Poisons, Their Effects and Detection / A Manual for the Use of Analytical Chemists and Experts
POISONS: THEIR EFFECTS AND DETECTION.
BY THE SAME AUTHOR.
Fourth Edition. At Press.
FOODS:
THEIR COMPOSITION AND ANALYSIS.
With numerous Tables and Illustrations.
General Contents.
History of Adulteration—Legislation, Past and Present—Apparatus useful to the Food Analyst—“Ash”—Sugar—Confectionery—Honey—Treacle—Jams and Preserved Fruits—Starches—Wheaten-Flour—Bread—Oats—Barley—Rye—Rice—Maize—Millet—Potato—Peas—Chinese Peas—Lentils—Beans—Milk—Cream—Butter—Cheese—Tea—Coffee—Cocoa and Chocolate—Alcohol—Brandy—Rum—Whisky—Gin—Arrack—Liqueurs—Beer—Wine—Vinegar—Lemon and Lime Juice—Mustard—Pepper—Sweet and Bitter Almond—Annatto—Olive Oil—Water. Appendix : Text of English and American Adulteration Acts.
“Will be used by every Analyst.”— Lancet.
“Stands Unrivalled for completeness of information. . . . A really ‘practical’ work for the guidance of practical men.”— Sanitary Record.
“An ADMIRABLE DIGEST of the most recent state of knowledge. . . . Interesting even to lay-readers.”— Chemical News.
Alexander Wynter Blyth
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PREFACE TO THE THIRD EDITION.
CONTENTS.
LIST OF ILLUSTRATIONS.
PART I.—INTRODUCTORY.
I.—The Old Poison-Lore.
II.—Growth and Development of the Modern Methods of Chemically Detecting Poisons.
PART II.
I.—Definition of Poison.
II.—Classification of Poisons.
III.—Statistics.
V.—Life-Tests; or the Identification of Poison by Experiments on Animals.
VI.—General Method of Procedure in Searching for Poison.
VII.—The Spectroscope as an aid to the Identification of certain Poisons.
PART III.—POISONOUS GASES: CARBON MONOXIDE—CHLORINE—HYDRIC SULPHIDE.
I.—Carbon Monoxide.
II.—Chlorine.
III.—Hydric Sulphide (Sulphuretted Hydrogen).
PART IV.—ACIDS AND ALKALIES.
I.—Sulphuric Acid.
II.—Hydrochloric Acid.
III.—Nitric Acid.
IV.—Acetic Acid.
V.—Ammonia.
VI.—Caustic Potash and Soda.
VII.—Neutral Sodium, Potassium, and Ammonium Salts.
PART V.—MORE OR LESS VOLATILE POISONOUS SUBSTANCES CAPABLE OF BEING SEPARATED BY DISTILLATION FROM NEUTRAL OR ACID LIQUIDS.
I.—Hydrocarbons.
II.—Camphor.
III.—Alcohols.
IV.—Ether.
V.—Chloroform.
VI.—Other Anæsthetics.
VII.—Chloral.
VIII.—Bisulphide of Carbon.
IX.—The Tar Acids—Phenol—Cresol.
X.—Nitro-Benzene.
XI.—Dinitro-benzol.
XII.—Hydrocyanic Acid.
XIII.—Phosphorus.
PART VI.—ALKALOIDS AND POISONOUS VEGETABLE PRINCIPLES SEPARATED FOR THE MOST PART BY ALCOHOLIC SOLVENTS.
DIVISION I.—VEGETABLE ALKALOIDS.
DIVISION II.—GLUCOSIDES.
DIVISION III.—CERTAIN POISONOUS ANHYDRIDES OF ORGANIC ACIDS.
DIVISION IV.—VARIOUS VEGETABLE POISONOUS PRINCIPLES—NOT ADMITTING OF CLASSIFICATION UNDER THE PREVIOUS THREE DIVISIONS.
PART VII.—POISONS DERIVED FROM LIVING OR DEAD ANIMAL SUBSTANCES.
DIVISION I.—POISONS SECRETED BY LIVING ANIMALS.
DIVISION II.—PTOMAINES—TOXINES.
DIVISION III.—FOOD POISONING.
PART VIII.—THE OXALIC ACID GROUP OF POISONS.
CERTAIN OXALIC BASES—OXALMETHYLINE—OXALPROPYLINE.
PART IX.—INORGANIC POISONS.
V.—ALKALINE EARTHS.
APPENDIX.
Treatment by Antidotes or otherwise of Cases of Poisoning.
TREATMENT.
DOMESTIC READY REMEDIES FOR POISONING.
INDEX.
Transcriber’s Notes
