AUTHORITIES CITED IN PART FIFTH.

[337] Watts’ Dictionary of Chemistry, new edition, Vol. 4, p. 327.

[338] Vid. op. cit. supra, p. 330.

[339] Barbieri, Journal für praktische Chemie, neue Folge Band 18, S. 114.

[340] Vid. op. cit. 1, p. 339.

[341] Bulletin No. 49, Kansas Experiment Station, May, 1895.

[342] This work, Vol. 2, p. 208.

[343] Vid. op. cit. supra, Vol. 1, p. 570.

[344] Wiley, American Chemical Journal, Vol. 6, No. 5, p. 289.

[345] Obermayer, Chemiker-Zeitung Repertorium, Oct. 1889, S. 269.

[346] Hoppe-Seyler, Handbuch der physiologisch- und pathologisch-chemischen Analyse, S. 269.

[347] Wiley, American Chemical Journal, Vol. 6, p. 289.

[348] Dragendorff’s Plant Analysis, p. 55.

[349] This work, Vol. 2, pp. 192 et seq.

[350] Chemiker-Zeitung, Band 20, S. 151.

[351] This work, Vol. 2, p. 207.

[352] Landwirtschaftlichen Versuchs-Stationen, Band 17, S. 321: Zeitschrift für analytische Chemie, Band 14, S. 380.

[353] Vid. op. cit. 12, p. 245.

[354] Landwirtschaftlichen Versuchs-Stationen, Band 16, S. 61.

[355] Berichte der deutschen chemischen Gesellschaft, Band 10, Ss. 85, 199; Band 16, S. 312: Chemiker-Zeitung, Band 20, S. 145.

[356] Zeitschrift für analytische Chemie, Band 22, S. 325.

[357] Richardson and Crampton, Berichte der deutschen chemischen Gesellschaft, Band 19, S. 1180.

[358] Maxwell, American Chemical Journal, Vol. 13, p. 470.

[359] Vid. op. cit. supra, Vol. 15, p. 185.

[360] Vid. op. cit. supra, Vol. 13, p. 13: Schulze, Zeitschrift physiologische Chemie, Band 14, S. 491.

[361] This work, Vol. I, p. 411.

[362] Vid. op. cit., 22, Vol. 13, p. 15.

[363] Vid. op. cit. supra, Vol. 15, p. 188.

[364] Hoppe-Seyler, Handbuch der physiologisch- und pathologisch-chemischen Analyse, S. 169.

[365] This work, Vol. 2, p. 225.

[366] Bulletin No. 45, Division of Chemistry, U. S. Department of Agriculture, p. 51.

[367] Osborne and Voorhees, American Chemical Journal, Vol. 15, p. 470.

[368] Vid. op. cit. supra, Vol. 13, p. 385.

[369] Vid. op. cit. supra, p. 412.

[370] Vid. op. cit. supra, Vol. 15, p. 402.

[371] Vid. op. cit. supra, p. 404.

[372] Zeitschrift für analytische Chemie, Band 34, S. 562.

[373] Vid. op. cit. 34, p. 404.

[374] Vid. op. cit. 3, p. 455.

[375] Osborne and Voorhees, vid. op. cit. 34, p. 409.

[376] Vid. op. cit. supra, Vol. 13, p. 464.

[377] Chittenden and Osborne, op. cit. supra, Vol. 14, p. 32.

[378] Vid. op. cit. supra, p. 41.

[379] Vid. op. cit. supra, p. 639.

[380] Vid. op. cit. supra, Vol. 13, p. 399.

[381] Vid. op. cit. supra, pp. 395, 400, 401.

[382] Vid. op. cit. supra, p. 409.

[383] This work, Vol. 1, p. 319.

[384] This work, Vol. 2, pp. 169 et seq.

[385] Vid. op. cit. 47, p. 420.

[386] Osborne, vid. op. cit. 44, p. 410.

[387] Hoppe-Seyler, Handbuch der physiologisch- und pathologisch-chemischen Analyse.

[388] König und Bömer, Zeitschrift für analytische Chemie, Band 34, S. 560.

[389] This work, Vol. 2, pp. 297, 298.

[390] Vid. op. cit. supra, p. 184.

[391] Vid. op. cit. supra, p. 206.

[392] This work, Vol. I, p. 450; Vol. 2, p. 226.

[393] Zeitschrift für analytische Chemie, Band 34, S. 377.

[394] König und Bömer, vid. op. cit. supra, S. 560.

[395] Vid. op. cit. supra, S. 562.

[396] Vid. op. cit. 53, p. 184.

[397] Vid. op. cit. 57, S. 374.

[398] Vid. op. cit. supra, S. 568.

[399] From συρφετος.

PART SIXTH.
DAIRY PRODUCTS.

426. Introductory.—The importance of dairy products has led to the publication of a vast amount of literature relating thereto, and it seems almost a hopeless task to present even a typical abstract of the various analytical processes which have been proposed and used in their study. The general principles which have been developed in the preceding parts of this volume are applicable to the study of dairy products, and the analyst who is guided by them can intelligently examine the bodies specially considered in the present part. There have been developed, however, many valuable processes for the special examination of dairy products, which are of such a nature that they could not be properly discussed in the preceding pages. In the present part an effort will be made to present in a typical form the most important of these processes and to state the general principles on which they are based. This subject is naturally subdivided into three parts, viz., milk, butter and cheese. The milk sugar industry is not of sufficient importance to receive a special classification.