Food Adulteration and Its Detection / With photomicrographic plates and a bibliographical appendix

by Jesse P. Battershall

[102] According to J. Carter Bell (‘Analyst,’ vi. pp. 197, 221), the average composition of the ash of pure grape-juice is as follows:—

K2O	Na2O	CaO	MgO	Fe2O3 & Al2O3	SiO2	P2O6	SO3	Cl
42·14	3·37	11·48	9·67	0·75	0·29	9·60	9·14	1·09

[103] Curtman (Jour. Pharm., xiv. p. 523) states that salicylic acid can be detected by adding to 4 c.c. of the wine (or beer) 2 c.c. of methylic alcohol and 2 c.c. of sulphuric acid. Shake the mixture, heat gently for two minutes, then allow to cool. Next heat to boiling, when, in presence of the acid, the odour of oil of wintergreen will be perceptible.

[104] Zeit. f. Anal. Chem., xxi. p. 3, 1882.

[105] Journ. Chem. Soc., xxxvii. p. 572.

[106] Schweizer Wochenschrift, xxii. p. 143.

[107] ‘Comptes Rendus,’ 101, pp. 823, 1011, 1167.

[108] Répert de Pharm. xii. p. 504.

[109] Reichsanzeiger, 1884, No. 154.

[110] R. Borgman (loc. cit.) gives the follow average relations of ingredients in pure wine:—