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