摘要:

33 ON AN EXTENSIVE SERIES OF MILK ANALYSES MADE DURING THE YEAR 1882. By Dr. P. VIETH, F.C.S. Iiead before ths Society of Public Analysts on ths 14th February, 1883. THE communioations I am going to bring before you relate to a great number of milk analyses, executed during the last year in connection with the controlling sjstem carried on by the AyIesbury Dairy Company. This system is a, very ex ten sir^ one, and does not begin only after the milk has been received on the company’s premises, but at the very source of the milk-on the farms. It would be going too far ta dwell upon all the details at any lengtb, and, therefore, I will sketch only the most essential pointa. After the milk has arrived on the company’s premises the czontents of each churn are thorougbIy mixed and tested with thermometer and lactometer, temperature and speoifio gravity being recorded.In case a divergence to any czoneiderable extent from the figures usually found Ehould be noticed, the milk is not sent out, at least, not before its genuineness is proved, At least one sample of milk from each farmer irr analy~ed daily or every other day, care being taken to get alfernately samples of morning and evening milk. Before the milk leaves the p r d other aamples are drawn from the delivery churnil, tested with the lactometer and kept until after all the men hare returned from their rounds, 80 that these aamples may be compared with samples taken in the streets bY the companf8 own inspeetors from the men in oharge of the roundg, and for the purpoee to oontrol the latter.34 TEE ANALYST.The samples thus taken by the inspectors are analysed, and these samples in connection with those taken of' the milk on its arrival form the greatest part of all the samples analysed. The total number of all the analyses mada during the rear 1882 ja 12,430. Among the latter there are 9,190 samples taken on rtrrival of the milk in the dairy and before it was sent out, and 2,948 samples taken by the company's own inspeetortj in the streets during delivery of the milk to the customers. As some of the rounds go rather far and the delivev of the milk occupies several hours, some alteration in the distribution of the fat might be expected, and in some cases could be proved. But there was never a difference of any importance in the average composition of the two kinds of milk samples.except in 8 case I brought before you at the last November meeting. Regarding the analytical method applied, I refer to the paper I read before this Society in the month of March last year, acd repeat only, that the total solids are ascertained by evaporating 5 C.C. of milk in a shallow platinum disb, which is kept on a steam-bath for three hours and in an air-bath at n temperature of from 95O to 100a C for the aame length of time, whilst the fat is determined by means of Marchand's lactobutyrometer, an instrument which gives, when properly worked, very good and reliable results in a short time. After having used the said instrument very extensively for more than two years, I think it exceedingly suitable for the milk control.Chemists, who have made and published experiments with the lactobutyrometer differ in their opinions as regarda working the instrument in one point, viz., whether it is better to prevent the precipitation of the casein by adding a, few drops of a, potassium bydrate solution, or whether it is to be preferred not to do so, perhaps even to precipitate the casein by adding some acetic acid. My experience on the point is this, that during the time the coma are houssd the ffit rises better if some potassium hydrate be wed, wbilst during the warmer part of the year better results are obtained, and in a shorter time, without the addition of potash. I have reason to believe that this different behaviour of the milk has something to do with the swollen state in which the casein is believed to be present in milk.By practical experiences it appears that the degree of the swollen btate of the casein is influenced to a certain extent by the conditions under which the cows are kept and how they are fed. I shall give you now the monthly averages for the composition of samples taken of the Of this number 12,349 are milk samplea. milk when receivod :- 1892. January .. .. February .. .. March .. .. .. April .. .. .. June .. .. .. July .. .. .. August .. .. .. September .. .. October .. .. .. November .. . December .. .. May 0. 0 . *. Y s u l j AYWlqg. TABLE I. Specifio Grrttity. Tots1 Solids. Fat. .. 1.031'7 .. 10320 .. 1.0320 .. 1-0320 .. 1.0321 .. 10317 .. 1.0316 .. 1.0315 .. 1@0319 .. 1.0321 .. 1.0321 .. 1.0319 .. 1.0319 7 .... .. .. .. .. .. .. .. .. .. .. .* 1289 12*i6 12.73 12.90 12.95 12 96 12-99 13.04 13.12 13.36 13.40 13-14 18.08 .. 3.36 .. 3.26 .. 8-16 .. 3-40 . . 3-40 .. 3.55 .. 3.57 .. 360 .. 360 .. 3-75 .. 3.82 .. 8.75 0. 8.62 - Solids not fat. .. 983 .. 9.50 .. 9-57 .. 956 .. 955 .. 9.41 .. 942 .. 4.44 .. 9.52 .. 9.61 .. 9.58 .. 9.39 .. 0161THE ANALYST. 86 - ___ - - ___--- By this table it appears that the milk contained the lowest amount of total solids and of fat in the month of March, the highest in the month of November. The extreme figures for total solids are 12-78 and 13.40, for fat 3-16 and 3.82 peq cent. The solids not fat fluctuats in very narrow limits only, the lowest figure being 9.39 and the highest 9 61 per cent. The specifio gravity is also very constant, The yearly average of the total solids is 0.23 per cent.higher than that of the year 1881. Interesting as the figures in Table I., showing the average compositioll of the milk from all the contractors, may be, they do not allow us to draw any conclusion regarding the oomposition of' the milk supplied hv the individual farmers, and in this respect the following Tables IT. and 111. niay prove to be of greater importance. They show for each month the average composition of the milk delivered from those farmers being first and last on the list. TABLE 111. II TABLE 11. January .. February March .. April . . May .. June .. August . . September October .. November December duly . . Speoifio Total Solids Gravity. Solids. Fat' not Fat. , . 1.0330 . . 14.41 . .4.00 . . 10.41 .. 10330 .. 14.50 .. 4.07 .. 10.43 .. 1.0328 .. 14.62 .. 4.07 .. 10.55 .. 1.0329 .. 15.19 .. 478 .. 1041 .. 1.0325 .. 14-8G .. 4.59 .. 10.27 .. 1,0327 . . 14.33 . . 4.33 . . 10.00 .. 10316 .. 1347 .. 380 .. 9.67 .. 1.0322. .. 1336 .. 3.69 .. 9.67 . . 1°0380 .. 13.60 . . 3-87 . . 9.73 .. 1,0322 .. 13-86 .. 3-97 .. 989 .. 1.0320 .. 14 14 .. 4-16 .. 9.98 .. 1-0311 .. 14.13 .. 4.38 .. 9.75 Specifio Totnl SoIids Gravity. Solids. Fat* not Fat. 1.0314 .. 12.14 .. 2.96 .. 9.19 1-0311 .. 12.05 .. 2.98 .. 9.07 1.0319 .. 12.03 .. 2-91 .. 9-12 1.0315 . . 12.38 . . 3.16 .. 9 22 1.0322 .. 12.46 .. 3.08 .. 938 1.0311 . . 12.46 .. 3.41 .. 9.05 1.0316 .. 12.58 .. 3.34 .. 9*24 1-0312 .. 12.62 .. 3-39 .. 923 ~ 1.0315 . . 12.76 . . 3-44 . . 9.32 1.0321 .. 12*90 .. 3*44 ..9.46 1.0314 . . 12.70 .. 3.51 .. 9.19 1-0320 .. 12.29 .. 3-32 . . 8.97 The total solids fell in proportionateIy very few cases only below 12 per cent. ; fat was found to amount very seldom less than 3 per cent. ; the solids not fat kept generally above 9, but in some iustances came down to 8.8 per cent. I must insist upon my opinion that an amount of solids not fat below 9 per cent. does not always mean that the milk has been watered, providsd total solids and fat to be exactly ascertained. In my laboratory, the specific gravity is determined of about 250 milk samples daily- of course, by means of the lactometer. In far the most cases the specific gravity is found t o be between 1.030 and 1.053, sometimes it rose to 1.034, but scarcely fell below 1.030, and, in fact, we look with suspicion at a milk with a, lower specific gravity.Summing up the experiences collected by another year's work in a very special direa tion, I come to about the same conclusions, which I, for the first time, put before you one year ago. I think the standard figures for fat and solids not fat ought to be altered, the former being raised so much as 0.25 per cent., the latter being reduced to the same extent, BO that the limits for genuine milk would stand as follows :-Total solids, 11.50 ; fat, 2.75 ; and solids not fat, 8.75 per cent. I am fully aware of the disadvantages induced by the alteration of a standard after it has been once fixed, but these disadvantages will have to be faced 8s soon as the advantages are fonnd to be greater. I do not doubt that the Society's &mdard right, and is right, if the milk analysis is exeouted according to the36 THE ANALYST.-~ ~ ~ method fixed by the Society. But since some analysts do not dry the solids on the water- bath only, but additionally in the air-bath, and extract the fat-not by boiling the solids with from three to six successive quantities of ether, but by exhausting them in Soxhlet’s apparatus-the conditions are somewhat changed. You will remember that Mr. Hehner, in his paper, rcad bifore our Society in the month of March, last year, pointed out, that extracting the milk solids in Soxhlet’s apparatus yields about 0.2 per cent. more fat than boiling out with ether. I have reason to believe that the difference will be still larger, if not Soxhlet’s apparatus only, but Soxhlet’s method is applied, which consiats in drying up the milk with plaster of Puis and exhausting the dry powder.Dr. DuprC said the paper did not show that the standard of solids not fat, required to be lowered below 0 as there was only one case which was below that figure. He supposed eseh figure referred to the milk from a number of cows, and asked if Dr. Vieth could add to the tables the maximum and minimum for aingle cows. He himself never got into difficulty with the standard of 0 where there was a, number of COWS, Nr. Piesse said he thought they ought to feel very gratified that the averages in the tables bore out the standards of the Society, and no doubt they were extremely valuable, but he did not see how they were to apply them in the teeth of the results obtained, and aded upon by the Somerset House Chemists, who apparently derived those results from anaIyses made upon milk drawn from a single cow.Mr. Hehner said he did not Chink that in fixing standards they had mything to do with the Somerset House Chemists, who should be left out of the question altogether in a scientific discussion. All they had to do was to arrive at the truth. He found that Dr. Vieth’s results bore out the formula which he proposed some time ago, and he gave one or two illustrations to show this. Nr. Piesse said he had made a great number of milk analysos since Mr. Hehner’a paper was published and generally found them agree. The President said he differed from Dr. Vieth in respect of the necessity for altering the standards, and especially looking at Tables 11.and III., because if Table IT., acknowledged to be milk picked from the best dairies, was correct, the standard adopted by the Society wag on the average about 15 per cent. too low, while if the worst dairies were taken, Table III,, the standard was about 3Q to 4 per cent. too Iow ; thus one farmer might water to S& per oent. and the other to 15 per cent. without transgressing the limit of the Society. As they all knew a deficiency of *2 or *3 per cent. in solids not fat would not be noticed further than to say that the milk was poor, and he thought the lowering of the standard for that would be a wrong thing to do, As to Somerset House he personally had nothing to say, and quite agreed with Rlr. Hohner that that question sliould be left out of a scientifio discussion.fIe thought Dr. Vieth’s figures strongly proved that the Bociety erred on the safe side mhen the standard of solids not, fat was fixed. As to the fat, Dr. Vieth would wish to see that standard slightly raised, and no doubt the figures bore the reasoning out consideralJg. With a large company, distribution meant a regular organised system ahen the churns \.rere not ont probably more than three or four hours and the cream did not separate, but in the case of men who only did one or two churns a day and these were perhaps oat for six or eight hours, then he thought the separation of the cream might take place, but he hardly saw his way at the moment to suggest an inorease in the fat atandard.THE ANUPST.37 Dr, Dnpr6 asked if any Public Analyst took 2.5 for fat and ever got convictions. The President and Mr. Hehner b3th replied that they had done so. Mr. Dyer said that one thing ought to be kept more in mind than it was, and that was thttt when the soIids not fat in natural milk was low, the fat was unusually high, not in proportion but in a much greater proportion. Some time ago he brought before the Ssciety 8 large number of milk analyses undoubtedly genuine and taken all through the summer season, and in those the solids not fat rarely reached 9, and sometimes was as low as 8.5, but they were rich in cream, the percentage sunning up to 4.5 and 5-0. Dr. Vieth, in reply to Dr. Dupr6, said he could not give the maximum and minimum solids not fat of single oow’s milk, but on1.y of the mixed milk of several oows. With regard to rich and poor milk, it was certainly to be taken into consideration that the rich milks in Table TI. came from farms where Jersey cows only, or a great number of them, were kept ; while the milks in Table 111. Game from farms where other cows were kept. With regard to the solids, as he had said in his paper, it depended very much whether they were boiled with ether or exhausted in Soxhlet’s apparatus. Where the fat was properly extracted be wag Sure that in many cases the solids not fat would be below 9 per cent.

ISSN:0003-2654    

DOI:10.1039/AN883080033b

出版商:RSC    

年代:1883

数据来源: RSC

摘要:

THE ANALYST. 37 ON THE ANALYSIS OF SULPHO-CARBONATES, BY OTTO HEHNER AND H. 5. CARPENTER, F.C.S. Read b8fore the Society of Public Afialysts on 14th February, 1883. SOLUTIONS of carbon bisulphide in potassium sulphide-so-called sulpho-carbonate, EcqCS3- occur at present in commerce, and are valued in proportion to the percentage of carbon bisulphide contained in them. Several chemists have lately published their experience in regard to the analysis of these solutions, but the processes they adopted appear to us defectire on the score of either accuracy or convenience. The principle of all the methods is identical ; so1ution of some metallic salt is added, and the precipitated metallic sulpho-carbonate is decomposed by heating into metallic sulphide and carbon disulphide. Thus, Guyot Dennecy ( J , €‘harm.[61 6, 836, abstract in Chsnr. Soc. Joum, Feb. 1883) adds the sulpho-carbonate drop by drop to a hot solution of 100 grms. of zinc chloride, contained in a 2 litre flask, distils and measures the carbon disulphide. E. I;. de Bouquet (Jlon. Soient., 1882, 994, abstract iu Bed. Ber. 1882, 2935) decomposes with copper sulphate, distils, passing the vapour through alcoholic potash, olive oil and bromine water, estimating ultimately the sulphur as BaSO,, We find that the process may be very much simplified as follows :-To three to five grms. of the solution, strong cold lead acetate (or other metallic solution) is added, until the liquor in which the precipitate is suspended ia colourless, the whole being contained in a small tubulated retort, capable of holding about 6 to 8 ounces, The retort is connected with two nitrogen bulb tubes, filled with strclng alcoholio potash solution, and kept 0001 by immorsion in water, The contents of the retort are heated to boiling and kept so for about five minutes.The whole of the carbon bisulphide is absorbed by the alcoholic potash, the second bulb tube rarely containing more than traces. The clear contents of the tubes are then washed into a beaker, rendered slightly acid with acetic actid, and the xanthrtte whi& has resulted from the combination of the bisulphida with the alcohol, is tihated with copper38 THE ANALYST. . ~ - - ~ ~ - sulphate solution, containing per litre 12-47 grms. of cry~tallised sulphste, 1 C.C. corresponding to ,0076 grms.CS, (Xacagno’s solution), The yellow copper xanthate readily conglomerates on agitation, leaving the liquor practically clear. When, on addition of the copper soltilion, a further piecipitate can no longer be observed, a drop of the liquor is taken out with a glasg rod, placed on a double piece of filter paper, and the spot on the lower paper is touched with a little ferro-cyanide solation. On the appearance of the fainted pink tint, the amoiint of copper solution used is read off, The! total Folume of liquor is then measured, and for every 100 c.c., 1 C.C. of standard solution is subtracted, that amount being necessary to produce, when diluted with 100 c:c. of distilled water, a pink tint with ferro-cyanide on filter paper. The number of C.C. multiplied with *Od76 gives the amount of carbon bisulphide obtained.The whole process takes barely 10 minutes, The following figures will &how that the method is srifficiently accurate for practical purposes :- 1 0435 grms. of CS, (weighed in a thin glass bulb) were dissolved in alcoholio potash Copper solution used, 137.2 c.c., minus 2.5 = 134.7 C.C. corresponding to 1.0237 grms. or 98-1 per cent. CS,, 09660 grms. CS, used 131.3 c.c.-2*5 =126*8 O.C. =*9789 grms. or 101.3 per cent, CS,, 07141 grms. used 94 1 c.c.-2 C.C. =92*1 corresponding to $999 grms. or 98.0 per cent. *7900 grms. took 108 C.C. - 2.5 = 105*5 c.c., equal to *SO18 grms, or 100 3 per cent. Average 99.4 per cent. CS,. We also made a number of experiments to convert a weighed quantity of CS, into anlpho-carbonato by treatment with potassium sulphide, but were not able to dissolve the whole of the quantity taken. Sulphur separated, and obstinately retained some of the Garbon disulphide. 53.78 grms.of a commercial sample of sulpho-carbonate were dilated to 500 C.C. 50 c.c., heated as described, yielded an amount of xanthate which used 55.5 C.C. copper 60 c.c., ditto, used 57eO C.C. = *4332 grms., or 12.82 per cent. The following results fihow the importance of adding the metallic rrolution cold to that 60 C.C. of the above fluid were heated nearly to boiling, and after cooling, mixed with 60 C.C. boiled for 5 minutes previous to the addition of the lead. Copper solution 50 C.C. boiled for 8 minutee. Copper solution used, 83.0 C.C. = .2508 grms., or 60 C.C. boiled for 20 minutell, used 16.8 C.C. copper solution = 01277 grms. or 8.78 The sulpho-carbonate, by boiling, is well known to be converted into carbonate, We add a, few analyses of commercial samples :- solution = *4’L18 grms. or 12*40 per cent. CS,. of the xanthate :- lead acetate. Copper solution used 54 5 0.0. = 4 1 4 2 grmr. or 12.26 per cent. CS,. usedl 42.5 C.C. = *3230 grms., or 9.56 per cent. CS,. 7.42 per cent. CS,, per cent. CS,. K$S, + 3H,O = I(,CO, + 3H2S. Sp. Gr. Sp. Gr. Sp. Qr. 1413 1*422 1.429 CS, 11.78 by weight. 10.63 10434 K,O 24-68 per cent, 24.39 24.7 1 NasO a61 1.29 *74

ISSN:0003-2654    

DOI:10.1039/AN8830800037

出版商:RSC    

年代:1883

数据来源: RSC

摘要:

THE ANALYST. 39 EXAMINATION OF BEERS FROM BEERHOUSES AND BREWERS. BY J. CARTER BELL. Read bgore the Society of Public Analysts, on 15th December, 1882. I HAVE lately been making an investigation upon the beers sold in Salford by beerhoase keepers and also by brewers, and I may state that in no case have I found any serions adulteration, the only matter which I eonsider foreign is the large amount of common salt found in some of the beers; this was not as a rule put in by the beerseller, but by the brewer himself. I have foliowed out the same plan here that I am accustomed to do in my milk extiminations ; if the beer from the beershop was suspicious, a sample was prooured fiom the brewer, and in n e d y all case# it was found identied with that whiob had been bought from the beershop.40 TEE ANALYST.Tn the examination of the beers for noxious materials I have used the following process kindly given to me by Dr. Duprk. Two pints of the beer were evaporated to a thin syrup, to this was added one pint of pure rectified spirit, the spirit was added very gradually, stirring at the same time ; when the whole of the spirit has been added, let the syrup mixture stand for about fifteen minutes, pour off the spirit and distil ; the residue from the spirit is dissolved in water rendered alkaline with soda hydrate, and several times shaken up with ether. The ether solution contains the bitter principle of the hops, any alkaloids that might be present, resinous matter and fat. The alkaline solution is now acidified with acetic acid, and again shaken up with ether, the ether evaporated, the residue taken up with water and added to about a pint of water, into this water some small fish, such as minnows, are placed : if they live and are healthy, one may be certain that no dangerous alkaloids are present; if they Bhoald turn over upon their backs and die, it is evident that something is present which is foreign to good beer.The following beers were bought for sixpenny beers. It will be seen that there is great variation in the quality, but in no case is there a beer with less original gravity than 1040, From this it would not be difficult to make a standard for bser. The following samples were bought from beershops :- Specijic Gravity. 1009 .* 1010 .. 1010 .. 1007 .. 1007 .. 1008 .. 1008 .. 1007 ..1012 . .. 1027 .. 1010 .. 1010 .. 1008 .. 1010.5 .. 1012.5 .. 1011.5 .. 1006 .. 1009 .. 1012 .. 1010 .. 1009-5 .. 1015-5 .. 1007.5 .. 1012 .. 1010 .. 1010 .. 1023 .. 1013 .. 1014 .. 1009 .. 1007.5 .. 1012-5 .. 1019 .. Proof Spirit 11.5 11.5 12.6 11.5 12.6 11.5 9.9 11.6 10.4 11.5 11.5 9.8 11.5 10.9 10.9 11.5 11.5 11.5 11-5 11.5 11.5 14.2 10.2 10.2 13 7 7-1 11.5 10 9 11.5 9.3 109 8.8 8.8 Specific Gravity of Rebidue made up to 100 C.C. .. 1018 .. .. 1019 .. .. 1016 .. .. 1017 .. .. 1016 .. .. 1015 .. .. 1018 .. .. 1016 .. .. 1018 .. .. 1018 .. .. 1019.5 .. .. 1019.5 .. .. 1016 .. .. 1021 .. .. 1022 .. .. 1019 .. .. 1017 .. .. 1018 .. .. 1019 .. .. 1020 *. .. 1018.5 .. .. 1015 .. .. 1017 .. .. 1019 .. .. 1018 .. .. 1019.5 .. .. 1021.5 .. .. 1023 .. .. 1022 .. ..101905 .. .. 1014.5 .. .. 1020 .. .. 1026 .. Extract per cent. 4.60 4.75 5.52 3.7 5.54 4.75 4.0 4.52 5.89 5-76 4.86 4-76 3.81 4.89 5-16 4-61 3-96 4.39 4-96 5.26 4.79 366 2.82 4.38 4.53 4 90 4.97 5.88 5.62 5.20 3.52 5.47 6.46 Ash per cent. .. -25 .. @25 .. -37 .. .30 .. *20 .. -20 .. -12 .. -42 .. -25 .. -34 .. -32 .. -16 .. 026 .. ~ 3 6 .. -37 .. *36 .. -42 .. -35 .. -27 .. -36 .. *39 .. *38 .. .28 .. -37 .. *31 .. -33 .. -28 .. a45 .. a22 .. -45 .. -24 .. *13 .. 933 Salt, grains m gallon. .. 24.5 .. 51.1 .. 7419 . . 57.1 .. 48.4 .. 25*7 .. 5*9 .. 15.5 .. 17.6 .. 31.5 .. 14.6 .. 14.7 .. 14.7 .. 16.1 .. 14.0 .. 721 .. 67.9 .. 364 .. 13.3 .. 21.7 .. 78.4 . . 75.0 .. 53-2 . 81.9 .. 51.1 .. 65.1 .. 9.8 .. 115.5 .. 7'5 .. 86.8 .. 126 .. 42.7 .* 11.2 Acetio Acid per cent.. . *30 .. .. -30 .. .. @29 .. .. *37 .. .. *26 .. .. 013 .. .. *13 .. .. -27 .. .. *14 .. . I 48 .. .. *42 .. .. -36 .. .. 036 .. .. -44 .. .. *16 .. .. -19 .. .. a12 .. .. *42 .. .. *13 .. .. -14 .. .. el2 .. .. 912 .. .. -16 .. .. -14 .. .. -12 .. .. *14 .. .. *14 .. ,. *12 .. .. -12 .. .. 014 .. .. -12 .. .. *21 .. .. e4a .. Original Gravity. 1058.6 1059.5 1060.5 1057.8 1060.3 1054.8 1051-9 1055.3 1053 1059.6 1060.8 1054 1056.9 1059.4 1059.6 1048.3 1056.2 1059.1 1060.3 1059.5 1058 1054.5 1066.3 1053.3 1052.2 1068.5 1052 1062.5 1061.1 1059 1045.5 1057.3 1055.5THE ANAGYBT. 41 Comparison of samples of beer obtained from brewers and dealers refipectively :- Specific Uravity Specifio Proof of Residue made Extract Ash Salt, grains Acetic Acid Original Gravity.Spirit. up to 100 0.0. per cent. per oent. in gallon. per cent. Gravity. Brewer .. 1013 .. 10.1 .. 1021 .. 5-20 .. .23 .. 56-7 .. -24 .. 1055.8 Dealer .. 1010 .. 1012 .. 1019 .. 4.85 .. 022 .. 593 .. -18 .. 10534 Brewer .. 1014 .. 11.5 .. 1017 .. 560 .. -21 .. 48.3 .. 024 .. 10572 Dealer .. 1008 .. 10.4 .. 1016 .. 4.85 .. -32 .. 43.4 .. -29 .. 1052.3 Brewer .. 1015 .. 10.1 .. 1023 .. 6.91 .. -26 .. 37-8 .. -20 .. 1057-5 Dealer .. 1012 .. 10.7 .. 1018 .. 6-93 .. *33 .. 39.2 .. -20 .. 1065-7 Brewer .. 1021.5 .. 7.5 .. 1027 .. 7-20 .. -30 .. 623 .. *18 .. 1053.7 Dealer .. 1011 .. 137 .. 1016 .. 4.18 .. -33 . O 1295 .. -27 .. 1064.1 Brewer . . 1015.5 . . 101 . . 1024 . . 6-10 . . -26 . . 43.4 . . -27 . . 1058.9 Dealer .. 1008 .. 10.2 .. 1018 .. 4-59 .. *34 .. 69.3 ..*25 .. 1052.8 Brewer .. 1009 .. 10.1 .. 1018 .. 4.46 .. -26 .. 44.8 .. -18 .. 10524 Dealer .. 1010 .. 11.5 .. 1018 .. 4.94 .. -34 .. 426 .. -27 .. 1058.4 Brewer .. 1010 .. 10.1 .. 1018 ., 4.50 .. *20 .. 7.0 .. -12 .. 1052.4 Dealer .. 1009 .. 10-2 .. 1016 .. 4-34 .. -24 .. 20.3 .. -25 .. 10509 Brewer .. 1010 .. 10.1 .. 1018 .. 4.16 .. *16 .. 15.4 .. -18 .. 1052.4 Dealer .. 1011 .. 993 .. 1018 .. 6.72 .. -27 .. 23.8 .. -20 .. 1049 5 Brewer .. 1016 .. 12% .. 1024 .. 636 .. -36 .. 100*1 .. *24 .. 1067-7 Dealer .. 1010 .. 13.1 .. 1017 .. 4.80 .. -40 .. 103.6 .. *37 .. 1063.7 Brewer .. 1013 .. 11.5 .. 1022 .. 4.49 .. *32 .. 30.8 .. *42 .. 1063.3 Dealer .. 1007 .. 14.2 .. 1018 .. 396 .. -20 .. 29.0 .. 017 .. 1067'6 Brewer .. 1015.5 .. 9*8 . 1023.5 .. p81 .. 023 .. 46.2 .. -12 .. 1058.3 Dealer .. 1015 .. 9.3 .. 1021.5 .. 2.97 .. *31 .. 11.9 .. -14 .. 1052-5 Brewer .. 1008-5 .. 11.5 .. 1018 .. 3'92 .. -38 .. 69.3 .. -31 .. 1058.6 DeaIer .. 1009 .. 11.5 .. 1018.5 .. 4.50 .. 038 .. 805 .. 048 .. 1040.1 Brewer .. 1011.5 .. 10.9 .. 1016 .. 310 .. -32 .. 26.2 .. 036 .. 1054.9 Dealer .. 1009 .. 11.5 .. 1018.5 .. 4*56 .. *38 .. 80.5 .. *48 .. 10601 Brewer .. 1011-5 .. 109 .. 1016 .. 5.10 .. *32 .. 26.2 .. 036 .. 1054.9 Dealer .. 1011.5 .. 9.3 .. 1019 .. 4.85 .. *33 .. 37.1 .. *16 .. 1054.4 It appears from the above tabular stateinent that beer is generally sold by the dealers in nearly the same state a1~ they receive it from the brewers. The discrepancies in the analyses of brewers and dealers samples may be accounted for by the sample being obtained from the brewer many days after the dealer's sample was obtained.

ISSN:0003-2654    

DOI:10.1039/AN883080039b

出版商:RSC    

年代:1883

数据来源: RSC

摘要:

THE ANALYST. 41 ON THE WORK DONE BY THE PABIS MUNICIPAL LABORATORY. BY W. DOUGLAS HOGG, M.D., OF PARIS. Read before the Society of Public Analysts on the 15th December, 1882. SOME very important steps have lately been taken in France towards the suppression of adulteration. Laboratories have been opened and inspectors appointed by several munieipa1 authoritlee, who, according to the French laws, have power to punish offences oommitted against the statutes concerning the adulteration of food. The municipal council of the town of Paris, on the 27th October, 1880, ordered the establishment of a laboratory at the Prefecture of Police, whioh was consequently opened to the publio on the 1st March, 1881. The example has this year been followed by Lyons, Marseillee, Bordeaux, Rouen, Ronbaix, Nantes, L i b , Montpellier, MeIm, &c.The officials employed consist of a director, inspectors, and chemists holding scientific titles, and subjeoted to an examination on entering or being appointed, several occupying the grade of Phazmaoien. We shdl see by the followbg the fist of the officers and employde.42 TH33 ANALYST. The inspector’s duty is to take samples from those houses trading in provisions, and in the markets of the town, and they are assimilated for these functions with the Comntissaires de Police. They present themselves in pairs at the place pointed out to them by a dissatisfied purchaser of a sample lately bought there, which on analysis at the laboratory had been found to be adulterated. They ask the tradesman to allow them to examine the products exposed for sale, and make a preliminary examination, either with a microscope or with the reagents enclosed in two small boxes which they carry with them.In case the products appear adulterated, the inspectors take two samplss, sealed, numbered, and certified, both by them and the tradesman : one of these samples is analysed at the laboratory and the other is put aside in case of dispute. They draw up 8, proms verbal of seizure. The daily employment of the inspectors is sent each day to the chief of the laboratory in the form of a report. This report contains the smallest details upon the healthiness of the establishment visited, the seizures made, and the destruction of unsound products. It will be seen that the public are most important auxiliaries to the laboratory, as they report also upon articles they believe adulterated. From the 1st March, 1881, the date of the opening of the municipal laboratory to the public, the latter have been invited, by means of notification, to cause to be analysed the drinks, provisions, and all articles of food used by them and of interest to health.At that time there was only one office at the Prefecture of Police. The samples were, and are still received by a comptroller, who inserts in a book kept for the purpose the nature of the sample, the date it was bought, the number of the depth, the name and address of the depositor, and, lastly, the name, profession, and address, of the seller ; then the comptroller extracts from a register a receipt which he remits to the depositor, indicating the date when the result of the analysis may be known.The anaIyses are divided into two categories-one called qualitative (gratis) and the other quantitative (which are paid for). The first gives simply a report on the product deposited, without stating its composition, and confined to, or explained in, tbe following words :-Good, passable, bad (not injurious), bad (injurious). The quantitative analyses, the fees fsr which vary, according to the nature of the samples, from 5 to 30 francs, give the exact composition of the product. Besides the reoeipt in this case, the comptroller detaches a note to pay into the municipal treasury. It was very soon found that one offioe was insufficient, and to avoid a Joss of time to the public, M.Is Prefet as Police authorized the Conzmissairss ds Polics of the district to accept samples for qualitative analyses only. The samples sent to the bureau of police are placed in a chest ad hoc, and brought each day to the laboratory by the prison van, together witla the samples taken by the chemical inspectors during their visits to the tradesmen. Every product which enters the laboratory, whatever may bs its nature, ie analysed qmrttitatively, and it is upon the figures obtained that the chief of the laboratory bases his opinion. Each analysis is registered in 8 book for the purpose, which remains at the laboratory and forms part of an important collection. Besides the samples reoeived from the public and from the inapecrtora, the laboratory Their mode of operation is very simple.TEE ANALYST.43 has to treat daily a great number of samples from the Prefecture of the Police, the octroi of Paris, the hospitals, the prisons, &c., &c. chemical and physical, of the articles whicb are sent. It does not value, but simply gives an appreciation, which is transmitted to the Pmfet de Police. The reports are, further, handed down to the public prosecutor, who institutes proceedings against the offenders. The attention of the laboratory has, from the beginning, been called to the determination of the normal composition of articles of food. With this object,most careful analyses have been made of numerous samples of wine, vinegar, beer, cider, spirits, syrups, water, milk, butter, oil, flour, bread, &c. The reaults obtained on wine and milk are noted hrther.Photographic apparatus has been provided, affording the analysts the advantage of putting before the eyes of the jury and judges a palpable proof of the detected adulteration -for instance, in pepper, flour, and confections-or showing them the presence of triohini, cysticeroi, &c. The following table iliustrates the number and quality of samples examined monthIy WORK OF THE LABORA'SORY.-The routine Of the laboratory is confined to the analyses, during the year 1881 :- Month. Number of SsmpJss. March ... April ... Jane .*. May ... July ... August ... September ... Ootober *. November ... December ... 504 ... 583 ... 672 ... 760 ... 721 ... 619 ... 606 ... 691 ... 634 ... 727 ... - 6517 PERCENTA~E OF ADULTERATION.Total, Milk. Wine. calcuIated on sam- nles of all dssses. 51.40 56.40 79.00 66-60 68.20 59.70 30.90 31.00 17.50 46.00 50.67 - ... .*. ... ... ... ... ... ... ... ... 62*30 74.10 79.60 69-80 50.70 55-80 60.20 42.20 50430 45.20 59.17 - ... ... ... ... ... ... ... ... ... ... 54.50 49.30 68.40 61.50 55.40 62.80 61.40 38.40 89.70 37.90 50.43 - These 6517 aamples can be also classified as follows :- Good ... ... ... ... ... 1566 Passable ... ... ... ... ... 1528 ... Bad (not injurious) ... ... 2608 Bad (injurious) ... ... ... ... 562 - 6258 The 269 remaining samples were still under examination at the end of 1881. &~~&mtiom of Wine.-The average of 2000 samples of Wine have been found to contain- Alcohol ... ... be. ... 1 2 O The allowed percentage for wines commercially sold has been lowered to- Aloohol 0 .. ... .*. * loo Extract, dried at 212O ... . . 20 grammes. Dry extractt ... .** ... ... 20 granzmes.-~ - - TEE ANALYST. - 44 Wine has been found to be commonly adulterated by addition of water to the extent of 20, 30, and even 50 per cent. Examination of Milk. -The same process was follow~d concerning milk. After anaIysing 900 samples of divers origin, the normal composition was found to be- Density ... ... ... 1033 Cremometer . . ... loo Water ... ... ... 87 grammes per cent. Residue at 95O C... 13 ,, 9 ) Ash ... ... ... ... 0.60 gr. per cent. Butter ... ... ... 4.00 ,, ,, Lactine ... ... ... 5.27 )) )) Casein and albu min... ... 3.60 ,, ., ... The residue is composed of- To be considered adulterated, milk must contain over 10 per cent.of water. This allowance may be regarded as very liberal, considering the great importance of milk as a food for infants. A small quantity of bicarbonate of soda is also tolerated, especially in the summer season. The budget of the laboratory amounts to $5,200, thus divided :- ;E I Director of the Laboratory.. . ... ... ... 240 1 Sub-director ... ... ... ... ... 180 1 Analyst (1st class) ,,. ... ... ... ... 96 3 ditto (2nd class) ... ... ... ... ... 216 16 ditto (2nd class) ... ... ... ... ... 1,164 3 Employ& and Porters ... ... ... ... 200 General Expenses ... ... ... ... ... 192 16 Inspectors (1st class) ... ... ... ... 1,680 Total ... 83,968 The rest of the sum is applied to the purchase of instruments, books, &c. The figures shown in the table should not be considered as strictly representing the state of things in France.It must be said that, up to very lately, the Paris laboratory was in reality the only one existing in the whole country, Consequently, the observations we had occasion to make at the last International Medical Congress, in order to explain the enormous percentage observed during the first five months, stand true for the whole year, We remarked that it would be unfair to say that over fifty articles of food out of a hundred are adulterated in France : for this reason, that the samples on which those percentages had been taken had, before being forwarded from all parts of the eountry to thelaboratory, excited Borne suspicion as to their purity, and had been picked, so to say, from among many genuine articles, It is very difficult, upon these grounds, to form a correct opinion, The truth can only be got at by the examination of articles purchased indiscriminately wherever they are on sale. When this year’s report is published, it will, in a certain measure, prove the correctness of our suggestions.Last year’s report has just been issued, forming a most valuable work, due to the pen of M. Charles Girard, Direotor of the Paris Laboratory, and a Member of this Sodety,THE ANALYST. 45 I can only give a rapid sketch of this interesting compilation, taking among the numerous articles examined some of the most important adulterations. It will be remarked that drugs are not comprised among the substances analysed. In France, pharmaciens are inspected by members of the School of Pharmacy, who alone have the right of entering in their o$icine.Concerning milk, the report reads as follows :- ‘‘ The principal adulterations consist in the addition of water, and in the subtraction of cream : this fraud, though inoffensive for adults, must be considered as a most serious one when milk is employed for feeding young children. From the 1st of March, 1881, to the end of the year, 1,008 samples have been analysed-838 were brought in by the inspectors and 170 by the public. The percentage of adulteration in the first case was 45.46 per cent., and in the second case 46.79 per cent.” Divers substances have been detected in the milk-viz. : oatmeal, white of egg, dextrine, fiugar, and even brain matter, oils, and fats.The majority of the samples adulterated were made up with extracts of milk and water, or ordinary milk deprived of its cream, to which water had been added in the proportion of 10 to 40 per cent. The adulteration of wine is more complicated : mixed with water it loses its colour, and, consequently, some colouring substance must be added ; likewise alcohols of inferior quality. M. Charles Uiraxd values the loss annually sustained by the Treasury at more than $140,000. Wines manufactured with dried raisins, artificial ethers, cream of tartar, tannin, glycerine, &c., have often come under the Parisian analysts’ notice. Also wine containing oxide of lead, alum, salt, salicylic acid : sometimes arsenic in liquids coloured with fuchsine. The number of samples examined were 3,361, which can be classified as follows :- Unhealthy wines (acid, bitter, musty) ...... ... 6.51 per 100. Mixture of different wines ... ... ... ... ... 9.55 ,, Containing less than one or two grammes of plaster ... 24.45 ,, ,, more 7, ? ? 9 , ... 75*55 ,, Nixed with water ... ... ... ... ... ... 41.12 7, Sugar and dried raisins ... ... ... ... ... 3.30 ,, Artificially coloured . **. ... ... ... 15.65 ,, Salicylated .. b ... ... ..b ... ... ... 4-73 ,, Salted ... ... ... ... ... ... ... 0.18 ,, Containing alum ... ... ... ... ... ... 0.029 ,, The substances most frequently employed in adulterating beer are : picric acid, gall, does, colocynth, eocculus indicus, cubeb mixed already for use, with nux vomica and carbonate of goday atrychnine, box leaves, juniper, kc.Sixteen samples of spirits, out of 36, were found adulterated-7 with foreign alcohols, 4 coIoured axtificidly with burnt sugar, 5 with artificial essences. Of the 33 samples of liqueurs, 9 were coloured-5 containing fuehsine, 16 glucose. Sulphuric acid, copper, and dextrine were detected in vinegar ; foreign fats and oils, and powdered date kernels, in ahocolate ; foreign vegetable substances, French chalk, residues of fecula manufactory, and powdered olive kernels, in pepper ; oolouring substances derived from lead, copper and arsenic, ip syrups and jams ; &a, &c.46 THE ANALYST. Butter only gave I1 pure samples out of 62 examined, meal 13 out of 31, bread 9 out of 13. Preaerved vegetables were often found to contain copper-I1 times out of 35. I regret not to be able to mention many other interesting points recorded by the eminent director ; but I fear I have already trespassed on the space kindly granted me in these columns.Before ending, I will add that the endeavours of the laboratory have brought on a notable decrease in the number of adulterated articles sold in Paris and France generally. In a certain measure, the hopes expressed of late years, when the establishment of laboratories was being advocated, have been realized ; and I am happy to have been able to contribute, in the limited measure of my means, to the founding of an institution which will produce, in time, most serviceable results. NOTE ON REINSCH’S TEST. BY J, MAUALLAN, F.I.C., CHEM. DEMONSTRATOR ROYAL COLL.SURGEONS, DUBLIN. Read bsfors the Xociety of Pzcblic Analysts on the 14th February, 1888. IN testing for arsenio by Reinsoh’s method there is a serious source of error which seems to have been overlooked; at least, I can find no reference to it in any of the standard works on the subject. I allude to the deposition of free sulphur, together with cupric sulphide, on the copper, and its sublimation when heated. In examining decomposing organic substances sulphur is frequently deposited owing to the deoomposition of free sulphuretted hydrogen, so much so, sometimes, as to take fire and burn with D blue flame when a lighted taper is applied to the copper. When heated in a tube, the sulphur forms a, sublimate having a general appearance and behaviour similar to that of arsenious oxide, in small quantity being white and resubliming unaltered. I t is mentioned in some works that sulphur cautiously sublimed condenses in rhombic ootahedrons, but I have not found it deposit in that form. Under the microscope it is seen to consist of globules. When, however, these are so small as to render their outlines indistinct, they resemble closely the crystals of arsenious oxide in transparency, lustre, and aggregation. When doubt exists, the safest course might be to procure as much of the sublimate as possible, boil down a gecond time with dilute acid and copper, and examine any sublimate obtained, microscopic- &us and with the usual confirmatory tests.

ISSN:0003-2654    

DOI:10.1039/AN8830800041

出版商:RSC    

年代:1883

数据来源: RSC

摘要:

46 THE ANALYST. PEPPER DUST. we take the following from our trade contemporaries, 6‘ The #?~h!~r ’) and 6‘ &ocers9 Gazette : ”- At the weekly spioe sales in Mincing Lane, lately, ti well-known firm of brokers proceeded to the sale of 608 bags (30 tons) black pepper-dust-which had been postponed from a previous day on account of an objection raised in the room as to the impurity of the pepper-when Mr. Daniel Harvest rose and reminded the selling- broker that at the previous sale he (the broker) had made two statements : one expressing his belief that the pepper was merchantable, and the other that a sample should be sent to Somerset House for analysis. As to the first, it was answered by the analyst’s report at the head of the catalogue*; and with respect to the eecond statement, he would read a letter from the Principal of the Laboratory, Somerset Eouse.Mr. Harvest accordingly - * Whole grains of pepper, 1.00. Pepper leaves, husks, &G., 64-80. Sand and clay, 44.20.THE ANALYBT. 47 read the letter, which stated that the brokers had not sent samples to that department, but that the samples submitted by the speaker showed the article contained nearly 50 per cent. of mheral matter, that is, stones, lime, and dirt; that the vegetable matter, namely, pepper leaves, huske, &c., ‘& smells mouldg and unsound.” The letter further stated the article was not fit for food, and sbould be brought under the notice of the officer of health. Mr. Harvest remarked that this letter fully viadicated the course he had adopted at the previous sale, but as he did not wish to occupy the time of ( ( the room ” with a long epeech he would bring the matter to a practical conclusion by proposing the following resolution :- I ( That, inasmuch as the 608 bags pepper dust contain 44 per cent.of sand and clay, and would, therefore, subjecrt retail dealers in the same to penalties under the Adulteration of Food Act, the buyers present protest against the proposed sale.” The broker roplied at some length, denying the allegations of Mr. Harvest as to the statements made by him on a former occasion, but the denial was met by general expressions of dissent. He remarked that he was a t a loss to explain why Mr. IIarvest should be so persistent in his opposition to the sale of an article which he did not buy, and the merchants for whom he acted a t one time felt disposed to commencs legal proceedings against him for his actiou in the matter.He would put the resolution to the meeting, but he might my at once that, whatevor might bo the rdsult, he should sell the pepper dust. Only three hands were held up against the motion, when he immediately sold the 608 bags. The entire pile, divided into lots of twenty bags, was bought by a firm of brokers, who paid 2d. per Ib. for the first lot and 3gd. for the remainder. Such a price, in the opinion of the Csroctv, carries with it a dufficient condemnation of tho article, when it is remembered that the very lowest quotation for the worst quality of pepper offering in the market lately has been no less than 45td. ; and the most that can be said in favour of the sellers is that the pepper in question had not bden tampored with by manufacturers here, but wag sold in exactly the same state as it was imported, so that no attempts were made to conceal its objeetionable and deleterious qualities from the notice of intending purchasers.Messrs. W. & D. Harvest write: 6 L Possibly the pepper dust may go to feed fowls, but should it reaoh the hands of unscrupulous dealers we fear the public interests will suffer.” SULPHATE OF ALUMINA FRO31 BAUXITE WITHOUT TRACES OF IRON, Cr. FALBIRQ in conjunction with Sempm, claims to have practically solved the problem of preparing sulphate of alumina free from iron in bauxite ores by the use of lead peroxide which is prepared by first, triturating a mixture of 2 parts lead monoxide and 1 part sodium ahloride, until the mass assumes the white tint oE lead oxychloride; the product is then boiled with bleaching powder until lead peroxide i8 formed, which is washed and preserved in the damp state. This paste is added to L neutral or slightly alkaline solution of bauxite in sulphuric acid; for every part of iron contained in the solution 20 parts of the dioxide are required. It is necessary to work with concentrated solutions and to avoid a rise of temperature; the iron must also be as a ferric salt. I n order to recover the peroxide employed, the solid matter is separated by a filter-press, suspended in water, and then dilute sulphurio or nitric acid added, which leaves the peroxide undissolved, so that it can be employed a number of times without losing any of its propertiers.-BuZ. Soc. Chim,

ISSN:0003-2654    

DOI:10.1039/AN8830800046

出版商:RSC    

年代:1883

数据来源: RSC

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THE ANALYST. ADULTERATION CASES AT SOUTHWARK. The following cases were heard at the SouthwarL Police Court lately :- The vendor of a butter (3) was prosecuted by the Inspector of the St. Saviour’s District Board of The certificate was as follows :-Light orange yellow. Clem. Uneven in polarization, as seen Works. under microsoope, no orystals. Water.. ...................... 10.11 Salt ........................ 1.65 Matter insoluble in ether ...... 1-67 Fat ........................ 86.57 Melting point, 33O. Actual density, 09104. Insoluble fatty acids 90 22 } 90.46 This butter is not of the nature and quality demanded. It has about 20 per cent. of added fat. The butter was referred to Somerset House, and came on for hearing before Mr. Slade on the afternoon of the 14th instant. Dr.Bernays appeared asld asked permission to make a statement after the Somerset House report had been read. ~n the report, the examination of the butter gave the following results :- “Water.. ...................... 8.21 Salt ........................ 1-44 Curd ........................ 141 Fat.. ........................ 88.94 100~00 - ‘‘ From the results of a full analysis of the fat we are of opinion that the butter is genuine.” Dr. Bernays protested that such a certificate wae insufficient to establish the genuineness of the batter, and that no magistrate could f o m a, judgment from such loose expressions. Had the refereesTHE ANALYST. 49 ~~ given the analysis, we might have had a standard for genuine butter. The magistrate had probably read the report of Dr.Sedgwick Saunders, the Public Analyst for the City of London, in which he rightly complained that the specially appointed referees and censors in the government department at Somerset House had not seen fit to publish standards of purity. The magistrate quite agreed with the reasonable request that the censors should publish standards, and suggested that Dr. Bernays should address himself to the Home Secretary. The solicitor for defendant desired to say nothing more than that doctors differed. He would not ask for his expenses. The gummons J V ~ B dismissed with oosts for &1 Is. for the Somerset House analysis. On the same day, and after adjudication of the above case, a disputed milk oase was brought The Inspector. for St. Saviour’s, Southwark, had produced the following certificate :- (I) Milk. Specifio gravity, 1030. Cream, 6 per cent. forward for hearing. Total solids ...... 1072 ........ 1078 Water .......... 89~28 ........ 89-22 Fat ............ 3.10 ........ 3.18 Solids not fat .... 7.62 ........ 7.60 100 00 100~00 - - - Ash ............ 0.69 Salt .............. 0.16 This milk is not of the nature and quality demanded. It has at least 10 per cent. of added water. The case, referred to Somerset House, brought the following certifioste :- .. Solids.. .................. 7-21 Fat ...................... 3.15 Water .................... 89*64 100~00 Ash .................... 0.66 (‘ This milk hag not less than 10 per cent of added water.” Dr. Bernnys was permitted to point out that in the case of milk, the ground was much safer, as the The magistrate fined the defendant 3 4 Is., including costs. opinions of the referees were fairly understood, although not agreed to.

ISSN:0003-2654    

DOI:10.1039/AN883080048b

出版商:RSC    

年代:1883

数据来源: RSC

摘要:

THE ANALYST. 49 LAW REPORTS. ButteTim? :- At Southwark Police Court lately, Mr. Jeremiah Pender, cheesemonger, carrying on business at 18, Long Lane, Bermondsey, was summoned by Mr. Edwards, the sanitary inspector in the employ of St. George’s Vestry, for selling as pure butter a mixture called butterine. John Niblett, a labourer in the employ of the Vestry, said that on the 5th Dee. he was instructed by Mr. Edwards to purchase a half-pound of 14d. butter at defendant’s shop. He entered the shop and asked for that, and was served by an assistant from a slab. He paid 7d., and handed the package to Mr. Edwards, who then entered the shop. In answer to the defendant, he said there was no ticket over the material from which he was served on which was inscribed butterine.” He asked for butter.John Edwards, the inspector, said as soon as the butter had been served he took it from the last witness and told the defendant’s assistant he had bought it for analysis, and divided it in three portions. He left one in the shop, and took one to Dr. Muter for analysis, and he now produced his certificate, setting Iorth that it consisted of animal €at manufactured to resemLle butter, and uot itljurious to health. The defendant, in answer to the charge, snid that the material from which the man was served had a ticket over it mailied buttaine,” and that was asked for. He had butter at 14d., but it was not liked so well by his customers 8s the a‘ bntterine.” It was not his practice to deceive the public. Mr. Slade told him it was quite clear from the evidenae of Niblett that he asked for 14d.butter, and if defendant did not keep that he should have told the man it was butterine.” He fined him 6s. and 12s. 6d, costs.60 TEE ANALYST. Importa#it Decision on Appeal L6 As to Dilution of Spirits” :- Gage F. E1sey.-This caSe raised a question under the Adulteration Acts-whether it is an offence to sell spirits as “ diluted,” and of no patticulsr alcoholic strength ; which, in fact, is mixed with water to h greater extent than allowed on tho sale of an article as spiritq. The question had ariseu under these circumstances, as stated in the case :-William Gage, the appellant, is a publican, at Braintree, in Essex ; the respondent, Thornis Elsey, is the supei intendent of police for the Braintree district. On the 11th of August, 1882, the respondent went to the appellant’s house, and asked for some “gin.” The appellant said *‘ Whit sort.” The respondent replied (‘ The same as you sell to the public-what is that in that cask?” pointing to a cask.The appellant said L6 Gin, but you see our notice.” This notice was a large notice hanging up in the bar to the effect that all spirits were sold as “ diluted,” and no alcoholic strength guaranteed. The respondent replied that he SBW it, and wanted three pints of gin from that csslr. It mas supplied to him, and he had it analysed. I t was found to be diluted to the extent of 40f deg. below proof, which is 54 deg. below the minimum strength of gin, allowed by the Adulteration of Food Act, 1879, to be sold as pure gin. The respondent suinmoiied the appellant before the justices, and he was convicted and filled 2 2 a11d costs. This was an apped from tliat decision.Mr. C. E. Jones argued for the tippellant, and Mr. Grubbe for the respondent. Mr. Jllstice Yanisty said there was no frmd in the case, and no evidence of fraud ; if there had been it mould have been different. A mixture might be sol1 if not to the preplice of the customer 01 frttdulently, so as to conceal its nature or qnality. Under the Act of 1875 It mlght be sold with a notice OF a label indicating what it really iv;1s, and here there was express notice of it ; and the provision in the Act of 1879, that there must not be dilution below a pnrticular strength in order to justify 8 sale as spirits, had no applicstion to the present case.The article certainly could not be sold as spirit, yet it might be sold as (’ diluted” spirit under the Act of 1875. The conviction accordhgly WEIB quashed. Mr. Justice Mathew concurred. Co$ce mid 60 per cent. Chcory :- At Southwark Police Court, very recently, Richard Lands, general shopkeeper, 62, Esmeralda Road, Bermondsey, was summoned by Mr: Thomas, the sanitary inspector of Beimondsey, for selling as pure coffee a mixture containing 60 per cent. of chicory. Mr. Harrison, vestry clerk, prosecuted. Mr. Thomas said that on November 28th he caused a quartel of a pound of 16d. coffee to be purchased at defendant’s shop, aud at the same time he told the defendant that he was going to have it analysed. Witness divided it into three portions, and took one to Dr.Muter, who foxwarded his certificate (produced) showing that it contained GO per cent. of chicory. The defendant said that he had just taken the business, and did not know the coffee contained so much chicory. Mr. Slade fined him 40s. and 12s. 6d. costs. Butter and Fat :- At Woolmich Police Court, recently, hlrs. Hopperton, a shopkeeper a t Plumstead, was summoned by the District Board for selling adulterated bntter. James Connell, the inspector, said that he asked the defendant for 10 ozs. of 16d. butter and paid her 10d. for it. He divided it in the usual way, and sent a sample to Mr. Wiper, public analyst, who ceitified that more than half of it was some kind of fat, not butter. Defendant said that she bought the butter of it wholesale dealer in the Borough, and produced his invoice to prove that she paid 134d.per lb. for it. I t n.as therein described as butter, but the same invoice related to butter of a supeiior quality and also to some infeiior, described as “ roll ” butter, but which she said was genezally called “ bosh.’’ Mr. Bulguy said that butter which originated in the Borough could not be expected to come from the COWS, and he was surprised that dealers did not know where to get a pure article which they could sell at a profit for 16d. 8 pound. Plenty of such bulter conld be got from the countrr and from France, without resorting to fat and filth and the refuse of the Borough Market. The defendant, who had given the name of the l3xn which supplied her, said that the analyst ought to tale samples a t t,he fountain-head.Xr. Balguy concmred, and fined her 20s. and oosts. IVatei*ed Lard :- At the Salford Police Court, lately, Xr. Samuel Hardy, provision dealer, 86, Broughton Road, was summoned for selling 6‘ watered ” lard. Mr. Walker prosecuted, and the defendant was represented by his wife. On December 5th, Inspector Thompstone puzchased at the defendant’s shop one pound of lard, for lvhlch he paid Sd., the price n t which pure lard was then being sold. On being analysed, the lard tomd to be adulterated with 16 per cent. of water. Defen&nt was fined 10s. and costs.THE ANALYST. 51 Coffee Adulteration :- At the Stourbridge Police Court, before Colonel Fletcher and Messrs. H. 0. Firmstone and J. Turney, Mr. Alfted Tandy, grocer and provision dealer, Belbronghton, mas summoned for Fiolating the Sale of Food and Drugs Act by selling adulterated coffee.superintendent Wheeler stated that coffes was purchased at the defendant’s shop, which, upon being analysed, was found to contain 40 per cent. of chicory. Defendant said the mticle was sold as a mixture of chicory and coffee, but this was denied by the officer. The magistrates imposed a fine of 10s. and costs. Superintendent Wheeler stated that he thought it was only riglit hc should inform the Bench, that although between thirty and forty tradesmen had been vieited, it had only been found necessary to summon five for adulterated articles Colonel Fletcher said the officer’s statement was very satisfactory, as it showed that the tradcsmen endeavoured to act honourably towards their customers.Halk Adultorat ion.-Tngcriious Exczlscs : - Walter Peters, a millrrnan, of Cavendish Road, Tottenham, was summoned in respect of milk adulterated with 20 per cent. of water, which was sold in the street by a boy to Mr. S A. Smith, the inspector appointed under the Act. It was stated that the boy was employed by a man in the service of the defendant. Mr. H. R. Jones, who defended, said the boy was not in the employ of his client. He asked the magistrate whether he thought that carried agent to agent. Mr. Sheil thought it did, otherwise the Act would be a nullity. The inspector said that it was the third time the defendant had been fined. Mr. Sheil now fined him 210 and 14s. Gd. costs. Ezekiel Osborn, a millmnian, of Tooting Pavement, was summoned for a similar offence ; the milk being sold to the inspector, and having 26 per cent.of water iu it. The defendant sad it was frosty weather at the time, and the cows had been feeding on mangel-wurtxel, which would cause the milk to be watery. Mr. Sheil thought there would be less water in frosty weather, and imposed a fine of 20s. with 14s. 6d. costs. James Austin, of Gervais Street, Old Ihnt Road, mas summoned by Inspector Fisher for selling milk adulterated with added water to the extent of 31 per cent. Upon Mr. Chance asking the defendant what he had to say to the complaint, he replied that the offence took place during Christmas time, and that he could not get milk enough to supply his customers. Mr. Chance said by that argument customers ait Uhristniatl time veie to be supplied with milk and water, but at the same time pay milk prioe.Defendant still declared that sufficient milk coiild not be obtained at Christmas time. Mr. Chance said such a defence would not be sufficient for him, and ordered the defendant to pay a fine of $2 and 12s. 6d. costs. AKALYgT’S REPORT. The annual report of the Bradford borough analyst, Mr. F. M. Rimmington, F.C.S., is as follows :- I have the honour to report to you the results of the operations of the Adulteration Acts for the year ending December 31st. Eighty-five samples of the following articles of food have been submitted by Inspector Chambers for snalysis. These consisted of sixty-six milk, six papper, six sago, one table sauce, one essence o€ coffee, one cream, one rum, two butters.Of these nine milk, one rum, and two butters only were adulterated. With the exception of the nine adulterated samples the others were nearly all of them excellent milk. The rate of adulteration on the whole list is 14 per cent., and on themilk alone 134 per cent. These results have been most favourable, in comparison with those obtained in other large toms, and the inhabitants of the borough may be congratulated upon having a supply of very good milk. In addition to the work done iinder the Adulteration Act, it has been necessary as a consequence of the extension of the boundary of the borough to examine the waters from various pumps and wells in the villages, from which many of the inhabitants procured their supply. Ten such samples have been annlysed and reported on.~ ~ ~~~~ ~~ ~ ~ BUTTERINE.-At L meeting of the Somersetshire Chamber of Agriculture held at Bridgwater, the subject of adulteration was discussed. Major Harbin, the chairman of the Chamber, said the whole question of adulteration was very difficult, and they wvanted to hwe articles called by their proper names. A short time ago some farmers of Somerset wished to be satisfied relative to the value of analysis, and they bought some butterine and sent it to an analyst, and did not say what it was, but with the request, “Analyse this for us.” The analyst sent back that it was B very good specimen of butter indeed, wherma it mafl butterine,THE ANALYST. The No 1882 1642 2554 2560 2569 2595 2642 2613 2613 2654 2658 2659 2664 2674 2676 2602 2686 2658 2706 2705 2709 2712 2722 2723 2130 2734 2152 2753’ 2756 2759 2807 2836 2845 2901 3070 4930 RECEXT CHEMICAL PATENTS .following specifications have been recently published. and can be obtained from the Great Seal Office. Cursitor Street. Chancery Lme. London . Name of Patentee . W . H . Akester . . . . J . H . Johnson . . . . S . Hallett . . . . . . T . E . Gatehouse and H . R . Kempe . . . . . . W . Boggett . . . . Sir C . T . Bright . . . . W . E . Ayrton and J . Parry . . . . . . W . E . Ayrton and S . Parry . . . . . . R . J . Hatton and A . L . Paul A . Muirhead . . . . W . B . Brain G . W . Van Nawrocki . . E . dePass . . . . . . A.M. Clark . . . . H . Aitken . . . . . . . . . . M . A . Wier . . . . Mr . J . Stuart and J . Elliott . . . . . .F . J . Bolton . . . . C . G . Gumpel . . . . F . J . Bolton J . A . Wanklyn . . . . W . R . Lake A . P . Price C . G . Gumpel G . R . Hislop J . Mathieson J . Lane .. W . Chadburn 0 . G Gumpel H . H . Lake L . Epstein .. W . R . Lake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.Pfannkuche . . . . E. dePass . . . . . . U . S . b e l l . . . . . . J . T . Sprague . . . . TitIe of Patont . Prim Incandescent Electric Lamps . . . . . . . . . . 6d . Vulcanizing India Rubber . . . . . . . . . . . . 4 4 Electric Lamps . . . . . . . . . . . . . . 4d . Ditto . . . . . . . . . . . . . . . . . . 6d . Materials for Secondary Batteries . . . . . . . . . . 2d . Secondary Batteries . . . . . . . . . . . . . . 4d . Electric Lamps . .. . . . . . . . . . . . 6d . Registering amount 01 Work given Electrically to any past of an Electiic Circuit in a given time . . . . . . . . Electric Lamps . . . . . . . . . . . . . . Secondary Batteries . . . . . . . . . . . . . . Primary and Seoondary Batteries . . . . . . . . . . Manufacture of Sulphide of Sodium Electric Lamp . . . . . . . . . . . . . . Prepating Electrodes for Secondary Batteries Treating Carbonaceous and other Substances to obtain Products therefrom . . . . . . . . . . . . . . . . Electric Lamps . . . . . . . . . . . . . . Voltaic Batteries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44. 6d. 2d. 2d. 4d. 4d. 4a. 112 2d* 2d. Treatment of Ores . . . . . . . . . . . . . . 6d . Treatment of Celestine and Sulphide of Strontium for produc- tion of Caustic Strontia and Carbonate of Strontia .. . . 4d . Treatment of Gases containing Ammonia for Production of Artificial Manures . . . . . . . . . . . . Electric Lamps . . . . . . . . . . . . . . Electric Lamps . . . . . . . . . . . . . . Secondary Batteries . . . . . . . . . . . . . . Treating Waste Lime for Sulphur Compounds . . . . . . Governing the Peed of Electrio Air. Lamps . . . . . . Electxic Lamps . . . . . . . . . . . . . . Ditto . . . . . . . . . . . . . . . . . . Voltaic Batteries . . . . . . . . . . . . . . Electric Lamps . . . . . . . . . . . . . . Secondary Batteries . . . . . . . . . . . . . . Manufacture of Nitric or Nitro Compounds for Explosive Purposes . . . . . . . . . . . . . . . . Incandescent Lamps . . . . . . . . . . . . . . Electric Meters . . . . . . . . . . . . . . DlttO . . . . . . . . . . . . . . . . . . Electric Air Lamps . . . . . . . . . . . . . . 4 d. 6d. 2d. 6d. 4d. 6d. 6d. 6d. 6d. 4d. 8d. 2d. 4d. 6a. 6d. . BOOKS. &c., RECEIVED . The Chemist and Druggist; The Brewers’ Gunrdian ; The British Medical 3ournal; The Medical Press ; The Pharmaceutical Journd ; The Sanitary Hecord ; The Niller ; Journal of Applied Science ; The Provisioner ; The Pr tctitionel* ; New Remedies ; Proceedings of the American Chemical Society ; Lo Practicien ; The Inventors’ Record ; New York Public Health ; The Scientific American ; Society of Arts Journal : Sanitary Engineer of New York ; The Chemists’ Journal ; Weekly Drug News; 8ugar Cane ; Country Brewers’ Guette ; The Medical Record ; The Canada Lancet ; Gas and Water Engineering ; The Grocers’ Gazette ; Columbia School of Mines Quarterly Magazine London Water Supply. by Crookes. Oding and Tidy ; Chemiaal Beview ; Brewer. Distiller. and Wine Manufacturer (Churohills) .

ISSN:0003-2654    

DOI:10.1039/AN8830800049

出版商:RSC    

年代:1883

数据来源: RSC