Allen, A. H., Commercial Organic Analysis, 1898. Price, $29.50.
Blyth, A. W., Foods, their Composition and Analysis, 1903. Price, $8.40.
Hassall, A. H., Food, its Adulterations and the Methods for their Detection, 1874.
Leach, A. E., Food, Inspection and Analysis, 1905. Price, $7.50.
Leffmann, H., and Beam, W., Select Methods of Food Analysis, 1905. Price, $2.50.
U. S. Dept. of Agr., Bureau of Chem., Bulletin 13, Parts 1-10, Food and Food Adulterants, 1887-1902. (Some of these are out of print.)
Bulletin 46, Methods of Analysis of Foods, 1899; Bulletin 65, Provisional Methods for the Analysis of Foods, 1902.
Wiley, H. W., Foods and their Adulteration, 1907. Price, $4.00.
CHEMICALS
The following are the chemicals used in making all the tests in this book. Most of these are found in every chemical laboratory.[1]
- Acetic acid
- Ammonium carbonate
- Ammonium chlorid
- Ammonium hydroxid
- Ammonium sulfid
- Amyl alcohol
- Aniline
- Barium chlorid
- Barium peroxide
- Boric acid
- Bromine
- Calcium carbonate
- Calcium chlorid
- Calcium sulfate
- Cane sugar
- Carbon bisulfid
- Castor oil
- Chloroform
- Diphenylamine
- Ether
- Ethyl alcohol
- Ferric chlorid
- Formalin
- Fuchsin
- Gelatin
- Glycerol
- Hydrochloric acid
- Iodin
- Lead acetate (basic)
- Lead oxide
- Lime water
- Litmus paper
- Logwood chips
- Mercury (metallic)
- Mercury sulfate
- Methyl alcohol
- Molybdic oxide
- Nitric acid (sp. gr. 1.42)
- Oxalic acid
- Petroleum spirit
- Phenolphthalein
- Phenylhydrazine hydrochlorid
- Phosphoric acid
- Potassium bichromate
- Potassium carbonate
- Potassium chromate
- Potassium ferrocyanid
- Potassium hydroxid
- Potassium iodate
- Potassium iodid
- Potassium nitrate
- Potassium permanganate
- Pyrogallic acid
- Resorcin
- Silver nitrate
- Sodium acetate
- Sodium acid sulfite
- Sodium carbonate
- Sodium chlorid
- Sodium hydroxid
- Sulfur
- Sulfuric acid
- Tannic acid
- Turmeric paper
- Zinc (arsenic free)
[1] The more uncommon ones may be obtained from Eimer and Amend, 205-211 Third Avenue, New York.