[164] Bulletin 13, Department of Agriculture, Division of Chemistry, pp. 154 et. seq.
[165] Foods, Their Composition and Analysis, p. 139.
[166] Richardson, Vid. op. cit. 142, p. 158.
[167] Principal Starches used as Food, Cirencester, Baily & Son, Market Place.
[168] Vid. op. cit. 142, pp. 158 et seq.
[169] Bulletin 44, Department of Agriculture, Division of Chemistry, p. 14.
PART THIRD.
PROCESSES FOR DETECTING AND DETERMINING SUGARS
AND STARCHES AND OTHER CARBOHYDRATES IN CRUDE
OR MANUFACTURED AGRICULTURAL PRODUCTS.
203. Introduction.—In the preceding part directions have been given for the estimation of sugars and starches in approximately pure forms. In the present part will be described the most approved methods of separating these bodies and other carbohydrates from crude agricultural products and for their chemical examination. In many respects the processes which in a small way are used for preparing samples for analysis are employed on a large scale for technical and manufacturing purposes. It is evident, however, that the following paragraphs must be confined strictly to the analytical side of the question inasmuch as anything more than mere references to technical processes would lead into wide digressions.
In the case of sugars the analyst is for the most part quite as much in need of reliable methods of extraction and preparation as of processes for analysis. With starches the matter is more simple and the chief methods of separating them for examination were necessarily described in the previous part.