Please see the Transcriber’s Notes at the end of this text.
BY
EDWIN M. BRUCE
INSTRUCTOR IN CHEMISTRY, INDIANA STATE NORMAL SCHOOL
LONDON
ARCHIBALD CONSTABLE & CO., Ltd.
10 Orange Street, Leicester Square, W.C.
1907
Copyright, 1907
By D. Van Nostrand Co.
Because of the recent agitation of the pure food questionthroughout the country, health officers, food-inspectors,and chemistry teachers and students are constantly calledupon to test the purity of various foods. And this usuallyinvolves nothing more than making simple qualitative testsfor adulterants. In view of the fact that there is now notext or manual devoted exclusively to the qualitative examinationof foods, this little book is offered to those who areinterested in this work.
Its aim is to bring together in one small book the best andsimplest qualitative tests for all the common food adulterants.It contains a brief statement of the adulterantslikely to be found and the reason for their use. It is hopedthat it will be specially valuable to chemistry teachers infurnishing excellent supplementary work in qualitativeanalysis. But it is hoped that it will find its greatest usefulnessin contributing something toward the great purefood reform.
It is impossible to make due mention of all the sourcesfrom which these various tests have been collected, butwhere possible, the author’s name has been associated withthe test.
Terre Haute, Ind.
March 25, 1907.
| CHAPTER I | PAGE | |
| Dairy Products | 1 | |
| Milk—Adulterations of—Coloring matters—Annatto—Caramel—Coal-tar colors—Preservatives—Formaldehyde—Boric acid—Salicylic acid—Gelatin—Starch. | ||
| Butter—Adulterations of—Coloring matter—Preparation of sample—Annatto—Coal-tar colors—Saffron—Turmeric—Marigold—Process or renovated butter—Oleomargarine—Cottonseed oil. | ||
| CHAPTER II | ||
| Meats and Eggs | 8 | |
| Adulterations of—Fresh and smoked—Preservatives—Potassium nitrate—Boric acid—Sulfurous acid—Salicylic acid—Benzoic acid—Canned—Preservatives (same as those of fresh and smoked meat)—Heavy metals—Coloring matter (see under sausages, etc.)—Fish, salt, dried and oysters—Preservatives—Boric acid (same under smoked and fresh meat)—Coloring matter—Aniline red and cochineal-carmine—In sausages, chopped meat, preparations and corned meat—Starch—In sausages, deviled meat and similar products—Diseased meats—Horse-flesh in sausages and in mince-meat. | ||
| Eggs—Test for age. | ||
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