjujudaioD oqj Iq pouiuipp sb ler;Cu'niT3is i 4U90 jed q.l • j .M'S oqj jnq ‘-jnso red t'6 OJ Z 9^ 9^^ 2[lira p9J9JBA\. 9qj UI BB9I9qAl JBJ on 10 SUIBJUOO 3HXUI m]3[S oqj JBqj si sniui peiojBAV B puB raT3[s B n90Axj9q” aouojo^ip eqx '9J,9'n% 9q og. %ou j.'qBno j,9i‘ocn /o uo ‘J9JBAX pappB JO -jnoo lod zz Mabou jo ‘0 ni g JO 4/0 ,, oqj MOi0q •jnoo J9d z sj siqj eqj u| 'jnoo J9d Xsq iTN S 9q!l : ^BAi siqj m opBm s| noTjBinoiBO 9qj puB ‘pej9jBAi JO pommies nosq SBq 3[iiui oqj ‘j9^oj 9JB jCeq; jj 'jueo jod 0 jsb9i jb 9q p|uoqs jBj jon spqos 'Jouejat oq Avoo eqj JoqjeqAi JO pojBjejppB oq spira oqj joqjoqAi pouiBjJOOSB oono JB oq ifBra ji ‘s3[iiui ouinuoS ui jubjsuoo iIpBen ST qotqAT ‘ojnSg stqj iq : stqj si noijBraijso juBjjod -rai UB qons sT 9qj ^qAi uosboj oqj mom •STsi^BUB jgqjjnj jnoqjiM possBd oq jfBm 9qj ojoqAi oqj jo 'juoo Jod gj'poooxo ioi^ ji : oono JB spqos jbjoj oqj ^^no Smjjnd,, ^q jsoj JB JOS oq iliiSBO ^Btn ‘jOAOMoq ‘jqndp oqj, -osbo B qons ni opinS ^jno oqj si oonouodxa; -pjBpnBjs jno nBqj ssoj ji Sni3[Bra ‘jojjb 6j *2's oqj sosnBO 08|B TOBOJO JQ SS9OX0 oSjBX *tUBOJO JO *jnOO Jod 05 9q pxnoM jBqj ‘uibojo si siqj jo 'nig puB ‘ojdmBS JO qjdop ni -niox niBjnob oj o|jjoq oqj osoddng •ojjjoq oqj JO opis eqj jsutbSb pooB^d JO|nj qoni nB qjTAv iCjqSnoj ondp oq ifBra’ siqx 'jnoo jod jsbox JB oq pjnoqs osbo b qons ni’‘qoiqM ‘pojBinoxBO oq ^Bra raBOJO JO oSBjnoojod oijj ‘qipn SnTiCxJopim oipj oj oijBJ sjT 2nijBino|BO puB ‘omij jBqj ni poinjoj OABij oj jqSno qoiqAi ‘raBOJO jo joIbi oqj StransBoni ^CqnjojBO ^q ‘noqj ‘sjnoq xis joj pnBjs jt jo| oj 9qj ssBd *S'S oqj ji ‘ojojojoqj ‘pnomnioooj OM *2itira opqAi. ‘onmnoS B sb ojdraBS pojBJOjpipB -iJiqnop ’ B ssBd ^bui oasl pnB ‘ranipotn ^fddBq om nodn am itBin on ibui ojb soonBuo ona ‘tSni
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