Principles and
章节目录
共 164 题- VOLUME III.
- AGRICULTURAL PRODUCTS.
- PREFACE TO VOLUME THIRD.
- WASHINGTON, D. C.,
- TABLE OF CONTENTS OF VOLUME THIRD.
- ILLUSTRATIONS TO VOLUME THIRD.
- VOLUME THIRD.
- AGRICULTURAL PRODUCTS.
- PART FIRST.
- SAMPLING, DRYING, INCINERATION AND EXTRACTIONS.
- DRYING ORGANIC BODIES.
- INCINERATION.
- TREATMENT WITH SOLVENTS.
- AUTHORITIES CITED IN PART FIRST.
- PART SECOND.
- SUGARS AND STARCHES.
- PER CENT OF SUGAR IN SOLUTION.
- THE DETERMINATION OF SUGAR WITH POLARIZED LIGHT.
- DESCRIPTION OF POLARIZING INSTRUMENTS.
- 1. The lamp VV, TT, AA, or the wheel burner:
- 2. The lens B for condensing the rays and rendering them parallel:
- 3. The tube I, blackened inside to carry the lens:
- 7. Diaphragm D, half covered with a lamina of quartz.
- 9. Disk C, carrying divided circle and arbitrary sugar scale:
- 12. Device F, to regulate the zero of the instrument:
- THE ANALYTICAL PROCESS.
- The formula employed then is
- CHEMICAL METHODS OF ESTIMATING SUGARS.
- VOLUMETRIC METHODS.
- 1. _Allihn_:
- 2. _A. H. Allen_:
- 3. _Bödeker_:
- 4. _Boussingault_:
- 5. _Dietzsch_:
- 6. _Fleischer_:
- 7. _Fehling_:
- 8. _Gorup-Besanez_:
- 9. _Grimaux_:
- 10. _Holdefleis_:
- 11. _Hoppe-Seyler_:
- 12. _Krocker_:
- 13. _Liebermann_:
- 14. _Löwe_:
- 15. _Mohr_:
- 16. _Märcker_:
- 17. _Maumenè_:
- 18. _Monier_:
- 19. _Neubauer and Vogel_:
- 20. _Pasteur_:
- 21. _Possoz_:
- 22. _Rüth_:
- 23. _Rodewald and Tollens_:
- 24. _Schorlemmer_:
- 25. _Soxhlet_:
- 26. _Soldaini_:
- 27. _Violette_:
- TABLE SHOWING THE QUANTITY OF COPPER REDUCED BY DIFFERENT SUGARS.
- VOLUMETRIC METHODS BASED UPON THE USE OF AN AMMONIACAL COPPER SOLUTION.
- The reaction is represented by the formula
- GRAVIMETRIC COPPER METHODS.
- ALLIHN’S TABLE FOR THE DETERMINATION OF DEXTROSE.
- TABLE FOR INVERT SUGAR BY MEISSL AND WIEN.[107]
- 100 - R = I, relative number for invert sugar;
- 100 - R = 100 - 95.1 = 4.9 = I
- R : I = 95.1 : 4.9
- TABLE FOR DETERMINING MILK SUGAR.
- TABLE FOR MALTOSE.
- TABLE FOR THE ESTIMATION OF LEVULOSE.
- The value of
- DEXTROSE.
- SUCROSE.
- INVERTOSE (DEXTROSE AND LEVULOSE).
- MALTOSE.
- LACTOSE.
- ARABINOSE.
- But _x_ + _y_ = _p_
- C₅H₄O₂ + C₆H₆O₃ = C₁₁H₁₀O₅
- 2C₁₁H₁₀O₅ = C₂₂H₁₈O₉ + H₂O.
- C₆H₁₂O₆ = 2C₂H₆O + 2CO₂.
- C₁₂H₂₂O₁₁ + H₂O = 2C₆H₁₂O₆
- 2C₆H₁₂O₆ = 4C₂H₆O + 4CO₂.
- C₆H₁₂O₆ + 2C₆H₅N₂H₃ = C₁₈H₂₂N₄O₄ + 2H₂O + H₂.
- DETERMINATION OF STARCH.
- DRAWN BY GEO. MARX.
- A. Hoen & Co., Lithocaustic]
- A. Hoen & Co., Lithocaustic]
- PLAIN ILLUMINATION.]
- PLAIN ILLUMINATION.
- A. Hoen & Co., Lithocaustic]
- AUTHORITIES CITED IN PART SECOND.
- PART THIRD.
- TABLE FOR USE OF SUCROSE PIPETTES.
- 5 : _x_ :: 23.5 : 100, whence _x_ = 21.27,
- 200 : 235 = 4.4 : _x_.
- CORRESPONDING TABLE FOR MALTOSE.
- OPTICAL METHODS.
- 66.4: 52.5 = _x_: 26.048
- SEPARATION OF SUGARS BY CHEMICAL AND CHEMICAL-OPTICAL METHODS.
- Multiply (1) by 53 and subtract from (4)
- CARBOHYDRATES IN MILK.
- SEPARATION AND DETERMINATION OF STARCH.
- AUTHORITIES CITED IN PART THIRD.
- PART FOURTH.
- FATS AND OILS.
- PHYSICAL PROPERTIES OF FATS.
- AT 22°.
- AT 45°.
- TABLE OF REFRACTIVE INDICES.
- A. Hoen & Co., Lithocaustic.]
- CHEMICAL PROPERTIES.
- 1. One-third normal bromin dissolved in carbon tetrachlorid:
- 2. One-tenth normal sodium thiosulfate:
- 3. One-tenth normal potassium hydroxid.
- C₃H₅(O.C₁₈H₃₃O)₃ + 3H₂O = 3C₁₈H₃₄O₂ + C₃H₅(OH)₃.
- 1 : _K_ = _M_ : 56100,
- Substituting this value of _M_ in (1) we have
- AUTHORITIES CITED IN PART FOURTH.
- PART FIFTH.
- SEPARATION AND ESTIMATION OF BODIES CONTAINING NITROGEN.
- QUALITIVE TESTS FOR NITROGENOUS BODIES.
- CH₃.CO.NH₂ + H₂O = CH₂.CO.OH + H₃N.
- ESTIMATION OF NITROGENOUS BODIES IN AGRICULTURAL PRODUCTS.
- SEPARATION OF PROTEID BODIES IN VEGETABLE PRODUCTS.
- SEPARATION AND ESTIMATION OF NITROGENOUS BODIES IN ANIMAL PRODUCTS.
- AUTHORITIES CITED IN PART FIFTH.
- PART SIXTH.
- DAIRY PRODUCTS.
- MILK.
- Sodium 0.49 sodium chlorid 0.962
- Magnesia 0.20 MgHPO₄ 0.336
- Substituting these values in the formulas we have
- To simplify the calculations, Richmond’s formula may be written
- The formulas for solids not fat and total solids then become
- ESTIMATION OF FAT.
- PROTEID BODIES IN MILK.
- ANALYSIS OF BUTTER.
- 1. Pure butter.
- 2. Butter containing margarin.
- 3. Suspicious butter.[507]
- EXAMINATION OF CHEESE.
- COMPOSITION OF KOUMISS.
- AUTHORITIES CITED IN PART SIXTH.
- PART SEVENTH.
- MISCELLANEOUS AGRICULTURAL PRODUCTS.
- CEREALS AND CEREAL FOODS.
- FODDERS, GRASSES AND ENSILAGE.
- FLESH PRODUCTS.
- METHODS OF DIGESTION.
- PRESERVED MEATS.
- Of which
- DETERMINATION OF NUTRITIVE VALUES.
- In order to make the formulas less cumbersome let
- FRUITS, MELONS AND VEGETABLES.
- Apple[585] 0.11 86.43 13.28 0.29
- TEA AND COFFEE.
- TANNINS AND ALLIED BODIES.
- TOBACCO.
- FERMENTED BEVERAGES.
- CORRECTION TABLE FOR SPECIFIC GRAVITY.
- AUTHORITIES CITED IN PART SEVENTH.
- INDEX.
- CORRECTIONS FOR VOL. I.
- CORRECTIONS FOR VOL. II.
- CORRECTIONS FOR VOL. III.