The addition of zinc gives rise to an evolution of hydrogen and prevents violent bumping. Previous to use, the reagents should be tested by a blank experiment with sugar, which will partially reduce any nitrates that are present which might otherwise escape notice.
This method cannot be used for the determination of nitrogen substances which contain nitrate or certain albumenoids.
These methods of analysis are suitable to all spices and have been used with them. They are but a general process, however, and are dependent for their value on uniformity in the way they are carried out and the manner in which peculiarities of proximate composition in different spices are considered in drawing conclusions; determinations of particular substances, such as piperine, require, however, modifications, which must be described when discussing the analysis of each separate spice.
The chemical composition of olive stones and cocoanut shells is about as follows:
| Water, | 5.63 | 6.15 |
| Ash, | 4.28 | 2.15 |
| Fiber, | 41.33 | 37.15 |
| Albumenoids, | 1.56 | 1.25 |
| Nitrogen, | .25 | .20 |
BLACK PEPPER (Piper Nigrum)
1 Malabar
2 Acheen or Sumatra
3 Mangalore
4 Singapore
5 White, from Penang, with all three coats removed
6 White, with one coat removed
7, 8 Parts of spikes
9, 10 Fruit
12 Ovary with stamens
13 Stamens
14 Portion of spike
15 A flowering twig
CHAPTER IV
BLACK PEPPER
FRENCH, Poivre; German, Pfeffer; Italian, Pepe Nero; Spanish, Pimienta; Portuguese, Pimenta; Cyngalese, Gammaris; Javanese, Maricha; Persian, Filfll-Seeah; Hindoostanse, Gol-mirch.