FOOTNOTES.
[1] ‘Foods: Composition and Analysis,’ pp. 1-18.
[2] The Tatler, 1710.
[3] ‘Analyst,’ 1880, p. 225.
[4] I.e. the United States.
[5] ‘Chemistry of Foods.’
[6] ‘Tea, Coffee, and Cocoa Analysis.’
[7] The degrees of temperature given in the text refer to the Centigrade thermometer; their equivalents on the Fahrenheit scale can be obtained by means of the formula 9⁄5C.° + 32 = F.°.
[8] In low grade, but unadulterated Congou tea, the extract occasionally falls so low as 25 per cent.
[9] Op. cit.
[10] Pharm. Centralbl., 1885, p. 346.
[11] Graham, Stenhouse and Campbell.
[12] Leebody, ‘Chemical News,’ xxx. p. 243.
[13] ‘Foods: Composition and Analysis.’
[14] Jahresberichte, 1883, p. 1002.
[15] Agrikulturchemische Versuchstation, in Münster.
[16] Op. cit.
[17] Repert. f. Analyt. Chemie, 1884, p. 345.
[18] In 1885, out of 2024 samples tested, 880 fell below the standard of 13 per cent. total solids.
[19] Second Annual Report of the New York State Dairy Commissioner, 1886.
[20] Dammer’s ‘Lexikon der Verfälschungen,’ 1887, p. 592.
[21] 3·50 per cent. should be deducted for chlorine and oxygen.
[22] For description of the “Lactocrete,” see ‘Analyst,’ Jan. 1887.
[23] ‘Analyst,’ x. pp. 46-54.
[24] Blyth.
[25] “Ein Ptomain aus giftigem Käse,” Zeit. f. Phys. Chem., x. p. 2, 1886.
[26] Journ. Amer. Chem. Soc., iii. p. 83.
[27] The proportion of butyrine present in commercial oleomargarine is often sufficient in quantity to cause the characteristic odour of butyric ether to a noticeable degree.
[28] Fresenius’ ‘Zeitschrift,’ 1879, p. 197.
[29] ‘Zeitschrift für Analytische Chemie,’ 1877, p. 145.
[30] The French standard is 87·50 per cent.
[31] The percentage of foreign fat (F) in a sample can be calculated by the formula F = (I - 88) × 13·3, in which I = the insoluble fatty acids.
[32] Fresenius’ Zeitschrift, 1879, p. 68.
[33] Journ. Amer. Chem. Soc., viii. p. 6.
[34] Dingl. Polyt. Journ., ccliii., p. 281.
[35] R. W. Moore notes that a certain mixture of lard and cocoa-nut oil would give an iodine number identical with that of butter fat.—(‘Analyst,’ x. p. 224.)
[36] Journ. Amer. Chem. Soc., vii. p. 134.
[37] Samples invoiced as “butter flavouring,” and consisting of butyric acid, have also been imported.
[38] ‘Analyst,’ x. p. 163.
[39] Ibid., xi. p. 163.
[40] The author is indebted to Mr. Edward W. Martin for the negatives used in the preparation of these and other photomicrographs of fats.
[41] Vide ‘Proceedings of the American Microscopical Society,’ May 1885.
[42] ‘Bulletin of the Ohio Agricultural Experiment Station,’ March 1st, 1886.
[43] Bradstreet’s, June 19, 1886.
[44] Fourth Annual Report (1883) Mass. State Board of Health, p. 30.
[45] Second Annual Report of the New York State Dairy Commissioner, pp. 291-392.
[46] ‘Landwirthschaftliche Versuchsstation,’ ii. p. 215.
[47] ‘Analyst,’ Jan. 1885, p. 3.
[48] Chem. News, pp. 47, 85.
[49] Dingl., vol. i. pp. 247, 474.
[50] ‘Bread Analysis.’
[51] Wanklyn applies his ammonia process (see p. [205]), to the estimation of albuminoids in vegetable substances. In this manner he obtained the following percentages of ammonia from various flours:—Rice, 0·62; maize and malt, 1·03; wheat and barley, 1·10; rye, 1·45; pea, 2·30.
[52] ‘An Investigation of the Composition of American Wheat and Corn.’ United States Department of Agriculture, 1883.
[53] ‘Die Menschlichen Nahrungs- und Genussmittel’ p. 420. Berlin, 1883.
[54] It is of interest in this connection to note the recent discovery of a coal-tar derivative, benzoyle sulphonic imide, C6H4 <COSO> NH, commercially known as “saccharine.” This body possesses about 230 times the sweetening power of cane sugar. It bears, however, no near chemical relation to the sugars, which, for the greater part, constitute hexatomic alcohols. See Amer. Chem. Jour., i. p. 170, and vol. ii. p. 181; also, Jour. Soc. Chem. Indus., No. 2, vol. vi. p. 75.
[55] Of 41 samples of molassan, tested in Massachusetts in 1885, 12 contained tin chloride.
[56] The average composition of over 100,000 samples of raw cane sugar (mostly Cuban) tested in the United States Laboratory during the past five years, has been as follows:—
| Per cent. | |
| Moisture | 3·0 |
| Ash | 1·5 |
| Polarisation | 90° |
[57] The foregoing description of the polariscope was embodied in an article contributed by the author to Van Nostrand’s Engineering Magazine.
[58] Journ. Amer. Chem. Soc., i. p. 1.
[59] Wiley, Chem. News, xlvi. p. 175.
[60] ‘Comptes Rendus,’ xxviii. p. 775.
[61] ‘Analyst,’ iii. p. 269.
[62] Zeits. Anal. Chem., xxiv. p. 135.
[63] Journ. de Pharm. et de Chem., 1884, p. 459.
[64] Pharm. Centralb. 1885, pp. 303, 327.
[65] ‘Chemiker Zeitung,’ viii., p. 613.
[66] ‘Analyst,’ x., p. 217.
[67] Zeitsch. d. Vereins. f. d. Rübenzucker Ind., p. 837.
[68] ‘Jahresberichte,’ 1884, p. 1051.
[69] The total production of all kinds of malt liquors in the United States was, for the fiscal year 1886, 20 millions of barrels; it is assumed that at least three-quarters of this amount consisted of lager beer.
[70] In Bavaria the use of all malt and hop substitutes is legally prohibited.
[71] ‘Report of the National Academy of Sciences,’ 1883, p. 88.
[72] Hanemann has made the following determinations of fermented worts prepared from pure malt and from malts containing 40 per cent. of each substitute:—
| Pure Malt. | Maize Malt. | Rice Malt. | Starch Malt. | |
| Alcohol | 2·71 | 2·76 | 2·90 | 3·19 |
| Extract | 6·59 | 6·48 | 6·25 | 5·91 |
| Proteids | 0·43 | 0·39 | 0·33 | 0·28 |
[73] The writer is assured by a prominent New York brewer, that the addition of sodium bicarbonate is resorted to, not so much as a remedy for poor beer, as for the purpose of satisfying the vitiated taste of the public, who demand a lively and sparkling beverage. The proportion employed is claimed not to exceed one ounce to the keg of beer.
[74] ‘Annual Report Brooklyn Board of Health,’ 1885, p. 89.—The accuracy of this statement is denied by the brewers. A blending of new and old beer is, however, occasionally practised with, it is said, no deleterious effects.
[75] Ibid.
[76] The albuminoids in beer may be estimated by diluting 1 c.c. of the sample with water and then submitting it to Wanklyn’s process for water analysis (see p. [211]). The albuminoid ammonia thus obtained, multiplied by 5·2, give the proteids in the beer taken.
[77] The dextrine can also be removed by subjecting the beer to dialysis (see p. 183).
[78] Chem. Centralb., 1886, p. 412.
[79] Griessmayer; Corresp. Blatt. d. Ver. Anal. Chem. No. 4, Feb. 1880.
[80] Griessmayer; Corresp. Blatt. d. Ver. Anal. Chem. No. 4, Feb. 1880.
[81] A comprehensive scheme for the detection of foreign bitters in beer, suggested by Dragendorff, will be found in the Archiv. der Pharm. [3] iii. 295; iv. 389.
[82] Reports of Am. Health Assoc., vol. x.
[83] ‘Bierbrauerei,’ 1876.
[84] Archiv. der Pharm., xii. 392.
[85] Deutsch. Reichsanzeiger, July 31, 1885.
[86] Répert. de Pharm., xii. p. 513.
[87] During the year 1886 the total production of Californian wine approximated 19½ million gallons, of which 3½ million gallons were consumed in the manufacture of brandy, and 5 million gallons exported.
[88] These figures denote the weight in grammes of the ingredients contained in 100 c.c. of the wine; otherwise, percentages are expressed.
[89] Berichte der Deutsch. Chem. Gesell., 1885, p. 426.
[90] Zeit. f. Anal. Chem., 1885, p. 44.
[91] Repert. Anal. Chem., 1882, ii., p. 1.
[92] ‘Comptes Rendus,’ xcviii. p. 110.
[93] Vide ‘Spon’s Encyclopædia.’
[94] Jay, Bullet. de la Soc. Chim., xlii. p. 217.
[95] Dict. des Falsifications.
[96] ‘Les Mondes, Revue Hebd. des Sciences,’ No. 4, 1876.
[97] Bullet. de la Soc. de Chim., xlii. pp. 167 and 207.
[98] Recent reports of the vintage in France for the year 1886, indicate that, while a decided improvement has been experienced in the Champagne, Burgundy, Hérault, and Rousillon districts, this has failed to be the case in Charentes and Gironde, where the phylloxera has again seriously injured the crops.
[99] F. Schaffer (Zeits. Anal. Chem., xxiv. p. 559) has made the following analyses of artificial wine (grammes in 100 c.c.):—
| Alcohol (by volume) | 8·05 | 9·55 | 7·02 |
| Extract | 2·395 | 1·962 | 1·797 |
| Sugar | 0·330 | 0·409 | 0·321 |
| Ash | 0·209 | 0·135 | 0·160 |
| Acidity (as tartaric) | 0·743 | 0·501 | 0·772 |
| Free tartaric acid | — | traces | traces |
| Cream of tartar | 0·264 | 0·227 | 0·471 |
| Sulphuric anhydride | 0·0374 | — | — |
| Phosphoric anhydride | 0·0196 | 0·0135 | 0·0172 |
[100] It is asserted by a prominent wine merchant in New York that the monthly production of two manufacturers of artificial wine in this city exceeds 30,000 gallons.
[101] Blyth, op. cit., p. 445.
[102] According to J. Carter Bell (‘Analyst,’ vi. pp. 197, 221), the average composition of the ash of pure grape-juice is as follows:—
| K2O | Na2O | CaO | MgO | Fe2O3 & Al2O3 | SiO2 | P2O6 | SO3 | Cl |
| 42·14 | 3·37 | 11·48 | 9·67 | 0·75 | 0·29 | 9·60 | 9·14 | 1·09 |
[103] Curtman (Jour. Pharm., xiv. p. 523) states that salicylic acid can be detected by adding to 4 c.c. of the wine (or beer) 2 c.c. of methylic alcohol and 2 c.c. of sulphuric acid. Shake the mixture, heat gently for two minutes, then allow to cool. Next heat to boiling, when, in presence of the acid, the odour of oil of wintergreen will be perceptible.
[104] Zeit. f. Anal. Chem., xxi. p. 3, 1882.
[105] Journ. Chem. Soc., xxxvii. p. 572.
[106] Schweizer Wochenschrift, xxii. p. 143.
[107] ‘Comptes Rendus,’ 101, pp. 823, 1011, 1167.
[108] Répert de Pharm. xii. p. 504.
[109] Reichsanzeiger, 1884, No. 154.
[110] R. Borgman (loc. cit.) gives the follow average relations of ingredients in pure wine:—
| Alcohol : glycerine | = | 100 | : | 10·5 |
| Extract : acidity | = | 1000 | : | 16·6 |
| Acidity : ash | = | 10 | : | 3·4 |
| Ash : extractives | = | 1 | : | 11·2 |
| Phosphoric acid : ash | = | 1 | : | 6·8 |
[111] ‘Nahrungs u. Genussmittel,’ 1st part, p. 187.
[112] ‘Comptes Rendus,’ 102, p. 217-219.
[113] Am. Chem. 1876, p. 46.
[114] Blyth, op. cit.
[115] ‘Wieder die Nahrungsfälscher,’ 1881, p. 105.
[116] See Report by Dr. F. E. Engelhardt, New York State Board of Health, 1882.
[117] Hager’s ‘Untersuchungen.’
[118] ‘Berichte,’ 1882, pp. 1370, 1661.
[119] This test presupposes the existence in the water of the substances necessary for the support of vegetable growth.
[120] ‘Water Analysis.’
[121] Jour. Lond. Chem. Soc., xviii. p. 117.
[122] Ibid., xxxv. p. 67.
[123] Sixth Annual Report, Rivers Pollution Commission, “Blue Book.”
[124] Jour. Lond. Chem. Soc. 1867, xx. p. 445.
[125] Phil. Mag., xxx. p. 426.
[126] Ber. der Deutsch. Chem. Gesell. xii. p. 427.
[127] Chem. Soc. Journ., March, 1879.
[128] Pharm. Zeit., 1885, No. 76.
[129] ‘Annual Report of the National Board of Health,’ 1882, p. 207.
[130] Jour. Soc. Chem. Indus., Dec. 1885.
[131] Jour. Am. Chem. Soc., viii. p. 6.
[132] See paper read by Dr. T. M. Prudden before the New York Academy of Medicine, March 18th, 1887.
[133] Archiv. der Pharm., 1876, p. 193.
[134] Pharm. Centralb., N.F. 7, p. 292.
[135] Dingl. Poly. Journ., 256, p. 129.
[136] It has been stated that American olive oil of superior excellence is made in the States of N.C., Miss, and Cal.; but this product does not, as yet, appear to be generally known on the New York market.
[137] Frens. Zeitsch. 3, 1864, p. 513.
[138] ‘Analyst,’ 1880, p. 161.
[139] ‘Analyst,’ ix. p. 166.
[140] Blyth, op. cit.
[141] ‘Analyst,’ 1886, p. 186.
[142] Rép. anal. Chem., iii. p. 68.
[143] Zeit. f. anal. Chem., 1884, p. 501.
[144] Archiv. der Pharm., 233, p. 825.
[145] Chem. Centralb., 1884, p. 577.
[146] ‘Analyst,’ Feb. 1887, p. 23; Mar. p. 47.
[147] Bulletin No. 13, Part 2, Chemical Division; United States Department of Agriculture.
[148] Second Report of the New York State Dairy Commissioner.
Transcriber’s Notes
Minor punctuation errors (i.e. missing periods) have been silently corrected. Inconsistencies in hyphenation and accented letters have been retained. The use of both c.c. and cc. has also been retained.
Discrepancies between the names in the Table of Contents and List of Plates and on the Chapters and Plates themselves has been retained.
Inconsistencies in spelling have been retained except in the following apparent typographical errors:
Page [34], “wurtzel” changed to “wurzel.” (Mangold wurzel)
Page [62], “demonstated” changed to “demonstrated.” (It was demonstrated that warm milk)
Page [80], “excell” changed to “excel.” (with butter, excel in efficiency)
Page [136], “10·000” changed to “100·00.” (the total of the analysis of American lager beer)
Page [162], “proprotion” changed to “proportion.” (in a maximum proportion of 3 per cent.)
Page [169], “calulated” changed to “calculated.” (calculated by aid of the usual alcohol-metric)
Page [190], “·0012” changed to “0·0012.” (acetic acid, 0·0012 to 0·002)
Page [196], “9·9538” changed to “0·9538.” (in Specific Gravity column of table)
Page [200], “degeee” changed to “degree.” (with a fair degree of accuracy)
Page [211], “presenee” changed to “presence.” (In the presence of nitrites)
Page [275], “years’” changed to “year’s.” (more than one year’s imprisonment)
Page [316], “accordanee” changed to “accordance.” (and produced in accordance with)
Page [321], “carrotin” changed to “carotin.” (butter ... carotin in)
Page [322], “Cocoanut” changed to “Cocoa-nut.” (Cocoa-nut oil in butter)
Page [322], “carrotin” changed to “carotin.” (Colouring agents ... carotin)
[Second end paper], “analysists” changed to “analysts.” (one of the most eminent food analysts)
[Second end paper], “ANYLITICAL” changed to “ANALYTICAL.” (THE ANALYTICAL SANITARY INSTITUTION.)