This is sometimes adulterated with glucose, molasses, golden syrup, and with ordinary white sugar. There are no satisfactory simple chemical tests for these substances.
Pure maple syrup should have an ash not lower than 0.35 to 0.40 per cent. A lower ash shows that cane sugar has been added. A higher ash would indicate the presence of molasses or brown sugar stock. These last two adulterants, if present in great abundance, may be detected by taste.
Glucose
This may be detected by the use of the polarimeter. Pure maple syrup gives 53.1 to 60 direct, and—22.2 to—21.9 after hydrolysis. Maple syrup adulterated with glucose gives 80 to 100 direct and 18.9 to 45.6 after hydrolysis (according to Ogdon).
CHAPTER IX
SPICES
MUSTARD
Mustard is often adulterated with mustard hulls, wheat, and rice. And when white-colored flour of any kind is used, turmeric, Martius yellow, or a coal-tar color is employed to give the mixture the color of mustard. Cayenne pepper is occasionally used to impart pungency to diluted mustard.