Principles and practice of agricultural analysis. Volume 3 (of 3), Agricultural products

by Harvey Washington Wiley

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]

CORRECTIONS FOR VOL. I.

Page 5, 11th line, insert “ten” before “thousand.”

Page 21, read “Magdeburg” instead of “Madgeburg” in both instances.

Page 61, for per cent. of oxygen in ulmin read “28.7” instead of “8.7.”

Page 62, for per cent. of carbon in apocrenic acid read “54.4” instead of “34.4.”

Page 112, 2d line from bottom, read “14” instead of “13.”

Page 140, the sentence beginning “The burette is lowered etc.” is repeated. Dele one of them.