INDEX.

Page.
A
Abbe, refractometer, [329]
Acetic acid, estimation in tobacco, [602]
Acetyl value, [384], [385]
Acidity, estimation in fermented beverages, [27]
of milk, determination, [473]
Acids, determination in fruits and vegetables, [579]
Agricultural products, classification of miscellaneous, [541]
description, [1]
Air-bath, drying, [16]
Albumin, definition, [410]
gyrodynals of hydrates, [276]
precipitants in milk, [276]
qualitive tests, [420]
separation in milk, [509]
Albuminates, definition and properties, [411]
estimation in cheese, [531]
qualitive tests, [421]
Albuminoids, [413]
definition, [410]
Albumins, action, on polarized light, [422]
gyrodynats, [422]
properties, [410]
separation, [439]
Albumose peptone, [461]
Albumoses, estimation, in cheese, [531]
separation, from peptones, [455]
Alcohol, calculating, in fermented beverages, [616]
digestion, [245]
estimation, by vapor temperature, [622]
in ensilage, [546]
fermented beverages, [612]
koumiss, [534]
sugar analysis, [186]
reagent for precipitating dextrin, [292]
table showing percentage, [617-621]
Alcoholic digestion, sugar beets, [248-250]
Alcoholometer, [612]
Aliphalytic ferments, [556]
Alkali, action on reducing sugars, [131], [132]
Alkaline copper solutions, comparison, [127-129]
Alkaloidal nitrogen, estimation, [432]
qualitive tests, [422], [423]
Alkaloids, occurrence, [417]
Allantoin, [428]
Allein and Gaud, modification of Pavy’s process, [145]
Allen, modification of Pavy’s process, [144]
potassium cyanid process, [146]
Allihn, gravimetric dextrose method, [155-158]
Alum, occurrence, in bread, [544]
reagent for casein, [535]
Alumina cream, clarification, [100]
Aluminum dishes, drying, [33]
Amagat-Jean, refractometer, [334-338]
Amid nitrogen, estimation, [424]
in cereals, [543]
tobacco, [607]
occurrence, [417]
qualitive test, [418]
separation, in cheese, [530]
Ammonia, estimation, in tobacco, [605]
Ammoniacal copper solution, [143]
nitrogen, estimation, [423], [424]
in cheese, [531]
qualitive test, [419]
Ammonium sulfate, reagent for milk proteids, [507]
precipitating proteids, [433]
Amyl alcohol, use, in milk fat analysis, [501]
Amyliferous bodies, desiccation, [299]
Amyloid bodies in milk, [512]
Amylolytic ferments, [556]
Anatto, [522]
Animal products, sampling, [448]
substances, preparation, [4], [5]
Anoptose, [234]
Antipeptones, [412]
Aqueous diffusion, sugar beet analysis, [251], [252]
Araban, occurrence, [586]
Arabinose, molecular weight, [177]
Arachidic acid, separation, [398], [399]
Areometric method, application in milk fat analysis, [494], [495]
Areometry, [70]
Artificial digestion, [555]
manipulation, [561]
smoker, [609]
Ash, composition, in milk, [466], [467]
of fruit, [580]
estimation, [36]
in butter, [516]
cereals, [542]
fermented beverages, [637]
koumiss, [536]
meats, [550]
milk, [482]
proteids, [444]
German method, [39]
Asparagin, [417]
estimation, [426], [427]
preparation, [426]
Aspartic acid, [412]
Atwater and Woods, calorimeter, [569]
methods of meat analysis, [549]
preparation of fish, [12]
Auric chlorid, color test with fats and oils, [356]
Authorities cited in Part
Fifth, [462], [463]
First, [56], [57]
Fourth, [406-409]
Second, [222]
Seventh, [641-644]
Sixth, [536-540]
Third, [306-308]
B
Babcock, formula, for calculating total solids, [479], [480]
method of counting fat globules, [483], [484]
milk fat analysis, [499], [500]
Bacteria, reactions, on sugar, [196]
Bagasse, analysis, [239], [240]
Barfoed, reagent, for removing dextrose, [291], [292]
Barium saccharate, [187]
Barley starch, [221]
Basic lead acetate, clarification, [101]
Baumé and brix degrees, comparison, [73]
Bean starch, [220]
Bechi’s test for cottonseed oil, [400], [401]
Beet rasp, [10], [251]
Beimling, method of milk fat analysis, [502]
Betain, [417]
separation from cholin, [429]
Bigelow and McElroy, estimation of sugar in evaporated milks, [296-298]
method of dialysis, [447]
table for correcting hydrostatic plummet, [615]
Biliverdin, occurrence in milk, [464]
Birotation, [118]
mathematical theory, [177], [178]
Biuret reaction, [419]
Block, feculometer, [300]
Bone-black, decolorization, [104]
Bordeaux-red, determination, in wines, [637]
Bouquet of fermented and distilled liquors, [640], [641]
Bread, acidity, [544]
amount of water, [544]
baking, temperature, [543]
chemical changes in baking, [545]
color, [544]
methods of analysis, [543-545]
nitrogenous compounds, [544]
soluble extract, [543]
Brix and baumé degrees, comparison, [73]
Bromin addition number, [371-373]
Brullé, color test for fats and oils, [355]
Butter, adulterants, [521]
appearance of melted, [513]
with polarized light, [514]
calorimetric distinction, from oleomargarin, [576]
colors, [522]
detection, [523]
fat analysis, classification of methods, [484]
estimation, [482-504]
methods of analysis, [512-523]
microscopic examination, [513]
molecular weight, [520]
refractive index, [514]
relative proportion of ingredients, [517]
substitutes, molecular weight, [520], [521]
Butyrin, [310]
Butyrorefractometer, [339-341]
range of application, [342]
C
Caffein, estimation, [583]
Caffetannic acid, [590]
Calcium saccharates, [188]
Caldwell, hydrogen drying oven, [26], [27]
Calories, computation, [574-578]
definition, [576]
Calorimeter, description, [569]
formulas for calculation, [572]
hydrothermal value, [573]
manipulation, [571]
Calorimetric equivalents, [576]
Calorimetry, [568-576]
Canada balsam, mounting starches, [219]
Cane cutting machines, [236], [237]
pulp, determination of sugar, [238]
drying and extraction, [238]
sugar, gyrodynat, [117], [118]
Carbohydrates, [58]
estimation in cereals, [543]
kind, [58]
milk, [511]
molecular weights, [175]
nomenclature, [59]
occurrence, [58]
in coffee, [585]
of rare, [306]
separation, [279]
in fruits and vegetables, [577]
Carbon, estimation in proteids, [444]
dioxid, determination, in sugar analysis, [186]
estimation, in koumiss, [532]
reagent for casein, [509]
tetrachlorid, reagent in iodin addition, [368]
Carnin, [416]
composition, [451]
Carr, vacuum drying oven, [22], [23]
Casein, estimation, in butter, [516]
cheese, [531]
with mercurial salts, [535]
factors for calculating, [508]
method of estimating, [508]
precipitants in milk, [276]
precipitation, by alum, [535]
preparation, [509]
separation, by filtering through porous porcelain, [534]
from albumin, [507]
solution, in acid, [489]
theory of precipitation, [508]
Caseinogen, [504]
Cassava starch, [222]
Cattle foods, [545]
Cellulose, constitution, [303]
qualitive reactions, [306]
separation, [304]
solubility, [305]
Cereals, general principles of analysis, [542]
Chalmot and Tollens, method of estimating pentosans, [182]
Chandler and Ricketts, polariscope, [266]
Cheese, artificial digestion, [561]
composition, [524]
constituents, [530]
filled, [529]
methods of analysis, [526-533]
manufacture, [525]
proteids, separation, [530], [531]
Chitin, [416]
character of reaction, [512]
Chlorophyll, separation, from caffein, [585]
Cholesterin, detection, [403], [404]
occurrence, in milk, [464]
Cholin, [417]
separation, from cottonseed, [428], [429]
Chondrin, [415]
Chrome yellow, [522]
Chrysolite, use, in drying, [486]
Chyle, occurrence, in milk, [464]
Chyme, occurrence, in milk, [464]
Citric acid, estimation, in tobacco, [601]
occurrence, in milk, [466]
Clerget, method of inversion, [105-107]
Cobaltous nitrate, reagent for nitrate, [189]
Collagen, [413]
Coloring matters, determination, in wines, [636], [637]
Combustion products, [36], [37]
Conchiolin, [416]
Conglutin, [411]
Constant monochromatic flame, [85]
Control observation tube, [95], [96]
Copper carbonate process, [138-140]
use, in estimating sucrose, dextrose and levulose, [282], [283]
cyanid, reagent for estimating lactose, [294], [295]
oxid, weighing, in sugar analysis, [262]
reagent in determining oxygen absorption of oils, [405]
salts, reduction, by sugar, [123]
solution, action on dextrose, [125]
sulfate, reagent for milk proteids, [506]
separating proteid from amid nitrogen, [433]
titration of residual, [148], [149]
Cottonseed oil, detection, [400]
Courtonne, ash muffle, [40]
Crampton, preparation of fat crystals, [347]
Creamometry, [474]
Creydt, formula, [110]
Crismer, critical temperature, [349], [350]
Critical temperature, fats and oils, [349]
Crude proteids, estimation, in cereals, [543]
Crystallin, [411]
Crystallization, temperature, [327]
Cuprous oxid, specific gravity, [137]
Curd, estimation, in butter, [516]
D
Dairy products, importance, [464]
Davis, meat preservatives, [566]
Density, determination, [63]
of sour milk, [477]
Deuteroalbumose, [412]
Dextrin, detection, in fermented beverages, [639]
occurrence, in glucose, [264]
precipitation, by alcohol, [292]
separation, from dextrose and maltose, [287-293]
Dextrinoid bodies in milk, [511]
Dextrosazone, [193]
Dextrose, action of alkaline copper solution, [125]
estimation, in presence of sucrose, [274], [275]
and levulose, [280-285]
group, qualitive test, [190]
gyrodynat, [118]
molecular weight, [176]
removal, by copper acetate, [291]
separation from maltose and dextrin, [287-293]
table for calculating, from copper, [260]
Dialysis, [447]
application, for precipitating milk proteids, [511]
Diastase, action, on starch, [198]
preparation, [300]
Diffusion, instantaneous, [243]
Digestion, alcoholic, [245]
Distillation, methods, [612], [613]
Doolittle, viscosimeter, [343], [344]
Double dilution, milk analysis, [278]
polarization, [102]
Dreef grinding machine, [11]
Dry substance, estimation, for factory control, [263]
Drying samples, general principles, [34], [35]
E
Earth bases, reagents for precipitating sugar, [187]
Ebullioscope, [622], [623]
Edson, preserving sugar juices, [235]
Elaidin, [406]
Elastin, [415]
Electric drying oven, [19]
Ensilage, alcohol, [546]
changes, due to fermentation, [546]
comparative value, [547]
organic acids, [546]
Ether extract, estimation, in cereals, [542]
solvent, [41]
Evaporated fruits, [580]
milk, estimation of sugar, [296]
Ewell, method of estimating coffee carbohydrates, [585]
permanganate method, [136]
Excreta, collection, [562], [563]
Extract, composition, in fermented beverages, [624]
estimation, by indirect method, [625]
in fermented beverages, [624]
vacuum, [626]
Extraction apparatus, [43-51]
by digestion, [42]
percolation, [43]
compact apparatus, [48-51]
methods, [41], [42]
with alcohol, [245]
F
Fat acids, determinations of nature, [396]
formulas for calculating yield, [392], [393]
temperature of crystallization, [327]
crystals, appearance, with polarized light, [347]
microscopic appearance, [346], [347]
estimation, in altered milk, [487], [488]
butter, [515]
koumiss, [534]
meats, [550]
preserved meats, [563]
extraction, methods, adapted to milk, [486]
form of globules in milk, [482]
globules, method of counting, [483]
number, in milk, [482]
in milk, classification of methods of analysis, [484]
comparison of methods of analysis, [488]
wet extraction methods, [488]
Fats and oils, coloration, produced by oxidants, [352]
consistence, [396]
drying, for analysis, [316]
estimation of water, [317]
extraction, [41]
melting point, [320-323]
microscopic appearance, [345]
physical properties, [317-345]
polarization, [350]
preparation, for microscope, [345], [346]
refractive index, [328]
sampling, [315]
solubility, in alcohol, [351]
specific gravity, [317-319]
table of densities, [320]
temperature of crystallization, [327]
thermal reactions, [356-363]
turbidity temperature, [351]
composition, [309], [310]
freeing, of moisture, [315]
nomenclature, [309]
Feculometer, Block, [300]
Fehling solutions, comparison, [127]
composition, [126]
historical, [124]
Fermentation, method of separating sugars, [288], [289]
use, in sugar analysis, [185]
Fermented beverages, constituents, [611]
description, [610]
distillation, [612-614]
polarization, [632]
specific gravity, [611]
Ferments, aliphalytic, [556]
amylolytic, [556]
proteolytic, [557]
Fiber, estimation, [303], [304]
in canes, [241]
cereals, [543]
occurrence, [303]
Fibrin, [413], [504]
Fibrinogen, [411]
Fibroin, [416]
Field of vision, appearance, [81]
Filled cheese, [529]
Fischer, carbohydrates, [59]
Fish, preparation, [12]
Flesh bases, treatment of residue, insoluble in alcohol, [460]
Foods, constituents, comparative values, [567]
fuel value, [551]
nutritive values, [566]
potential energy, [551]
Free fat acid, determination, [394]
Fruits, composition, [579]
evaporated, [580]
sampling, [577]
Fuchsin, detection, in wines, [637]
Furfurol, determination, [180]
precipitation, with pyrogalol, [183]
qualitive tests, for sugars, [194]
reactions, [194], [195]
G
Galactan, method of estimating, [586]
occurrence, [586]
Galactosazone, [193]
Galactose, products of oxidation, with nitric acid, [191]
Gelatin, [414]
estimation, [456-459]
reagent for tannins, [590]
Gerber, butyrometer, [502]
method of milk fat analysis, [502-503]
Gerrard, potassium cyanid process, [146]
Ginger starch, [220]
Gird, gravimeter, [233]
Glacial acetic acid, reagent for fats and oils, [351]
Gladding, method of preparing fats for the microscope, [346]
Glass, errors due to poor, [520]
Gliadin, [436]
Globin, [411]
Globulin, separation in milk, [510]
Globulins, properties, [411]
separation, [440]
Glucosazone, [171]
Glucose, commercial, [286]
process of manufacture, [287]
Glutamic acid, [412]
Glutamin, [417]
estimation, [426], [427]
Gluten, [413]
composition, [426]
separation, from wheat flour, [434], [435]
Glutenin, [436]
Glutin, [413]
composition, [451]
Glycerids, principal, [310]
saponification value, [383], [384]
separation, [397]
Glycerol, estimation, in fermented beverages, [635], [636]
formulas for calculating yield, [392], [393]
Gomberg, method of estimating caffein, [584], [585]
Grape sugar, birotation, [287]
commercial, [264], [286]
Gravimeter, [233]
Green samples, grinding, [9]
Grinding apparatus, [6-11]
Gum, detection, in fermented beverages, [639]
Gypsum, use, in drying sour milk, [487]
Gyrodynat, definition, [116]
H
Haemocyanin, [411]
Haemoglobin, [411]
Halle drying apparatus, [29]
Haloid absorption by fat acids, [374-376]
addition numbers, [364]
Heat of bromination, improved method of determining, [361-363]
Hehner and Mitchell, method of determining heat of bromination, [361]
Richmond, formula for calculating total solids, [479], [480]
bromin addition number, [373]
Hemi-peptones, [412]
Hempel, calorimeter, [569]
Heteroalbumose, [412]
Hibbard, estimation of starch, [207]
Hide powder, reagent for tannins, [590]
testing, [592]
Honey, composition, [264]
Hoppe-Seyler, cellulose, separation, [304]
Hops, bitter principles, [640]
substitutes, [640]
Horse flesh, detection, [554]
Hübl’s process, [364-367]
reagent, preservation, [371]
Hyalin, [416]
Hyalogen, [416]
Hydrochloric acid, estimation, in tobacco, [600]
Hydrogen, drying, [24]
estimation, in proteids, [444]
Hydrometer, balling, [71]
baumé, [71]
brix, [71]
Hydrometers, [71]
Hydrometry, correction for temperature, [72]
Hydrostatic balance, [68]
plummet, [615]
correction table, [615]
Hypogaeic acid, separation, [399]
Hypoxanthin, occurrence, in milk, [464]
I
Impurities, error due, [74]
Incineration, purpose and conduct, [37], [38]
Insoluble fat acids, determination, [391], [392]
Inversion, application of the process, [114]
calculation of results, [108], [109]
determination of sucrose, [105]
influence of strength of solution, [108]
time of heating, [108]
Invert sugar, estimation of minute quantities, [257]
gyrodynat, [119]
influence of temperature on gyrodynat, [265]
occurrence, [264]
official method, [161-162]
optical neutrality, [265]
separation and estimation, [264]
table for calculating, from copper, [260]
estimating, [159], [258]
Invertase, determination of activity, [111], [112]
use, in inversion, [110], [111]
Invertose, molecular weight, [177]
Iodin addition, [364-367]
character of chemical reaction, [367]
monochlorid, substitution for hübl reagent, [370]
number, estimation, [369-370]
reaction with starch, [196]
reagent for caffein, [584]
J
Juices, analysis of fruit and vegetable, [578]
K
Keratin, [416]
Kieselguhr, use in drying, [486]
Knorr, extraction apparatus, [44]
fractional analysis of meats, [552]
Koettstorfer, saponification value, [382], [383]
Koumiss, acidity, [532]
composition, [532], [536]
Kreatin, [416]
composition, [431]
determination, [454]
occurrence in milk, [464]
Kreatinin, [416]
composition, [451]
determination, [454]
Krug, method of determining oxygen absorption of oils, [405], [406]
estimating pentosans, [179], [183]
separation of oleic and hypogaeic acids, [399]
viscosity of oils, [345]
L
Lactobutyrometer, [495], [496]
Lactocrite, use in milk fat analysis, [498]
Lactoglobulin, [504]
Lactometer, direct reading, [476]
New York Board of Health, [476]
Lactometry, [475], [476]
Lactoprotein, [504]
Lactosazone, precipitation, [295]
Lactoscopes, [473], [474]
Lactose, estimation, [293]
in Koumiss, [534]
milk, [275]
gyrodynat, [119]
molecular weight, [177]
official method of estimation, [294]
Laurent lamp, [83], [84]
polariscope, [83]
construction, [86-88]
manipulation, [88]
Lead acetate, preserving agent, [235]
oxid, separation of sugars, [284], [285]
reagent for determining oxygen absorption of oils, [405]
salts, reagents for separating fat acids, [397]
solutions, errors, [102]
subacetate, action on levulose, [103]
Lecithin, extraction from seeds, [430], [431]
factors for calculating, [431]
occurrence and properties, [430]
in milk, [464]
Leffmann and Beam, method of milk fat analysis, [501]
Legumin, [411]
Leucin, [412]
occurrence in milk, [464]
Levulosazone, [193]
Levulose, estimation, [168]
in presence of sucrose and dextrose, [280-285]
general formula for calculation, [274]
gyrodynat, [119]
optical determination, [267]
preparation, [167]
principles of calculation, [270-273]
table for calculating from copper, [260]
estimation, [169-171]
Liebermann, method of milk fat analysis, [471], [492]
Liebig ente, [28]
Light, kind used for polarization, [82]
Lindet, method of inversion, [109], [110]
Lindsey and Holland, digestibility of pentosans, [564]
Lindström, modification of lactocrite, [499]
Lineolin, [310]
Lint, use, in drying, [486]
Livache, method of determining oxygen absorption, [405]
Long and Baker, diastase preparation, [300]
table of refractive indices, [334]
Mc
McElroy and Bigelow, estimation of sugar in
evaporated milks, [296-298]
estimation of nicotin, [605]
McIlhiney, bromin addition number, [372]
M
Maercker, apparatus for hydrolysis of starch, [204]
method of sugar analysis, [153-155]
Magnesium sulfate, reagent for precipitating proteids, [433]
Maize starch, [221]
Malic acid, estimation in fermented beverages, [630], [631]
tobacco, [601]
Malt extract, [301]
Maltosazone, [193]
Maltose, estimation, [165]
gyrodynat, [119], [206]
molecular weight, [177]
occurrence, in glucose, [264]
separation from dextrin and dextrose, [287-293]
table for calculating from copper, [261]
determination, [165-167]
Maple sugar, [228]
conditions of manufacture, [228]
Maranta starch, [219]
Massecuites, analysis, [254]
determination of ash, [256]
reducing sugars, [256]
water, [255]
Maumené, heat of sulfuric saponification, [357], [358]
Maxwell, method of extracting lecithin, [430], [431]
Meat extracts, analysis, [452-454]
composition, [451], [452]
Meats, estimation of proteids, [550]
fractional analysis, [552]
methods of analysis, [549-554]
sampling, [547]
scientific names,[547]
Meissl, table for invert sugar, [158]
Melons, sampling, [577]
Melting point, determination by spheroidal state, [323-326]
methods of determining, [321-326]
of fats and oils, [320-323]
Mercuric compounds, clarification, [104]
cyanid, reagent for destroying reducing sugars, [290], [291]
salts, reagent for casein, [535]
reduction by sugar, [121]
Metabolism, vegetable and animal, [2]
Metalbumin, [415]
Methyl blue, qualitive test for invert sugar, [192]
Micro-organisms, occurrence in milk, [469]
Midzu ame, Japan glucose, [286]
composition, [264]
Milk, acidity, [475]
alkalinity, [472]
alterabitity, [467], [468]
appearance, [469]
carbohydrates, [293], [511]
composition, [464], [465], [468]
determination of total solids, [477]
effects of boiling, [469]
electric conductivity, [472]
error due to volume of precipitate in polarization, [277]
fat analysis, volumetric methods, [496-504]
extraction, asbestos process, [485]
paper coil method, [485]
variation of methods, [486]
freezing point, [472]
mean composition, [465]
opacity, [473]
polarization, [277]
preservatives, [471], [472]
proteids, [504]
estimation, [505]
precipitants, [510]
sampling, [469], [470]
serum, density, [477]
specific gravity, [474]
sterilized, [468]
sugar, estimation, [163], [164]
table for estimation, [163]
viscosity, [472]
Millian, method for determining solubility, [351]
modification of Bechi’s test, [401]
process of separating arachidic acid, [398]
Million’s reagent, [421]
Mills, grinding, [7-11]
Mitscherlich, determination of ash, [83]
reducing sugars, [256]
water, [255]
specific gravity, [254], [255]
Monochromatic flame, constant, [85]
Mother beets, determination of sugar, [250], [251]
Mucic acid, test for lactose, [190]
Mucin, [414]
Munroe, thermal reactions of oils, [359]
Muscular tissues, occurrence in meat extracts, [456]
separation of nitrogenous bodies, [448-450]
Muskmelons, composition, [581], [582]
Muter, method of determining haloid addition, [374-376]
process of separating fat acids, [397]
table, for identifying starches, [214-217]
Mycsin, [411]
Myrosin, [411]
N
Natural digestion, [562]
Neuclein, [415]
Neucleoproteids, [415]
Neurokeratin, [416]
Nickel prism, [77]
theory, [77-80]
Nicotin, estimation in tobacco, [605-607]
gyrodynat, [606]
polarization, [606]
Nitric acid, color test, fats and oils, [353]
estimation in tobacco, [600]
qualitive test, [418]
Nitrogen, estimation in fermented beverages, [639]
flesh bases, [459]
proteids, [445]
of total, [423]
percentage in proteids, [445]
Nitrogenous bases, occurrence in animal tissues, [450], [451]
bodies, composition, [410]
estimation in meats, [551]
occurrence in animal products, [448-462]
qualitive tests, [418-421]
separation in cheese, [530]
Nutritive ratio, [568]
values, [566]
O
Oat starch, [221]
Observation tube, continuous, [253]
Oil press, [312]
removal from starchy bodies, [300]
Oils and fats, extraction, [310], [314]
identification, [395], [406]
physical properties, [317], [345]
coefficient of expansion, [319]
composition, [309], [310]
heat of bromination, [360]
nomenclature, [309]
spectroscopic examination, [348]
Oleic acid separation from palmitic, [397]
Olein, [310]
Oleomargarin, calometric distinction from butter, [576]
Oleorefractometer, [334]
Oleothermometer, [514]
Organic acids, occurrence in ensilage, [546]
Orseille, detection in wines, [637]
Osazones, melting points, [193]
Ost, copper carbonate method, [258], [259]
solution, [257]
Oven, electric, [19]
hydrogen drying, [25], [27]
steam coil, [20], [21]
water jacket, drying, [14]
Oxalic acid, estimation in tobacco, [601]
Oxygen, absorption by oils, [405]
combustion, [569]
P
Palm sugar, [228]
Palmitic acid, separation from oleic, [397]
Palmitin, [310]
Pancreas extract, digestion, [560]
peptone, [461]
Pancreatin digestion, [558]
preparation, [560]
Paraffin, occurrence in plants, [404], [405]
Paralbumin, [415]
Patrick, volumetric method of milk fat analysis, [497]
Pavy’s process, [143]
Pea starch, [220]
Peanut oil, detection, [400]
Pectic acid, estimation in tobacco, [603]
Pectin, occurrence, [577], [578]
separation, [578]
Pectose, occurrence, [577]
Pellet, continuous observation tube, [253]
method of cold diffusion, [243], [244]
Pentosans, digestibility, [564]
estimation, [178]
revised factors for calculating, [587]
Pentose sugars, estimation, [177]
Pepsin digestion, [558]
preparation, [558]
Peptones, [412]
qualitive tests, [420], [421]
separation from albumoses, [455]
in cheese, [531]
Permanganate gelatin, method for tannins, [593], [594]
hide powder method for tannins, [595]
process, [132]
modified by Ewell, [136]
Peska’s process, [144]
Petroleum ether, preparation, [312]
removal from extracted oils, [314]
solvent, [41]
Phenylhydrazin, action on sugars, [172], [174]
compounds with sugar, [192]
reagent for precipitating furfurol, [180]
sugar, [171]
Phloroglucin, modification of furfurol method, [588]
reagent for precipitating furfurol, [184]
Phosphomolybdic acid, color test, fats and oils, [353]
Phosphorus, loss of organic in combustion, [37]
Phosphotungstic acid, preparation of reagent, [454]
Phytalbumoses, [412]
Phytosterin, detection, [403], [404]
Picric acid, color test, with fats and oils, [355]
Plasmin, [411]
Plaster of paris, use in drying, [486]
Polarimeter, [83]
Polarimètre, [83]
Polarimetry, general principles, [92], [93]
Polariscope, adjustment, [93], [94]
of quartz plates, [96], [97]
definition, [80]
for estimating levulose, [267], [270]
kinds, [80], [81]
rotation instruments, [82]
Polaristrobometer, [83]
Polarization, analytical use of data in
fermented beverages, [634], [635]
for factory control, [263]
of fermented beverages, [632], [633]
Polarized light, [75], [76]
application to butter analysis, [514]
relation to sugar analysis, [74]
Politis, method of sugar analysis, [148]
Ponceau-red, detection in wines, [637]
Potash, estimation in wines, [637]
Potassium cyanid, use in sugar analysis, [146]
hydroxid, solvent for proteids, [443]
nitrate, occurrence in maize stalks, [417]
preserving agent, [417]
permanganate, reagent for tannins, [593]
Potato starch, [220]
Potatoes, estimation of starch, [301], [302]
Powdered glass, use in drying, [486]
Preserved meats, [563]
Proteid bodies, separation, [432], [448]
nitrogen, estimation in tea and coffee, [585]
qualitive test, [419], [420]
Proteids, action of acids, [442]
classification, [410]
diversity of character, [434]
estimation in cereals, [543]
koumiss, [534]
meats, [550]
milk, [505]
of digestible in cheese, [531]
general principles of separation, [446]
insoluble, [413]
kinds in milk, [504]
methods of drying, [443], [444]
precipitation, [439]
separation, soluble in water, [439], [440]
soluble in dilute alcohol, [440]
salt solution, [438]
water, [436]
solution in alkalies, [442]
Proteolytic ferments, [557]
Proteoses, definition and properties, [412]
separation, [440]
Protoalbumose, [412]
Pulfrich, refractometer, [331], [333]
Pumice stone, use in drying, [33], [486]
Purity, apparent, [263]
Pyknometer, formulas for calculating volume, [67]
use, [63], [64]
at high temperature, [65], [66]
Pyrogalol, reagent for furfurol determination, [183]
Q
Quartz plates, [96], [97]
applicability, [98]
corrections, [97], [98]
Quévenne, lactometer, [466]
R
Raffinose, estimation, [115]
in presence of sucrose, [266]
gyrodynat, [119]
molecular weight, [177]
Raoul, method of determining molecular weights, [175]
Reducing sugars, estimation, [234]
in fermented beverages, [632]
factors for computation, [141], [142]
relation to quantity of copper suboxid, [141]
Refractive index of fats and oils, [328]
indices, [333], [334]
Refractometers, [329], [333]
variation, [338]
Regnault-Pfaundler, calorimetric formula, [572]
Reichert number, [518], [519]
Resorcin, qualitive test for levulose, [191]
Richmond, thermal reaction of oils, [359], [360]
Ritthausen, method of precipitating milk proteids, [506]
Roentgen rays, application to analyses, [588]
Rye starch, [221]
S
Saccharic acid, test for dextrose group, [190]
Sachsse’s method of determining amid bodies, [424], [425]
solution, [122]
Saffron, [522]
Safranin, detection in wines, [637]
Sago starch, [220]
Salicylic acid, detection in fermented beverages, [638], [639]
Salt, estimation in butter, [516]
Samples, collecting, [5]
grinding, [6]
preparation, [3], [4]
preserving, [5]
Sand, use in drying, [486]
Saponification, [376], [384]
chemical reactions, [377], [378]
equivalent, [383]
in the cold, [381], [382]
methods of conducting, [378], [382]
under pressure, [379], [380]
value, [382], [383]
of butter, [518]
with alcohol, [381]
without alcohol, [381]
Sarkin, [416]
composition, [451]
Sausages, occurrence of starch, [553]
Scheibler, double polarization, [102]
extraction tube, [248]
Schmidt, method of milk fat analysis, [489]
deSchweinitz and Emery, calorimetric distinction between
butter and oleomargarin, [576]
Schweitzer and Lungwitz, iodin addition, [367], [368]
Scovell, milk sampler, [470]
Selenite plate, microscopic examination of starches, [219]
use in examination of fat crystals, [343]
Sesame oil, detection, [402]
furfurol reaction, [521]
Shadow polariscope, [90]
Short, method of milk fat analysis, [490]
Shredding apparatus, [9], [10], [236]
Sidersky, modification of Soldaini’s process, [147]
Sieben, method of determining levulose, [280]
Silver nitrate, color test with fats and oils, [355]
Sirups, analysis, [254]
determination of ash, [256]
reducing sugars, [256]
water, [255]
specific gravity, [254]
Sodium chlorid, reagent for extracting proteids, [433]
thiosulfate solution, preparation, [369]
Soldaini copper carbonate process, [139], [140]
gravimetric method, [258]
Soleil-Ventzke polariscope, [88], [89]
Solidifying point of fats and oils, [326], [327]
Soluble acids, estimation in butter, [517]
fat acids, determination, [389], [390]
Solvent, recovery, [53], [55]
in open dish, [55]
Solvents, [52], [53]
object, [40]
Sour milk, density, [477]
Soxhlet, areometric method of milk fat estimation, [492], [494]
extraction apparatus, [47]
Specific gravity, areometric method, [70]
determination in distillate, [615]
example, [68]
method of expressing, [319]
standard of comparison, [320]
heats of materials in calorimeter, [573]
rotatory power, [115], [116]
causes of variation, [117]
Spectroscopy, oils and fats, [348]
Spencer, air-drying oven, [17]
method of estimating caffein, [583]
observation tube, [253]
Spheroidal state, melting point, [323], [326]
Sponge, use in drying, [486]
Spongin, [416]
Stannic bromate, color test with fats and oils, [356]
Starch, colorimetric estimation, [210]
composition, [196]
disturbing bodies in estimation, [209]
estimation in potatoes, [301], [302]
sausages, [553]
of ash, [203]
nitrogen, [203]
water, [202], [299]
with barium hydroxid, [208]
factor for calculating from dextrose, [205]
fixation of iodin, [211]
gyrodynat of soluble, [206]
hydrolysis at high temperatures, [199]
in an autoclave, [199], [200]
with acids, [203], [204]
occurrence, [298]
in tobacco, [604]
particles, separation, [197]
polarization, [205]
principles of determination, [201]
properties, [196]
rapid estimation, [207]
separation, [399]
solution at high pressure, [206]
in nitric acid, [206]
Starches, classification, [218]
description of typical, [219]
identification, [211]
microscopic examination, [219]
occurrence in the juices of plants, [228]
Steam coil oven, [20], [21]
Stearin, [310]
Stone, method of estimating pentosans, [181]
Strontium saccharates, [187]
Stutzer, artificial digestion of cheese, [561]
method of estimating gelatin, [457]
Succinic acid, estimation in fermented beverages, [630], [631]
Sucrose, cobaltous nitrate test, [189]
estimation in coffee, [586]
presence of dextrose, [274]
levulose and dextrose, [280], [285]
raffinose, [266]
molecular weight, [176]
occurrence, [264]
pipette, [231], [232]
qualitive optical test, [188]
separation and estimation, [264]
Sugar analysis, chemical methods, [120]
classification of methods, [61], [62]
general remarks, [104]
gravimetric copper methods, [149], [170]
Halle method, [153], [155]
laboratory gravimetric method, [150-153]
permanganate process, [132-135]
volumetric laboratory method, [129], [130]
methods, [121]
Sugar beets, analysis, [242]
apparatus for grinding, [10]
extraction with alcohol, [245], [247]
content in maple sap, [228]
direct determination in canes, [235]
estimation in cane and beet pulp, [238]
sap, [228-230]
sugar beets, [242]
extraction from plants, [230]
flask, diffusion and alcohol digestion, [245]
Sugar flasks, [98], [99]
instantaneous diffusion, [243]
juices, preservation, [235]
mills, [230]
preparation of pure, [60]
removal from starchy bodies, [300]
solutions, preparation for polarization, [99-104]
specific gravity, [62]
Sugars, determination in dried material, [239]
without weighing, [253]
estimation in fermented beverages, [632], [635]
hexose, [59]
miscellaneous qualitive tests, [193]
occurrence in tobacco, [604]
optical properties, [74], [75]
pentose, [59]
qualitive tests, [188]
separation by lead oxid, [284], [285]
state of existence in plants, [227]
Sulfur chlorid, reagent for oils, [402], [403]
determination in proteids, [446]
loss of organic in combustion, [37]
Sulfuric acid, color test for fats and oils, [352]
estimation in tobacco, [600]
saponification, [357], [358]
Sulfurous acid, elimination, [519]
estimation in fermented beverage, [638]
T
Tannic acid, estimation in tobacco, [604]
reagent for milk proteids, [507]
Tannin, composition, [588]
detection, [589], [593]
estimation [589], [596]
by hide powder method, [590], [592]
infusion, preparation, [596]
occurrence, [588]
permanganate gelatin method, [593], [594]
precipitation with metallic salts, [589]
Tartaric acid, estimation in wine, [229], [230]
Tea and coffee, [582]
Thein, [583]
Thermal reactions, fats and oils, [356], [363]
Thermostat for steam bath, [15]
Thörner, method of milk fat analysis, [491]
Tobacco, acid and basic constituents, [597]
burning qualities, [608]
composition, [598], [599]
of ash, [598]
fermentation, [596], [597]
fractional extraction, [608]
Tollens and Günther, method of estimating pentosans, [180]
Torsion Viscosimeter, [342]
Total solids, calculation, [478]
formulas for calculating, [479], [480]
Trinitroalbumin, [411]
Triple shadow polariscope, [91], [92]
Tropæolin, detection in wines, [637]
Turbidity temperature, fats and oils, [351]
Turmeric, [522]
Tyrosin, [412]
occurrence in milk, [464]
Tyrotoxicon, occurrence in milk, [464]
U
Ulsch, drying oven, [31]
Unicedin, [413]
Urea, occurrence, in milk, [464]
V
Vacuum, drying, [18]
Van Slyke, method of estimating casein, [508]
Vegetable substances, preparation, [3], [4]
Vegetables, sampling, [577]
Vinolin, detection in wines, [637]
Viscosimetry, [342], [345]
Viscosity of fats and oils, [342]
Viscous liquids, drying, [32], [33]
Vitellin, [411]
Vogel, table for identifying starches, [212], [213]
Volatile acids, estimation in butter, [517]
fermented beverages, [627], [628]
bodies, drying, [13]
fat acids, determination, [386], [388]
distillation, [387], [388]
titration, [388]
Volume of precipitate, calculation, [279]
W
Water, action on composition of proteids, [437]
estimation in butter, [515]
cereals, [542]
fermented beverages, [626]
fruits and vegetables, [578]
koumiss, [536]
meats, [549]
tobacco, [599]
Watermelons, composition, [581], [582]
Wax, occurrence in tobacco, [608]
Waxes, composition, [309]
Westphal balance, [69]
Wheat starch, [221]
Wiechmann, formula for calculating sugars, [307]
method of estimating levulose, sucrose and dextrose, [280], [281]
Williams, calorimeter, [570]
Winter, estimation of levulose and dextrose
in presence of sucrose, [283], [284]
Wood pulp, use in drying, [486]
Wrampelmayer, drying oven, [30]
X
Xanthin, [416]
Xanthoproteic reaction, [420]
Xylan, occurrence, [586]
Y
Yeast, inversion, [113]
Z
Zein, [441]
Zeiss, butyrorefractometer, [339], [341]
Zinc, occurrence, in evaporated fruits, [380], [581]
sulfate, reagent for precipitating proteids, [433]
separating albumoses from peptones, [455]