The analysis of food and drugs / by T.H. Pearmain and C.G. Moor.

  • Pearmain, T. H. (Thomas Hames)
Date:
1897-1899
Catalogue details

Licence: Public Domain Mark

Credit: The analysis of food and drugs / by T.H. Pearmain and C.G. Moor. Source: Wellcome Collection.

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    CONTENTS. MILK. PAGE Physical characters—Composition — Milk-fat — Proteids — Milk- sugar—Ash of milk—Colostrum—Human and other milk— Influence of health, age and food—Variations in the composition of milk—Number of samples examined by public analysts— Milk standards—Abnormal milks — Skimmed and separated milk — Butter-milk — Frozen milk—Koumiss and Kephir— Methods of analysis—Eecknagel's phenomenon—Total solids —Estimation of the ash — Estimation of fat — Mechanical methods — Bell's method — Macfarlane's method — Werner- Schmidt method—Calculation method—Richmond's slide rule —Estimation of proteids—Estimation of sugar by Pavy, and polarimetric method—Detection and estimation of preservatives in milk—Borax and boric acid—Formaldehyde—Salicylic acid —Potassium chromate—The bacteriology of milk—Sterilization of milk ------- 1—65 CREAM. Devonshire cream—Separators—Standard of fat in cream—Gela- tine as an adulterant of cream—Estimation of fat in cream 66—68 CONDENSED MILK. Number of samples examined by public analysts—Varieties of condensed milk — Unsweetened milk — Sweetened milks — Sweetened partly skimmed milks—Sweetened skimmed milks —Composition of condensed milk—Analysis of condensed milks—Estimation of total solids, ash, proteids, milk-sugar, fat—Standard for condensed milk—Humanized condensed milk 69—84