摘要:

1 THE ANALYST. JANUARY, 1880. SOCIETY OF PUBLIC ANALYSTS. THE ANNUAL MEETING will be held at Burlington House, on Wednesday, the 14th inst. The Annual Dinner will take place the same Evening. Particulars will be sent to Members as usual. NOTE ON THE EXAMINATION O F COFFEE. By ALFRED H. ALLEN. Read htfore the Society oj’ Pziblic Analysts, on 19th .ATovmbe~, 1879. IN a series of articles on ‘‘ Chemistry applied to the Detection of Adulteration,” published during 1874 and 1875, I described three methods as likely to be of service for the approximate determination of chicory in samples of mixed coffee.::: Since the date of their publication I have acquired a large amount of additional experience in their use, and have arrived at the following conclusions.In brief, the three methods suggested as applicable for the determination of chicory in coffee were as follows :- I.Determination of the soluble ash. 11. Comparison of the tint of an aqueous solution of the sample with that furnished 111. Determination of the density of a 10 per cent. infusion in hot water. by similarly treating a standard specimen. With respect to Method I., which in the paper referred to was merely suggested as of possible value, experience has shown that it is only capable of furnishing results of the roughest possible kind.This fact is due to the variations in the percentage composition of the ash of both coffee and chicory, as well as to differences in its total amount. In twenty samples of roasted genuine coffee rccently examined, the total ash varied from 3.78 to 4.87 per cent.This last result was very exceptional, the next highest being only 4.39 per cent., while the average of the whole twenty samples was 4.04 per cent.+ The soluble ash varied in thirteen samples from 2-52 to 3.50 per cent,, the average being 2.97 per cent. If the total ash be taken as 100, the highest proportion of soluble ash met with was 84 per cent., with the exception of the sample yielding 86 per cent., referred to in the above-mentioned paper. The lowest percentage of soluble matter found was 60 per cent.of the weight of the ash, while the average is 73.5 per cent. These differences are in themselves sufficiently great, but they are exceeded by those exhibited by chicory, owing to the considerable and very variable proportion of silica present in the latter substance.The proportion of actual sand in commercial chicory varies from a trace, up to 4.5 per cent., a cliffeyenee quite sufficient to invalidate deductions made from the proportion of soluble ash. By deducting the sand from the * Chemical News, XXIX., 140. t The total ash of coffee has been determined by Dragendorff, who found a minimum amount of 3.83 per cent.and a maximum of 4.87. The average ash of the twenty-five samples examined was 4.41. Why there should be so wide n difference between Dragendorff’s and my own results I am unable to conjecture. I have no reason t o suppose that partial volatilization has occurred,2 THE ANALYST. total ash, and considering the number thus obtained to be the true ash of the sample, more concordant results are obtainable, but the variations are still too large to allow of the method being employed for any purpose beyond a check on the proportion of chicory in a mixture. Method II., depending on the colour of the infusion, is .capable of giving rapid and fairly reliable estimations of the proportions of chicory present in mixed samples, but in practice it is open to the very serious objection that a standard mixture of various coffees and chicories is apt to undergo a change vhich gravely affects the colour of the infusion.By comparing the infusion of the sample with a permanent coloured solution, such as can be prepared by mixing the sulphates of iron, cobalt, and copper in suitable proportions, the above-named annoyance and source of error may be wholly avoided, and the method again becomes very valuable.I am unable to perceive any advantage in the method of working suggested by Dr. Leebody* over that originally described by me. Method III., which is based on the difference in the density of similarly prepared decoctions of coffee and chicory, is one *hich further experience has proved to be very valuable.The weak point in the method as originally suggested by Graham, Hofmann, and Campbell was that these chemists prepared their solution by treating a known weight of the sample with ten times the quantity of cold water, and then gradually raised the liquid to the boiling point. By operating in this manner there is no certainty that the sample will be completely exhausted, and hence accurate comparison of different samples is difficult or uncertain. As a matter of fact, I have reason to think that exhaustion of the sample is usually tolerably perfect, but it is evidently preferable to boil well, filter, and wash the residue with hot water till the filtrate measures 10 C.C. for every 1 gramme of the sample operated on.By operating in the old manner, Graham, Hofmann, and Campbell obtained, from roasted coffee, 10 per cent. decoctions which varied in density (at 60° F.) from 1008.0 to 1000~05, the average of the eight samples being 1008-7, a result identical with the mean of those obtained by me in 1874.By the exhaustion modification of the process, I have recently obtained the following results from genuine roasted coffee.Desoription of Coffee. Denaitj of Decoction. 1. Plantation . . . . . . . . . . . . . . . . 1008.4 2. . . . . . . . . . . . . . . 1008.0 3. Finiblanttkon . . . . . . . . . . . . . . 1007.1 4. 3 , . . . . . . . . . . . . . . 1008.4 5. Ceylon . . . . . . . . . . . . . . . . 1008.0 6. Costa Rica . . . . . . . . . . . . . . . . 1008.1 7. East India . . . . . . . . . . . . . . . .1008.7 8. Unknown origin . . . . . . . . . . . . . . 1007.1 9. . . . . . . . . . . . . . . 1007-4 10. . . . . . . . . . . . . . . 1008.2 11. . . . . . . . . . . . . . . 1008.0 12. . . . . . . . . . . . . . . 1006.8 13. . . . . . . . . . . . . . . 1008.5 14. . . . . . . . . . . . . . . 1007.8 1 9 3 9 9 , 9 , 9 , 9 9 M e a n t * Chemical News, XXX., p. 248. t It will be observed that Graham, Hofmann and Campbell’s method gives slightly higher density results than that by exhaustion. Either this is due to a change in the volume of the liqxlid, or more probably to a slight loss by evaporation when the infusion is made by raising the liquid to the boiling point, instead of making the bulk up after cooling.THE ANALYST.8 These results show conclusively that the density of coffee infusions is remarkably On the other hand, 10 per cent.decoctions of chicory are of considerably higher constant, never exceeding 1009. density, and exhibit greater variations among themselves. and Campbell obta'ined :- English Chicory . . . . . . . . . . . . Yorkshire . . . . . . . . . . . . . . Guernsey . . . . . . . . . . . . . . Foreign . . . . . . . .. . . . . . I have recently obtained by the exhaustion plan :- Yorkshire Chicory, under roasted . . . . . . 7 , ,, same sample, highly roasted . . Unknown origin . . . . . . . . . . . . . . . . . . . . , I . . . . . . . . . . 9 , Thus : Graham, Hofmann .. .. .. 1 . .. .. .. .. .. .. 1021.7 . . 1019.1 .. 1023.2 .. 1022.6 Mean 1021.65 . . 1025.9 . . 1019.0 .. 1021.1 . . 1020.0 . .1023.4 Mean 1021.9 In calculating the proportion of chicory in a sample from the density of the infusion, it is of course desirable to err on the safe side, and this is done if we take the density of the chicory rather above than below the truth. From a consideration of the whole of the results, both recently and in 1874, I adopt 1023 as the normal density of chicory decoction, and by taking that of coffee at 1008.5, we cannot get far from the truth.If d be the ascertained density of the 10 per cent. decoction, and C be the percentage of coffee in the sample, then C = Practically, as close an approximation as the above is obtainable by reckoning 7 per cent. of chicory for every degree of density over 1008*5. In practice, the determination of the density of the infusion may be employed to ascertain the purity of a sample of coffee, a very small admixture of chicory causing an appreciable increase. Of course, however, all such methods are, in the uase of coffee, mere adjuncts to the microscopical examination, by which the smallest admixture of chicory can be detected with the greatest facility.Personally, I prefer to examine with the microscope the residue left after boiling the sample in water, the troublesome colouring matter being thus removed without in any way interfering with the characteristic structure of the particles of chicory.One of the many beneficial results of the appointment of Public Analysts has been to render nearly obsolete the various additions to coffee that were once far from uncommon. I have never officially examined a sample of coffee containing any admixture other than chicory, though I have invariably looked for leguminous seeds, cereals, &c.The search for cereals, leguminous berries, and foreign matters other than chicory, is most readily effected by boiling the sample with water and testing the strained solu- tion for starch. The liquid is allowed to become perfectly cold, and is then mixed with dilute sulpliuric acid, and a strong solution of potassium permanganate added gradually till the colouring matter is nearly destroyed.The addition of solution of iodine then (1023-a) 100 14.54 THE ANALYEIT. renders the recognition of any starch certain. There is no difficulty in detecting 1 per cent. in this way. A certain famous sample supposed to contain acorns gave no reaction by the above test, but after the addition of 2 per cent.of roasted acorns the test showed the presence of starch very clearly. In examining such a sample under the microscope, it is desirable first to extract all the fat with ether, and tihe colouring matter with methylated spirit, when the starch granules and o h r structures are readily perceptible. The adulteration of coffee with mineral substances appears now to be completely obsolete, but I invariably determine the ash as a precaution.The cold water test for chicory is convenient but occasionally misleading. As a preliminary test it is of some service. In sorting coffees for further examination I now make the following tests :- (a.) Treatment of the sample with hot water, and determination of the density of (b.) Search for starch in strained infusion, which should give negative result.(c.) Examination of the insoluble residue under the microscope. (d.) Determination of the ash, which ought not to exceed 5 per cent. Dr. Bartlett had had considerable quantities of chicory sent to him, and with the exception of four or five they had all been adulterated with some other matter.He had therefore endeavoured to set up a standard for himself, and had been quite puzzled, as the samples had varied so much more among themselves than was the case with the chicory itself. If they introduced charlot into chicory and coffee a difficulty was experienced. Where for the sake of cheapness coffee was adulterated with chicory, the chicory used would be very likely to be itself adulterated with charlot. Mr. Hehner referred to the practice of adulterating coffee with ground date stones, and said the microscopical structure of ground date stones was not so very different from coffee, and that a, mixture of coffee, chicory and date stones might give the same density as genuine coffee. As to charlot root there was one excellent test, and that is the taste. In the dried fragments it could be detected with great ease, but when once ground up it could not be detected so readily. the 10 per cent. infusion, which should not exceed 1009.

ISSN:0003-2654    

DOI:10.1039/AN8800500001

出版商:RSC    

年代:1880

数据来源: RSC

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4 THE ANALYEIT. THE ANALYSIS AND COMPOSITION OF ENGLISH BEERS. BY T. A. POOLEY, B.Sc., F.C.S. THE complete analysis of so complex a fluid aB beer is attended with considerable difficulty, and the methods at our disposal are by no means so perfeot M we might desire ; it is, however, a, subject of considerable importanae, and it is therefore surprising that so few analyses have been published. Our text-books give the compositions of several kinds of foreign beer, but the analyses of English beers have been few and far between, and relate principally to the determination of two or three of the principal constituents, such as the alcohol, extract, and ash.Believing that a comparative examination of various beers brewed in different parts of the kingdom under various systems and with a variety of materials would be interesting, I have lately occupied myself in performing such a series of analyses, and in this and some succeeding papere, it, is purposed to lay the results obtained before the readers, TheTHE ANALYST.6 object in view was to ascertain the exact proportions of all the more important constituents in the typical descriptions of beer brewed in this country, in order that a comparison may be made as to their respective values as foods and wholesome stimulants.Adulterants have not been especially sought for, as they are rarely, if ever, added by brewers, but the results may be of some value to brewers, who may, by com- paring the analyses of beers taken direct from the brewery with those taken from retailers, be able to ascertain whether their products are offered to the public in the state of purity they ought to be.These investigations have been undertaken in no prying spirit, but simply to ascertain the exact composition of many varieties of beer ; the results will naturally lead to certain deductions as to the nature of the materials used in the manufacture of each kind of beer, for that is one of the objects of the investigation, and it will be of considerable interest to trace the influenceof the mineral oonstituents of certain brewing waters on the chemical composition of the resulting beers.This subject was taken up some time since by Mr, C. Estcourt, of Manchester, who read a paper upon the desirability of fixing some standards of value for beer, before the Society of Public Analysts at their meeting at Dublin last year,':' but I cannot find that his investigations have been proceeded with ; his results are, however, interesting, and I shall have occasion to refer to them again.Some analysis of Burton Ales and Dublin Porter were also made last year by Messrs. Lawrence and Reilly, and their results were communicated to the Royal Irish Academy.In the analyses which will be given in these papers, it is proposed to take a wider field, and to examine the products of many breweries in different parts of the country; for this purpose I have already either been supplied with, or promised, samples by many brewers, and I trust to the kindness of others in assisting me in the same way. No analysis of any sample of beer obtained from a brewery will be published without the consent of the proprietor, and the analyses of samples obtained from retail establishments will be described in the same way as they were bought.To enter into a detailed and elaborate description of the processes employed in the analyses would be somewhat out of place in these pages. No claim is made to any originality of method, for as a rule, the best methods as laid down by well-known authorities on chemical analysis, have been closely followed, but when the exigency of the occasion require it, a modification has been introduced.The determinations usually made have been as follows :-Specific gravity-Original gravity-Carbonic acid- Alcohol-Extract-Acetic acid-Glucose-Dextrine-Lactic acid-Ash, including silica, ime, phosphoric acid and chloride of sodium-Nitrogen, and the corresponding quantity of albumenoid bodies, The methods at our disposal do not enable us to determine with anything like precision the quantities of hop extract, resin and oil, or such substances as tannic acid, glycerine, and fatty bodies, and, therefore, except in a few particular instances these determinations have not been attempted.I will now describe in as short a manner as possible the general method of analysis employed, leaving to future papers some special remarks on the various precautions which have to be taken to ensure correct results, Spec@ Gravity.-This has always been determined by the specific gravity bottle, * THE ANALYST, vol. iii., p. 325.6 THE ANALYST.and not by the saccharometer, as the last-named instrument scarcely gives sufficiently accurate results when great precision is required, on account of the impossibility of preventing the bubbles of carbonic acid gas from adhering to the bulb and stem of the instrument. The most convenient sized bottle is one holding 1,000 grains of pure distilled water at 60° F., which before use must be carefully cleaned and dried ; although not absolutely necessary, it is convenient to have a weight which is the exact counter- poise of the bottle when empty ; then by simply filling the bottle with the beer to be tested and weighing it, the specific gravity is ascertained.The bottle should be provided with a small stopper having a capillary tube through i t ; in this way great exactness of quantity can be ensured.It is of course of the utmost importance to take the specific gravities of different samples of beer at precisely the same temperature, and for this purpose 60° F. is the most usual standard, and the one I have always adopted. The specific gravity of English beers varies considerably between 1,003 and 1,012, but 1,012 is about the average. Original Gravity.-This is the term employed to indicate the strength of the wort from which the beer was made, and is determined by the method which is now familim to most brewers ; it consists in distilling a known volume of the beer until at least one- half has distilled over, and then diluting both distillate and residue with distilled water to the same volume as that of the beer used ; the specific gravity of each is then taken, and by reference to tables compiled for the purpose, the percentage of alcohol and extract can be ascertained; we are acquainted with the exact amount of malt extract necessary to produce a given quantity of alcohol, and therefore by adding this to the extract left after distillation, we arrive at the total extract originally present in the wort before fermentation.A correction has to be made for any acetic acid contained in the beer, but in sound sardples this correction is very insignificant. Great care must be taken in observing temperatures, as the specific gravity of a fluid varies considerably with every alteration of temperature; 60° F. is the usual standard; and all the determinations of specific gravity referred to in these papers have been made at this temperature.The specific gravities have been taken by means of the bottle and not by the saccharometer, and the weighings have been made on a balance of very delicate construction. An error in taking the specific gravity of beer is liable to arise in con- sequence of the presence of excess of carbonic acid, and therefore it is as well always to make the determinations in the beer after it has been well shaken to remove the excess of gas.Carbonic Acid.-This is a gaseous coustituent which ought always to be present in beer, as the pleasant fresh taste of this beverage is due to this gas. The quantity varies very considerably ; in bottled beer it is usually present in excess, but in cask beer the quantity is much smaller, and in some cases, where great flatness prevails, almost absent.The determination of carbonic acid is of interest under some circumstances, but as the proportion alters so rapidly when beer is exposed to the atmosphere, these determinations have but little value for the purpose of comparing one sample with another. In making an analysis of beer, it is well to previously remove any excess of carbonic acid gas by shaking the beer in a stoppered bottle until no further pressure is exerted on the stopper; in this way dl the gas is not removed, but different beers areTHE ANALYST.7 brought to the same standard as far as relates to their gaseous contents, and the results then obtained have some value for comparison.I n the aiialyses that will be given in future papers, all beers will have been thus treated, except in some cases of which special mention will be made. In case the determination of carbonic acid is necessary, the following method may be employed. A known qnantity of beer, say 100 cubic centimetres is placed in a good sized glass flask connected by means of a cork and bent tube with a vessel containing a, quantity of a solution of hydrate of baryta. This vessel must be carefully protected from the atmosphere in order that no carbonic acid is absorbed from that source.Upon heat being applied to the flask, the gas is gradually expelled, and having to bubble through the baryta water is all absorbed, with the formation of carbonate of baryta, which, being insoluble in water, separates in the form of a white powder.After all the gas has been expelled, this precipitate is filtered off and washed thoroughly, and is weighed in a platinum crucible with the usual precautions ; 197 parts of carbonate of baryta are equal to 44 parts of carbonic acid gas, and therefore by a simple calculation it is easy to ascertain the quantity of gas present in the 100 cubic centimetres of beer employed in the experiment.Great care must be taken that the gas is not given off too rapidly, otherwise some of it may escape absorption in the baryta water, and in filtering off the precipitate rapidity is important, otherwise there may be absorption from the atmos- phere, As it is impossible on the present occasion to find space for the remainder of the description of the method of analysis employed, I will conclude with giving the results obtained with one sample of beer.Analysis of sample of 4d. beer obtained from a publichouse in Messrs. Truman, Hanbury & Co.’s trade :- Specific gravity of beer .................................. 1012.16 9, 1 7 .. distillate .............................. 992.45 .. residual extract ........................ 1019.75 Original gravity of beer .................................. 1050.97 =18.36 lbs.per barrel. Alcohol ...................................................... 4.200 per cent. Total extract* ................................................ 4.810 .. Acetic acid .................................................. -034 .. Carbonic acid ................................................ *138 ..Water by difference ........................................... .90*824 .. 100*000 per cent. *Total extract contains the following constituents :- Glucose ...................................................... 1.390 per cent. Dextrine .................................................... 2.060 ,, Lactic acid .................................................. ,058 ,, ........................ I .................................. Phosphoric acid -046 Ash containing Lime ~603 -476 Chloride of sodium ...................... -115 Nitrogen.. ............................................ ,029 Extractive matters of the hop, fatty bodies, glycerine, &c., by t equal to dbuminous substances.. .............................. *204 ?, difference ................................................ -622 ,, 4.810 per cent. In the next paper the description of the method of analysis employed will be concluded, and further examples of the results obtained will be given.-Brewers’ G,uardian.

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DOI:10.1039/AN8800500004

出版商:RSC    

年代:1880

数据来源: RSC

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8 THE ANALYST, BEVIEWg. How to Use a Galvanic Battery. By Dr. TIBBITTS. London: Churchill. THIS small volume is more strictly medical than chemica but the author has treated his subject in such a bold and masterly way, that it really takes it out of the domain of an exclusively medical work. Starting with the idea-in which we fully agree-that a medical man is perfectly qualified for his work without being an electrician, the author follows out his aim of giving a manual for those practitioners who desire to use electricity, which shall give general guidance for its judicious application to curative purposes. He lays special stress on the uselessness, and in some cases the injury which is effected by the reckless application of currents of unknown strength to delicate organs which have already been rendered over-sensitive by disease.It is true that the directions which Dr. Tibbitts gives are not nearly so complete as could be wished, but he has certainly succeeded in warning others against trying electrical experiments in reference to which they have but a small proportion of the information that he has evidently acquired ; and he has the courage of his opinions in advising medical men, who know but little of the subject, to send their patients to professed elecltrioians for the special treatment.THE ANALYST. 9 A Treatise on Waterworks for the Supply of Cities and Towns. By S. HUGHES, C.E. London: Lockwood & Go. THIS is a reprint of an old book with additions. We might, perhaps, find fault with the title, as it is scarcely complete enough.An ordinary reader would hardly search for information as to geological strata, and for tabulated statements as to a large number of the most important deep wells which have recently been sunk, in a book bearing this title, and yet the information compressed under these heads is of the most valuable character for reference, and is put together in such a form as to be easily available. The sections on pumping machinery, gauging rivers and streams, and filtration on a large scale do certainly belong specially to waterworks, and they are as complete and satisfactory in their way as the others to which we have alluded. The book is a very useful one and well worthy to hold a place in Weale’s well-known series. Lectures on hlfectious Diseases, Air, Sewage, dc. By DR.J. RUSSELL AND DR. W. WALLACE. Glasgow: Macleliose, St. Vincent Street. IT is very seldom that a Town Council orders the printing of any lectures or other book which contain really valuable scientific information, but in this case we have a marked deviation from the ordinary rule. The volume under notice consists of lectures which were delivered by Dr. Russell and Dr. Wallace, at Glasgow, in the latter part of 1878, and which have now been published for more general circulation. The part with which we have to do relates more especially to the four lectures by Dr. Wallace on Air, Water, Sewage, and Food. He has treated his subjects in a thoroughly careful way, and, as far as the limits of space would allow, in an exhaustive manner. There are many points in connection with the Food lecture which are well worth careful reading, and show that the lectures have not been published simply as ordinary matter intended to instruct the masses, but as chemical studies, including a considerable amount of genuine work. The lecture on Sewage necessarily contains less original matter, because the subject has been so thoroughly threshed out during the last ten years. that there really is nothing to be saiduniil some one invents a neu. process. Dr. Russell’s lectures are illustrated with a few enlarged micro-photographs, such as human blood in various stages of disease, which are well worth attention.

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DOI:10.1039/AN880050008b

出版商:RSC    

年代:1880

数据来源: RSC

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THE ANALYST. 9 REMARKABLE EXPLOSIONS. ExpLosroN OF A DxAMoND.-At a recent meeting of the Academy of Natural Science8 of Philadelphia, Professor Leidy exhibited a black agate sleeve button, which had set in it centrally, raised in a gold setting, a rose diamond, about 7mm. broad. I t had been submitted to him by Mr. Kretzmar, a jeweller, who informed him that the person who wore it was recently leaning with his head upon his hand on E window ledge in the sun, when the diamond exploded audibly and with sufficient force to drive a fragment into his hand and another into his forehead.On examining the diamond the fractured surface, f o h ~ i n g a clearage plane, exhibited apparently the remains of a thin cavity such as is some- times to be seen in quartz crystrtls.The fracture also exposed a conspicuous particle of coal. Professor Leidy thought that the explosion had been due to the sudden expansion of some volatile liquid contained in the cavity, as frequently occurs in cavities in many minerals. Mi-. Goldsmith thought it possible that the liquid was carbonic acid, as he was impressed with the idea that diamonds originated from this material in the liquid condition.EXPLOSION OF CARBONIC Acm-Attention was recently directed in the French Academy to a case of explosion of carbonic acid which occurred in July last in one of the coal pits of Rochebelle (Gard). The10 THE ANALYST. coal strata there are much dislocated, and the carbonic acid, generated plentifully in the neighbourhood, and finding its way through natural passages, seems to have accumulated in certain parts with sufficient tension to explode with two loud detonations, driving a large quantity of fine coal into the galleries. Three men were asphyxiated, and two others were only able to throw themselves in a swooning state into the cage and be hauled up.That no flame was present (as in explosions of fire damp) is proved by the absence of burns on the bodies of the victims, the fact that blasting cartridges did not go off, &c. The gas is thought to have arisen from sulphurio acid (produced through oxidation of a stratified mass of pyrites) dissolving in subterranean waters, and finding its way down to triassic limestone.I n the works of M. Kuhlmann lately an alembic of platinum, about 90 centimetres diameter, used for producing daily some 6,000 to 7,000 kilog.of concentrated sulphuric acid, was exploded, the component pieces being shattered and thrown out. with bricks of the fireplace, 20 to 30 metres in different directions. Fortunately a slight hissing was observed a few seconds previously, so that the workmen had time to escape a terrible fate. The nature of the explosion If.Kuhlmann supposes to be as follows :-This platinum apparatus was being cleaned ; some 30 to 40 kilogrammes of concentrated sulphuric acid had been left in it ; on this some water had been admitted through the siphon, and the whole had been gently heated three or four hours. It is known that mixing sulphuric acid with water produces a good deal of heat ; in the present instance, combination is thought to have taken place instantaneously, at a pretty high temperature, generating a large amount of vapour. From data furnished by Fabre and Silbermann, it appears that 40 kilogrammes of acid at 18 deg., with water, is capable of producing instantaneously 18 to 20 cubic metres of vapour, and this is sufficient to explode a platinum vessel of about 300 litres capacity and only 2 to 3mm.thickness. As the combination occurred at about 100 deg., the force would be greater. M. Iiuhlmann has repeated the explosion several times in laboratory experimcnts, and he finds that it always occurs with great violence where the quantity of water is a t least ten equivalents for one of acid. In presence of the difficulty of mixing these two substances, which have a very great affinity, but the density of which is so different that they may remain several hours one on the other without mixture and consequent combination, the need of cautious management is obvious.

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DOI:10.1039/AN8800500009

出版商:RSC    

年代:1880

数据来源: RSC

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10 THE ANALYST. LAW RE PORTS. COURT O F A P P E A L . Label as to mixtzere oj’ Chicoy and Cofee noprotection to vendor i f Pure Cofee asked and paid for. LIDDIARD 21. REEcE.-In this case heard in the Queen’s Bench, on 29th N O ~ . last, before Mr. Justices Lush and Manisty, a question of some general interest, having reference to the mixing of chicory and coffee was raised. The case was that a grocer had sold half a pound of an article of food called coffee to the prejudice of the purchaser, ‘‘ the same not being of the nature, substance, and quality of the article demanded by the purchaser,” contrary to the terms of the Act 38 and 39 Vic., cap.63. The case was stated thus by the magistrates :-“ Upon the hearing of the aforesaid information it was proved on the part of the respondent and found as a fact that on the 23rd of May, 1879, one Stephen Shepherd, a police-constable of the Berks Constabulary, stationed at Reading, went to the appellant’s grocer’s shop in Faringdon, in plain clothes, and asked one of appellant’s assistants to supply him with half a pound of coffee, The assistant took a quantity of what appeared to be coffee from the bulk contained in a canister and weighed it, after which it wai wrapped up in paper and delivered across the counter to the purchaser, who paid 9d.for the half pound, this being the full price for pure coffee. The purchaser then asked the assistant to call his master, the appellant, which he did, and the appellant came to the purchaser, who then informed him that he htld purchased the article for the purpose of having it analysed.The appellant thereupon, while the packet was still on the counter, called the purchaser’s attention to a label affixed to the outside of the paper in which the article was wrapped, on which the purchaser noticed for the first time the following printed words,--‘ This is sold as a mixture of chicory and coffee.’ (A fac-simile of the paper and label was annexed).The words were printed in distinct and legible characters, and the label was affixed in a conspicuous position on the outside of the package. The purchaser then said he had asked for ‘coffee’ and not coffee and chicory. He then, in pursuance of the provisions of the 14th section of the said Act of the 38 and 39 Vic., cap. 63, informed the appellant of his intention to have the article analysed by the Public County Analyst, and offered to divide the eame into three parts, and deliver one of such parts to the appellant ; but this the appellant Conviction by Nagistrutes afirmed on appeal :-THE ANALYST. 11 did not require him to do.The purchaser had no suspicion that he had received anything but pure coffee until his attention was drawn to the label by the appellant.The article was afterwards, on the 24th of May, 1879, submitted for analysis to Mr. W. F. Donkin, of the University Museum, Oxford, the Public Analyst for the county of Berks, who by his certificate, dated the 27th of July, 1879, which was given in evidence by the respondent, declared the result of his analysis in the following terms,-‘I am of opinion that the said sample is a mixture of about 60 parts coffee with about 40 parts chicory.’ The appellant was represented by a solicitor, who submitted that the appellant was protected by the 8th section of the Act, with the terms of which he had fully complied by having at the time of delivering the article supplied to the purchaser a notice by a label, distinctly and legibly printed, that the same was mixed, and the appellant’s solicitor cited and relied on the case of Sandys, appellant, v.Small, respondent,’ decided in the Queen’s Bench Division on the 26th of June, 1878 (3 “L. R.,” Q. B., 449,) in support of his contention, and urged that on the authority of this case it was unnecessary to call the attention of the purchaser to the label.The 8th section of the Act provides that ‘ no person shall be guilty of any such offence a s aforesaid in respect of the sale of an article of food or a drug mixed with any matter or ingredient not injurious to health, and not intended fraudulently to increase its bulk, weight, or measure, or conceal its inferior quality, if at the time of delivering such article or drug he shall supply the person receiving the same notice by a label distinctly and legibly written or printed on or with the article or drug to the effect that the same is mixed.’ We, however, having regard to the fact that the purchaser asked for coffee, and was supplied with an article consisting of only 60 per cent.coffee and 40 per cent. chicory, without having his attention called to the label, and without, in fact, seeing it until the purchase was completed, and also to the fact that the price he paid for the said article was a usual and fair price for pure coffee, and much more than would have been given for coffee mixed with chicory to the above extent, and also conceiving that the case cited by the appellant’s solicitor, which referred to a mixture of water with whisky, was not applicable to the case before us, were of opinion that the article sold was so mixed with intent fraudulently to increase its bulk, weight, and measure, and considered that, therefore, the appellant was not protected by the said 8th section of the Act, and we convicted him in the mitigated penalty of 2 5 and costs as before mentioned.The questions of law arising on the above statement for the opinion of this Court are :--Whether the admixture of ohicory with coffee to the extent of 40 per cent., the same being sold at the usual price of pure coffee, is to be considered a mixture of an ingredient or matter intended fraudulently to increase its bulk, weight, or measure within the meaning of the 8th section of 38 and 39 Vic., cap.63, so as to deprive the appellant of the protection that would otherwise be afforded him by the said section.And whether, assuming this question to be answered in the negative, after the completion of the sale and delivery of any mixed article sold as pure, but before its removal from the counter, the seller can avail himself of the protection afforded by the latter part of the section by calling the purchaser’s attention to the notice of mixture printed on the label.If the Court should’be of opinion that such conviction was legally and properly made, then the said conviction is to stand ; but if the Court should be or opinion otherwise, then the said information is to be dismissed.” Mr. Mellor, Q.C., and Mr. Latham were for the appellant, the grocer who was convicted ; Mr.Lawrence and Mr. H. D. Green were for the complainant, in support of the conviction. The Court after hearing the counsel for the appellant, without calling on the other side, affirmed the conviction. Mr. Justice Lush said that they quite agreed with the magistrates in their finding. No one could tell the proportion of chicory, Mr. Justice Manisty said that the mixture was sold for the full price of coffee and suppose the purchaser could not read? Conviction affirmed.Milkmen selling Milk in the Street, Bound to serve Inspectors when required. Convictions f o r Mr. Marsden, the Vestry Clerk of Camberwell, attended a t the Lambeth Police Court in support of summonses taken out against tradesmen for refusing to serve the inspectors appointed by the Vestry.The matter was first before the Court a fortnight back, when, after hearing some evidence, Mr. Chance considered there was some doubt on a point of law, and directed a remand. The first case called on was that of John Parker, dairyman, of Hanover Street, Peckham. Evidence was given showing that Inspector Fisher had asked a servant of defendant, who was selling milk in the street, to serve him with a pint of milk. The defendant’s servant declined to serve the inspector, stating that all he had wag ordered for regular customers.Mr. Chance, after hearing arguments put forward by a gentleman from the office of Mr. Ricketts for the defendant, said he had fully made up his mind that the inspectors were, under the Act, bound to be served in the street, but he would adjourn this case in order to have the man in defendant’s employment summoned, so that both matters might be dealt with.Mr. Chance said refusing : -12 THE ANALYST. there were other cases before him that day, and he wished to say that he had well considered the sections of the amended Act. I t would no doubt be a great difficulty to ascertain if milk was adulterated, if a man carrying it through the streets to serve regular customers, refased to serve an inspector.It appeared to him that the amended Act was intended to meet a difficulty which previously existed. The Act also was a protection to the customer who might have ordered milk, and who otherwise would be a6 the mercy of the parties who served him. If such a law was not carried out, large quantities might be sold without the inspectors being able to ascertain if it was pure or not.If he gave force to the argument used by the gentleman who appeared for the defendant, the Act might become nugatory. He certainly should convict in such a complaint, but would grant a case for the opinion of a Superior Court if asked for. He intended to hold that an inspector had a right to ask and be served with milk in the street.William Jenkins, cowkeeper, of Cornwall Road, Peckham, was summoned for refusing to serve Inspector Fisher. On the 18th ult. the inspector met the defendant, mth some milk, and asked him to 8erve him with a pint, and told him he wanted it for analysis. The defendant was driving E horse and cart, and drove on, He followed and again asked to be served. The defendant wanted to serve him out of a particular can, but the inspector wanted it out of another. The defendant +hen said first that it was All ordered,’’ and afterwards, when he found the inspector was putting down his name and address, said, “Well, the other can contains milk and water.” Mr. Chance, after heariag corrobo- rative evidence, said it was a bad cese, for the defendant knew well he was carrying for sale a can of milk and water. He ordered him to pay a fine of S5 and costs. George Barnes, Loder Street, Peckham, milkseller, was also summoned for it similar offence. When asked by Inspector Fisher for a pint of milk, he made the usual excuse that ell he had was ordered. Mr. Chance said such an excum would not avail, as he had before remarked, and the Act would be carried out. He ordered the defendant to pay a penalty of 40s. and costs.

ISSN:0003-2654    

DOI:10.1039/AN8800500010

出版商:RSC    

年代:1880

数据来源: RSC

摘要:

12 THE ANALYST. NOTES O F THE MONTH. On November 28th, in the Court of the Queen’s Bench, before Justices Lush and Manisty, as shortly mentioned in our last number, a case was decided which, according to a trade contemporary, (‘ distinctly marks a new departure ” in the law of adulteration. The facts of the case, as stated by the respondent magistrates whose decision was appealed against, were as follows :-A police-constable went into a grocer’s shop and asked for (‘ half-a-pound of coffee,” which was duly taken from a canister, weighed, wrapped up, and delivered across the counter, while the sum of 9d.was charged and paid, such being the price of good coffee at 1s. 6d. per lb. On the constable stating that the article was for analysis, the proprietor came forward, and while the packet waA still on the counter the latter called the constable’s attention to the fact that it was a mixture as indicated by the words printed on the paper, ‘‘ This is sold as a mixture of chicory and coffee.” On analysis the article was found to contain, coffee, 60 parts, and chicory, 40 parts, and the correctness of this result was not disputed by the defendant ; but he relied on the 8th section of the Act, providing that a person selling a mixture may label the same and so be exempt from punishment.The Magistrates, however, held that in the present case the purchaser’s attention had not been called to the label in reasonable time, and moreover they considered that, seeing the purchaser asked for coffee and paid the price of coffee, he should be protected against being served with a mixture which he did not desire, and they therefore convicted the defendant, who now appealed.The Court, after hearing the appealing counsel, and without requiring any reply, unanimously upheld the conviction, and in doing so, Mr. Justice Manisty particularly commented on the fact that coffee was asked for and that the full price of pure coffee was paid for the artide.THE ANALYST.18 The decision, based as it is on principles of fairness and justice, of course gives umbrage to the Grocer, who fights hard for the right of a man to sell an inferior article at the price of the best whenever he can get a chance by sticking on a label, which, in 99 cases out of 100, would never be noticed by the purchaser.How often there must have been a chuckle of quiet delight when this was done (as indeed it is daily), but now the chuckle is changed into a groan of dismay, and the periodical in question waxes wroth, and has a little quiet dig at the analyst whose decision wa6 not disputed and who had done nothing but his simple duty. A long article is devoted to showing how the unfortunate tradesman’s defence is cut from under him, and that the Act was meant to protect him in this style of dealing.How much better would it be if the Grocer encouraged its constituents in business habits, and told them what the law demands, namely, that when a grocer is asked for 6 L half-a-pound of coffee ” he should honestly sell L i half-a-pound of coffee,” and neither dodge his customer by giving short weight or adding chicory.Both in the article and in the letters on the subject published in the Grocer, the real gist of the case is entirely omitted, namely, that cofee was asked for and the full prim ofpur8 co$ee paid, and yet a mixture was sold. Wliat the Court has ruled has no reference whatever to a man who openly sells a mixture as such, but it is that the 8th section of the Sale of Food and Drugs Act should be no protection to deliberate attempts at fraudulently supplying a mixture when a pure article is asked and paid for.The great difficulty as to morality is that no one likes to begin to practise it, lest his neighbour over the way should get an advantage. If, however, trades organs would only encourage it a little more, perhaps we may come to the happy day, when, in reply to a demand for 1s.coffee, the salesman will say, Real coffee cannot be sold at less than 1s. 6d., but you will find this 1s. mixture very good.” A little of this straightforward dealing and the public would soon learn the fact, and ask for L L coffee ” or (6 mixed coffee ” according to their means or their taste. Surely it is better to agree to such a course than to spend money on attempts to legally bolster up the right of practising tacit deceit, and it would save the necessity of reading diatribes on analysts and other such pabulum calculated to encourage what is now legally condemned.The great case of the Norwich Baking Powder-which it geems is a mixture of alum and bi-carbonate of soda, has been decided against the manufacturers, and appealed.Our readers who perused the report in our last number will doubtless watch with interest the evidence to be given on appeal. Mr. Sutton was actually, and Dr. Tidy is, it seems, expected to be, called for the defence, both having given certificates that it was quite uninjurious. Supposing an inspector in either of their districts bought some bread, and they, not knowing that this powder had been used in making it, certified to the article containing 118 grains of alum per 4-lb.loaf (which it was stated in court that a loaf made with the article would contain), what an amusing scene might be made in the witness-box when it was proved that the alumina got in through the employment of the very compound they had previously declared perfectly allowable.It is evident that if this appeal succeeds, there is an end to any prosecution for adding alum to bread, as the baker would only need to say he did not use alum, but14 THE ANALYST. Norwich Baking Powder. We think that Public Analysts would be wiser (even at the cost of sometimes losing good fees) to decline giving evidence in any disputed cases, There are plenty of men-not Public Analysts-who would only be too thankful to get employed in such affairs, and the individual action of m y public man would not be thus cramped.If really consistent in their views, then the public in certain districts must be content to eat what is elsewhere deemed undesirable, merely because the analyst has publicly bound himself to an opinion on the subject which might be afterwards used to impair the efficiency of his evidence in official prosecutions.Our readers will note with interest the final decision of Mr. Chance, the magistrate for Lambeth, as to the right of inspectors to demand samples in the street, and we are glad to find he has not adhered to the opinion which we commented upon last month. To look after the milk thus sent out to cudomers, as well as that sold Over the counter, is the only true way of ensuring that the public get what they pay for.NOTICES TO CORRESPONDENTS.-~. Y. Z.-We agree with your remarks as to the imperfection of the publication in question, and have already pointed them out, and we knew that an effort has in conse- quence been made to improve it. We have not space this month for your letter. Dr.SWETE.-OUX matter was all in type before your letter arrived. RECENT CHEMICAL PATENTS. The following specifications have been published dnring the past month, and can be obtained from the Great Seal Office, Cursitor Street, Chancery Lane, London. Title of Patent. Price 1879. Name of Patentee. NO. 1592 W. Miiller . . . . . . . . 1622 1635 1661 1673 1698 1703 1705 1733 1783 1791 1692 1949 1795 1808 1842 1855 1865 1869 1970 2652 4103 R.C . Thompson . . . . . . J. MacKenzie . . . . . . J. C. Mewburn . . . . . . J. J. Sachs.. . . . . . . H. A. Bonneville . . . . . . J. Townsend . . . . . . A. Steenberg . . . . . . R. S. Ripley . . . . . . F. C. Glaser . . . . . . J. S. Sellon and H. Edmonds . . Ditto . . . . . . .. Ditto . . . . . . . . A. M. Clark . . . . . . H. J. Haddan . . . . . . W. R. Lake . . . . . . J. B. Spence . . . . . . H. Parkes . . . . . . . . A. Scott and T. R. Ogilvie . . J. Fordred . . . . . . . . C. W. Siemena . . . . . . W. MorganBrown . . . . Manufacture of Ammonia from Nitrogen of Atmospheric Air and Hydrogen . . . . . . Producing Electric Light . . . . . . Electric Light Apparatus .. . . . . Preparation of Starch and Dextrine . . Extraction of Fatty Matters . . . . Dephosphorization of Iron . . . . . . Obtaining Soda and Potash . . . . Manure . . . . . . . . . . Treating Illuminating Gas . . . . . . Manufacture of Sugar . . . . . . Electric Lamps . . . . . . . . Regulating Electric Currents . . . . Apparatus for Generating Electric Currents Safety Cheque .. . . . . . . Gas Governors . . . . . . . . Machinery for Crushing Phosphates . . Treatment of Metallic Sulphides . . . . Manufacture of Compou‘nds of Nitro-Cellulose . . Purifying Saccharine Substances . . . . . . Treatment and Purification of Cod Liver Oil . . Electric Lamps . . . . . . . . . . Electric Batteries . . . . . . . . . . .. .. .. .. .. .. .. .. .. .. .... .. .. .. .. .. - .. 6d. .. 2d. .. 6d. .. 4d. .. 2d. .. 4d. .. 4d. .. 2d. .. 6d. .. 4d. .. 2d. .. 6d. .. 2d. .. 2d. .. 4d. .. 4d. *. 4d. .. 4d. .. 4d. .. 2d. .. 6d. .. 4a. BOOKS, &c., RECEIVED. Annals of Chemical Medicine, by Dr. Thudichum ; How to use a Galvanic Battery, by Dr. Tibbitts ; Water Works for Cities and Towns, by S. Hughes; Blowpipe Analysis, by Landauer; A Year’s Cookery ; The Chemist and Druggist ; The Brewers’ Guardian; The British Medical Journal ; The Medical Press ; The Pharmaceutical Journal ; The Sanitary Record ; The Miller ; Journal of Applied Science; The Boston Journal of Chemistry; The Provisioner ; The American Dairyman ; The Practitioner ; American New Remedies ; Proceedings of the American Chemical Society ; Le Praticien ; The Inventors’ Record ; New York Public Health ; Philadelphia Printers’ Circular ; The Scientific American ; The American Traveller.

ISSN:0003-2654    

DOI:10.1039/AN8800500012

出版商:RSC    

年代:1880

数据来源: RSC