ISSN:0003-2654    

DOI:10.1039/AN87702FP007

出版商:RSC    

年代:1877

数据来源: RSC

ISSN:0003-2654    

DOI:10.1039/AN87702BP009

出版商:RSC    

年代:1877

数据来源: RSC

摘要:

THE A N A L Y S T . BUTTER EAT, ITS ANALYSIS AND COMPOSITION. By E. W. T. JONES, F.C.S. Read at a Meeting of the Xociety of Public Analysts, at Burlington Bouse, on 14th March, 18’77. THERE have been two valuable papers on this subject read before this Society, never- theless I venture to bring the matter forward again, although not with pretentions to much originality: but first, to draw attention t o a few points that appear to have been overlooked by other contributors on this subject; second, to detail a method for the estimation of the soluble and insoluble acids in Butter Fat which combines expedition with accuracy, compiled from the processes of Messrs.Angel1 and Hehner, and Drs. Muter and Dupr&, to all of whom I acknowledge my obligations; thirdly, to lay before you Some trustworthy analytical results appertaining t o this subject ; and fourthly, to offer some remarks suggested by my analyses and work on the matter.I had thought of restricting myself to the analysis of butter fat, but I find it con- venient just to mention the empirical test introduced by Mr. Bell, of the Inland Revenue Laboratory, viz. : taking the sp. gr.of the fat at 100 Fahr. The sp. gr. test is, perhaps, of greater value than the melting point determination towards judging of the genuineness of butter fat, having an advantage over the melting point in that the observation may agree by any number of observers, with due precaution, whereas with the melting point almost every operator has his little idiosyncrasies as to manipulation, and thus results seldom compare favourably, the sp.gr. or the comparative weights of the same bulk of butter fat and water a t the same temperature is more definite, and cannot differ with different observers, if done carefully. The reason I am touching this sp. gr. test is t o point out the precaution to be observed in preparing a fat for taking its sp. gr. I find that fats must not be kept melted longer than absolutely necessary, or heated higher than looo, like Dr.Muter recommends for drying butter; beyond being detrimental to the accuracy of the test, I shall show it is a procedure at least superfluous for preparing the €at for further analysis. Having observed that when butter fats were left for some time at a temperature of 50° their sp. gr. became sensibly increased, I left one under such condition during the day, and falling to ordinary temperature at night, for a period of several weeks, the sp.gr. at the commencement was 912.1, and at the end of the time was 915.9. It is highly probable that nearly this sp. gr. was attained long before this time, for I hare frequently observed an advance of about 0.5 in a few hours at this temperature, but if exposed to a higher degree the increase in sp.gr. is much more rapid. To try the influence on the sp. gr. of butter fat the plan recommended by Dr Muter for drying butter, viz., treating to looo, I took a quantity of filtered butter fat, which I carefully ascertained by two experiments had a sp. gr. 912.1, then exposed it for an hour to a temperature of looo, using a thermometer as a stirrer, when, upon taking the sp.gr. after such treatment, I found it had increased 1 * 5 O , or instead of being 912-1, it had become 913.6, I therefore look upon Dr. Muter’s sp. gravities of butter fat20 THE ANALYST. as somewhat too high. The butter in question, too, had gained weight, 36.5400 grms. became 36.5795. Now this fat had been prepared by simply melting the butter at a temperature under 1009, and, as soon as melted, and the curd, salt, &c., had subsided, decanting and filtering into a clean, dry bottle, the whole process not occupying more than an hour.Here then we have fat in a fit state to have its ~ p . gr. taken. As soon as possible I proceed by putting the bottle and fat upon the top of my water oven, where the temperature soon falls just below 50°, then fill the sp.gr. bottle, furnished with a thermometer and a lipped neck, which holds a supply of fat for contraction through a capillary on the stopper, when the temperature has descended to exactly looo Fahr. the superfluous fat is immediately removed, and the bottle cleaned and weighed. I can empty the bottle, refill, and weigh any number of times with a difference of only a milligramme or so, or not at all affecting the first decimal in the gravity.The experiment shewing the effect of further heat on the sp. gr. of butter €at also proves, by no loss of weight being sustained, that the fat was dry, and in a fit state for further analysis, and I have said it was prepared by simply melting and then filtering.Another experiment was made to prove this : 5 grms. of the fat from a butter simply melted and filtered was placed in a flat dish and exposed for two hours to the heat of 1000, the loss on re- weighing was only *0005 grm. ; upon exposure for about eight hours longer, it gained -0135, or -27 per cent. The fat wants no special drying, simply melt the butter and filter the supernatent fat, which, IF CLEAR, is ready for general examination; if sp.gr. is to be taken, let the same be done at once, or else the fat kept solid till required. Saponification I find very easily accomplished at about 50°, or without boiling, at such a temperature fats can be perfectly saponified in less than half-an-hour, by occasional attention and with only a little alkali, thus avoiding any error from loss of volatile acid, pointed out by Dr.Dupri:. The next point, and one of importance, in my estimation, is that the insoluble fatty acids must not be dried in an air bath, however strictly kept to loo* C, for it is impossible to get the weight constant, on account of the evaporation that goes on,-even in a water oven at full boil, a continual evaporation occurs, though not to the same extent.From some butters 5 to 10 milligrarnmes per hour is lost in a flat dish, with the insoluble acids, from 5 grms. of butter. The following shews oGe experiment of prolonged drying :- 1st weight . . . . . . . . . . . . . . . . . . 61.8665 2nd, 4 hour after . . . . . . . . . . . . . . . . . . 3rd) 1 ,, . . . . . . . . . . . . . . . .. . 61.8600 61.8635 4th, 1 ,, . . . . . . . . . . . . . . . . . . 61.8415 5th, 1 ,, . . . . . . . . . . . . . . . . . . 61.8310 6th, 1 ,, . . . . . . . . . . . . . . . . . . 6108310 7th, 1 ,) . . . . . . . . . . . . . . . . . . 61,8290 8th, 1 ,, . . . . . . . . . . . . . . . . . . 61.8280 9th, 1 ,, . . . . . . . . . . . . . . . . . 61-8205 The weight of the dish was 57.4080. The percentage of fatty acids according t o the 1st weighing, is 89.17 per cent., and by the last 88.25 per cent. The insoluble fatty acids must be dried with great care, by exposure, during short intervals, in a water oven, the surrounding water preferably only just boiling.THE ANALYST.21 The solutions I employ for the saponification of the fat and estimation of the a. Approximately semi-normal alcoholic potash solution-28 grms., roughly weighed, of the best potassic hydrate, dissolved to a litre with rectified alcohol sp.gr. 840. It is usually cloudy when first made, but if left in the flask for a few hours can be readily decanted clear enough for use. 6 . Approximately semi-normal sulphuric acid-say 25 grms. of the strong acid made to a litre with distilled water.The relative strength of the potash and acid solutions must be ascertained by pipetting off 50 cc. of the potash into a beaker and noting how much of the acid is required for neutrality as a guide to the quantity of acid to be used far the decomposition of the soap. soluble and insoluble fatty acids are :- c. Deci-normal soda solution of exact strength- 1 cc. containin .004 Na.380. equal t o *0088 84 Hs 0 2 For the saponification I use flasks from 220 to 250 cc. capacity, which are carefully balanced, then 5 grnis. added to the weights, and butter fat quietly poured into the flask from the small bottle into which it mas filtered, until the balance shows that a shade over 5 grms. has been poured in. I either ascertain the excess by weights or else remove the same by meane of a stirring rod, this latter is really easily accomplished, but, of course, it is a matter quite at the option of the operator whether he takes exactly 5 grms.or approximately such quantity. Having weighed off into flasks 5 or 6 such lots, the next step is to add the alcoholic pptash solution, this I do from a fast delivering 50 cc. pipette, great care being required here to deliver an exactly like amount in each case, because an alcoholic solution does not leave the glass like an aqueous one, such difficulty however may be overcome by always allowing the pipette to drain exactly the same time, say half a minute.It mill be observed that with semi-normal solutions any difference of one drop over or under will only make half the error that would so occur from normal solutions.50 cc. of the alcoholic potash is delivered into each flask con- taining fat, and also two lots into two about quarter Iitre beakers, which are then put aside for telling the exact excess in deci-normal soda of the sulphuric acid used to decompose the soap. The flasks, closed with glass marbles, are now placed upon the top of the water oven, where the fat melts, and, by occasional circular agitation, saponifies at a temperature under 50° C in a short time.After perfect solution has taken place, they are allowed to remain for an hour or so, and then diluted with cold or slightly warm distilled water-the solutions must therefore still remain perfectly clear. With such dilution as I name 1: find it unnecessary to evaporate off the alcohol.Into each flask, and also into the two beakers containing the amounts of potash, is run from a narrow burette about 1 cc. more of the approximately semi-normal acid than that found to be required for such a quantity. If the potash neutralized 44.6 cc. of the acid, I would run into the soap exactly 46 cc. The excess of the acid over the potash is afterwards care- fully found by deci-normal soda, and the two experiments should agree within a tenth or two; this quantity must be deducted from the soda taken when estimating the soluble acids.By always proceeding in this way, and taking the relative strength of the acid and potash paripasszc with the expcrirnent, any error is avoided that would otherwise occur by change in the strength of the potash or difference in the temperature of the laboratory, which, too, is important, on account of the alcoholic and aqueous solutions having22 THE ANALYST. different co-efficient8 of expansion.The flasks, after addition of the acid, are rnearzy filled with water and gently agitated, placed on the water oven till the fatty acids form a clear stratum, they are then allowed to cool, and I find it advantageous t o allow them t o stand all night, the fat thereby firmly sets and does not so retard t'he filtration as when filtered in an hour or so after artificial cooling.On the following morning the solutions from the cakes of fat are poured into a filter, the common white filtering paper of greater substance and porosity than the Swedish being preferable.When the whole solution is on the filter the flasks are rinsed with 15 to 20 cc. of cold distilled water, and this is poured off, and about 150 cc. of hot water added, which melts the cake of fat, and a brisk circular motion is given t o the contents for a minute or two, then the fat allowed to rise and cool. In the meantime the filters are rinsed with a spray of cold water several times.The fat in the flasks is soon ready to decant from, and the washings pass through the filter very rapidly. The process of washing is again repeated, and final rinsing with cold water and draining leaves the insoluble fatty acids free from acid soluble in water ; the filtrate will now amount to about 600 cc. In several experiments I have used another lot of hot water, and filtered this by itself, the acidity was never equal to more than a few tenths of a cubic centimetre of deci-normal soda, I therefore consider that two good washings with hot water and their accompanying rinsings remove practically all the soluble acidity.The atrates are now treated with deci-normal soda, the amount for excess of sulphuric acid added deducted, the remainder being the index of the soluble acids of the butter, which are calculated as butyric acid.The insoluble fatty acids in the flasks and the small amount that may have passed on to the filter paper are allowed to remain till the following day, by which time the latter become air dried and in a fit state t o rinse with ether ; the fat in the flasks is melted and poured, together with the rinsings of ether, into counterpoised flat dishes with per- pendicular sides, about 3 inches across and inch deep, and the filter papers are also thoroughly washed with ether, the funnels being covered during the process.The dishes are now placed in a warm situation to allow the ether to quietly evaporate; they are then placed on the top of the water oven and a little absolute alcohol added, t o cause the drops of water to dissipate, in this warm situation the alcohol goes, and then the dishes are placed in the water oven for half-an-hour, taken out, cooled under a dessicator, and weighed, again put in for 20 minutes or so, and cooled and weighed again, and if only a milligramme or so lost the weight taken as constant.I have stated my method of proceeding in full detail, even at the risk of being wearisome, because I have found it to work so satisfactorily, any number of repetition8 coming out concordant with ordinary care, and the process, too, is exceedingly simple in work.I have frequently conducted six experiments at a time, as well as proceeding with other work. The following tabulations set forth the results I have obtained with only the ordinary care requisite for any analytical work, and I think they will be found generally consistent and the duplicates practically good.To strengthen my hands I sent one sample to our worthy president, Dr. DuprB, who has kindly taken the sp. gr., and estimated the soluble and insoluble fatty acids. By arrangement our respective results, as under, were made known to each other by a cross post, to be absolutely independent :- Dr.Dupr6. E. W. T. Jones. Specific Gravity ... 911.1 911.2 Soluble Acids .. , 4.60 4.50 4.39 4'44 per cent. Insoluble b i d e ... 89.00 89.80 89-96 89.88 ,, 1st. 2nd. Mean.THE ANALYST. 23 - With the exception of the insoluble acids, it mill be observed that the results are exceedingly satisfactory.We shall hear whether Dr. Dupr6 has observed the volatility of the insoluble acids, which otherwise may account for the difference between us on this point. TABLE I. BUTTERS OF KNOWN PURITY. CLEAR FAT. A I3 C D Sp. Gr. @ 100" Fahr. ... .., . ..... 912.3 910.5 911.9 911.2 3.76 5.1 2 4.50 Soluble Acids, calculated as Butyric . ..... ... . . . ... .. , ...... Insoluble Acids .... .. ..... .... ... 89.00 90.44 88.86 89-80 88.61 90.13 88-82 89.96 1 2; 3.73 4.98 4.39 CLEAR FAT. F G H 1 Sp. Gr. @ 100" Fahr. ... ...... ... 913.3 913.3 912.2 913.5 Soluble Acids, calculated as 5.44 5.69 5.1 9 4.69 8.41 5-62 5.45 4.54 Insoluble Acids ... . . . . . . . . . . , . . . . 88.1 1 88.32 88-79 89.46 88.1 8 88.36 88.37 89.63 Butyric . . . . . . . . . ... . . . . . . .. . . . . j TABLE 11. BUTTEBB, WHICH FBOM THEIR HIBTORY ARE BELIEVED TO RE GENUINE. A B C D E Sp. Gr.. ...... . .... ...... ... . ...... .... .... 910.8 910.9 910.9 910.9 911.1 Soluble Acid .. . . . . . . . ... .. . . . . ... . .. . . . 4.15 4.66 4.49 4.91 4.78 4.17 4-52 ... ... ... Insoluble Acids ..... ...... ...... ... . .. 90.13 lost 89.92 89.64 89.78 90.07 90.18 ... ... ...G H I J E Sp, Gr ..................................... 911.3 912.1 911.7 911.4 911.2 Soluble Acid ........................... 4-91 5.17 5.05 4-37 4.40 4.85 ... ... 4-61 4-22 Insoluble Acids ............. . ....... ... 89.68 89.72 89.96 ... 90.82 89-78 ... ... 90.18 90'72 TABLE 111. BUTTER SUBMITTED UNDER SALE OF FOOD AND DRUGS' ACT. Desoription. Sp. Gr ............. Soluble Acids .. . Insoluble Acids Description. Sp. Or .... ..... .... Soluble Acids ... Insoluble Acids A Pnlt. 913.1 5.27 ... ... I 912.4 Salt. 5.86 88.63 ... B Canadian. ... 5.63 ... ... ... J Salt. 911.9 5.52 89.40 ... I.. C Irish. ... 5.45 5.44 88.84 88-56 K Salt. 911-3 5.62 89.53 ... ... D E Salt. Salt. ... ... 5-63 5.57 ... ... ... ... L Ed 911.6 911.0 Salh Canadian. 5.38 5.35 ... ... 89-53 89.39 ...... F Salt. ... 5.17 ... ... ... N ? 909.6 4.73 4.68 90.35 90.24 G Salt 912.9 5.68 88.39 ... ... 0 ? 911.9 5.14 89.66 ... ... E 912.5 5.51 5.39 88-64 88.72 J 912.1 5-26 6.29 88-54 88-28 F 911.0 4.85 89.95 ... ... 1 9 12.4 5.19 89.19 ... ... H Pelt. 912.8 5.93 88.68 ... ... P 3 911.9 5.37 88.92 ... ...24 THE ANALYST. TABLE 111.. Q R S Description. ? Fresh. ? Sp.Gr ,.......,,... Pu’ot cno’. 910.1 910.5 Soluble Acids ... 4.54 3.89 4.31 ... 3-85 ... Insoluble Acids 90.24 90.87 90.58 ... 91.00 ... --GWznued. T U V Fresh. ? Salt. 909.1 912.0 912.0 3.33 4-98 5.03 3-29 ... 4.91 91.60 89.18 89.43 91.86 ... 89-11 TABLE IT. PUTTER SUBETITUTES AND OTHER FATS. A B C D E F G H Kame of Substance. Oleine Margarine. Margarine. Lard. Beef Mutton Beef Pork Sp.Gr. ,.....I ..... 904.3 903.7 904’0 904.6 .., 904-1 905.8 910.2 Soluble Acids ... 0.24 0.17 0.33 0.10” ... O ’ l O * 0*12* 0*07* Insoluble Acids ... 95.44 95.88 95.78 95.36 95.20 95.58 95.26 94-92 Now as to our position for detecting the adulteration of butter with foreign fat. I t will be seen that the specific gravity of fat from pure butter may range from 910.5 t o 913.5, the former truly is an exceptional case, but cannot be lost sight of.I am of opinion that it would be unwise to make a rule of passing over a butter as genuine, judging solely from specific gravity, whatever it may be in the face of the knowledge that the specific gravity of fats can be raised by being submitted to certain conditions of heating. If a single test is desirable for ascertaicing which samples of butter are worth a full analysis, the estimation of the soluble acids is the most reliable, and scarcely less expeditious or tedious than taking the specific gravity; the small quantity of the fat required could be obtained in a few minutes, saponiikation effected, and, with very little hindrance to other work, the soluble acids obtained t o judge of the desirability of making a full investigation, which, I consider, would be due to all butters whose fat gave practically less than 5 per cent.of soluble acid, calculated as butyric acid, but do not let me be understood t o say that I should pronounce any biitter adulterated, simply because it gave less than that amount of soluble acid, this would be evident folly in the face of my analyses, though I am of firm conviction that amongst them are represented more unfavourable samples than will often be met with; it may be reasonably expected that during the winter months butters are worse than at milder seasons of the year, and it was not wholly unintentionally that this t,ime was chosen, I think it desirable to obtain the worst possible specimens of pure butter.I am not witEout grounds for believing that the soluble acids in genuine butter, made during the summer months, will be always well over 5 per cent., indeed nearer 6 per cent. It is not unworthy of remark that every sample of salt butter that I have examined has given over 5 per cent. of soluble acids, a decomposition of the natural butter fat being probably prevented by the salt, for I find that salt butters may be left for a week or two without depreciation, as far as soluble acids are concerned; on the other hand, that it is desirable that “fresh” should be melted at once, and the curd and water allowed to subside, after which the fat may be kept for a long time without depreciation for analyses.I am fully persuaded that the low per centage of soluble acids in some of my samples of genuine butter is due to fermen- tative changes before churning the cream, which is not so abundant during the winter * Experimental errors, Butter.Dripping. Dripping. Dripping. Dripping.THE ANALYST. 25 months, and is kept longer. In French butter the soluble acids seldom reach 5 per cent., which may be due to depreciation, the custom in Prance being for each butter maker to send his butter on to the market in a rough lump, these lumps are purchased by the wholesale dealer, who blends them together to make one quality and colour, during which process it is likely a change may occur.At the farm where B and D, table I., were made, I ‘ butter powder,” made by a firm of Pharmaceutical Chemists at Lincoln, consisting of bicarbonate of soda, with about 4 per cent. of carbonate of magnesia, is used; this has probably some influence on the composition of the fat.I haye made two or three experiments, proving that butter fat being washed with warm water does not alter in composition. I have determined the soluble acidity generated by keeping, for a short time, five samples of fresh butter, the extreme outside being rejected.Some of the remainder being treated with hot water gave the following results :- Per centage as Butyric Acid On Butter. On Fat. No. 1, 5 days ... ... ... -077 -09 Y ? 27 6 9 , ... ... ... *038 *04 ,Y 37 17 Y, ... ... ... -111 -14 9, 4, 18 ?, ... ... ,.. -115 -13 ?? 5, 18 97 ... ... ... -114 *17 It will be remembered that Dr. Muter, in his paper, and also in his remarks on Dr.Iiupr6’s paper, said, he considered no analysis of butter perfect unless the soluble and insoluble acids together reached 94 per cent.” and as Dr. Dupr6’s figures rarely did so, he looked upon his soluble acids as generally too low ; now I am inclined to agree with Dr. Muter, that the soluble and insoluble acids together should amount to about 94per cent,, which, be it observed, is the case with almost every one of my analyses, but, I think, that if anything was wrong with the analyses Dr.Dupr6 put forth, it was that the insoluble acids were too low. Dr. Dupr6 himself recognized a difklculty in not getting 100 per cent. when the acids were calculated into their respective glycerides, but considered it due to reckoning the soluble acids as butyric, when some higher acids were present, this is probably a correct explanation for st degree, but, I think, the volatility of a portion of the insoluble acids is the main cause of the deficiency.If the mean of my results of the sample sent to Dr. Dupr6 be calculated into glycerides, they will be found nearly to make the 100 per cent. I n the discussion which took place- Dr.Muter said that if by his paper he led anybody to suppose that he heated his fat higher than looo, it was an extraordinary oversight on his part, he strongly repudiated it, and any one who knew his process, which he described, would bear him out that, he never had such an intention. I n a discussion which took place on a paper by Dr. Redwood a t a previous meeting, he especially rcferred t o the change which tcok place in butter fat by keeping it hot.He thought he could account for Mr. Jones’ high soluble acids ; he received a sample of the same butter as Dr. Dupr6 did, and analysed a portion himself for which, therefore, he could answer. What he did was the insoluble acids; he made them 89-00 exactly, so that Dr. Dupr6 and himself, working independently, agreed. After having poured off the first soluble you have invariably t o boil ; unless you boil the water: you cannot completely disaolve out the soluble acids.He used an upright; condenser, and washed his acids with boiling water-he learnt that from Nr. Wignor- the upright condenser being one of his, Mr. Wiper’s, laboratory specialities,26 THE ANALYST. Mr. Hehner considered Mr.Jones had furnished a very great argument against his sp. gr. test, though sp. gr. was not of the slightest use in detecting adulteration. The determination of insoluble fatty acid was a special hobby of his, and he should like to defend it against Mr. Jones, who said it was of little value. He thought Mr. Jones wasbed with far too small a quantity of water. He thought it waa absolutly imperative to wash with bding water, and not t o let it cool.He had made several experiments with regard to the change the acids underwent by being subjected to heat, and he found that a great change does go on; the first four hours the fatty acids keep constant, then they increase and slightly decrease afterwards, but the determination is of little value compared with the determination of insoluble fatty acids.Dr. Dupr6 expressed the pleasure he felt a t hearing that some one had come round t o his opinion that ap. gr. is of no use. As he stated in his paper the gravity is of very great importance as showing adulteration, provided it falls below a certain amount, but it is practically useless if the gravity is high. With regard to the high proportion of insoluble fatty acids, he thought the reason given by Dr.Muter, was the correct one. If the soluble fatty acids are perfectly washed he found there was really no loss by drying at a temperature of 105O for an hour, he had melted, weighed, and heated it for an hour at 104O, and then no loss had taken place, He had never considered the soluble fatty acids as any test for the purity of butter ; but as a test for the impurity, he thought nothing was so safe and reliable as the insoluble fatty acids, and he was of opinion that that there was no single test as yet known which could be taken as absolute except it is the estimation of the insoluble fatty acids.Mr. Jones made a few observations in reply. Mr. A. H. Allen, F.C S., Vice-president of the Society of Public Analysts, Public Analyst for the Northern Division of the county of Derby and Borough of Sheffleld, has been appointed Public Analyst for the West Riding of Yorkshire. Mr. A. M. Edger, Analyst for Newcastle, reports having examined 155 samples of food, 52 of which were adulterated-these included 42 milks, 1 butter, 2 lard, 1 oatmeal, 1 tea, 1 pepper and 4 spirits. Mr. F. Sutton, Analyst for Norfolk, reports that out of 17 samples of milk which he examined, 6 were adulterated with from 10 to 60 p.c. of water, one sample of brandy was genuine, and in the borough of Great Yarmouth 16 samples of milk were examined, 11 of which were adulterated and 5 genuine. The following reported statement of the Archbishop of York, at Whitby, will doubtless be read with interest if not amusement. ‘‘ The fact of the matter was that a wholesale system of adulteration was going on, “and the large profits which were made by the sellers of drink could not be made “without adulteration. He found in a book that the receipt for making gin was “glycerine and nitric acid; he assured them it was quite true-glycerine and nitric “ acid made a compound called dynamite.” HEATY PENALTY.-& the Thames Police Court, on the 28th April, Alexander Harryside was fined € 5 , and 23s. costs, for selling mustard adulterated with 20 per cent. of wheaten flour. We have received samples of Glaas Wool from Messrs. Rohde & Co. It appears to us to be a carefully prepared material very suitable indeed for many purposes in the laboratory.

ISSN:0003-2654    

DOI:10.1039/AN8770200019

出版商:RSC    

年代:1877

数据来源: RSC

摘要:

THE ANALYST. 27 COPPER IN PRESERVED GREEN PEAS. BY CHARLES H. PIESSE, F.C.S. B.wd before The Society of Public Analysts on the 14th) P"e. 1077. HAVING recently had several samples of French preserred green peas submitted to me for analysis, by the Board of Works for the Strand district, I found in each of the specimens, nine in number, unmistakeable evidence of the presence of copper. The method which I employed to estimate the amount of the copper was as foIIows : I weighed out about 1000 grains of the peas, and the liquor with which they were mixed, into a porcelain basin, dried and ignited them over the flame of a Bunsen burner, and when they had burned down into a grey ash, this was suffered t o cool, and then treated with a little concentrated sulphuric acid, ignited again, and finaliy the residual carbon burnt off in a muffle.The treatment of the ash with sulphuric acid prevents the loss of copper, which would occur from the presence of sodium chloride in the ash when the residual carbon is being burnt off at the high temperature requisite for its combustion, and it is to be noted that unless the carbon be wholly removed from the ash, the copper cannot be completely dissolved from it.The ash was next boiled with nitric acid, to which some few drops of hydrochloric acid were subsequently added, and again heated to boiling, the dish being covered with a glass lid. The solntion so obtained was then carefully evaporated, diluted with water, and made strongly alkaline with ammonia, filtered, and the precipitate washed-the precaution was taken of re- dissolving and re-precipating the 6rst precipitate.The filtrates were mixed, evaporated into a small bulk, transkrred to a weighed platinum basin, and acidified with hydro- chloric acid. The platinum basin was then made the negative electrode of a battery of one of Grove's cells, a strip of platinum dipping into the acid liquid being the positive electrode.A slow evolution of hydrogen at once commenced, and in a couple of hours or so the whole of the copper was separated in a bright metallic film upon the surface of the plate. The liquid was then rapidly poured out, the basin washed with hot water, dried at looo C. and weighed. In this way quantities of copper, weighing from 0.02 grain up to ten times that amount were obtained from the above-mentioned weights of the specimens employed.The method of separating the copper from the acid solution by precipitating it mith zinc I did not find so successful, partly on account of the impossibility of obtaining zinc which dissolved without residue. I found that the presence of the copper might be beauti- fully shown by placing a quantity of the peas themselves in a platinum dish, acidifying them with hydrochloric acid and making the basin the negative electrode of a constant battery; in about twenty-four hours an abundant separation of the copper in a metallic film is obtained, but I have not found that the whole of the copper is separated in that time.I would here suggest a precaution, which I, however, omitted to take, namely, that of mashing the whole of' the sample, together with the liquor left for analysis, into a paste with pestle and mortar, and taking an aliquot part of that paste for analysis. The individual results would then be more concordant, though, of course, the results of the analysis of another portion of the 4' tin " might present the expected divergencies.

ISSN:0003-2654    

DOI:10.1039/AN8770200027

出版商:RSC    

年代:1877

数据来源: RSC

摘要:

28 THE ANALYST. MILK ADULTEBATION I N NEW YORK. WE have received from Professor C. F. Chandler, of Columbia College, New York, one of the sub-editors of the American Chemist, a report of the proceedings in a somewhat remarkable milk case, which was taken as a test case, being one of some 30 which had been instituted in the court of General Sessions of New York, against members of the Milk Dealers’ Association, for selling adulterated milk.According t o the report, the law of the State of New York in reference to adulterated milk is of an exceedingly stringent character. The Ordinance states that ‘‘ no milk which has been watered, adul- terated, reduced, or changed in any respect by the addition of water or other substance, or by the removal of cream, shall be brought into, held, kept, or offered for eale, at any place in the City of New York, nor shall any one keep, have, or offer for sale in the said city any such milk.” The Counsel for the prosecution, in his speech, stated that the milk supply of New York was 400,000 quarts per day, and that according to reliable statisticsin their hands, this was watered to the extent of at least 25 p.c.The most unsatisfactory part of the case is, that the milk appears to have been tested mainly, if not entirely, by means of the lactometer, and it certainly is very unsatisfactory to find that in 1877, an almost exploded method like that should be still in use on the other side of the Atlantic.The report includes some tabulated statements as t o the character of the milk given by certain cows on the farm from which the suspected sample had been taken, which cows were at this time nearly (‘ dried up.” Thus we find that eight cows, all which were within about 2 or 24 months of cahing, only yielded a total quantity of 12$ pints of milk, the quantity in one case falling as low as a half-pint, and the maximum being three pints.I n only two cases, however, did the milk from these cows fall sensibly below the 100Q mark of the lactometer, which, according to the report, corresponds to a gravity of 1029.The least of all was a black cow, age not stated, and the gravity of the milk is reported to have been only 1023, and fortunately we have the full analysis of this milk given. We find that the reaction was strongly alkaline, the amount of cream was doubt- ful, estimated at 10.50 p.c., fat 1-78 p.c.caseine, albumen and sugar 5.81 P.c., salts, *89 p.c, ; this milk therefore shows only 8.48 solids not fat, and estimating this on theTHE ANALYST. 29 standard adopted by the Society, there is no question but that it would be considered as adulterated with 6 p.c. of water, but we note the opinions expressed in the report by the analysts called for the defence-that is those who wanted t o prove that this milk was genuine-who say the milk (?) from the black cow yielded 10.5 per cent.by volume of scum, that is curdy matter, mixed with fatty globules, it also deposited a sediment, and Professor Chandler and Dr. O’Connor, who examined it for the prosecution, state as follows--“ hfter standing a week it exhibited a strong alkaline reaction, and possessed a disagreeable taste.The microscope showed the sediment to contain pus corpuscles ; this is an abnormal fluid, which cannot properly 6e cnlled mill;.” We fancy that most reported cases of pure milk of abnormally low quality would be disposed of in the same way if a similar thorough investigation were made as to the state of disease under which the cows are at the time labouring. We remember only one case of the kind in England-that of a milk dealer in London, who was fined $20 for selling milk from a diseased cow. The case is reported in the “Proceedings of‘ the Society of Public Analysts.”

ISSN:0003-2654    

DOI:10.1039/AN877020028b

出版商:RSC    

年代:1877

数据来源: RSC

摘要:

THE ANALYST. 29 ERRATA. Dr. Duprd requests w to make the following corrections in hie, paper and letter published in our last Xumber. 3 ,, 10 -,, after (‘adulteration,” insert ‘‘ injurious to health.” p. 2 line 18 from top, for “1,000” read “6,000.” 14 ,, 16 from bottom, for ‘ I either,” read ‘‘ ether.” 14 ), 2 ), for ‘‘ sugar,” read “single.”

ISSN:0003-2654    

DOI:10.1039/AN877020029b

出版商:RSC    

年代:1877

数据来源: RSC

摘要:

30 THE ANALYST. LAW REPORTS. CAENRICK 9. MOBSON. THE SAME ‘0. MACEEY SELLABS AND CO, THESE cases which came before the Vice-Chancellor Bacon on March 22nd, were of great interest. Messrs. Carnrick Eidder & Co. of Great Russell Street, London, applied for injunctions to restrain Messrs. Morson & Son, of Southampton Row, and Messrs. Mackey & Co., of Bouverie Street, from infringing a registered trade mark used by the plaintiffs to designate a digestive compound.It was proved that the sale of (‘ lactopeptine,” already reached $3,000 a month in plaintiffs’ hands, and both the defendants had purchased it of them to a considerable amount, Lately, however, both defendants commenced manufacturing somewhat similar preparations labelling theirs ‘‘ lactopepsine.” The main line of defence was comprised in the affidavits of no less than five Analytical ChemistR, including the President of the Pharmaceutical Society, Dr.Redwood, and Professor Tuson. These Gentlemen declared the word ‘flactopepsine,” to be the exact scientific term indicating the chemical combination of lactic acid with pepsine, and Mr. Rogers argued that no other word or combination of words would properly describe such a combination.The Vice- Chancellor, in his judgment, however, relied entirely on the counter affidavit of Dr. Bartlett, ‘‘ which affidavit,” said the judge, (( remains untouched and unanswered. Admitting that lacto- phosphate of soda has an exact scientific meaning, he denies that ‘ lactopepsine,’ is a scientific combination of words, or at all applicable to precisely describe either of these preparations, which he had annlysed and found to contain less than one-fifth of their bulk of these ingredients.” The Vice-Chancellor proceeded to say that I ‘ this was an infringe- ment of a plain trade mark, as palpable and wilful as ever came before any court,” and he granted the injunctions, which were afterwards made perpetual, with costs. IN Durham there have been a number of prosecutions for milk adulterations on the certificate of Mr.Edger. I n the first case, a milk dealer named Thomas Milner, was summoned by Superintendent Thompson, for Belling milk containing 10 per cent. of water, and the defence was that the milk consisted of strippings, and that it was really richer than ordinary milk; the defendant was fined 20s. and costs.A dealer named Corker was charged with selling milk containing 15 per cent. of water; the defence was that he “ turned his cows out once a-day, and they nearly burst themselves with water”; he was fined 30s. and costs. Aaron Thompson was charged with selling milk containing 8 per cent. of water, and in defence said, the children might have put the water in ”; he was fined 16s. and costs.Robert Evans was charged with selling milk containing 14 per cent. of water, and fined 40s. and costs. James Harrison was fined 20s. and costs for a similar offence. Mrs. Carnell, who keeps a Berlin wool repository, was charged with selling milk from which 40 per cent. of cream had been abstracted. I n defence the celebrated journey of Dr.Redwood in a milk cart was again referred to as evidence, and this time with so much success that the bench dismissed the case. William Clarke, of Red Briars, Pity-Me, was summoned by Superintendent Dunn, for selling milk from which 46 per cent. of cream had been abstracted. I n answer to the charge he said that at this time of the year he mixed old milk with new, and he called eome of his customers to prove that they had bought his milk regularly for 10 years, and knew it was mixed milk.The bench came to the conclusion that the evidence was ‘Lmost extraordinary,” and that ‘‘ a8 the defendant had sold mixed milk for years and had no intention to defraud, tbey would impose the lenient fine of 10s. including costs.” At Hyde, in Cheshire, a publican has been fined &2 and costs for selling beer containing 30 grains of salt per gallon.At Manchester there have been two more convictions for the use of poisonous colouring matters for sweetmeats. The analyst, Mr. Estcourt, proved the presence of about jths of a grain of chromate of lead per ounce. The fine in each case was €5 and costs. At the Hull police court, on the 19th April, the first summonses under the Sale of Food and Druga Act were heard.A milkman named Horton was fined 60s. and costs for selling milk adulterated with 33 per cent. of water. A milkman named Shepherd was fined 30s. and costs fm selling milk adulterated with 24 per cent, of skimmed milk. I n the latter case it appeared that two samples had been procured from the defendant, and that both were mixed i n the same way.The stipendiary magistrate, Mr. Travis, said he should probably inflict a fine of S5 in every future case.THE ANALYST. s1 REVIEW. By D. LARDNER, Edited by BENJAMIN LOEWY, F.R.A.S. ON reading this book through, the only point which we Bee t o regret is that Dr. Lardner’s name should have been retained on the title page at all. For all practical purposes it is a new work, almost entirely re-written, and as far as we can judge from a careful examination of it, accurately prepared as regards the tabular matter which it contains, and carefully written as regards its facts. We think there is no doubt that it will have an extensive sale, but the circulation would not have been in any way diminished, had it been published as a new work instead of as a reprint of a perfeotly obsolete one.THE HAND-BOOK OF NATURAL PHILOSOPHY.* BOOES, &c., RECEIVED. The Miller ; The American Chemist ; The Chemist and Druggist ; The Brewers’ Guardian ; The British Medical Journal ; The Medical Examiner ; The Medical Times and Gazette ; The Pharmaceutical Journal ; The Sanitary Record ; The Telegraphic Review ; The Medical Record ; The Geological Society’s Proceedings ; The Anti-Adulteration Review ; The Hand-boek of Natural Philosophy ; The True System of Wood Pavement. ADULTERATION I N BAVARIA. In Bavaria it appears samples of food are so sharply looked after by the police, that although 4,727 samples of bread, 9,310 of beer, 9,782 of milk, and other articles making a total of nearly 40,000 analyses were made during the past 12 months, yet it was only necessary to take legal proceedings against 272 tradesmen, the greater number of whom were convicted and severely punished. If we may judge from the number of prosecutions we fear there is more adulteration in England than in Bavaria. *CROSBY LOCKWOOD 6;: Co., Stationers Hall Court, London.

ISSN:0003-2654    

DOI:10.1039/AN8770200030

出版商:RSC    

年代:1877

数据来源: RSC

摘要:

THE ANALYST. s1 CORRESPONDEXCE. [The Editors are not responsible for the opinions of their Correspondents.] ORGANIZATION AMONGST CHEMISTS. To THE EDITOR OF “THE ANALYST.” Srq-If there is any basis for the suspicions of the gentleman who writes as ‘‘ One who has been in practice for twenty years,” the scheme suggested or adopted for (‘ organization” among chemists is open to still wider objection than appears in the letter in question.I n the first place, I think, any protests against this, or any other possible invasion of existing and well-established professional interests, should bear our proper signatures to carry due weight with them. Chemists, of any real standing, need scarcely fear the consequences of being supposed to be left out in the cold by any self-nominated coterie.held in the rooms of that Society, for the purpose of promoting organization. To my astonishment, f heard it gravely proposed (‘ that no fees should be recoverable by any person practising as a chemist without the sanction given by the admission of the party to the privileges of the new organization.” Dr. Odling very properly ridiculed the ides, and I am surprised to hear that i t has in any way survived the absurdity to which it was reduced at his hands. For myself, as I can also date back my practice for twenty years, and have no reason to be dissatisfied with its results, I am not in the least anxious to be “ dubbed competent ” by any self-constituted clique of or anizers.I no more expect to be hindered or stopped in the exercise of my profession by any Act of Parfiament which these gentlemen can apply for, than I anticipate the same fate for all engineers who are not connected with the Institute of Civil Engineers.That measure of justice which was accorded to the existing interests of the medical profession, when the medical Acts of 1815 and 1858 were passed, and still more recently in framing the Pharmacy Act, will, I am convinced, form an essential consideration for all who hope to obtain a similar measure to protect, and not to injure, the interests of professional chemists, among whom I beg to subscribe myself, Without invitation, and only by right, as a Fellow of the Chemical Society, I was present at a meetin Yours &c., H.C. BARTLETT. DUXE STREET, GROSVENOR SQVARE, W.32 THE ANALYST.To THE EDITOR OF “THE ANALYST.” SIR,-I have just been reading through the draft scheme proposed by the Committee for the organiza- tion of professional chemists, which bears the signatures of Messrs. Frankland, Abel, Voelcker, Neison, Carteigh, Wright, and Hartley, and there are a few points occurring to me in connection with it to which I should like to call attention.The chemists of England, or eyen of London, were not invited to do so, and some of those present at the preliminary meeting, and whose names appeared in the signnturc book at that meeting, did not receive notice of the second meeting. 2nd. However desirable organization may be-and that it is so no chemist can doubt,-it cannot be policy, or even justice, to let ten Fellows by a majority (that is practically six Fellows only) elect the Council for such an important Trades’ Union as this must necessarily be.3rd. What would bc the Council’s definition of a satisfactory course of three years’ training ? Would they, for instance, recluire the School of Mines, or the College of Chemistry, or would they be satisfied with a ‘ L postal course ” ? 4th. Referring to p.8, what do the promoters of the scheme understand by unprofessional conduct ? If rumour is to be trusted-although we know perfectly well that sometimes it is incorrect,-there are chemists in practice who undertake the analysis of milk for 2s., water for 5s,, or 7s. 6d., who advertise in the daily papers, and who call themselves P.C.S., without any right to do so. Are these unprofessional actions ? I s the Institute to include Chemists and Druggists, as well as professional Chemists? It appears to me, from its present constitution, that it is ;’if so its value must be greatly deoreased. 1st.Who appointed this organization committee? One more question and I have done. I remain, &c., ONE WHO WANTS TO KNOW, YOU KNOW. To THE EDITOR OF *‘THE ANALYST.” SIR,-Having observed that you open your columns to correspondence on the subject of “Organization amongst Chemists,” I must say that, in my opinion, analysts would be glad to join a properly constituted scheme.The promoters have only to issue a public notice by advertising, inviting all practising analysts in England to a meeting on thc matter. Hitherto the fault has been that the thing has been too private, so that we in the provinces have not had a chance of putting in our word officially.If the promoters do this the scheme will be sure to prosper, and we shall hear the last of the talk about self constituted authoritiee, now so common in the profession. I am, &c., A PROFESSIONAL CHEMIST. ADULTERATION OF DRUGS. To THE EDITOR OF “THE ANALYST.” SIR,-I am, so far, well contented to have elicited the two letters in Nos.355 and 356 of the Pharmaceutical Journal, as the writers seem a t last to have come to the conclusion, however reluctantly, that manufacturers of drugs are not absolutely immaculate. I even live in hopes that in time they will fully acknowledge the justice of my statements. Meanwhile I would take this opportunity of recommending the following propositions to the con- sideration of the Pharmaceutical Society, assuming, as I do, that it is the earnest desire of that society to insure the purity of all drugs and mtdicines dispensed, or sold, by any of its members.Either let the Society instruct the chemists, more or less under its control, to co-operate with public bodies in their endeavour to suppress the adulteration of drugs as well as other articles, or let the Pharmaceutical Society itself take the mattcr in hand, which, if I mistake not, is quite within its province.Let them exercise some supervision over its members, and prosecute every chemist who manufactures and sells pharmaceutical drugs not of the nature, substance, and quality demanded. I n this it will accomplish more real good than by almost any number of prosecutions undertaken against persons practising as Pharmaceutical Chemists without being members of their Society. In conclusion allow me to state, although considering the wording of my previous letter, such statement should have been unnecessary, that the 165 samples of drugs, &c., &c., mentioned, were .not examined by me in my capacity of Public Analyst.Yours, &c., ~ESTMINETER, A$N’iz 21, 1877. A. DUPRE:THE ANALYST. 33 MILK ANALYSIS ? To THE EDITOR OF “THE ANALYST.” Sm,-On the 21st of February, two samples of milk were brought to me by the inspector, which had been obtained from a milk dealer in Salford. No. 1 waa a poor milk, which I passed. No. 2 gave- Total solids .. . . . . . . . . . . 11.20 per cent. Solids not fat, from ether, gave ... 8.00 ,, ?, ,, benzoline ... 8.00 ,, Fat . . . . . . . . . . . . . . . 3-13 ?, I reported this milk as containing 11 per cent of added water. On the 28th of February, two samples of milk were brought to the Town Hall, with a request that they should be analysed by me. 12.32 per cent. 12.40 No. 1 gave-Total solids .. . . . . { 12,38 ,, No. 2 ,? ,? . . . . . . I gave a certificate that both these milks were pure. These two milks were contained in ordinary medicine bottles, loosely corked, with 100 and 200 marked upon them. When the case of the milk which contained 11 per cent. of water came before the magistrate, the barrister for the defence asked me whether I had not analysed some milk on the 28th of February, and stated that these were parts of the very sample I had analysed on the 21st.I replied I was positive they were not, as the milk which was analysed on the 21st was analysed twice by myself, and twice independently by my assistant. The barrister said I had certified a milk on the 21st to be adulterated, and on the 28th the very same milk to be pure.The magistrate thought there was a doubt, and gave the defendant the benefit of it, but would not allow costs. The next day after the bearing of the case a letter appeared in the Manchester papers, from the Secretary of the Milk Dealers’ Association, charging me with giving incorrect analyses. To clear myself, I asked the Mayor and Town Clerk, in whose custody a portion of the sample was, to have it sent to Somerset House, and I would pay all the expenses of such analysis.This was not done ; Dr. Tatham, the medical officer of health, took the bottle of milk to London, and asked Ms. Wanklyn to analyse it, and forward the results of the analysis to the Doctor. I n not sending it to Somerset House, why was it not sent to some chemist in Manchester ? On the 14th of April, Mr.Wanklyn sends the following analysis :- Total solids . . . . . . . . . 10.700 Fat . . . . . . . . . . . . 3.230 Ash . . . . . . . . . . . . -640 He says he is not able to tell from the solids not fat whether the milk has been watered, on account of its age, but, judging from the ASH, he should say it is a pure milk. I n Mr. Wanklyn’s book on milk, he states that the ash of average country milk is -709, and of town milk -738, or a mean of *72. As he judges from the ash, which in his letter to Dr.Tatham, he says is the only means of knowing whether the milk is adulterated with water, it only requires a simple calculation to see that if ‘72 equals 100 of milk, -64 can only equal 88 of milk, and according to his own analysis the milk must contain 12 per cent.of water. I wrote to Mr. Wanklyn on April l7th, calling his attention to the strange results which he had deduced from his analysis. I wrote him again on the 22nd, and up to this date (26thj he preserves a judicious silence. Mr. Wanklyn probably forgot, when he returned my sample of milk as pure, because it contained *64 of ash, that at a meeting of the Society of Public Analysts, on the 14th of June, 1876,* Mr.Wanklyn in the chair, he proposed, and it was carried unanimously, that Mr. Jones, of Wolverhampton, was perfectly justified in certifying that a sample of milk containing exactly the same amount, namely, ‘64 of ash, was adulterated with 12 per cent, of water, I received no reply. Comment is needless. kPLFORD, April 26th. J. CARTER BELL, To THE EDITOB OF “THE ANALYST.’’ Sm,-To a short note apropos to the milk case at Brighton, and containing the following : 6‘ No AnalyBt in his senses would be guilty of such a statement as the one attributed to our Brighton confrkre,’’ and inviting my reply, subject to some possible adjudication, permit me to plead not guilty, and in perfect possession of my senses at the time.The certificate in question was for “de6ciency in butter fat,’’ given in all fealty to the Society’s minimum of 2 per cent.Water was not mentioned in Court or certificate, and the depreciation (not adplzteration,) of milk by loss of cream in its retail dipper distribution was, months back, noted by myself in the then organ of the Society, as possibly acting unfairly on the vendor. Accepting “THE ANALYST” report of the recent Liverpool case, as an obligation on the vendor to a supply of the nature and substance, the Hove magistrates quoted a case which may be of some importance in the future. You must allow me to say that I do not notice in your reprint of this cage any wording that should lead to the absurd deductions conveyed in the note, or one requiring me “ to explain what I really did Say,” and requeat, as you have received, so you will publish this statement, as you asked for it. Yours, tc., BBIGETON, 3rd Alpril, 1877. EDWARD H. MOORE. *See Ataalyst, No. 4, page 77.

ISSN:0003-2654    

DOI:10.1039/AN8770200031

出版商:RSC    

年代:1877

数据来源: RSC

摘要:

34 THE ANALYST. NOTES OF THE MONTH. THE .Pharmaceutical Journal did us the honor, a few weeks ago, to give us one of those neat little back-handed slaps, so characteristic of Trade Journals when referring to analysts. In an article on spurious citrate of iron and quinine, which it states is now SO common, it took occasion to mention Dr. Duprk’s letter on drugs, which appeared in our last number, and wound up by expressing a hope that the change in our proprietorship WM not to be “synchronous with a series of sensational attacks on chemists, or any other body of traders.” We would remind our contemporary that, in common with himself we do not hold ourselves responsible for the opinions of our correspondents, and therefore, the insertion of any letter cannot be construed into a (( sensational attack ” on our part.When we commence to vituperate traders as strongly as the Trade Journals expend there spleen upon us, then it will be time for them to speak, and meanwhile it would be well for our contemporary to remember the good old adage, which says :-‘‘ don’t cry out till you’re hurt.’’ If the recent decision finally settles milk of sulphur to be sulphur and sulphate of lime, then no one should be more thankful than Public Analysts; when any disputed matter of the kind crops up, the article is sure to be poured into the laboratories by the inspectors, and a moderate analyst, who desires to delay proceedings until a test case has been tried, is certain to be talked at by local wiseacres, urging him to give them certifi- cates of impurity, so as t o let them rush into court, only perhaps to turn tail, as hereafter described. Now all that mill we hope be over, and the public may be allowed to buy, and the druggists to sell, their sulphate of lime in peace, and above all the analysts will be set free from another questio eexatcc.Just another moment’s reference to the case, not to express any opinion upon its merits (although in this respect we consider that some persons go too far in utterly condemning the sale of an old-established and often useful remedy), but to point out the invidious and unfortunate position in which the Public Analyst is often placed. It cannot be too frequently reiterated that the Public Analyst ought not to have, and by the clear interpretation of the Act has not, any interest either in the collection of samples, or in the proceedings that follow.His duty is simply to receive and examine the articles brought to him by the inspectors, and to render a true account of their contents, and if, on receiving that certificate, the local authorities deem it right to prosecute, he has no Zoczcs dam% to prevent them. Supposing then that the prosecution takes place, it is as a rule left to chance, and often no legal personage is appointed to conduct it, while on the other hand the defendant frequently secures the support of a powerful Trade Society, the best counsel are employed, and trade witnesses interested in perpetuating the manufacture of the article me called by dozens.Then the analyst is subjected to the test of a virulent and in most cases personally-directed crom examination, made purposely as galling to his feelings as possible, as if he were the actual prosecutor, while the defence witnesses are not submitted t o any equivalent searching of their testimony.Almost as a matter of course the case fails, and then out come the self-constituted prophets of Israel, and denounce as incompetent, who ?-not the inspector who obtained the sample, not the local authorities who insisted on prosecuting and then left the case in the lurch, but the unfortunate analyst, who throughout the whole affair has been only aTHE ANALYST.35 passive instrument used by others and thrown over, when convenient, as a sop to the growling wolves outside ! We are not ourselves medical men, and therefore we trust that we shall be excused for commending to the notice of that learned body a new form of monomania.It is called annlystophobia, and its symptoms are more dreadful than hydrophobia, because instead of killing the victim off, they keep him for the rest of his life in a morbid state, always lying in wait to morally bite a victim, and suffering the most maddening suspense of mind, when a suitable pabulum for his literary teeth is not forthcoming.It condemns the wretched sufferer to hunt through every newspaper and watch every turn of events, and what is worse it causes his mind to be so completely engaged that he exists (on the point of analysts) entirely in a region of distortion, and his writings become charged with the most Tirulent abuse and absurd metaphor.I t is bad enough for a man to be obliged to write funny things for bread, when perhaps his heart is heavy, just as Dickens’ poor clown went from the bedside of his dying wife to tumble on the stage, but for a man to be so mentally chained, that he must unconsciously provide a continual source of amusement to the very class of men he hates, is one of the direst symptoms of analyetophobia.We have had to regret lately the absence of the lucubrations of a dear and funny little enemj, but we find that he is still in existence. We are really sorry that we have not space to reprint his last effusion from the Chemist and Druggist for the entertainment of our readers, but any analyst who wants a little relaxation of the facial muscles should obtain a copy of his amusingly abusive letter on ourselves in the character of the Analytical Baby.On another page we print a letter from Mr. Moore, of Brighton, in reply to OUP note ” of last month ; we are very glad to have the opportunity of inserting the letter, because it sets at rest the point of what he actually did say in contra-distinction to what he was reported to have said.We are sorry to observe that Mr. Moore appears to have taken offence at our note ” which we thought a t the time was very important, and that by eliciting the truth, we were doing him a real service, lest in reading the report, others should have taken a wrong idea as to the nature of his statement. Now that we have the true facts before us, we trust Mr.Moore will excuse us saying that we fancy no dealer in milk would wilfully give away the cream to the first comers, and the skim milk to the last, but would, for his own reputation’s sake, stir up his milk every time he served a customer. Putting all this aside, however, is it not contemplated by the Act, that a man who professes to sell milk shall sell it as from the cow, and be bound to take all reasonable precautions t o that end? We commend this view of the case to the legal advisers of local authorities, if indeed they think it worth while to waste ti precious thought on their duties under the Act.For some reason best known to himself, the writer of the “food reports” in the Medical Examilzer falls foul of the present system of butter analysis. This gentleman does not think that it has been sufficiently established, that butter never yields more than the prescribed percentage of fatty acids.We were not aware that there was any such positive percentage laid down, except for the purposes of cadculation, in cases where the butter exceeded the possible limits given, and fully discussed a year ago in our first number. We should be glad to see the figures upon which this writer bases hisTHE ANALYST .statement. that " there is some room for suspicion. that exceptionally good butter does not conform well to the test. " and until we see these figures. we may be pardoned for preferring the published results of Messrs . Angell. Eehner. Muter. Dupr6. and Jones. t o his unsupported statement . We remember that when Mr .Wanklyn first published his milk standards. and others carped at them. and brought forward isolated analyses calculated t o throw doubt upon the researches. he always answered by simply saying that these results were merely the outcome of bad work . We think that this would be the best answer to the writer in the Hedical Examiner . The Grocer. of the 21st April. devotes nearly a column to the consideration of '( THE ANALYST." We cannot say very much for the artick.but still we think it is on the whole the best in the number . It considers that although '' THE ANALYST " is not a large periodical. yet its articles are of a profound character. and cheap at sixpence . We really feel flattered . A correspondent of the Chemist and Druggist. who signs himself '' Bella Donna." states that a short time since he was at a dairy where churning was going on. and as the butter would not come. a few coppers were put into the churn in the proportion of about one penny to a pound of butter. in order t o cause the more rapid separation of the fat. and he also states that he has since been informed it is not an uncommon practice; under these circumstances it is very possible that copper may occasionally be found in butter if the practice is as common as '' Bella Donna " supposes .KECENT CHEMICAL PATENTS . The following specifications have been published during the past month. and can be obtained from the Great Seal Office. Southampton Row. Chancery Lane. London . 1876 . N O . 2755 2778 2966 3006 3056 3119 3125 3164 3173 3209 3213 3227 3264 3342 3381 3383 3389 3390 3465 3666 3479 3651 3576 3623 3633 3640 3674 3693 3709 3734 4280 4329 4386 4597 3880 3384 Name of Patentee .. . . . . . J . H . Johnson C .. H. Gill . . . . . . F . A . Lockwodd R . J . Hutchings E . V . Gardner . . . . . . . . . W . R . M . Thompson . . . . . A . Fryer . . . . . . P . Brotherhood" . . . . . . W . Young .. . . . . . . . L . De La Peyrouse . . . . . . J . Wotherspon ... T . Baldwin and W . H:'Baile;' A . M . Clark W . Lord and L . Kaberry ... W . W eldon . . . . . . . . . Ditto . . . . . . . . . Ditto . . . . . . . . . . . . Ditto . . . . . . . . . . . . Ditto . . . . . . . . . . . . Ditto . . . . . . . . . . . . J . Clark . . . . . . . . . J . T . Lockey . . . . . . . . . J . H .Johnson . . . . . . . . . W . White . . . . . . . . . C . W . Harrison E . A . Cowper . . . . . . . . . C . E . H . Rogers . . . . . . R . Harris . . . . . . . . . W . R . Watson A . T . Becks L . Henry . . . . . . . . . H . J . Haddan . . . . . . . . . T . L . Vad-sworth . . . . . . A . M . Clark E . H . C . Monck ton . . . . . . . . . . . . . . . . . . . . . D . G . Fitzgerald .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ... ... ... ... ... ... ... ... ... ... ... ... 4 . . ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... Title of Patent . Balsnces . . . . . . . . . . . . . . . . . . Sugar . . . . . . . . . . . . . . . . . . Treating Leather or Hides . . . . . . . . . . . . Tin Terne and Metal Plate .. . . . . . . . Explosive Compounds . . . . . . . . . . . . Drying Tea . . . . . . . . . . . . . . . . . . Treating Refuse . . . . . . . . . . . . . . . Compressing Air . . . . . . . . . . . . . . . RIanufacture of Gas . . . . . . . . . . . . Asbestos Paper and Nillboard . . . . . . . . . Dynamo Electric and'Magneto Electric Machines Cleaning Cotton . . . . . . .. . Reducing Sulphates of Potash & Soda to Sulphidei Furnaces for manufacture of Alkaline Sulphides ... Manufacture of Alkaline Sulphides . . . . . Obtaining Carbonate of Soda & Alkaline Carbonates Manufacture of Soda and Potash . . . . . . . . . Coating Metals with Collodion . . . . . . . . . Electrical Condensers . . . . . . . . . . . . Evaporating Brine . . . . . . Treating Iron Residues obtd . in Pifyng . 'Coal Ga's Disinfecting Sewage . . . . . . . . . . . . Compounds for Preserving Metals . . . . . . . . . Centrifugal Machines . . . . . . . . . . . . Disinfecting Clothing, &c . . . . . . . . . . . . . Purification of Gas . . . . . . . . . . . . . . . Sugar . . . . . . . . . . . . . . . . . . Preventing Corrosion in Steam Boilers Substitute for White Lead . . . . . . . . . . . . Xagneto-electric Machines . . . . . . . . . Converting Loose Granular Sugar into Cubes Generating Motive Gas, Bc . . . . . . . . . . Carburetting Air and Gases . . . . . . . . . Pressure Gauges . . . . . . . . . . . . Manufacture of Sulihide iF Sodium ... . . . . . . ... Electric Motors . . . . . . . . . . . . . . . Price . 6d. 8d. 6d. 6d. 6d. 6d. 6d. 8d. 6d. 2d. 6d. 6d. 4d. 4d. 4d. 4d. 6d. 6d. 2d. 4d. 6d. 4d. 4d. 4d. 2d. 6d. 2d. 6d. 4d. 6d. 6d. 6d. 8d . 112 1/10 2a.

ISSN:0003-2654    

DOI:10.1039/AN8770200034

出版商:RSC    

年代:1877

数据来源: RSC