- 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