摘要:

Butter Analysis , , , 39 Meeting of the Society o‘f PuGic Analysts , 39 Milk Standards, by Alfred Hill, M.D. , . 40 Abnormal New Milk, by J. Pattinson, F.C.S. 47 Redwood, Ph.D. . . . 51 The Detection of Nitrous kcid i n Natural Waters and other dilute solutions , . 53 The Melting Points of Butter, &c., by J. On theseparation of Morphia and Sugar . 53 Volumetric estimation of Sulphuric Acid .54 The Loan Collection of Scientific Apparatus . 54 Prosecutions under the Sale of Food and Drugs Act . . . . 5 4 What should be t h i Strength of Gin? . . 56 Milk of Sulphur-The Birmingham case . 57 J. FALCONER KING. A. WYNTE~ BLPTH, N.R.C.S. R. H. HABLAND, F.C.S. C. A. CAMERON, M.D. E. W. T: JONES, F.C.S. C. H. PIESSE, F.C.S. I?. J. LLOYD, F.C.S.Butter Analysis , , , 39 Meeting of the Society o‘f PuGic Analysts , 39 Milk Standards, by Alfred Hill, M.D., . 40 Abnormal New Milk, by J. Pattinson, F.C.S. 47 Redwood, Ph.D. . . . 51 The Detection of Nitrous kcid i n Natural Waters and other dilute solutions , . 53 The Melting Points of Butter, &c., by J. On theseparation of Morphia and Sugar . 53 Volumetric estimation of Sulphuric Acid . 54 The Loan Collection of Scientific Apparatus . 54 Prosecutions under the Sale of Food and Drugs Act . . . . 5 4 What should be t h i Strength of Gin? . . 56 Milk of Sulphur-The Birmingham case . 57 J. FALCONER KING. A. WYNTE~ BLPTH, N.R.C.S. R. H. HABLAND, F.C.S. C. A. CAMERON, M.D. E. W. T: JONES, F.C.S. C. H. PIESSE, F.C.S. I?. J. LLOYD, F.C.S.

ISSN:0003-2654    

DOI:10.1039/AN8760100037

出版商:RSC    

年代:1876

数据来源: RSC

摘要:

SOCIETY OF PUBLIC ANALYSTS, AN Extraordinary General Meeting was held at Burlington House on the 3rd inst., to consider the desirability of making such a change in the name or style of the Society as should indicate that its members do not consist exclusively of analysts holding public appointments under the ‘‘ Sale of Food and Drugs’ Act.” A resolution proposing that the word An amendment to the effect that the name of the Society be not altered was then proposed and seconded, and after discussion was put t o the vote and lost.A second amendment that the matter be referred t o the council for further considera- tion and report, wag then proposed and seconded, and the original resolution having been by permission withdrawn, the amendment was put as a substantive motion and carried unanimously.Public ” be omitted from the title was moved and seconded. The ordinary meeting was then held. The names of the following candidates for admission as members were read :- Wm. Bettel, Public Analyst for Middlesboro’; H. C. Bartlett, Ph.D., F.C.B., 7, South Square, Gray’s Inn; John Clark, Ph.D., Public Analyst for Glasgow, &c. ; Otto Hehner, St.Catherine’s House, Ventnor ; A. Bostock Hill, L.R.C.P., L.S.A., 16, Moore Street, Birmingham; J . A. R. Newlands, F.C.S., 9, Mincing Lane; Wm. Thornson, F.C.S., Royal Institution, Manehester; R. P. Tatlock, F.K.S.E., F.C.S., Public Analyst for Glasgow ; William Wallace, Ph.D., F.R.S.E., F.C.S., Public Analyst for Glasgow. After which the following papers were read and discussed :- On an abnormal sample of new milk, by J. Pattinson. Milk standards, by Alfred Hill. The determination of the melting point of butter and other fats, by T. Redwood, The next Meeting of the Society will be held on Wednesday June 14th.

ISSN:0003-2654    

DOI:10.1039/AN876010039b

出版商:RSC    

年代:1876

数据来源: RSC

摘要:

40 THE ANALYST. M I L K S T A N D A R D S . BY ALFRED HILL, N.D. Read before the Isociety of Public Analysts at Burlington House, Hay 3rd) 1876. As there is no more important article of diet than cows’ milk, and as no kind of food is more subject to adulteration, it becomes a matter of the greatest importance t o Public Analysts as well as t o milk consumers, that a safe and proper standard of the quality of cows’ milk should be generally accepted.Such a standard is a great desideratum on many grounds. I t is with a view to assist in the settlement of this uexata qmstio that I hare ventured to make it the subject of a short paper, and the more particularly so in view of an opinion delivered by the Somerset House Chemists, to whom was recently submitted a sample of milk from Coventry, a portion of which I had andysed and pronounced Bkimmed.I Esve always considered in setting up a standard for my own guidance, that the analyses of genuine milk published many years ago by M. M. Renri and Chevallier, fairly represented the average quality of milk yielded by cows fed on different sorts of proper healthy food, they are as follows :- Normal Milk.Fed on Beet. Fed on Carrots. Average. Solids not Fat ... ... 9.86 10.38 10.25 10.16 Fat ... ... 3.13 2.75 3.08 2-99 Total Solids ... ... 12.98 13.13 13.33 13-15 wnd after a considerable amount of experience I find little reason to modify my opinion. According to the observations of Miiller and Eismstiick, (acting for the Agricultural Society of Sweden,) quoted by Mr. Wanklyn in the Manual of Public Health, the milk of a herd of fifteen cows of different breeds contained on an average 12.8 per cent.of solids, and never once during an entire year contained less than 11.5 per cent. of solids. The highest percentage of solids observed on any day throughout the year was 14.08. “My own observations” saya Mr. Wanklyn, “are completely in accord with the Swedish results, and it may be accepted as a well established fact, that cows’ milk does not contain less than 11.5 per uent.of solids, and seldom less than 12 per cent. of solids.” If this remark applies to a herd of several cows, and not to individual cows, I emphatically endorse it, and with a few rare exceptions I endorse it altogether, inasmuch as it is borne out by the results of the analyses I have made, many of which I produce in this paper.Before giving the results of my general experience, and comparing them with those of other experimenters, I will quote the results of my analysis of the sample of milk before referred to, which on the 1st of March was submitted t o me by the Inspectors:- Solids not Fat ... ... ... ... 8.67 Fat ... ... ... ... ... 2-47 11-14 - - I_ - ___ - -- = = - = Ash ... ...... ... ... 0.72 These results, or my opinion founded upon them, that cream had been abstracted being disputed, the portion of the sample retained by the Inspector was eent to Somerset House, to be analysed by the Chemical Officers of the Inland Revenue, and at the hearing on the 1st of April, the following report from them was read.THE ANALYST.41 (( The sample of milk was received here on the 20th of March, from Mr. Inspector The bottle was securely sealed. We hereby certify that we have analysed the milk and declare the results of the ltichard Coombes. analysis to be as follows :- per cent. Solids not Fat ... ‘.. ... 8.21 Fat ... ... ... ... 2-83 Water .. ... ... ... 88.96 100*00 Ash ... ... ... ...0.62 - These results, according to our own experience, do not justify the conclusion that either cream has been abstracted from, or water added to, the milk. The reasons for our coming to this conclusion may be briefly s t h d for the inform. ation of the Court and prosecution. 1st. The fat present i n genuine milk varies very considerably, and in some instances we have found the proportion of Fat in milk, known to be genuine, as low as in the above sample.I n this matter we speak from actual experience, having experimented upon numerous samples of milk obtained from various parts of the country. These samples were milked from the cows in the presence of an officer of this de- partment, and every precaution was taken to ensure accuracy, both in taking and analysing the samples so obtained.We may instance, as bearing directly on the present case, an average sample of milk which we procured from a Staffordshire dairy of 13 cows, containing only 2-86 per cent. of fat. 2nd. When a sample of milk is obtained from a can or pail in the ordinary course of sale by retail, the successive portions as ordinarily drawn, will contain a gradually diminishing proportion of fat, unless great care is taken to thoroughly rouse the milk in the can each time.From the remlts of the analyses of the first, middle, and last portions, of milk as obtained from the cows, as well as from the analyses of samples drawn from the top, middle, and bottom, of cans or churns of milk, the tendency of cream to vise to the top or surface has hen in all cases clearly establishes.We have largely experimented in this direction, both upon milk as obtained from the cows and on churns of milk as they arrive at the railway statioas in London, and the result of our experience is, that where a sample of milk is obtained from the middle or towards the bottom of a can, serious injustice might be inflicted upon the owner if the proportion of 2.8 per cent.of fat was considered conclusive evidence of the abstraction of cream. Finally, the specific charge in the present case is the abstraction of cream, but as the ‘( solids not fat” appear low in our analysis, it is proper to point out that after making the necessary allowance for the decomposition that has taken place, we find that the quantity of solids not fat ’ in the sample, is not lower than has been obtained by others as well as by ourselves in numerous samples of genuine milk.As witness our hands this twenty-eighth day of March, one thousand eight hundred and seventy- six. J. BELL, R. BANNISTER, a. LEWIN.” NoTE.-The italics are my own, AH,42 THE ANALYST. It mill be observed that there is no very great discrepancy between the analytieal results obtained at Somerset House and by myself, the principal difference between us is as t o the interpretation to be put upon them.The milk having been referred t o Somerset House, I requested Nr. E. W. T, Jones, to analyse the remainder of the portion submitted to me. The following is a copy of his report. 31st Xarch, 1876. Report on sample of milk marked “No.3, A. H.,” handed to me by Dr. Hill 1. I have made two estimations of the Solids and Fat, the figures as under in each yesterday. case supporting one another. 1st Experiment. 2nd Experiment. Mean. Total Solids ..” 21.01 10.93 10.97 per cent. Fat ... ... 2.57 2-55 2056 ,, Solids not Fat ... 8.44 8-38 8-41 ,9 2. I have carefully determined the acidity of the sample, and by experiment proved that the Lactic Acid or the decomposition suffered by the milk does not detract from the practical accuracy of the above determinations.On the above results I have to remark, that I consider the sample has been watered to the extent of about one tenth, this conclusion being based upon the paucity of the solids not fat y y which in genuine milk never fall below 9 per cent., and in mixed milk from a number of COWS are invariably 9.3 to 9-4 per cent., indeed within a shade they amount to this in ninety-nine cases out of the hundred in milk from single cows.I must also mention that the fat in this sample is low and favours the opinion that a portion of the cream has been removed. E. W. T. JONES, F.C.S. This Report fairly confirms my results, which however’, are actually a little above Mr.Jones’ as regards solids not fat, and total solids, and his opinion also is in accordance with mine, that the milk has been tampered with. At the first adjourned hearing of the case before the magistrates, two witnesses were put forward by tho defence, viz. : Dr. Anderson, a medical practitioner of Coventry, and Mr. Bird, a druggist, of Birmingham.The first named witness said he had taken the specific gravity of the milk, and measured the quantity of cream, and therefore stated that the milk was of good quality, perfectly genuine, and such as he should not object to order for his patients, or use himself, In reply t o the bench he admitted he had not made a full scientific chemical analysis. As a proof of the value of Dr.Anderson’s chemical opinion, I may state, that be informed me that he did not believe in the Ethep’process of analysing milk. Mr. Bird, was however, to produce both the chemical results and the opinions intended to refute my own; the opinions came first, they are more easily got at than results, and are not so tangible or capable of refutation. He had examined the milk, and he found it to be perfectly genuine; he totally disagreed with me, he did not, however, put forward his note book, or even his analytical results, but he produced a letter book, containing a copy of his report on the milk. These are the figures : - ...... ... ... ... Fat ... 2.6 Casein and milk sugar ... ... ... ... 6.9 Total ... ... 9.5 - -THE ANALYST. 43 And upon these results he unhesitatingly pronounced the opinion that this milk Comment is from a large herd of cows on a Warwickshire farm was perfectly genuine.unnecessary. From a report of the case in the ( I Coventry Times,” I subsequently learnt that portions of the milk had been forwarded t o Dr. Redwood, and Dr. Voelcker, as shown by the following extract : had gone t o the highest authorities possible, viz.: Professor Voelcker and Professor Redwood, and if the case had gone on he would have called Professor Redwood and Professor Voelcker into the witness box ; but what would have been their testimony, was determined by the reports which they had given. Professor Voelcker had analysed portions of the milk-of this very milk-and he had said, “It is a genuine milk in my judgment, and, as you will notice, somemhat richer in fat than the sample handed me by Professor Redwood,” and added, ((It% too bad to condemn such a sample of milk as the one sent me by Mr.Alfred Bird.” Pro- fessor Voelcker’s analysis of this milk was as follows :- ( ( His client,” (Nr. Wilks) Water ... ... ... Fat ... ... ... Milk Sugar, Casein, &c. ... Mineral matter, Ash ...... The results obtained by Dr. Redwood his report, that the portion examined by ... ... ... 88,992 ... ... ... 3.144 ... . . a ... 7.114 ... ... ... ,700 Total ... ... 99.950 are not given, though Dr. Voelcker says in him was somewhat richer in fat than the sample handed to him by Dr. Redwood. much-analysed sample of milk came out under the hands of the different operators.Let us see how the results of analysis of this Solids not Fat. Fat. Total Solids, Ash. Dr. Hill ... ... 8.67 2.47 11-14 -72 Inland Revenue Chemists ... 8.2 1 2.83 11.04 -6 2 Mr. E. W. T. Jones ... 8.41 2.56 10.97 Dr. Voelcker ... . a . 7.814 3.114 10,958 -700 Mr. Bird ... ... 6.9 2% 9.5 exclusive of Ash. There is not that degree of accordance which one could have desired to see, except in the first three series of results.These are, perhaps, as near, under the circumstances, as could be expected, but it will be seen that in every case the figures are below the standard proposed by this Society, and as far as my experience goes, below those yielded by the milk of any healthy, properly, or even improperly, fed dairy of cows. During the last year, I have for my own guidance, had several herds of cows milked out in the presence of either my asfiistant, my son, or myself, and I have satisfac- tion in submitting the analyses of these samples to your notice.The results in No. 1 Series having been obtained under au antiquated method of analysis, I give only the solids and the ash. Nos. 2, 3, and 4, Series, I found to be individually, as well as on the average, remarkably good milks, and having found them so, I inquired for a dairy in the town, where the animals were constantly kept “up,” and where the food wa8 poor, consisting very largely of grains.The milks in No. 5 Series, were obtained from such a dairy, where the avowed object, as expressed t o me by the dairyman, was to feed the cows on a cheap food, (See nextpage.):44 12.93 THE ANALYST.0.77 ~~ DESCRIPTION. 3-60 3.50 2.58 3.29 -- SOLIDS NOT FAT. 13.16 13.40 13.30 13.06 TOTAL SOLIDS. 1 ASH* 3.07 2.99 4-38 3.90 3.61 FAT. 3-01 2.96 3.1 1 3-64 4.02 3.06 3-30 - 3.62 3.69 3.51 3.86 3.48 3.74 3.63 - 3.30 3.15 3.04 3.90 2.74 3-23 - 2.38 2.1 6 3.40 2.95 4.04 2.88 2.71 12.46 13.15 13.70 ... ... 1572. June 10. No. 1 Series. 1875.July 23. No. 2 Series. 1876. March 30. No. 3 Series. April 24. Xo. 4 Series, April No. 5 Series. March 30. No. 6 Series. No. 7 Series, No. 8 Series. I Average of 6 milks from as many Cows, on a farm a few miles from Bir- mingham. At grass, Milked in my presenee . . . . . . . . . . . . From a farm at Harborne, milked in \ *'* 1 the presence of my Assistant.. , 12.93 12-64 13.11 14.05 14-53 12-17 0.72 0.74 0.75 0.83 0.80 0.76 *77 9.92 9.68 10.00 10.41 10-51 9.1 1 9.94 9.29 9.72 9.94 9-52 9.73 9.47 J 13.24 Average .. . . . . 0.88 0.82 0.78 0.7 2 0.61 0.66 1 J From a farm on the borders of the Borough. Six cows partly stall-fed on mangel, hay and alittle grains. Occa- sionally grazed. Milked in my pre- sence . . . . . . . . . . . . . . . Average ...... 12.81 13.4 1 13-45 13-37 13.21 13.21 9.61 - 10.41 9.05 9.91 9.81 9.04 13-24 )____ 0.74 - Five stall-fed cows at West Bromwich.Food-hay, bean flour, and grains. 1 Milked in presence of my son, Dr. Bostock Hill . . . . . . . . . . . . Average . . . . . . 9.64 8-80 9.20 10.4 0 9.65 10.66 9.88 9.60 11-18 11.36 13-87 12-60 14.70 12.76 1 Dairy of 7 cows in the Borough, never turned out, fed largely on grains with a view to yield a large quantity of milk, regardless of quality. Milked in my presence .. . . . . . . . Average . . . . . . wickshire farm. Food-mangels .... Sent me by a farmer, and described as a ' bulk sample from 14 cows on a War- Samples of milk purchased by the In- ' spector in Coventry at the sam! time as the adulterated sample, viz. :- March 1876 . .. . . . . . . . . . . 0.68 0.70 0.62 0.76 0.68 0.74 9.74 9.53 - 9.20 9.56 9.90 10.15 9-70 - " "V 0-66 0.69 0.66 0.67 Average . . . . . . 9.30 10.77 Samples of milk purchased by the In- spector in Alcester, Warwickshire, in September and October, 1874 ... 1 I 9.97 -. Average . . . . . . Good country milk (Wanklyn) . . . . . . Chevallier and Henri . . . . . . . . . Poggiale (average 10 cows) .. . . . . Boussingault . . . . . . . . . . . . Vernois and Becquerel . . . . . . . . . 9-28 10.16 0.71 0.68 0.56 0.56 ... ... ... 1THE ANALYST. 45 which would induce a large yield of milk, without any regard to its richness. An inspection of this table shews that only two out of the seven cows, in spite of the artificial feeding, gave a poor milk; these are the first and second, the cream in both cases is low, but in only one are the sdids not fat, much lower than usual, while in one or two others where the cream is a little lorn, the solids not fat are decidedly high, and the result is an average yield, only a little low in cream, but high in solids not fat and in total solids.Now this result being in spite of poor and artificial feeding, I contend that 9.3 per cent. of solids not fat, forms a sufficiently low standard for the guidance of Analysts in forming an opinion of adulteration, and that the still lower standard recommended by this Society of 9 per cent.solids not fat, and 2.6 per cent. fat, is fair and extremely liberal to the milk dealer, and besides meeting every proper case, is also low enough to admit of a very considerable amount of adulteration in rich milks such as are presented in the first four Series, Assuming the possibility of the fat being so low as that given in the Somerset 3ouse Report, owing eitber t o the quantity being naturally low, or owing to the cream having risen out of the lower strata of milk in the can, there is still the difficulty of accounting for the small quantity of ‘Lsolids not fat,” which, unfortunately for the milkman, but fortunately for analysts and consumers, do not rise like cream.This fact, however, is faced with admirable courage, and we are told that as the ‘‘ solids not fat,” appear low. . . . it is proper to point out that; after making the necessary allowance for the decomposition that has taken place, we find that the quantity of solids not fat,” in the sample. is not lower than has been obtained by others, as well as by ourselves in lzumerous samples of genuine milk.” We are not told what allowance was made for decomposition, but such decompo- sition must have been extremely small, I dissent entirely from the couclusion that a milk with such a small quantity of cream, associated with so small a quantity of solids not fat, can possi5ly be genuine. I am prepared to admit that with poor or improper feeding the cream may be as lorn or even lower in iizdiciduasl or rare instances, but the other solids of the milk will not be so low at the same time, and even if this were so as regards some half-starved, ill-fed or unhealthy single cow, it could not apply to a healthy animal, still less could it apply t o a large herd of cows similarly favourably circumstanced.I am fully aware that some remarkably low results have been obtained by other chemists, e.g. 9.70, and even 9-30 per cent. of total solids by Dr. Voelcker, but the cows yielding these are admitted to have been in an actually starving condition, and such milk as this can hardly be considered normal or fit to be set up as a ‘( milk standard.” Some low results are also quoted in t‘ne Chemical News, vol.xxxii. p. 28, by my friend, Dr. 3. Campbell Brown, from the analyses of milks obtained under very unfavour- able circumstances, the cows being (( badly fed,” ((haif starved,” &c., No. 8, No. 9, No. 10, in Dr. Brown’s letter, but I cannot think that these ought to be considered genuine milks, or even if they are, they would occur oniy exceptionally, and are unfit t o be taken as standards of quality.Some other results shew the importance of relying not altogether on the quantity of fat alone, or on the quantity of (‘ solids not fat ” alone, because it is often seen that with low ‘‘ solids not fat” there is a high proportion of fat46 THE ANALYST.and vice versa;, and in such cases as No. 4, No. 5, and No. 6, cited by Dr. Brown in the same letter, this is well exemplified. With regard to the separation in the can to which so much importance is attached in the Somerset House report, I do not admit that the analyst has anything to do with that, because such a principle being conceded where is the line t o be drawn ? Not even it seems to me at the point when all the cream has so separated.This, however, is as complete a redactio ad absurdurn as can well be conceived, but it is logically quite consistent and shews the difficulty c?f dealing with such cases. The analyst ought rather to assume that the milkman knows his business, and that before he deals out each portion of milk he will take the precaution (of the necessity for which he is well aware) to stir up the milk in the can. It was stated in defence in the Coventry case, that the milk is conveyed about the town in a large can or churn, suspended on a sort of hand cart, and that the contents of the can are drawn off by a tap fixed near the bottom.This may be an ex- planation of the small amount of cream in the milk, but it is not an excuse ; in the first place it proves too much in accounting for a diminution of cream which had been previously denied; in the next, if this mode of conveying the milk leads t o such a state of things, it is easy t o substitute a better one.It is manifestly unfair t o the purchaser to draw off a lower layer of milk deprived of its cream and to leave this upper layer of cream and milk till the last; possibly not to be sold at all but to be returned to the dairy. It would be as fair t o take the first runnings, poor in cream, and sell them as genuine milk (which of course in a sense they would be) and retain the last portions rich in cream for making butter.The milk so sold would be genuine, but the proceeding would nevertheless be a fraud.From the concluding statement of the Bomerset House report, it appears that the Analysts there, consider that neither the small quantitx of cream nor the low amount of " solids not fat " are inconsistent with the milk being genuine. Now if this be so, there is no possibility of a standard being set up higher than the lowest quality of milk, ever obtained in any case from any animal under any unfavourable condition of health or feeding. Such a standard is very safe not t o inflict any hardship on the dairyman, but analysts were not appointed for Ihe sole parpose of protecting milkmen. They have duties towards the public generally, and I contend that to pass milks of the low quality coneidered by the Somerset House Analysts t o be genuine, is not only opposed to the experience of Chemists in general, and to the very fair and in many cases too low standard of this Society; but it is opposed to truth and to the public interest. Referring t o milk No. 4, in No. 7 Series, in order t o reduce the solids not fat, to the quality yielded by the Coventry sample in the hands of the Somerset House Analysts it would be necessary to add nearly 23 parts of water t o 100 parts of the milk, and t o reduce No. 3 milk in No. 8 Seriee to the same point, it would require 31.5 parts of water to be added to 100 parts of the milk. However tender this might be towards the milk dealer, it would be very hard towards the purchaser and grossly unjust. In conclusion, it is to be sincerely hoped that the discussion upon this important question may lead to its satisfactory settlement, and that in future there may be an absence of conflicting opinion as t o the standard of pure milk between the Public Analysts of this country and the Inland Revenue Chemists.

ISSN:0003-2654    

DOI:10.1039/AN8760100040

出版商:RSC    

年代:1876

数据来源: RSC

摘要:

THE ANALYST. 47 ON AN ABNORMAL SAMPLE O F NEW MILE. By JOHN PATTINSON, F.C.S., Public Analyst for Newcastle-upon-Tyne and South Shields Read before the Society of Public Analysts, at Burlington House, May 3 4 1816. THE composition of some samples of new milk I have recently examined, differs so much from that which usually prevails, that I deem it of importance to bring the results I have obtained before the members of this Society; more especially as there can be no doubt of the genuineness of the samples.I n December last, the owner of a dairy farm in the neighbourhood of South Shields, brought me a sample of milk for analysis, representing that the sample was just as given by a cow in his possession. I found the milk to contain :- Solids not fat . . . . . . .. . . . . . . . . . . . . . Fat . . . . . . . . . . . . . . . . . . . . . . . . 2*92 ,, 6.68 per cent. Total Solids . . . . . . . . . 9.60 per cent, - To satisfy myself that milk of such poor quality could be given by a healthy cow, I arranged with the farmer to go and see the COW milked myself, and to obtain another sample. The cow was a roan-coloured Durham short-horn, which had calved, I understand in the March of last year.It and seven other cows, Durham short-horns, were stall-fed, not being alloTed to go out excepting once a-day to obtain water. I was told that they were fed upon turnips three times a-day, a mixture of brewer’s grains and one pint of peas meal, three times a-day, and as much hay as they chose to eat. The milk that I saw taken from the roan short- horn, I found t o contain as follows, the analysis being made in duplicate :- This was done on the 5th of January last.1 Solids not Fat . . . . . . . . . 7.04 per cent. Fat . . . . . . . . . . . . . . . 3-22 ,, Total Solids ... 10.26 ,, - --_ - Sp. gr. of New Milk Percentage of Cream . . . . . . . . . . . . . . . . . . Ditto Skimmed . . . . . . . . . . . . 2 7.06 per cent.3.25 ,. 30.31 ,, - - - ... 1023-4 ... 1026.3 ... 11i The milk was observed to have a peculiar saline taste, and in order to find out the cause of this, the amounts of ash and chlorine were determined. It was found to contain 0.94 per cent. of ash, and 0.21 per cent. of chlorine, equal to 0.45 per cent. of sodium chloride. This amount of chlorine is much larger than that which is usually found in milk, and it will be seen hereafter that it is much larger than is found in the milk of some, at any rate, of the cows in the same shed fed on exactly the same food. The same per centage (0.45) of common salt was added t o distilled water, and the solution was found t o have a saline taste of just about the same intensity as the milk.There cau be no doubt, therefore, that the peculiar taste mas owing to the presence of an alkaline chloride.On inquiry, I found that no salt, as such, was given to the cows with any of their food. I n order to ascertain if the roan cow was in a healthy state or otherwise, I went again to the farm, accompanied by a veterinary surgeon. After a careful examination he pronounced the cow to be perfectly healthy.She was about six years of age, and veq fat. The farmer’s opinion was that she was going dry, as she was now giving lesa48 THE ANALYST milk than previously. On this occasion, not only did I obtain a sample of this cow’s milk, but also a sample from another cow, a white one, which was represented as giving very good milk. I also tcok an average sample of the milk of all the eight cows in the shed.I saw all the cows milked, and am quite certain that nothing was added to the samples that I obtained. The feeding in all cases was the same as before described. The milk of the roan cow had the same saline taste possessed by the last sample, but neither of the other samples had this pecnliar taste. The roan cow gave seven pints, and the white one, nine and a-half pints of milk, all the cows were milked “dry.” On analysis the following results were obtained : -- Milk from Milk from Average Milk Roan Cow.White Cow. from Eight Cows, Solids not Fat . . . . . . 6-34 per cent. 9-76 per cent. 9.14 per cent. Fat . . . . . . . . . . . . 3.00 ,, 3-71 7, 3.53 ), Total Solids ... 9.94 ,, 13.47 ,, 12.67 ), - - - I_ ~ - - - ... 1031.0 Sp.gr. of New Milk 1023.1 1032.0 Ditto Skimmed . . . . . . 1025.2 1035.2 1034.2 Cream . . . . . . . . . 15.0 per cent. 11.0 per cent. 9.3 per cent. A more complete analysis was made of each of these samples, with the following results : - Milk frem Iioan Cow. Water (by difference) ... 90.15 per eent. Fat . . . . . . . . . . . 3.00 ,, Caeeine . . . . . . . . . 2-00 ,, Ash . . . . .. . . . 0.35 ,, Milk Sugar . . . . . . 3-90 ,, - 100~00 -_ - Milk from White Cow. 86.80 per cent. 3.71 ,, 3.97 ,, 4.65 ,, 0.87 ,, - 100-00 sl Average Milk frGm Eight Cows. 87-64 per cent. 3.53 ), 3-05 ), 6-15 ), 0.73 ,, - 1@@~00 . __._ - Chlorine in Ash . . . . . . 0-27 per cent. 0.14 per cent. 0.13 per cent. Equal to Sodium Chloride 0.44 ,, 0.23 ,) 0.21 ), The milk sugar was found by evaporating the dilute alcoholic solution, weighing the residue and deducting from it the portion of ash it contained.The solid matters o f the complete analyses are somewhat less than the total solids found by evaporation, probably owing to the latter containing some combined water. The amounts of chlorine are larger in all cases than other chemists have found, so far as I am aware.The highest amount of chlorine I have been able to find in pub- lished analyses, is in an antlysis by Haidlen, which shows 0.107 per cent. of chlorine; but usually the amount of chlorine found is from 0.06 to 0.08 per cent. In the analyses I made, the chlorine was determined in the watery solution after evaporating the milk at 2 1 2 O F., and extracting the fat by ether, not in the ash left after ignition, as is done by some analysts ; for I find that a notable quantity i f the chlorine is lost by volatilization during ignition.This may perhaps account for the higher amount o f chlorine found in some of my analyses. Another way of accounting for the excess, is that the farm is situated near the sea, and the hay will therefore probably contain more salt than hay grown farther inland.Be t’his as it may, there still remains the remarkable fact that the poor milk of the roan c o v contains about twice as much chlorine as either of the other samples, although all the cows were fed on precisely the same kind of food, I myself have never before had a sample of genuine new milk of poorer quality ; and this is undoubtedly, the general experience,THE ANALYST. 49 The following discussion ensued on the two foregoing papers :- Mr.Wanklyn pointed out that though a notion had lately sprung up in certain quarters that the ( ( solids not f8t” in milk did sometimes fall below 9.3 per cent., yet it was only in cases where the cows were diseased, or where the sample of so-called milk was really l C strippings” that such a thing took place.Strippings differed from average milk inasmuch as they contained an excessive proportion of fat, and the appli- cation of the proper formula would immediately eliminate any error due to this fact by providing for the calculation of the ratio between l C solids not fat ” and water. The case of abstracted fat or cream presented more difficulties, and he thought a convention should take place on the subject.Mr. Allen mentioned, that although Dr. Hill’s results were obtained on the fresh milk, and the others on the samples which had been kept some weeks, yet it would be observed that the “total solids,” found by Hill, Jones, and the Inland Revenue Chemists were practically identical. I n the case of Mr. Jones, the analysis was made after that of the Inland Revenue Chemists, and as he repeated his determinations, and took special precautions to ensure accurmy, his results were valuable.As the (‘ total sdids” found by the Inland Revenue Chemists agreed so closely with the results obtained by Dr. Hill on the fresh milk, it was quite clear that very little decomposition had taken place. I n this case the proportion of total solids found by two different chemists in the stale milk, clearly prove that change had only occurred to an insignificant extent, but the Inland Revenue Chemists differ from Messrs.Hill and Jones, in obtaining a larger proportion of fat, and it might appear to be possibly dae to the fat being determined at Somerset House by subtracting the “solids not fat,” from the (( total solids.” As two chemists of large experience in milk analysis, agreed in finding a maximum of 2-56 per cent.of fat, it is impossible to avoid the conclusion that the Inland Revenue Analysis was erroneous. Nevertheless, he thought Dr. Hill was rash in pronouncing the milk to be skimmed, as it is certain that genuine milk was to be met with containing as little as 2.5 per cent.of fat. The presumption was that it was skimmed, but he did not think the proof conclusive. On the other hand, he thought. the milk might fairly have been condemned as adulterated with water. The speaker objected t o the misuse of the word The Society of Public Analysts never prescribed a standard at all. They recommended that 9.00 of ‘ I solids not fat,” and 2.5 per cent. of fat should be recognized as the “limits” of these constituents of milk, but in calculating the probable amount of dilution in a watered milk, average milk should be taken as the standard.Mr. Rimmington said it was impossible for analysts to take cognizance of such exceptional samples of poor milk. He considered the standard generally acted upon, viz., 9.0 “ solid not fat,” a very fair one, and more favourable t o the seller than the buyer.It is quite low enough, and admitted of 10 or 15 per cent. water being added to very good milk. It mould be better to give up the analysis of milk altogether, if nothing better can be done for the public than the standard which Somerset House endeavours t o set up. If once such a limit be assented to, nothing better would be supplied. Mr.Jones said the figures given in his analpis were the mean of two closely con- cordant analyses, and he thought, on the fair assumption of their correctness, they proTed conclusively that the milk was a watered one. X e would meet the observations as to decomposition probably interfering with the analytical results, by stating in the first standard.”50 THE ANALYST.place, that these analyses were the latest made of this milk, and that the lactic acid was neutralized by adding the reqiiisite amount of sodic carbonate to form sodic lactate, which being insoluble in ether could not increase the figure for fat, or lessen the solids not fat.” Dr. Dupr6 expressed his pleasure that Dr. Hill had again brought forward several of the points t o which he (Dr.DuprB) drew the attention of the Society some months since. It could not be too emphatically stated that, since the milk supplied in towns is always derived from a num6er of cows, no results obtained with the milk of single cows should be admitted as furnishing a standard, or even a guide for comparison. Secondly, as the public have a right to insist that the milk they buy is taken from healthy cows, and which (to sag the least) are not actzcaZZy sta~uing, all results obtained under such con- ditions as those of Dr.Voelcker should be absolutely rejected. Lastly, milk vendors are bound to supply all their customers with milk of fairly uniform quality ; no excuse for a deficiency of cream, based on the well-known fact that cream has a tendency t o rise t o the surface, should be for a moment allowed.The milk vendor can, with very little trouble, prevent the cream from separating, by simply emptying the measure. with which he takes out the milk, several times back into the can before supplying his cu-t omers. Dr . Muter pointed out that analysts had themselves contributed t o the confusion on this subject, by ingenious defences, the only merit of which was their ingenuity.His own experience was, that the milkmen in his district systematically brought the milk down t o his standard. He wished that Dr. Hill had examined the ash so as to detect carbonate of soda or borax if they were present. Dr. Redwood said the sample of milk analysed by him, was sent by Mr. Wilks, of Coventry, together with a sample to be forwarded to Dr.Voelcker. He was told, the only question at issue was, whether cream had been abstracted. The result of his analysis did not, in his opinion, justify the conclusion that cream had been abstracted, and he reported to that effect. He did not recollect thereal quantity of fat he obtained, but believed it was about 2.4 per cent. and genuine milk from healthy cows, even the entire milk from a herd of cows, would sometimes, yield as small a proportion of fat as that.Fat was the most variable constituent of milk, and it was very quickly affected by the quality of the food of the animals. His experience had not afforded him such uniform results as those described by Dr. Hill. With reference to the case at Coventry, he agreed with a remark which had been made by a previous speaker, that judging from the analysis of Dr. Hill, there was more evidence of its having been watered than skimmed. I n reply, Dr. Hill stated that his invariable custom was to determine by actual weighing, both the i t solids not fat” and the fat, and that he checked the combined weight of these two determinations by the weighing of a separate portion of milk evaporated to dryness. Dr. Hill further said that the result of the analysis would have justified either the conclusion that cream had been abstracted or water added, and he thought it highly probable that both forms of sophistication had been resorted to. He was, however, influenced in the case in question to report abstraction of cream, by the consideration that, comparing the sample in question with the other samples of milk purchased by the Inspector in Coventry at the same time, he found a greater proportionate difference between the quantities of fat than between those o f ‘ I solids not fat.”

ISSN:0003-2654    

DOI:10.1039/AN8760100047

出版商:RSC    

年代:1876

数据来源: RSC

摘要:

THE ANALYST. 51 ON THE DETERXINATION OF THE MELTING-POINTS OF BUTTER AND OTHER FATS. BY T. REDWOOD, PhD. Read before the i3ociety of Public Arualysts, at Burlington Hbzcse, N a y 3rd) 1876. IN a discussion which followed the reading of papers by Dr. Tripe, Mr. Angell, and Mr. Heisch, in May of last year, on methods for determining the fusing points of fats, I alluded to a method whieh I have long adopted for effecting that object, The purport of what I said is briefly reported in the “proceedings ’’ of this society, a t page 137, but the description of the process, which I gave in general terms, omits some points of detail which I wish now to add.I have found the process a very convenient one, which appears to afford accurate results, and to be well suited for the determination of the melting points of fats, especially where several have to be operated upon.The apparatus in the form best suited for general use, consists of a basin, two small beakers and a thermometer. I use an enamelled iron basin, about six inches in diameter and three and a-half inches deep. I n this I place a beaker four and a-half inches deep and three inches in diameter, and within this beaker is placed another much smaller one, supported by its projecting rim on a disc of tin-plate or copper, the outer edge of which rests on the mouth of the larger beaker.Some mercury is put into the smaller beaker to a depth of about an inch, and cold water iIito the larger beaker so that its surface shall be half an inch or an inch higher than that of the mercury.A small drop of the fat, which has been previously melted and heated to several degrees above its melting point, but has been allowed t o cool again to near its setting point, is put on t o the surface of the cold mercury. This is best done by means of a thin glass rod, about one-eighth of an inch in diameter, the end of which has been rounded off in the blow-pipe flame.It is important that the drop should be very small, and its tem- perature when placed on the mercury not much above its melting point, for if it be too hot it will spread over the surface of the mercury, which is not desirable. If the rounded end of the rod be slightly dipped into the melted fat and then brought to the surface of the mercury, a small hemispherical particle will attach itself there and speedily congeal, becoming more or less opaque in doing so.The weight of one of these hemispherical masses, which should not be more than the eighth of an inch in diameter, will be from .& t o Having placed the drop of fat on to the mercury, the bulb of a thermometer with sufficiently minute graduations is introduced into the mercury, and hot water poured into the basin.The heat is thus communicated to the contents of the small beaker slowly through the water in the larger beaker, and the rise of temperature in the mercury may be easily regulated and should take place at the rate of about one degree per minute. The mercury by virtue of its comparatively good conducting power, acquires a uniform temperature throughout, which is indicated by the thermometer aud a t the same time communicated to the fat.The fat, when the temperature approaches its melting point, becomes:partially transparent, and if the stem or elongated bulb of the thermometer be now brought up against it, the moment fusion takes place the liquid fat will run into the channel formed by the repulsion of the mercury and the outside of the thermometer tube.% This process presents the following advantages :- of a grain.* Two samples of what I believe to have been genuine fresh butter, tested by this process, after having been purified by solution in ether, gave respectively 8 0 . 6 O and 81 5c F, as their lowest, and 83.5’ and 8 4 9 a8 their highest melting points.52 THE ANALYST. 1. The heat-conducting power of the mercury, on which the fat is placed, enmres the equalisation of the temperature as indicated by the thermometer and at the same time communicated to the fat.The direct contact of the fat with the Kercury, without the intervention of a bad conducting mediam, such as glass, ensures a more immediate and correct indication of the temperature at which liquefaction takes place than mould otherwise occur.The minuteness of the quantity of fat operated upon reduces t o a minimum the time occupied in its melting, and thus facilitates the determination with exactness of its melting point. The time occupied in preparing small tubes and charging them with the fat is saved, and several experiments in succession may be easily and rapidly made with the same apparatus. In the discussion which followed Dr.Dupr6 enquired whether the author had made any accurate experiments on the influence of previous fusion on the melting point of butter fat, or as to the time which should be allowed t o pass between the fusion of the fat and the taking of the melting point, as he, Dr. Dupr6, had found the melting point vary as much as l o o F., and even more from the correct point, when taken immediately after a previous fusion.Mr. Wiper pointed out that the old plan of coating the bulb of the thermometer with the fat to be tested, and slowly heating in a water bath seemed to give results as accurate as any other process. He then made a few remarks on the relation between the temperature at which the specific gravity bubbles rise in melted fats, and the actual densities of the fats.In reply, Dr. Redwood said, he did not attach much importance t o the melting- point of butter as a characteristic by which t o judge of its genuineness or otherwise, but he adopted what he found t o be the most convenient and accurate method of making the determination. He did not find that there was any marked difference in the results obtained by his process as compared with those obtained by melting the fat in thin capillary tubes, but there was a material difference as compared with the sinking of glass bulbs by Mr.Angell’s method. What he had observed and found it important t o pay particular attention t o was, that in butter, as well as other fats, such as tallows, there were at least two melting points dependent upon, the way in which the fat had been previously subjected t o the action of heat, and they may differ in butter, to the extent of 3 or 4 O I?., the lower melting point being that of the fat after it has been heated, to several degrees above its first melting point, and the higher melting point being that of fat which has been previously melted at the lowest possible temperature, and then immediately allowed to congeal. 2. 3. 4.

ISSN:0003-2654    

DOI:10.1039/AN8760100051

出版商:RSC    

年代:1876

数据来源: RSC

摘要:

THE ANALYST. 63 ON THE DETECTION O F NITROUS ACID I N NATURAL WATEBS AND OTHER DILUTE SOLUTIONS. BY R. FRESENIUS. (Zeitscb. f. Anal. Chem. X K 230-232.) IN a previous number (rol. 12, p. 427) the author recommended the following as the most sensitive and reliable method for detecting nitrous acid in natural waters. The water, after acidification with pure acetic acid, is distilled and the distillate received into potassic iodide, and starch solution, acidified with sulphuric acid.To this method Kammerer raised the following objections :- 1. That nitrates upon warming in presence of organic substances are reduced t o nitrites; and 2. That the nitrous acid after liberation might upon warming be reduced by organic matter to nitrous oxide, nitrogen, or ammonia. In the present paper Dr.Fresenius quotes the results of Plugge and Gratama to disprove the first objection raised by Kammerer, and gives a series of experiments showing the second objection to be wrong. Still maintaining, therefore, the accuracy of his own method, Dr. Fresenius givcs a caution against its use for waters where bacteria in the presence of hydrocarbons may have reduced nitrates ; and in such as contain abnormal subst'ances, which would destroy the nitrous acid when formed e.g.sulphuretted hydrogen. F. J. L. ON THE SEPAKATION OF MORPHIA AND SUGAR. The Phwmasiesche. Zeitung, Berlin, of the 28th March, contains a paper by Dr. Schacht on the separation of morphia and sugar, a subject of some interest t o analysts in this country, when we remember the frequent occurrence of morphia poisoning by sweetened soothing syrups, and other patent medicines containing this Alkaloid.Dr. Schacht having found the estimation of morphia in powders containing sugar, to be by no means satisfactory, made the fdlowing experiment: 0.0'75 grs. of muriate of morphia was mixed with 0.5 grams of sugar, and the mixture treated with commercial absoiute alcohol, to which a trace of hydrochloric acid had been added.On the addition of ammonia t o the resulting yellow solution, no precipitate was obtained. I n the second experiment, the mixture was treated in the cold, without the addition of acid; the alcoholic solution evaporated in the water bath, and the residue dissolved ir; acidulated water ; on treating this solution with ammonia and amylic alcohol, it yielded a residue which was coloured red by sulphuric acid, and consisted of a compound of sugar and morphia.The author was not more successful when he treated the substance in the cold with amylic alcohol, and the results yielded by chloroform were still more unsatisfac- tory. Acid carbonate of potash, precipitated the greater part of the morphia from the aqueous solution, but not enough for quantitative purposes.From these results the author concludes that the separation of morphia and sugar is as yet impossible. Dr. Echacht promises to communicate his further invedigations on this subject. B. de A. P.54 THE ANALYST. VOLUMETRIC ESTIMSTION OF SULPHURIC ACID. ME. EDWARD HART, in the America% Chemist, for February, 1876, in pointing out certain difficulties in the volumetric estimation of sulphuric acid, suggests the following process.A straight tube of glass is drawn out t o a fine point at one end, and into the other end some fine asbestos is introduced, and tightly pressed down towards the contracted end. When the small end is placed in a turbidfluid, and suction applied at the wide end, the liquid, perfectly cleared, ascends into the tube.When the action is reversed and the clear liquid is forced through the small end, a few drops appear turbid, but the bulk of the liquid remains clear and fit for testing. A few drops of the liquid are forced into a very small and carefully cleaned test tube, and a drop of standard solution of barium chloride from the burette added.Should a precipitate be formed, the test tube and filtering pipette are rinsed into t.he bulk of the solution, and more barium chloride added. On the proper point being reached, a precipitate is formed in the clear liquid by both barium and sulphuric acid solution. Thc solution, after each addition of barium chloride, is heated nearly to boiling. Mr. Hart states that where great exactness is not requisite this process is valuable.The average of four determinations of sulphuric acid in cupric sulphate, gave 31.92 per cent., the theoretical quantity being 32*08.-C. A C. The tube is then drawn out just behind the asbestos. LOAN COLLECTION Ol? SCIENTIFIC APPARATUS SOUTH KENSINGTON MUSEUM. THIS exhibition of apparatus is of special interest to all scientific men.On the whole it has been very judiciously collected and arranged. The advertising element so common to similar exhibitions has been greatly reduced, though of course not entirely eliminated, but it is in only one or two exhibits that any obtrusive appearance of this kind presents itself. Pneumatic apparatus is well represented by every form of instrument used from the earliest air pump to the most improved Sprengel,” and from the Bunsen eudiometer to the McLeod apparatus.The show ot‘ balances is meagre, several of the newer makers who have brought out specialities, especially those of the short beam type, being unrepresented. Telegraphic apparatus also makes a very poor show. The Gramme ” magneto-electric machine, of course works well and attracts attention. The biological apparatus is especially good, and well arranged, and there is also a very fine collection of acoustic apparatus embracing several novelties. We may also notice with special commendation the exhibits by The Pedagogic Museum ” of Russia, which certainly appear to us superior for educational purposes to any similar collection we hare seen elsewhere.The conference on various subjects which have been held almost daily in one of the rooms have as a rule been interesting, and well attended, At the first chemical one the review by the President, Dr. Frankland, of ancient and modern eudiometric apparatus was listened t o with much interest, as were also papers by Dr. Gilbert and others. We regret that we hare not space to produce these and other papers in extelzso.

ISSN:0003-2654    

DOI:10.1039/AN8760100053

出版商:RSC    

年代:1876

数据来源: RSC

摘要:

54 THE ANALYST. VOLUMETRIC ESTIMSTION OF SULPHURIC ACID. ME. EDWARD HART, in the America% Chemist, for February, 1876, in pointing out certain difficulties in the volumetric estimation of sulphuric acid, suggests the following process. A straight tube of glass is drawn out t o a fine point at one end, and into the other end some fine asbestos is introduced, and tightly pressed down towards the contracted end.When the small end is placed in a turbidfluid, and suction applied at the wide end, the liquid, perfectly cleared, ascends into the tube. When the action is reversed and the clear liquid is forced through the small end, a few drops appear turbid, but the bulk of the liquid remains clear and fit for testing. A few drops of the liquid are forced into a very small and carefully cleaned test tube, and a drop of standard solution of barium chloride from the burette added.Should a precipitate be formed, the test tube and filtering pipette are rinsed into t.he bulk of the solution, and more barium chloride added. On the proper point being reached, a precipitate is formed in the clear liquid by both barium and sulphuric acid solution. Thc solution, after each addition of barium chloride, is heated nearly to boiling.Mr. Hart states that where great exactness is not requisite this process is valuable. The average of four determinations of sulphuric acid in cupric sulphate, gave 31.92 per cent., the theoretical quantity being 32*08.-C. A C. The tube is then drawn out just behind the asbestos. LOAN COLLECTION Ol? SCIENTIFIC APPARATUS SOUTH KENSINGTON MUSEUM.THIS exhibition of apparatus is of special interest to all scientific men. On the whole it has been very judiciously collected and arranged. The advertising element so common to similar exhibitions has been greatly reduced, though of course not entirely eliminated, but it is in only one or two exhibits that any obtrusive appearance of this kind presents itself.Pneumatic apparatus is well represented by every form of instrument used from the earliest air pump to the most improved Sprengel,” and from the Bunsen eudiometer to the McLeod apparatus. The show ot‘ balances is meagre, several of the newer makers who have brought out specialities, especially those of the short beam type, being unrepresented. Telegraphic apparatus also makes a very poor show. The Gramme ” magneto-electric machine, of course works well and attracts attention. The biological apparatus is especially good, and well arranged, and there is also a very fine collection of acoustic apparatus embracing several novelties. We may also notice with special commendation the exhibits by The Pedagogic Museum ” of Russia, which certainly appear to us superior for educational purposes to any similar collection we hare seen elsewhere.The conference on various subjects which have been held almost daily in one of the rooms have as a rule been interesting, and well attended, At the first chemical one the review by the President, Dr. Frankland, of ancient and modern eudiometric apparatus was listened t o with much interest, as were also papers by Dr. Gilbert and others. We regret that we hare not space to produce these and other papers in extelzso.

ISSN:0003-2654    

DOI:10.1039/AN8760100054

出版商:RSC    

年代:1876

数据来源: RSC

摘要:

THE ANALYST. 55 PR08ECUTIONS UNDER THE “SALE OF FOOD AND DRUGS ACT.” AT the Greenwich Police Court, Mr. William Newnham, grocer and cheesemonger, of Lewisham Road, Greenwich, appeared to an adjourned summons, taken out at the instance of the Greenwich District Board of Works, charging him with selling an article of food-to wit, butter-which was adulterated. Mr. Spencer attended to prosecute, and Mr.Robinson appeared for the defence. The case had been previously before the court, when Mr. Wigner’s certificate showing that the sample of butter analysed by him as being bought at the defendant’s shop, at 1s. 2d. per pound, contained more than 50 per cent of foreign fat, supposed to be of vegetable origin, was produced. Upon this an adjournment of the case was asked for, it being agreed that a second portion of the sample should undergo analysis at Somerset House, A certificate was now produced from that department, signed by Mr.Bell, Mr. Bannister, and Mr. Lewin, to the effect that, from the specific gravity of the fat and amount of fixed fatty acids obtained from it, they mere of opinion that the sample analysed had been adulterated with not less than 70 per cent.of fat other than butter fat. The details of this analysis were thus given:-Water 7-11, curds 2.32, salt 1.99, and fat 88.58. Mr. Robinson, on hearing this result, said that it was widely different from what was expected, and although he could not dispute the accuracy of Dr, Bell, he wished to call evidence in the case, and also to put questions to Mr. Wigner in respect to analysis in the tests for adul- terated butter.Mr. Patteson said that the second certificate showed a greater amount of adulteration than the first certificate, and he did not see what object there was in c a l h g other evidence. Mr. Spencer ob- jected to any other evidence being taken to re-open the case unless Mr. Bell was afforded an opportunity of being present, as it would have the effect of prejudicing the character of a public officer.Mr. Robinson said it was at the wish of the defendant that Mr. Bell had attended ; but he was not going to advise the defendant to bear the expense of another adjournment. Mr. Wigner was then examined, in continuation of the evidence taken at the first hearing, and said, in answer to questions, that he found the sample to contain 89-25 per cent.of fat, and that the analysis of this fat showed fatty acids 91-85 per cent. A micro- scopical examination showed that the butter had been melted, and a further microscopical examination of the curd showed that it (the curd) consisted mainly of vegetable tissue. I t was quite possible for the defendant to have inferred from the appearance, taste, and smell, of the butter sold, that it was adulterated.It had turned rancid when he commenced an examination of it on the afternoon of the day he received the sample-the day the butter was purchased-or the next morning. He denied that fresh butter of the highest class was more likely to turn rancid than other butter, For the defence, Mr. Robinson called an analyst and two agents to importers of butter from the northern parts of Europe, the latter of whom said that the butter so imported underwent a certain process in this country by the adding of new milk, &c., and was so much in repute that it had risen in price 3d.and 4d. per pound within the past four or five months, It was a butter, they said, which was sold to the poorer classes, and would keep longer from getting rancid than even fresh-made butter.The defendant was also examined, and stated that he bought the butter of a good firm in the Borough, and had sold it as butter. He said he could not tell from its appearance that it was adulterated, its appearance being equal to Dorset butter, but not its flavour, Mr. Patteson said there was no doubt the adulteration had been proved, and he believed the defendant had sold i t as he bought it.He must impose a penalty, and he fined the defendant $2 and $1 costs, WORKING OF THE SALE OF FOOD AND DRUGS ACT.-Henry White, dairyman, 1, Bowling Green Row, Woolwich, was summoned for refusing to sell Mr. John Carty, the inspector appointed under the Act, a sample of milk for the purpose of analysis.Mr. Carty said he called at defendant’s shop and asked to be served with a pint of milk, offering 3d. i n coppers and a jug. Defendant said he had no milk ; but witness noticed a can on the counter half full with milk, with measures hanging to the side of it. He told the defendant that he was liable t o be fined $10, wherenpon White said, ‘( I don’t care; I shall not serve you.”-Defendant said he told the inspector that the milk in the can was ordered by customers.-Carty denied this, and Mr.Balguy fined the defendant 10s. and costs. moned for selling adulterated buttter.-Mr. Carty, the officer appointed under the Sale of Food and Drugs Act, said that he purchased half-a-pound of butter at the detendant’s shop, telling the wife, who served him, that it was for analysis.He sealed it up in a bottle in the presence of the defendant and his wife, and sent it to Mr. Wigner. kle produced his certificate, showing that the butter contained more than 50 per cent. of fat, Defendant said that he bought the butter of a Mr. Price, believing it was genuine. He was a poor man, and hoped the magistrate would be lenient. Mr. Patteson told defendant that he ought to have procured a written warranty that the butter was genuine, and he could then have proceeded against the wholesale dealer.Of the half-pound of butter, costing Sd., there was less than four-penny- worth of butter. At the Leeds Police Court, John Derrick, shopkeeper, Mill Street, was summoned for selling new milk which was not of the quality demanded. The milk had been purchased by one of the assistant inspectors, who informed the defendant that it would be analysed.The defendant then said he hoped they would not analyse it this time, as he had mixed it with some old milk, and had taken the cream off. The borough analyst found that the milk contained 29 per cent. of water. The defendant now said he did not put any- thing in the milk.It must have been put in it before he got it. He only made 9d. a day out of the job. Mr. Bruce said his attention had been called to a decision of the London police magistrates, that the person taking proceedings must do 80 without prejudice. He would consider the caae, and would adjourn it for ten days. ADULTERsTED BUTTER.--ThOmaS Schoficld, grocer, 1, Mary Ann street, North Woolwich, was sum- He let him off with a fine of lOs., and costs.56 THE ANALYST.Some charges of adulteration have been heard at Westminster Police Court with peculiar results. A milkman was summoned before Mr. Arnold for selling an article of food that was not of the nature, sub- stance and quality demanded by the purchaser. The sanitary inspector of St. Luke’s Parish, Chelsea, had bought at the defendant’s shop a quart of milk, which was found to contain 26 per cent.of water-a pro- portion which, we are almost superfluously told, ‘‘ would render it unfit for the food of children and invalids.” The addition of water was not disputed, and, after an argument on an extremely nice point, to which we shall presently allude, the magistrate, pronouncing the case a very bad one, fined the man $10 and 44s. costs.Not having the money to pay, or even goods on which to distrain, the milkman was sent to prison for three months, and, as this was apparently the second conviction in less than two years, his fate will not excite much pitv. Another case of minor gravity was also decided against the accused, the offence being the old one of sklling chicory in coffee without apprising the purchaser of the fact.The defendant pleaded inadvertence ; but as there was no less than 40 per cent. of chicory, he was mulcted in the sum of 60s. and 23s. costs. The peculiarity of these cases is that, notwithstanding the severity of the inflictions, the magistrate came near absolving the guilty tradesmen altogether. The counsel for the milkman advanced the ingenious plea that, as the milk had not been sold as an article of food for consufption, but merely for the purpose of analysis, there could not have been any ‘( prejudice to the purchaser ; and Mr.Arnold was ‘‘ inclined to think the argument good and substantial.” Ultimately, in giving his decision, he said that it was with much reluctance he felt himself obliged to follow the reported cases and the judgments of other magistrates, and to pronounce against the accused, as otherwise the Act would be useless.Now when one of the ablest and most experienced magistrates on the bench regrets that he has no alternative but to decide as his learned brethren had done before him, it is reasonable to suspect the Act has been badly drawn up, and i f it has been it is not worse than many others which the most learned Judges profess themselves puzzled to construe.But in the present instance Mr. Arnold was surely over-fastidious, and the plea which so impressed him was only a dexterous quibble. The purchaser of the milk, the sanitary inspector of the pariah, if not personally prejudiced, was the representative of other consnmers who had been or would be so, and who could only reach the offender through their local authority.To make good his case of 4 L no prejudice,” the milkman’s counsel would have to prove that milk so adulterated ha& not been sold to any consumer at any time, and that what the sanitary inspector got was a sample specially adulterated for his benefit- which is absurb. The purpose of the Act was not to define the object of the buyer, but t n show the motive of the seller, and this is sufficiently secured when the latter vends over his counter an article sold in the usual way to a person of whom he knows nothing, except that he gives a price for a commodity supposed to be genuine.If there were any doubt on the point, the simplest plan would be to bring in an amending Bill, striking out entirely the words “prejudice to the consumer,” and allowing no more to stand than the fact of sale in market overt.The following appeal case will be read with interest as laying down, we believe for the first time, 8 distinct point at which Gin ceases to be Gin and become Gin and water. If this judgment be upheld we may expect to see numerous prosecutions for adulterating spirits by ‘‘ letting down ” with water :- (Before Baron Chas6y and Xi-.Justice Grove.) FASHEER Y. STEVENILT. This was an appeal from a conviction under the (5th section of the Sale of Food and Drugs Act of The question was, whether when a man asks for gin it is an offence to sell gin which is Mr. Graham (with whom was Mr. Wills, Q.C.) argued for the appellant ; the respondent did not appear.The appellent was a publican at Sleaford in Lincolnshire. The respondent, an inspector of police bought at the appellant’s house a bottle of gin for which he paid 2s. 6d. Having previously given the appellant notice of his intention to do so, he had it analyzed. He then layed an information before the Justices, and charged the appellant with an offence under the 6th section of the Sale of Food aEd Drugs Act of last year.That section enacts that no person shall sell to the prejudice of the purchaser any article of food which is not of the nature, substance, and quality of the article demanded by such purchaser. The analyst proved that the gin in question contained 4 parts of sugar, 26 parts of alcohol, and 70 parts of water.-He stated that it was gin of a low alcoholic strength. I t was proved that there is no recognized standard of alcoholic strength for gin, but that it varies from proof to 20 degrees below, The gin in question was 44 degrees below proof. It was not proved that the appellant knew of the strength or weakness of the gin. The Justices fined him Id., with costs, I t was contended that there was no evidence upon which the Justices ought to have convicted. Baron Cleasby thought tbe conviction was right. When the respondent asked for gin, he meant such gin as is ordinarily sold, and to sell him such gin as that in question was to sell, to the prejudice of the purchaser, gin which was not of the quality demanded, The amount of water proved to have been discovered with the gin afforded evidence that it had been added for the purpose of fraudulently increasing its measure. Mr. Justice Grove concurred. H e thought that when it was proved tbat the gin contained 80 much more water than gin ordinarily sold, the onus was thrown on the seller of proving that he did not know of the state in which it was, last year. scientifically described as gin of low alcoholic strength, but which some people might call gin and water.

ISSN:0003-2654    

DOI:10.1039/AN8760100055

出版商:RSC    

年代:1876

数据来源: RSC

摘要:

THE ANAAYST. 57 - ~~ ~ THE BIRMINGHAM ADULTXRBTION CASE. IMPORTANT DECISION, ON the 29th inst. at the Birmingham police Court, decision was givec in the case of Richard Hughes, drysalter, Prospect Row, who was summoned for infringing the Adulteration Act, by selling, on the 19th of February, as pure, two ounces of milk of sulphur which was adulterated. The magistrates present were Mr. T. C.8. Kynnersley (stipendiary), Dr. Heslop, and Messrs. Ellis and Goodrick. Mr. Jesse Herbert (instructed by the town Clerk) appeared in support of the summons, and Mr. Tanner (Rowlands & Bagnall) represented the defendant. Mr. Kynnersley said he should like to ask, in the first instance, whether druggists would consent in future to use a distinctive label stipulating that the article they retailed as milk of sulphur con- tained sulphate of lime ? Mr.Tanner having consulted with his client, said, although Mr. Hughes would be perfectly willing, individually, to do this, still the case was looked upon as a representative one, and there were a number of persons who felt strongly on the subject, and would most likely object to concede to such a proposal.H e thought it would be better, therefore, if the Magistrates gave their decision upon the facts as proved. Mr. Kynnersley accordingly gave decision as follows :-On Monday, the 22nd of May, the defendant Richard Hughes appeared before Dr. Heslop and myself on a summons obtained by Robert Woolley, inspector of nuisances for the borough, under the 3Sth and 39th Tic., c. 63, sec. 6, which enacts (( that no person shall sell to the prejudice of the purchaser any article of food or any drug which is not of the nature, substance, and quality of the article demanded by such purchaser,” under a penalty not exceeding €20; and it was proved that on the 19th of February George Leaton, acting under the instructions of Mr.Woolley, went to the shop of the defendant, who is a drysalter and grocer in the borough, and asked for two ounces of milk of sulphur, and received from him as such milk of sulphur two ounce8 of a powder which was subsequently analysed by Dr.Alfred Hill, borough analyst, and found to contain according t o the certificate which was produced to us, 67 per cent. of sulphate of lime and 33 per cent. of pure sulphur. The certificate also stated that the article was a fraud, and injurious to health.Ur. Hill also, on examina- tion, gave i t as his opinion €hat it was so injurious because the effect of sulphate of lime, like all lime salts, would be to constipate the bowels, and to promote the formation of calculi, if there was any tendency in the constitution to such secretions. I may mention here that this opinion was controverted by Dr.Anthony, a witness called by the defendant, who stated that in his judgment sulphate of lime was not only not injurious to health, but that the sulphur was made more laxative by its addition. But I confess his evidence did not carry conviction to my mind. Dr. Heslop did not agree with him ; and certainly I never heard that children’s confectionery was improved by sulphate of lime being largely used in its composition.Now, it was not contended on the part of the prosecution that the presence of so much lime was an adulteration in the sense of a deliberate addition to the sulphur, nor is the term adulteration used at dl in the present statute, and when Dr, Hill speaks of it as a fraud he means, I am sure, a legal not a moral fraud ; but it was contended that the article complained of was prepared according to the formation of an old-fashioned, obsolete, and exploded pharmacopceia of 1’746, which necessarily involved the presence of sulphate of lime ; whereas if it had been prepared as it ought to have been, in accordance with all the more recent pharrnacopEias, it would have been wholly free from lime, which Dr.Hill and others consider an unnecessary and a noxious ingredient, and, therefore, that the article sold was not of the “nature, substance, and quality demanded by the purchaser,” and that the sale of it was “ to his prejudice.” The fact as I understand it, is this :-In order to produce milk of sulphur (Zaf suZphuris) or sulphur precipitatum (for it is contended by the prosecution, and, as I think, I shall show, justly contended, that the two are synonymous and convertible terms) it is necessary that the sulphur and lime should be boiled or heated together in water, and treated with the addition of an acid.Under the Pharrnacopceia of 1746, the acid employed was sulphuric acid, and this involved the formation of a substance -called sulphate of lime, which only requires drying or heating to become the well known plaster of Paris.This is mixed with the sulphur, and is the identical article sold by the defendant, except that the proportion of lime appears to be much larger than in any of the other cases that have been made the subjects of prosecution under the section. I n all the recent pharmacopeias the acid employed is hydrochloric or muriatio acid, and in this preparation the lime wholly disappears, and the produce is the pure sulphur precipitatum, which contains no lime at all.I may not be technically exact in this description, but that is what I understand to be the case. The value of the latter is exactly double that of the former ; and the question is whether a person who sells under the same name with the pure article a mixture of which only one-third is pure sulphur and two-thirds plaster of Paris, does not come under the provisions of this statute as selling a drug which is not of the nature, substance, and quality of the article demanded.Now, the defendant contends, and calls several most respectable chemists-gentlemen of the highest possible character-to support him, that milk of sulphur (lac sulphuris) and sulphur precipitatum are totally different things, that lac sulphuris is not su!phur precipitatum, and sulphur precipitatum is not lac sulphuris ; that the substance containing lime is properly called lac sulphuris, and the substance which does not contain it is properly called sulphur pre- cipitatum, and that this is a distinction well known and acted upon by all druggists, grocers, and drysdters, and therefore he does no wrong in selling the impure article under the name of milk of sulphur, which he contends is the article demanded under that name.But I am convinced that this is a position which cannot be maintained. On the same day on which the article in question was purchased from the defendant as milk of sulphur, twelve other purchases were made of milk of sulphur from other trademen.In ten of them the article was found to be pure sulphur precipitatum without a particle of lime, and in only two others was any lime detected. Moreover, in a general trade list which was shown to us, the two articles appeared under the same name “ sulphur precipi- tatnm,” but with this distinction ; the first mas what the defendant calls ‘(milk of sulphur,” but attached to it was this note, ‘‘ this contains sulphate of lime.” The other, the price of which was exactly double that of the first, was described as ‘( pure,” and this really appears to be decisive on the whole qusstion, Moreover, The evidence in thiH case is entirely against it.A. To 1 C.C.of the nn- clarified wine, add 3 to 5 c.c.of a 1-200 solution of sodium carbonate, according to the acidity aiid intensity of colour.B. Heat the preceding to Soiling. The liquid becomes yel- low; has a tendency to become decolour- ised. Any trace of lilac present, dis- appears. D. o 2 C.C. of clarifled wine add 3 C.C. of dilute ammonia ( I of ammonia to 10 of water) ; then dilute with 5 C.C.of water. E. 2 c c. of clarified wine are treated with2 C.C. of saturated baryta- water, and filtered after 15 minutes. Colour of the flltrate. H. '0 4 C.C. of clarified wine add 1 C.C. of a 10 per cerit. so!ntinn of alum. and I C.C. of a 10 percent. solution of sodium carbonate. Colour of the lake. K. :olour of the flltrate from H. L. !o 2 C.C. of clarified wine add 1 C.C. of sub- acetate of lead, of 15Q B.Shake. Filter. Colour of precipitate. 0. To 1 C.C. of clarified wlne add 4 drops of potassium aluminate (obtained by adding alum to a nolulion of alumina in potash.) Filter the mixture. F. he filtrate E is acidu- lated with acetic acid. 0. '0 2 C.C. of clarifled wine add 3 to 4 C.C. of saturated solution of borax, depending upon the depth of the colour of the wine.N. l'o 1 C.C. of clarifled wine add 1 C.C. of alu- minium acetate of 2 O B. Colour of liquid. P. To 0'1 gram of barium binoxide add 5 drops of a 6 per cent. solu- tion of tartarlc acid. and then 3 C.C. of clari- fled wine. Examine the colour 18 hours afterwards. Liquid, scarcely rose- tinted: a trace (or none) of orange de- posit in contact with the binoxide. M. Zolour of filtrate from L.I;. o 2 C.C. of clarifled wine add 1'5 to 2 C.C. of an 8 per cent. solu- tion of sodium bi- carbonate charged with carbonic acid. Examine the colour after 2 minutes. eep gray, with a little green, or sometlmes violet. Nature of the Liquid examined. PURE WINE. douration bluish- green ; grey, slightly greenish, according ro the wine. With ara- mon, lilac. 'itry yellow, with a little green.diquid faintly roseate ; in certain cases nearly colourless. Jquid grey-blue or greenish ; flax blos- som; sometimes a trace or more of lilac. Lake bluish green ; or greenish. Clear bottle-green, al- most coiourless with certain rare varieties. Wine lilac. Aramon is nearly decolcurised. Lilac, faintly rose, ten- dency to de-colourise. Decolourised. ishey blue-green, rare- ly apple-green, or yellowish green.reenish grey-blue or greenish grey, faintly lilac. PURE BRAZIL WOOD. Preserves its original colour. ,ed currant. ed currant. ed currant. 3rown lilac. If an excess of lead- salt is added and the fluid heated : Red currant. ted curraat. I Old-wine red, or roseate Colour of onion-skin, or slightly rose. Liquid yellow, without rose colour even in 10 hours.Large orange deposit the blnoxlde. in contact with Irown-lilac, or brown tinged with maroon. Vine colour. Tine-lilac. ilac, soiled with grey, or maroon. ed-brown. Lilac lake, runnillg into rose or brick-red. Gcey, wlth B littk maroon. Precipitate aqhey-blue, tinged with yellow or brick-red. Decolourised, or very slightly reddish. Brazil wood, 1 part Wine !olour of onion-skin, or nearly colourlcss yellow.Vine lilac. Becomes violet-blue. Preclpitate-lih somewhat violet. or PURE LOGWOOO. led-purple, or, violet. ose wine-colour. 'iolet lilac. The violet tends to disappear with an excess of re- agent, and to return on heating. reenish-grey. 3omewhat violet. Colourless : or but slightly lilac. lose wine-colour. Lake violet-blue. I , Rose, tinged with vio- let. Pose-lilac.Rose, Rose. Rose. 9 , Bright rose. Like the preceding mixture . Logwood, 1 part Wine 4 ,, 1 ame colourations as pure wine. ,ilac, or winc violet. reenish deep grey Dxolourised, or but very slightly yellow. Violet or lilac. lirty greenish yellow. carcely roseate. irey-blne (flax blossom; slightly tlnged with maroon. Lake bluish green tinged with violet, becoming more violet by drying in the air.,ake, rose. Clem bottle-green. 31ue, rather more violet than with wine only. PURE COCHINEAL. Cochineal, 1 part Wine 4 ,, f PURE FUCHSINE. Fuchsine, 1 part Wine 4 ,, 3 PORTUQAL BERRIES, pure. Xac. i lac, 'iolet-lilac. Lilac, almost colourless. Decolourf sed. Rose lilac. Wine lilac. dac. Liquid always rose, Rose lilac. more or less deep.3eep violet lilac. 0 Tery distinctly rosc. 9 , M y greenish-yellow. Liquid rose with tlnge of orange-yellow in contact wlth binoxide. key flax -blossom, or grey with tinge of lilac. lose. 'he grey tinged with lilac is unchanged. ,rey, tinted with lilac or violet Ireenish-grey, or greeu- ish-grey brown. ishey-blue ; clear green. d a c , or bluish-grey, tinged with lilac.,ake bluish, slightly roseate Rose. Lilac or rosy. :ose, decolourised by an excess of reagent. Ireenish-grey, with or without tinge of rose. Xo precipitate. Rose. Rose. :ose. lose. 9 , birty yellowish green. 9 ) )Istinctly rose. ,9 Clear green. Liquid tinted. scarcely Orange rose de- posit binoxide. in contact wlth Viue, Ices roseatc. lolour greenish -grey, sometimes with lilac tint.Tiolet-rose. Che rose-lilac, or rose violet tint disappears. 3luish-grey with lilac; sometimes the latter is very ftlint. Lake slightly bluish, roseate. or greenish 4shey blue : sometimes rose tinted. 'iolet-rose. Tiolet-rose. n Decolourised if the lead salt is not in excess : otherwise yellow-red. Decolourised, or Only very faintly roseate. Violet rose. Tiolet-rose. Lake, violet.Violet maroon, slight : soluble in excess. Wine lilac. lilac, or dbtlnctly Liquld distinctly rose: orange deposit I n con tact wlth blnoxide. Phytolacca, 1 part. Wine 4 ,, 1 lark violet,, or lilac. )eep grey with a little maroon, or lilac. Fellow-grey with little maroon, which in- creases with the amount of Phytola- cca. lark greenish-grey. 'rue lilac. )irty greenish-yellow. Xstinctly rose.iilac, or grey-blue with little lilac. 3luish-green; or green- ish, slightly roseate with morephyblacm. Lilac. Ashey greenish-blue. HOLLYHOCK, pure. lark bottle-green. iottle-green. :olour of dark infusion Ireenish blue-grey. of tea. 9, )irty greenish-yellow 9, Scarcely roseate. Hollyhock, 1 part I Wine 4 ,, ! greenish, slightly blue, or greenish-grey. hey, with little greer or blue.3otUe-green, darkened with grey. Partially decolourised slightly greenish-grej BEETROOT, Pure. Rose, or yellowish red which is persistent. tose or yellowish-red which is persistent. Fellow if the beet-juice was fermented; ro- seate if new. Dirty yellowish -grey, with a little marooii if the beet-juice was fresh aiid not fermen- ted. Fine green. Rose, or yellowish-red according to the age of the infusion.Jrey: a little brown- violet if the beet-juice waa recent. 1, Xear yellowish. Beetroot, 1 part Wine 4 ,, Yellowish-grey, if thc beetjuice was fermen. ted : faint yellowish. red if fresh. rends to be decolourisec if the beet-juice wa old ; yellowish - grej touched with red i fresh. leddish-yellow or lilac brown. Pellowlsh, or colour of onion skin, slightly rose.BLACK ELDER, pure Tiolet-lilac changing tc dark bluish grey, ther to bluish-green. Dark green with iilai tinge. Wine lilac. Wine colour. I, Liquid is roseate. ,I Dirty greenish-yellow. Dirty greenish grey. Black elder, 1 part Wine 4 ,, Dark greenish grey Remains lilac for a] instant, then rapidl: changes to grey wltl greenish- blue. Wine red. Lilac ; or greenish grey- blue, scarcely lilac.NOTES TO TABLE A. Dark bottle-green. DWARF ELDER, pure Bottle green, darkenei with grey. Green with lilac tinge or grey slightly green Colour of port-wine. 1. Each wine re-acts in a slightly different manner, according to its variety, age, &c. This Table refers to wines of 5 to 15 months old, and particularly to the following :-Pinot, Carignane, Teinturier, Carbenet. 9 , Xear greanish-yellow.Y, Scarcely roseate. Dark green with grey, poesibly tinged ,wit1 maroon. Dark green. Dwarf elder, 1 part Wine 4 ), The green tends to dis appear on heating, Lilac with grey; a grey tinged wit maroon. Dark grey tinged wit Greenish grey. maroon. Greenish grey -blue, tinged with liiac. Dark green. Dirty rcddish-rose. PRIVET, pure Aramon gives special re-actions not shown here.9 , Scarcely roseate. 2. The wordpure, means not ?nixed with wine. The re-actions shown were obtained by acting upon solutions of the substances in water, containing 10 per cent. of alcohol, and were made of such strength that the coloure corresponded in intensity with those of the wines being examined. Brazil wood, 1 part, wine 4 parts, means that the intensity of the colour of the liquid examined, resulted from the mixture of the decoction of Brazil wood, and of wine in the proportions named.These proportions refer only t o the intensity of the colouration, and represent but a very minute ponderable quantity of the adulterating substance, 3. Bluish, greenish-blue or grecnisli-grey, ac cording to the variet: of wine.Maroon by transmit,tec light ; grey bottle green, by reRectei light. lowiah-grey. Greenish-grey or ye1 Privet, 1 part Wine 4 ,, Dark green, to greenish grey. Changes to dirty gel lowish. Greenish grey - blue tinged with lilac. Yellowish, with B littl grccn. WHORTLIBERRIES, pure Wine color, more re agent changes it t grey-lilac, anti yrc tinged with lilac. Yellowish grey with littlc lllac or rose.Becomes yellowish gre Remains lilac. An ex cess of the re-ager rapidly changes i t 1 grey, slightly red. Yellowish -grey, frt quently with n litt red. Liquid blue, tending 1 become green. Bluish, or greenish blu Dirty yellow, tinge( with lilac. 1, Myrtille, 1 part Wine 4 ,, Becomcs deep grey. Grey, with a little lilac Greenish- yellow. Faintly roseate. lNO100, pure Blue.Becomes green ; the slowly decolourised. Dirty green grey. Blue. Y ) Tends to become yellov 9 , Roseate. Greenish, slightly blue Bluish-green. Indigo, 1 part Wine (not clarifled) 1 4 ,,58 THE ANALYST. in Dr. Pereira’s Materia Medica, and in several other books of undoubted authority, the pure article is called by both names-lac sulphuris and sulphur precipitatum, and the impure cine is not recognised at all, or, if it is, it is distinguished as containing sulphate of lime.This being the case, can it be just and right that the practice advocated by the defendant of selling the impure article under the same name and at the same price, as the pure should be allowed to continue ? I think not, and it ought to be put a stop to, and therefore I am of opinion-and in this I am most happy to say I am borne out by Dr. Heslop, to whom I beg to record my deep obligation for the invaluable assistance which he has most kindly afforded me, though he is not responsible for the language in which I have conveyed my opinion or the reasoning which I have employed-that a person who sells as milk of sulphur an article which contains only one-third part of pure sulphur, and two thirds of plaster of Paris does sell to the prejudice of the purchaser, a drug whieh is not of the nature, substance, and quality of the article demanded by such purchaser.If, as is stated, there are many persons who prefer the impure article on the ground that i t is more easily missible with water, by all means let them have it, but let them demand it eo nomine, and let it be sold with a distinctive label, stating, as in the trade list, that it ‘( contains sulphate of lime.” There can be no hardship in this to the druggist, but without such label I think it ought not to be sold as milk of sulphur.I should be very glad if the trade generally would have consented to adopt such a distinctive label, and to relieve me from the necessity of pronouncing a decision which will, I fear, give pain and offence to many most respectable tradesmen; but, as I must decide the question, I must do i t according to what I believe to be consistent with law and common sense. It is a grcat comfort to me to know that my decision may be very easily questioned by an appeal to one of the superior courts, and it is most desirable that a matter which is con- sidered of such importance-though I corlfess I think the importance is a good deal exaggerated-should be finally settled.My decision must therefore be in favour of the prosecution, but as the object is not to punish for an act the illegality of which has been denied, but to declare it illegal and prevent its repetition, I impose merely a nominal penalty of one shilling, and make no order about costs.He said he thought the better course would be to go to the Court of Queen’s Bench instead of the Court of Quarter Sessions, and he should take the nee- cessary steps in the matter. THE opposite figure represents a short-beam analytical Balance, which I have introduced into this country with great success. I n its present improved form it has decided advantages over any other balances in exis- tence, and chiefly recommends itself by its qtiick action, which is a great saving of time to the scientific operator, and by its extreme sensitiveness and accuracy, while, owing to the lightness of its beam, the friction, and consequently the wear of the knife edges and their supports are reduced to a minimum.A short inquiry into the laws that govern the action of a balance will show that this form must be equal, and in some important respects vastly superior, to the most elaborate and costly long-beamed instrument. The times of vibration are determined by three factors, viz. :-length of beam, its weight, and the distance\ between the point of gravity from that of suspension.These times of vibration are inversely proportionate to the squares of the beam lengths, and vary on the other hand, with the square roots of distance between points of gravity and suspension, also in an indirect ratio. I t is chiefly this die- tance on which the sensitiveness of the balance depends, and to lessen it as much as possible must be the first consideration of the balance maker, If, therefore, it is proposed to quicken the vibrations for the convenience of the operator, the lengthening uf that distance cannot be resorted to, But the case is very different with the beam; here the number of vibrations in a given time augment in the ratio of the squares as the beam shortens, so that a beam one-third the length of another would perform nine vibrations to one vibration of the longer, while the loss of sensitiveness on that score only amounts to one-third.We can, therefore, by using such short beams, afford to restore the requisite sensitiveness by lessening the distance between the points of gravity and suspension, and still retain to a great degree the advantage of quick action. Another consideration of importance in this respect is the extreme light- ness of the beam as compared with the long one.The friction being much less, this would also cause a greater freedom gf action, and tend to accelerate the vibrations, The capabilities of this balance are such that i t yields to the tenth part of a milligramme with the greatest precision, and has a working range up to one thousand grammes. The appliance by which i t is worked will be found extremely convenient.When not in use, all the kiiife edges are disengaged. By turning the handle, which is visible in the figure above, all the acting parts come into play one after the other. The whole range of motion of the handle is about one-half of a turn. Beginning the operation, the pans are frccd first; they are easily brought to rest by gently bringing their stoppers in contact with them by carefully turning the handle back again once, or twice if necessary.When they are perfectly quiescent, the further turning of the handle engages the suspension pieces by gently and simultaneously bringing their knife edges in contact with their supports ; the end of the handle motion suspends the beam, and the balance is ready for use.After use the handle is turned back again, by which everything is set out of action, This arrangement, besides the great convenience it affords, prevents all unnecessary wear of the acting parts. In order to enable the final operation to be performed in the perfectly closed case. a parallel action and sliding rod serves to lift the rider and place it in the required position with the greatest ease.The rider can be used the whole lcngth of the beam, Mr. Tanner applied for a case, which was granted. --THE ANALYST. 59 To ensure greater strength the whole is. fixed to a stout glass plate which is supplied with two spirit levels. The Balance is so arranged that it can easily be taken to pieces and put together again. The pieces, when apart, fit in a box, and can be carried about without any fear of injury in the transport, The knife edges and their supports are made of agate, and most carefully finished.The form I have adopted for the smaller weights from 0.5 downwards will also be found very con- venient, They are made of wire, turned up into a flat spiral, the inner end projecting and forming a little upright by which it can easily be taken hold Gf.The number of coils indicates the number of mits in each decimal, and the decimals themselves are distinguished by different thickneaszs of the wire. An inspection of this Balance is respectfully solicited at my office, 55, Upper Narylebone Street, Portland Place, London, We 0. WBLTERS, (Many years with L. OERTLING,) Manufacturer of Weights, Chemical, Assay and Bzcllion Balances. BALANCE, To carry 20 grammes in each pan ...12 Guineas 77 200 7 7 7 7 14 9 ) > Y 500 7 9 Y l 18 9 , > > 1WO 21 7 25 7 9 GRANME WEIGHTS (in Mahogany Boxes). From 10 grammes to 1 milligramme 14 Guineas 7 9 100 9 9 Y 9 2 9 9 7 7 200 9 9 3 9 2i 9 9 >, 509 Y 7 Y 7 3 9 )BUNGE’S BALANCE Thia Balance is designed for use in Chemical Analysis, and for all purposes where Extreme Exactness in weighing is necessary.It is in very many respects, a great improvement on the best constructed It is much more sensitive. It is much more rapid in its action. It is much less liable to derangement by wear, or the action of corrosive gases. These advantages are obtained by two means, namely :- 1st-By a design as nearly as possible mechanically perfect in every detail.2nd-By the most exquisite workmanship. Analytical Balance of the ordinary form. The 500 &amme Balance, Price $17, turns with the One-tenth of a Hilligramme. AGENTS FOR ENGLAND- MAWSON & S W A N , MOSLEY STREET, NEW CASTLE- ON-TYNE. Bescrgtion with lilustration and Price can be had by Post. P U R E A C I D S . PUB HYDROCHLORIC ACID.PURE SULPHURIC ACID. PURE NITRIC ACID. Messrs. MAWSON & SWAN, of Newcastle, are able to supply these of the Best Quality at the Lowest Prices. LATTNER’S QUALII’ATIVE AND QUANTITATIVE ANALYSIS WITH THE BLOWPIPE. P Profusely illustrated, 515 pages, Svo., new, 1875. Published at 21s. Offered for a short time at 6s. 6d. LETHEBY on Noxious Trades, 1s. post free. London : HENRY KIMPTON, Medical Publisher and Bookseller, 82, High Holborn. LETIIEBY on the Right Use of Disinfectants, 1s. post free. Circulating Library, 21s. per annurn. List of Works on Chemistry, &c., gratis. In Wrapper, 2s. 6d. On Roller and Varnished, 6s. AOOD CHART, giving the Names, Classification, Composition, Alimentary Value, Rates of Digestibility, E Adulterations, Tests, &c., of the Alimentary Substances in General Use. By R. LOCKE JOXNSON, L.R.C.P., L.R.C.S., &c. ‘‘ One of the most useful publications of the time,”- Veekly Review. London : HARDWICKE & BOGUE, 192, Piccadilly, W. JUST PUBLISHED. PROCEEDINGS OF THE SOCIETY OF PUBLIC ANALYSTS,” Vol. 1, 1876. Containing Chemical Papers read before the Society ; Original Articles ; Reports of the Society’s Meetings, &c., &c. CLOTH, 2s. 6d. BY POST, 2s. 10gd. ELLIOT STOCK, 62, PATERNOSTER Row. “ This book should certainly be possessed by Public Analysts.’’-- Chemist and Druggist. THE ANALYST. Subscription-3s. 6d. per annum,. post free. Allliterary matter to be addressed t o G.. W. WIGNER, 79, Great Tower Street, London, E.C. Business communications, Advertisements, &c., t o J. H. SCOTT, at the same address. Printed by ALFRED BOOT. 7, Mark Lane. E.C., for the Proprietors ; and Published by ELLIOT STOCK, 62, Paternoster Bow, E.C.

ISSN:0003-2654    

DOI:10.1039/AN8760100057

出版商:RSC    

年代:1876

数据来源: RSC