摘要:

112 THE ANALYST. REVIEW. I)I.:TECTION OF THE COMMON FOOD ,\DULTERANTS. By I 3 ~ n - 1 ~ M. BRUCE. Puldishers : Messrs. Archibald Constable and Co. Price 5s. ON glancing through this little book, one coinniences by wondering for whom it is intended, and then instinctively turns to the author’s preface. The opening lines supply the information, for we are told that, owing to the recent agitation in connection with the pure - food question throughout the TJnited States, health officers, food inspectors, chemistry teachers, and even students ‘( are constantly called upon to test the purity of various foods.” The additional information is vouchsafed that this usually involves nothing more than making simple qualitative tests for adulterants, and it has apparently heen the author’s ohject to supply a manual for the use of the above-mentioned practitioners. He also expresses the hope that the work ‘‘ will be specially valuable to chemistry teachers in furnishing excellent supplementary work in qualitative analysis.” Whether the curricula of the colleges and teaching institutions of the TJnited States will be improved by the inclusion of these assorted and often indefinite tests one cannot presume to say ; but the spectacle of food inspectors and students testing coffee for Scheele’s green, Prussian blue, and turmeric ; tea for Prussian I h e , indigo, and catechu ; flour for copper sulphate ; pickles for alum ; and milk for caramel and starch, is one which cannot fail to appeal to the imagination.The book consists of a pot-pourri of more or less well-known qualitative tests for food adulterants, a good many of which have for long been obsolete, and scarcely calls for serious criticism. Having said this, it is perhaps unnecessary to refer to such small matters as the misspelling of the names of Wynter Blyth (Wynther Blyth and Winter Blyth), Baudouin (J3adouin), and Ogden (Ogdon) A. c . c.

ISSN:0003-2654    

DOI:10.1039/AN9083300112

出版商:RSC    

年代:1908

数据来源: RSC