PART FIRST.
SAMPLING, DRYING, INCINERATION AND EXTRACTIONS.
_Introduction_, pp. 1-3.—Methods of study;
Scope of the work; Limitations of work; General
manipulations.
_Methods of Sampling_, pp. 3-13.—Vegetable
substances; Animal substances; Preserving samples;
Collecting samples; Grinding samples; Grinding
apparatus.
_Drying Organic Bodies_, pp. 13-36.—Volatile
bodies; Drying ovens; Air baths; Drying in vacuum;
Electric drying ovens; Steam coil apparatus; Drying
in hydrogen; Drying in tubes; Drying viscous liquids;
General principles of drying.
_Incineration_, pp. 36-40.—Principles of
incineration; Products of combustion; Purpose
and conduct of incineration; German ash method;
Courtonne’s muffle.
_Extraction of Organic Bodies_, pp.
40-57.—Object of extraction; Solvents; Methods of
extraction; Extraction by digestion; Extraction
by percolation; Apparatus for extraction; Knorr’s
extraction apparatus; Soxhlet’s extraction apparatus;
Compact extraction apparatus; Recovery of solvents;
Authorities cited in Part First.
PART SECOND.
SUGARS AND STARCHES.
_Introduction_, pp. 58-62.—Carbohydrates;
Nomenclature; Preparation of pure sugar;
Classification of methods of analysis.
_Analysis by Density of Solution_, pp.
63-72.—Principles of the method; Pyknometers;
Calculating volume of pyknometers; Hydrostatic
balance; Areometric method; Correction for
temperature; Brix hydrometer; Comparison of brix and
baumé degrees; Errors due to impurities.
_Estimation of Sugars with Polarized Light_,
pp. 74-120.—Optical properties of sugars;
Polarized light; Nicol prism; Polariscope; Kinds
of polariscopes; Character of light; Description
of polarizing instruments: Laurent polariscope;
Polariscope lamps; Soleil-Ventzke polariscope; Half
Shadow polariscope; Triple field polariscope; Setting
the polariscope; Control observation tube; Quartz
plates; Correcting quartz plates; Application
of quartz plates; Sugar flasks; Preparing sugar
solutions for polarization; Alumina cream; Errors
due to lead solutions; Double polarization;
Mercuric compounds; Bone-black; Inversion of sugar;
Clerget’s method; Influence of strength of solution;
Calculation of results; Method of Lindet; Use of
invertase; Activity of invertase; Inversion by yeast;
Determination of sucrose; Determination of raffinose;
Specific rotatory power; Calculating specific
rotatory power; Variations in specific rotatory
power; Gyrodynatic data; Birotation.
_Chemical Methods of Estimating Sugar_, pp.
120-149.—General principles; Classification of
methods; Reduction of mercuric salts; Sachsse’s
solution; Volumetric copper methods; Action of copper
solution on dextrose; Fehling’s solution; List of
copper solutions; Volumetric laboratory method;
Filtering tubes; Correction of errors; Permanganate
process; Modified permanganate method; Specific
gravity of cuprous oxid; Soldaini’s process; Relation
of reducing sugar to quantity of suboxid; Factors for
different sugars; Pavy’s process; Peska’s process;
Method of Allein and Gaud; Method of Gerrard;
Sidersky’s modification; Titration of excess of
copper.
_Gravimetric Copper Methods_, pp.
149-170.—General principles; Laboratory copper
method; Halle method; Allihn’s method; Meissl’s
method; Determination of invert sugar; Estimation of
milk sugar; Determination of maltose; Preparation of
levulose; Estimation of levulose.
_Miscellaneous Methods of Sugar Analysis_,
pp. 171-196; Phenylhydrazin; Molecular weights of
carbohydrates; Birotation; Estimation of pentosans;
Determination of furfurol; Method of Tollens;
Method of Stone; Method of Chalmot; Method of Krug;
Precipitation with pyrogalol; Precipitation with
phloroglucin; Fermentation methods; Estimating
alcohol; Estimating carbon dioxid; Precipitation
with earthy bases; Barium saccharate; Strontium
saccharate; Calcium saccharate; Qualitive tests;
Optical tests; Cobaltous nitrate test; The Dextrose
group; Tests for levulose; Tests for galactose; Tests
for invert sugar; Compounds with phenylhydrazin;
Detection of sugars by means of furfurol; Bacterial
action on sugars.
_Determination of Starch_, pp.
196-226.—Constitution of starch; Separation of
starch; Methods of separation; Separation with
diastase; Separation in an autoclave; Principles
of analysis; Estimation of water; Estimation of
ash; Estimation of nitrogen; Hydrolysis with acids;
Factors for calculation; Polarization of starch;
Solution at high pressure; Method of Hibbard;
Precipitation with barium hydroxid; Disturbing bodies
in starch determinations; Colorimetric estimation
of starch; Fixation of iodin; Identification of
starches; Vogel’s table; Muter’s table; Blyth’s
classification; Preparation of starches for the
microscope; Mounting in canada balsam; Description of
typical starches; Authorities cited in Part Second.
PART THIRD.
SEPARATION AND DETERMINATION OF CARBOHYDRATES IN
CRUDE OR MANUFACTURED AGRICULTURAL PRODUCTS.
_Sugars in Vegetable Juices_, pp.
227-253.—Introduction; Sugar in the sap of trees;
Sugar in sugar canes; Weighing pipettes; Gravimeter;
Reducing sugars in juices; Preservation of juices;
Direct estimation of sugar; Cutting or shredding
canes; Methods of analysis; Drying and extracting;
Examination of bagasse; Fiber in canes; Sugar beets;
Estimation of sugar in sugar beets; Machines for
pulping beets; Instantaneous diffusion; Pellet’s
process; Alcohol digestion; Extraction with alcohol;
Determination of sugar in mother beets; Determination
of sugars without weighing; Continuous observation tube.
_Analysis of Sirups and Massecuites_, pp.
254-264.—Specific gravity; Determination of water;
Determination of ash; Determination of reducing
sugars; Estimation of minute quantities of invert
sugar; Soldaini’s gravimetric method; Weighing the
copper as oxid; Analyses for factory control.
_Separation of Carbohydrates in Mixtures_, pp.
264-292.—Occurrence of sugars; Optical methods;
Optical neutrality of invert sugar; Separation of
sucrose and invert sugar; Separation of sucrose and
raffinose; Determination of levulose; Formula for
calculating levulose; Separation of sucrose from
dextrose; Estimation of lactose in milk; Error due
to volume of precipitate; Separation of sucrose,
levulose and dextrose; Sieben’s method; Wiechmann’s
method; Copper carbonate method; Winter’s process;
Separation with lead oxid; Analysis of commercial
glucose and grape sugar; Fermentation method;
Oxidation method; Removal of dextrose by copper
acetate; Separation of dextrin with alcohol.
_Carbohydrates in Milk_, pp. 293-298.—Copper
tartrate method; The official method; The copper
cyanid process; Separation of sugars in evaporated
milks; Method of Bigelow and McElroy.
_Separation and Determination of Starch and
Fiber_, pp. 298-306.—Occurrence; Separation of
starch; Dry amyliferous bodies; Indirect method
of determining water; Removal of oils and sugars;
Preparation of diastase; Estimation of starch in
potatoes; Constitution of cellulose; Fiber in
cellulose; Official method; Separation of cellulose:
Solubility of cellulose; Qualitive reactions for
cellulose; Rare carbohydrates; Authorities cited in
Part Third.
PART FOURTH.
FATS AND OILS.
_General Principles_, pp. 309-316.—Nomenclature;
Composition; Principal glycerids; Presses for extraction;
Solvents; Freeing extracts of petroleum; Freeing fats of
moisture; Sampling and drying for analysis; Estimation of
water.
_Physical Properties of Fats and Oils_, pp.
317-350.—Specific gravity; Balance for determining
specific gravity; Expression of specific gravity;
Coefficient of expansion of oils; Densities of common
fats and oils; Melting point; Determination in
capillary tube; Determination by spheroidal state;
Solidifying point; Temperature of crystallization;
Refractive power; Refractive index; Abbe’s
refractometer; Pulfrich’s refractometer; Refractive
indices of common oils; Oleorefractometer;
Butyrorefractometer; Range of application of the
butyrorefractometer; Viscosity; Torsion viscosimeter;
Microscopic appearance; Preparation of fat crystals;
Observation of fat crystals with polarized light;
Spectroscopic examination of oils; Critical
temperature; Polarization; Turbidity temperature.
_Chemical Properties of Fats and Oils_, pp.
351-406.—Solubility in alcohol; Coloration produced
by oxidants; Nitric acid coloration; Phosphomolybdic
acid coloration; Picric acid coloration; Silver
nitrate coloration; Stannic bromid coloration;
Auric chlorid coloration; Thermal reactions; Heat
of sulfuric saponification; Maumené’s process;
Method of Richmond; Relative maumené figure; Heat
of bromination; Method of Hehner and Mitchell;
Author’s method; Haloid addition numbers; Hübl
number; Character of chemical reaction; Solution in
carbon tetrachlorid; Estimation of the iodin number;
Use of iodin monochlorid; Preservation of the hübl
reagent; Bromin addition number; Method of Hehner;
Halogen absorption by fat acids; Saponification;
Saponification in an open dish; Saponification under
pressure; Saponification in the cold; Saponification
value; Saponification equivalent; Acetyl value;
Determination of volatile fat acids; Removal of the
alcohol; Determination of soluble and insoluble fat
acids; Formulas for calculation; Determination of
free fat acids; Identification of oils and fats;
Nature of fat acids; Separation of glycerids;
Separation with lime; Separation with lead salts;
Separation of arachidic acid; Detection of peanut
oil; Bechi’s test; Milliau’s test; Detection of
sesamé oil; Sulfur chlorid reaction; Detection of
cholesterin and phytosterin; Absorption of oxygen;
Elaidin reactions; Authorities cited in Part Fourth.
PART FIFTH.
SEPARATION AND ESTIMATION OF BODIES
CONTAINING NITROGEN.
_Introduction and Definitions_, pp.
410-418.—Nature of nitrogenous bodies;
Classification of proteids; Albuminoids; Other forms
of nitrogen; Occurrence of nitrates.
_Qualitive Tests for Nitrogenous Bodies_,
pp. 418-422.—Nitric acid; Amid nitrogen; Ammoniacal
nitrogen; Proteid nitrogen; Qualitive tests for albumni;
Qualitive tests for peptones and albuminates; Action
of polarized light on albumins; Alkaloidal nitrogen.
_Estimation of Nitrogenous Bodies in Agricultural
Products_, pp. 423-432.—Total nitrogen;
Ammoniacal nitrogen; Amid nitrogen; Sachsse’s method;
Preparation of asparagin; Estimation of asparagin
and glutamin; Cholin and betain; Lecithin; Factors
for calculating results; Estimation of alkaloidal
nitrogen.
_Separation of Proteid Bodies in Vegetable
Products_, pp. 432-448.—Preliminary treatment;
Character of proteids; Separation of gluten;
Extraction with water; Action of water on composition
of proteids; Extraction with dilute salt solution;
Separation of bodies soluble in water; Separation of
the globulins; Proteids soluble in dilute alcohol;
Solvent action of acids and alkalies; Method of
extraction; Methods of drying separated proteids;
Determination of ash; Determination of carbon and
hydrogen; Estimation of nitrogen; Determination of
sulfur; Dialysis.
_Separation and Estimation of Nitrogenous Bodies
in Animal Products_, pp. 448-462.—Preparation of
sample; Extraction of muscular tissues; Composition
of meat extracts; Analysis of meat extracts; Use
of phosphotungstic acid; Separation of albumoses
and peptones; Estimation of gelatin; Estimation
of nitrogen in flesh bases; Treatment of residue
insoluble in alcohol; Pancreas peptone; Albumose
peptone; Authorities cited in Part Fifth.
PART SIXTH.
DAIRY PRODUCTS.
_Milk_, pp. 464-512.—Composition of milk;
Alterability of milk; Effects of boiling on milk;
Micro-organisms of milk; Sampling milk; Scovell’s
milk sampler; Preserving milk for analysis; Freezing
point; Electric conductivity; Viscosity; Acidity
and alkalinity; Determination of acidity; Opacity;
Creamometry; Specific gravity; Lactometry; Quévenne
lactometer; Lactometer of the New York Board of
Health; Density of sour milk; Density of milk
serum; Total solids; Formulas for calculating total
solids; Determination of ash; Estimation of fat; Fat
globules; Number of fat globules; Counting globules;
Classification of methods of analysis; Dry extraction
methods; Official methods; Variations of extraction
methods; Gypsum method; Estimation of fat in malted
milk; Comparison of fat methods; Wet extraction
methods; Solution in acid; Solution in alkali;
Method of Short; Method of Thörner; Liebermann’s
method; Densimetric methods; Areometric methods;
Lactobutyrometer; Volumetric methods of fat analysis;
Method of Patrick; The lactocrite; Modification of
Lindström; Babcock’s method; Method of Leffmann and
Beam; Method of Gerber; Proteid bodies in milk;
Estimation of total proteid matter; Copper sulfate
as a reagent; Precipitation by ammonium sulfate;
Precipitation by tannic acid; Separation of casein from
albumin; Estimation of casein; Factors for
calculation; Separation of casein; Separation of
casein with carbon dioxid; Separation of albumin;
Separation of globulin; Precipitants of milk
proteids; Precipitation by dialysis; Carbohydrates in
milk; Dextrinoid body in milk; Amyloid bodies in milk.
_Butter_, pp. 512-523.—General principles
of analysis; Appearance of melted butter;
Microscopic examination; Refractive power;
Estimation of water, fat, casein, ash and salt;
Volatile and soluble acids; Relative proportion of
glycerids; Saponification value; Reichert number;
Reichert-Meissl method; Elimination of sulfurous
acid; Errors due to poor glass; Molecular weight of
butter; Substitutes for and adulterants of butter;
Butter colors.
_Cheese and Koumiss_, pp. 524-536.—Composition
of cheese; Manufacture of cheese; Official methods
of analysis; Process of Mueller; Separation of fat
from cheese; Filled cheese; Separation of nitrogenous
bodies; Preparation of koumiss; Determination of
carbon dioxid; Acidity; Estimation of alcohol;
Proteids in koumiss; Separation by porous porcelain;
Separation by precipitation with alum; Separation
with mercury salts; Determination of water and ash;
Composition of koumiss; Authorities cited in Part Sixth.
PART SEVENTH.
MISCELLANEOUS AGRICULTURAL PRODUCTS.
_Cereals and Cereal Foods_, pp. 541-545.—
Classification; General methods of analysis;
Composition and analysis of bread; Determination
of alum in bread; Chemical changes produced by baking.
_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.