Fodders, Grasses, and Ensilage, [pp. 545-547].—General principles of analysis; Organic acids in ensilage; Changes due to fermentation; Alcohol in ensilage; Comparative values of dry fodder and ensilage.
Flesh Products, [pp. 547-555].—Names of meats; Sampling; General methods of analysis; Examination of nitrogenous bodies; Fractional analysis of meats; Starch in meats; Detection of horse flesh.
Methods of Digestion, [pp. 555-564].—Artificial digestion; Amylolytic ferments; Aliphalytic ferments; Proteolytic ferments; Pepsin and pancreatin; Digestion in pancreas extract; Artificial digestion of cheese; Natural digestion; Digestibility of pentosans.
Preserved Meats, [pp. 565-566].—Methods of examination; Estimation of fat; Meat preservatives.
Determination of Nutritive Values, [pp. 566-576].—Nutritive value of foods; Comparative value of food constituents; Nutritive ratio; Calorimetric analysis of foods; Combustion in oxygen; Bomb calorimeter; Manipulation and calculation; Computing the calories of combustion; Calorimetric equivalents; Distinction between butter and oleomargarin.
Fruits, Melons and Vegetables, [pp. 577-582].— Preparation of samples; Separation of carbohydrates; Examination of the fresh matter; Examination of fruit and vegetable juices; Separation of pectin; Determination of free acid; Composition of fruits; Composition of ash of fruits; Dried fruits; Zinc in evaporated fruits; Composition of melons.
Tea and Coffee, [pp. 582-588].—Special points in analysis; Estimation of caffein; Iodin method; Spencer’s method; Separation of chlorophyll; Determination of proteid nitrogen; Carbohydrates of coffee; Estimation of galactan; Revised factors for pentosans; Use of roentgen rays.
Tannins and Allied Bodies, [pp. 588-596].— Occurrence and composition; Detection and estimation; Precipitation with metallic salts; The gelatin method; The hide powder method; Permanganate gelatin method; Permanganate hide powder method; Preparation of infusion.
Tobacco, [pp. 596-610].—Fermented and unfermented tobacco; Acid and basic constituents; Composition of ash; Composition of tobacco; Estimation of water; Estimation of nitric acid; Estimation of sulfuric and hydrochloric acids; Estimation of oxalic, malic and citric acids; Estimation of acetic acid; Estimation of pectic acid; Estimation of tannic acid; Estimation of starch and sugar; Estimation of ammonia; Estimation of nicotin; Polarization method of Popovici; Estimation of amid nitrogen; Fractional extraction; Burning qualities; Artificial smoker.
Fermented Beverages, [pp. 610-641].— Description; Important constituents; Specific gravity; Determination of alcohol; Distilling apparatus; Specific gravity of the distillate; Hydrostatic plummet; Calculating results; Table giving percentage of alcohol by weight and volume; Determination of percentage of alcohol by means of vapor temperature; Improved ebullioscope; Indirect determination of extract; Determination of total acids; Determination in a vacuum; Estimation of water; Total acidity; Volatile acids; Tartaric acid; Tartaric, malic and succinic acids; Polarizing bodies in fermented beverages; Reducing sugars; Polarization of wines and beers; Application of analytical methods; Estimation of carbohydrates; Determination of glycerol; Coloring matters; Determination of ash; Determination of potash; Sulfurous acid; Salicylic acid; Detection of gum and dextrin; Determination of nitrogen; Substitutes for hops; Bouquet of fermented and distilled liquors; Authorities cited in Part Seventh; [Index].