摘要:

91 ON THE WORK DONE BY PUBLIC ANALYSTS DURING 1879 UNDER THE SALE OF FOOD AND DRUGS’ ACT. BY G. W. WIGNER, F.C.S. Read before the 8ociety of Public Analysts, o n 17th March, 1860. THE returns which have been furnished, in response to the application of the Proprietors of THE ANALYST, by Members of our Society and by a few other Public Analysts who &re not members, but who take an interest in this annual statement, enable me this year to lay before you much fuller statistics as to the amount of work which has been done under the Sale of Food and Drugs’ Act during 1879, than has been possible in any previous year. These detailed results are shown in the annexed table. In 1877 we received returns from 127 districts; in 1878 from 168 districts ; while this year we have returns from 212 districts.There is an apparent increase in the number of samples analysed during 1879 of about 2,502 rzmples, but this is, probably, mainly due to the fact that there are 80 many more returns. I t is rather unsatisfactory to note that the general average shows a slight increase in the proportion of adulterated samples, the percentages shown by the returns of varioue years being as follows :-92 THE ANALYST. In 1872 . . . . . . . . . . . . 26.0 per cent. 1875 & 6 . . . . . . . . . . 18-10 .. 1877 . . . . . . . . . . . . 17-70 ,, 1878 . . . . . . . . . . . . 16.58 ,, 1879 . . . . . . . . . . . . 17.25 .. I cannot trace out any special cause for this increase, and it will, therefore, be well to The total number of Omitting Somersetshire, as to consider it first in reference to the different classes of samples.samples examined in these 212 districts has been 17,574. which we have received no details, these samples have been divided as follows :- Milk .. Butter. . Groceries Drugs .. Wine .. Bread .. Water .. Sundries . . . . . . 6036 = 36.1 per cent. . . . . . . 969 = 5.7 .. . . . . . . 4197 = 25.0 ,, . . . . . . 1615 = 9.7 .. . . . . . . 1471 = 8.7 ,, . . . . . . 1240 = 7.5 ,, . . . . . . 629 = 3.7 .. . . . . . . 615 = 3.6 ,, 16,772 100.0 per cent. The next point of interest, is to notice how the various classes stand a8 regards the percentages of adulteration, as compared with those which were shown by the same classes of goods in the previous years, the percentage in each class being calculated on its own clam total, and not on the general total of samples analysed.1877 1878 1879 Milk . . . . . . 26.07 18.38 22.06 Butter . . . . . . 12-49 13-23 13-93 Groceries . . . . 13-00 12.89 11.73 Drugs . . . . . . 23.82 35.77 26.66 Wine, &c. . . . . 47.00 29.31 28.30 Bread . . . . . . 6.84 2.97 4.62 1 . . . . 21.63 14-98 (21m45 110.17 Water.. Sundries J From these figures it will be seen that wines and spirits, which occupied the worst place in 1877, with 47 per cent., afid fell in 1878 to 29.3 per cent, now 8hows the worst place of all, 28.3 per cent. being adulterated. Of course this includes, as before, those samples of spirits which were returned as watered, but as a limit has been laid down by The Sale of Food and Drugs' Amendment Act, which is lower than had been previously anstomary in many districts, I think we must come to the conclusion that the degree to which the spirits were adulterated wag probably considerably greater during 1879 than in 1878.Next on the list come drugs, showing 26.66 per cent. adulterated, as against 35.77 in the previous year. The difference i! very great, but it must be borne in mind that this year comparatively few samples of violet powder are included, and the result is, therefore, probably a more near approach to a fair average. Of course by this I do not mean a fair average of all the drugs sold, because the inspectors naturally purchase most frequently those kinds which are more likely to be inferior or impure. The most noticeable remark in the returns, as to drugs, is one relating to so-called quinine wine, which contained no quinine at all.This was in the County of Antrim. Milk shows a considerably increased percentage of adulteration-8.68 per cent.THE ANALYST. 93 more than in 1878. It is difficult to trace this increase to any other cause than the extremely low fines which are generally thought sufficient in cases of milk adulteration. It really is a serious matter that more than 22 per cent. of the samples of milk purchased by inspectors, who are in almost every case well known and recognised, should turn out to be adulterated, even when judged by the low limit adopted by the Society. Two cases which have been reported appear of some specid interest here. In one case at Margate, Mr. Harvey tells us that the defendant pleaded that the milk was taken from a particularly poor cow, and the case was adjourned in order that the inspector might procure a sample from this cow.This was done and the sample was analysed, with the result of solids not fat 9.46 ; fat 2.75, and the defendant was, in consequence, heavily fined, as he deserved. In another case, Mr. Carter Bell refers to a defendant pleading that, owing to the deficiency of grass, &c., his cow had been fed entirely upon hay, and the plea was so far successful that the magistrates acquitted him ; whereupon the next defendant, determined not to be outdone, pleaded that his cows had been fed entirely upon straw, and, in consequence, he also was acquitted. Mr. Bell thinks this case suitable for investigation by the Society for Prevention of Cruelty to Animals.Butter appears to show a continued increase of adulteration, the percentages for 1877, 1878, and 1879, respectively being 12-48, 18.23, 13.93, or an increase of almost exactly -7 per cent. per year. It is, perhaps, hardly fair to attribute this to greater accuracy in butter analysis, because even in 1877 the methods were sufficiently well understood to make it certain that few adulterated samples would be passed as genuine; while on the other hand, it is a notorious fact that the make of butterine has greatly increased during the past two years, and the figures point to the opinion that the sale of butterine under the name of butter has become more common. The number of samples examined during 1879-nearly 1,000, is sufficient to prevent any idea of an unfair average being drawn. Groceries show a decided improvement on the two previous years, the reduction in the amounts of adulteration being 1.16 per cent., but still the present figure is far too high.Doubtless a large proportion is due to the sale of chicory and coffee under the name of coffee, and other similar practices, but even shutting out those samples, which are probably from this cause returned as adulterated, the remaining percentage is much greater than it should be. Bread and flour again show a change for the worse ; in this particular case the increase may be more apparent than real, and is due partly to the improved method of analysis devised by Dr. DuprC?, which, although it has unquestionably proved some samples to be genuine, in reference to which considerable doubt would otherwise have been felt, yet has on the other hand enabled the presence of alum in flour to be detected in some cases with absolute certainty where, without this process, suspicion only could have been entertained, This year our correspondents have, at some trouble to themselves, separated the samples of water from the sundries.As we have ti10 often pointed out before, water does not really belong to the work done under the Act by the Public Analyst, and should in no case be undertaken by him except for a separate and special fee or a larger salary than would otherwise be accepted, nor should he even then ibsue certificates on the forms provided for in the Schedule to the Act. It is, of course, quite right that the water analysea of the diBtrict for sanitary purposes should be done by the Public Analyst, but it is94 THE ANALYST.undesirable that in any case he should view it as part of his official duty. In consequence of this separation of the waters, the sundries show the very considerable reduction in the percentage of adulteration of 4.81 per cent. Considering next the proportion of adulterated samples of each class calculated on the total number found to be adulterated, we find that altogether there were 2978 samples adulterated, the description of which has been particularly reported to us, and these were divided as follows :- The Milk Samples adulterated were . . . . . . . . ,, Butter ,, . . . . . . . . . . ,, Groceries ,, . . . . . . . . 9 7 Drugs ,, Wines, &c.,, . . . . . . . . $ 9 Bread I 9 ,, Waters ,, . . . . . . . . ,, Sundries ,, . . . . . . . . 9 , 3 ) 9 . 9 , Y l 9 , 1 , . . . . . . . . . . . . . . . . 1332 or 44.72 per cent. 135 ,, 4-53 ,, 492 ,, 16.52 ,, 164 ,, 5.52 ,, 457 ,, 15.36 ,, 68 ,, 2.28 ,, 266 ,, 8-93 ,, 64 ,, 2-14 ,, 2978 or 100.00 per cent. Viewed in this way the table shows, as the table for the previous year did, that milk, butter and bread show a larger percentage of adulteration this year than they did before, the increase in the case of milk being 2-57 per cent. Norfolk nominally heads the list, but as the majority of the samples are waters, I will not take account of that here, but pass on to Margate, which really heads the list with 72 per cent, of adulterated samples-entirely milks. At this rate we may certainly commiserate the children who are fed on Margate milk.Southampton and Glasgow follow pretty closely with 60 per cent. adulterated, and South Shields shows more than 50 per cent. of adulteration, Derbyshire having 44 per cent. Bermondsey and St. George’s, Southwark, each show 34 per cent., while in the adjoining district of Wandsworth, with the same analyst, the rate is only 8.25 per cent. Hampstead shows 6 per cent. and Lewisham 22 per cent., both of these places again having the same analyst. The City of London shows 30 per cent., although on the very small total of 49 samples, while the remaining Metropolitan districts which have been reported show an average of about 14 per cent., a figure which is pretty closely adhered to in Cheshire, Dublin County, Limerick County, Sligo County, Manchester, Cumberland, Brighton, Northumberland and Yorkshire generally, while in Staffordshire, Isle of Wight, Sussex, and Somersetshire, the percentage of adulteration is still less, averaging rather under 10 per cent.From these we pass to the counties and towns in which very few samples have been analysed, so few, in fact, as to render the Act nugatory. There are fourteen counties, towns, and districts, having a gross population of very nearly one million, in which only 66 samples were submitted for analysis, or an average of less than 5 per place. These are Chesterfield, Montgomery, Carlow County, Cavan, Waterford County, Macclesfield, Ramsgate, St. Martin’s, Carmarthen Borough, Chichester, Newington, Bury St.Edmund’s, Ipswich, and Radnor County. Referria2 +o another feature in the table, it appears that in Andover, Barnsley, Stal ybridge, Wenlock, Lancast er, Helms burgh, Falmonth, Launcest on, Penzance, Truro, Ashton-under Lyne, Pontefract, Richmond, Ripon, Wakefield, Deal, Faversham, Sandwich, The percentage of adulteration in different districts is of much interest. In this respect the returns seem worse than last year.THE ANALYST, 95 Ryde, Stratford-on-Avon, Warwick, Gloucester, Hereford, Falkirk, Stirling, Airdrie, Stewarton, Brecon Borough, Cardigan, Neath, Pembroke, Tenby, Tenterden, Suffolk, Penryn, Berwick, Durham, Tynemouth, Maidenhead, Monmouth, Droitwich, New Radnor, Birkenhead, Kilmarnock, Rutherglen and Sutherlandshire, or altogether 2 counties and 44 towns, with a population of about 1,000,000, no samples whatever have been analysed. In the table for 1878 there were 37 places in this condition ; therefore the number has apparently increased by 0 during the year, and this notwithstanding the action which the Local Government Board have been taking to compel authorities to enforce the Act.It is well to point out here that it is the duty of every Public Analyst in accordance with the Act to make a quarterly report to the authority appointing him, even when he has received no samples for analysis, and this authority or their clerk are bound to forward copies of each year’s quarterly reports to the Local Government Board. By this means the central authorities are kept informed year by year, and unfortunately not oftener, of the neglect of the officials in those districts who have so far complied with the Act as to appoint an analyst, but do not seem inclined, unless pressure is put upon them from higher quarters, to do anything more.After the President had thanked Mr. Wigner for the trouble he had taken in oompiling the returns, Dr. Dupri! said that, as Public Analysts were aware, the Inland Revenue Report for the year ending March, 1879, had recently been published. It included the Report of the Principal of the Somerset House Laboratory, who stated that 21 samples were referred to that department by magistrates under the Sale of Food Act. I n 8 of these cases he came to a conclusion different from that of the Public Analysts, and he gave two instances which he thought of sufficient interest to describe.One was a sample of flour which had been stated to be adulterated with alum, and although he agreed with the Public Analyst as to the amount of alumina present, he could find no evidence of its existence as alum, but ‘‘ on the contrary, the results of the experiments csnclusively pointed to the absence of alum, and the unusual amount of silica found indicated that the alumina was present as an impurity in the form of clay.” He (Dr. Duprk) would like to point out in regard to this that at the time the Inland Revenue certificate said nothing whatever about silica; and still less about its relation to the amount of clay present. Indeed, up to the present he (the speaker) had believed that the relation between silica and clay in flours, and its bearing on the estimation of alum in flour aild bread, was first pointed out by himself some time afterwards.The next wasa whisky case, where some Public Analyst reported it to have consisted of diluted alcohol coloured with burnt sugar. They did not agree with this, and stated that ‘‘ we found that the sample was what is known as neutral spirit, or patent atill whisky, which had been coloured and flavoured with wine. This is a kind of whisky which is almost entirely free from fusel oil, and consequently, while more deficient in character than some whiskies, is yet less dangerous to the health of the consumer.” He (Dr. Duprh) said it was absolutely impossible for any chemist when dealing with a weak spirit free from fusel oil, to state positively that he was not dealing with alcohol which had been diluted and flavoured.The Inland Revenue chemists could therefore have had no chemical reasons for upsetting the analyst’s certificate. The utmost they could have said was that it might be diluted alcohol flavoured, as stated, but that it also might be weak spirit free from fusel06 THE ANALYST. oil flavoured with wine. How, even in this latter case, it could be called whisky, he failed to see. In a subsequent part of the Report relating to beer, the Principal referred to a case where a brewer was prosecuted for having added sugar to the wort. One of the members of the Society appeared against the Inland Revenue chemists, and had examined a sample of the wort which was several mcjnths old, and although it had altered very slightly or not at all, still there was that objection to it.This analyst stated that there was no cane sugar in it, and the Inland Revenue Chemists remarked : ‘ I In this the chemist who nnalysed it was no doubt right as the sample was then three months old, but he added the very remarkable statement that the sample was as fresh and undecomposed as when first brewed, and that if cane sugar had ever been used, it must have been found by him. In this evidence there must have been a serious mistake, as all who know anything of the composition of malt wort are aware thal when it is bottled and kept under ordinary circumstances, it will only remain for a very short time without undergoing decomposition, the first eBect of which is to invert the cane sugar, if any be present.” If this sentence has any meaning, it implied that after the cane sugar had been inverted it could not be found out whether cane sugar had ever been added to the malt wort or not, whereas that was an entire mistake.Cane sugar, after it has been inverted, tarns to the left, about one-sixth as strongly as maltose turns to the right. Maltose reduces Fehling’g solution about two-thirds as much as invert sugar. A combined optical and chemical test would therefore readily show the presence or absence of invert sugar. If when dealing with pure maltose it was estimated chemically, and then converted into dextrose by heating with an acid, 100 parts became 150. When dealing with maltose, plus a certain quantity of cane sugar, the 100 became rather more than 150 after heating with acid, because the maltose which gave 100 was alone measured in the first instance, and that was made into 150, in addition to which the cane sugar, not estimated at first, became invert sugar, which of course reduced a certain proportion of copper solution. Therefore, in the presence of cane sugar, 100 of maltose will make more than 150 of dextrose.If dealing with maltose, plus a certain amount of invert sugar, the 100 measured chemically was made into less than 150, because the 100 measured chemically consisted of a certain quantity of maltose and a certain proportion of invert sugar, and only the maltose wag converted, which is assumed to be less than 100, into its proportion as to 150. If, then, in a wort which had been kept the sugar on conversion into dextrose increased in the proportion of 100 to 150, they were perfectly justified in stating that that wort did not then contain, and could never have contained, any appreciable amount of cane sugar.Dr. Bartlett pointed out that it was unusual to have a considerable amount of inverted dextrine where the solids of beer were entirely composed of malt, but this was not always the case. There was now a large sale of other saccharine matters, and he was acquainted with brewers who used cane sugar or invert augar, and that takes the place of malt extract ; how then would come out the calculation laid down by Dr. Dupri: ? He meant that, if in the first instance that the solids were composed of malt extract one-third, and cane sugar two- thirds, there he thought the ground laid down for calculation by Dr. Dupre disappeared.He thought the matter was of considerable importance, and one very likely to crop up before the members of that Society. But chemical test alone would suffice.TABULATED STATEMENT SHOWING TKE WORK DONE BY PUBLIC ANALYSTS, UNDER THE SALE OF FOOD AND DRUGS' .. .. 3 1 1 .. .. .. .. .. .. 3 2 .. .. 24 30 10 .. .. 1 12 6 .. .. 5 .. .. .. .. 1 1 1 .. .. .. 14 .. .. I . I . 1 i i i 0 i i 4 .. .. 5 I . .. 9 8 ,. I . 5 4 1 j7 3 3 3 I . ,. ,. ,. .. ,. ,. ,. ,. ,. ,. 1 1 1 i i i i ii i .2 i i i 1 3 8 i 6 2 ACT, DURING THE YEAR 1879. i i i il 2 . r I 1 .. .. .. .. 1 .. .. .. .. .. .. .. .. .. 70 .. .. .. .. .. .. 10 .. .. .. .. 8 2 2 8 .. .. .. .. .. .. .. .. .. .. 5 .. .... f . .. .. .. 16 52 2 6 .. .. .. .. 4 3 .. .. 4 .. .. .. 5 .. .. .. 1. .. .. .. 1 24 12 .. .. .. .. .. .. .. .. .. .. 3 3 .. I . .. b . 2 I . v . I . b . I . I . Compiled specially for Southampton ........ Blackburn ............ THE ANALYST. 50 25 ______ __ --______I__- / Milk, Butter-mil I and Cream c. E&OURT ...... 9 , 9 , 9 , ...... ...... ...... Butter. i Grocerie Ashton-under-Lyne ....... Macclesfield ......... .I .. Manchester.. .......... 50 Oldham .............. 54 T. FAIRLEY.. ...... . Leeds ................ ........ ..I Richmond .............. .......... I Ripon ................ ,, ....... .I Wakefield .............. .......... 1 Yorkshire ............ J. W. GATEHOUSE ..I Bath J. H. GRMSHAW Gravesend ............ C. URISON ...... Lincoln ..............S. HARVEY ........ Canterbury.. .......... .......... Pontefmct .............. ................ W. M. HAHLET .. : 1 King's Lynn .......... 34 1 .. 11 80 1 25 18 ........ .............. t ? hmsgate .............. :: :: :: : 1 Sandwich .............. 0. HEHNER.. ...... Ryde .................. C. HEISCH ........ Hampstead.. .......... .. ........I LewiRham ............ 0. $ HEATON .... i St. Martin'e-in-the-Fields . . . . . . . . . .I Isle of Wight.. ........ ..... .......... ALFRED HILL. Birmingham 3 11 10 45 62 . . . . . . . . J. HORSLEY ...... Belfast ............. .I187 Gloucester (City) ........ . . . . . . . . ...... J. M. MONTGOMERY Airdrie.. .............. I .. Stewarton .............. Cumberland ......... 34 ...... .............. E. H. MOOBE Brighton Sussex (E.and W.) .... W. MOB~AN ..... .I Brecon (Borough) ........ ...... I .. (County) ...... ...... 1 Carmarthen (Borough). . ........ 1 Chichester ............ . . . . . . . . 1, 9 , 9 , ...... 1 Cardigan . . . . . . . . . . 9 , .... .. ,, I ................ 56 9 88 7 4 7 * * n ,9 ...... 1 Swansea .............. ...... Tenby .................. J. M ~ T E R ........ Bermondsey .......... .......... Lambeth ............ .......... Newington ............ .......... Rotherhithe .......... .......... St. George's, Southwark . ,, ......... Tenterden .............. .......... i Wandsworth .......... 184 13 61 2 13 16 104 ,, ........ C. O'KEEFFE ...... .......... Ipswioh ................ Suffolk (E. and W.) ...... Cork (City and County) 169 J. NUIER ......... Bury St.Edmunds ... .I J. PARRY .......... Penryn ................ 9 9 Durham (City) .......... ...... Newcastle-on-Tyne .... ...... Northumberland ...... 9, ...... 8. Shields ............ ...... Tynemouth ............ W. P~ARCE. ....... Maidenhead ............ E. P. PERKINS .... Exeter .............. C. H. PIESSE ...... Strand ................ R. H. RIDOUT.. .... Monmouth.. ............ F. M. RIMMINUTON Bradford and Dewsbury W. S. SAU~ERS.. .. City of London ........ E. SERGEANT ...... Bolton .............. J. SHEA .......... Reading .............. T. STEVENSON.. Bedfordshire ...... Reigate ................ ..... .I St. Leonard, Shoreditch 9, ...... St. Pancras, Middlesex.. ...... Surrey .............. A. W.'~TOKES .... Paddington.. .......... W. W. STODDART .. Somerset................ F. SUTTON ........ Norfolk .............. H. SWETE ........ Bewdleg ................ .......... Coventry .............. ,, ........ Droitwich ............... J. PATTINSOX ..... .I Berwick-on-Tweed ...... 9 9 $9 .... .......... 9 ) $ 9 .. 42 7 15 7 35 109 29 18 23 11 8 86 62 66 11 .. ] .. .. I .. 1p 1 :: .. 4 .. 14711 68 .. I .. -- .. 1 .. . . . . . . I . . . . . . . . . . . i .. 118 I 12 49 9 18 , 10 .... .... 9 , 9 , .... .... J. W&IORE.. .... .... G. W. WIUNER .... ......... Renfrewshire Rutherglen.. Marylebone ......... .' 63 Greenwich 12 Plumstead ............ 44 ............ Sutherlandshire.. ..... .I .. ............ . . . . . . . . . . . . .. 164 .. 117 .. 126 .. 80 .. 11 I-- - 23 13 12 13 1 . . . . . . . .. i . . . . . . . . 16 . .. . 2 . . . . 6 8 1 . . I 2 12401266 I629 . . . . . . .--- $ 9 I I I Wines -___ I Bread and 1 Flour. ~ Waters' Total. Snndrie, I REMARKS. 2, -_ . a .. .. * . .. I 1 2 C ., ., . I - 4 . a . I . I f .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 1 .. .. .. .. d j " ; - 1 2 .. .. 1 1 3 .. .. 15 2 .. .. 6 6 .. .. .. 3 19 .. .. 15 13 1 .. .. .. .. .. .. 2 .. .. .. 51 .. .. .. .. .. 34 31 .. .. .. .. .. .. .. .. .. .. .. .. *. .. .. *. i - _- - I I M. A. ADAMS ......I Kent ................I 38 A. H. ALLEN ......I Barnsley ................ . . . . . . . . l Chesterfield .......... I .. . . . . . . . .I Derbyshire (N.) ....... . I 13 Sheffield .............. I 23 ~ . _ _ -. .. 1 84 3: .. I . . . . 4 ! 2 ., . . . . . . .. . . . . . . . . . . . 1 1 1 6 6 ... . . . . . . . . . . 2 ' 2 1 8 j 4 ; . 3 ,116 , 6 * - i j .. I .. I . .. .. .. 1 .. ~ : .. 1 .. : . .. . . . .. j 22 1' .. ' .. I . 5 .. .. 8 8 14 .. .. 5 .. .. 1 5 4 .. .. .. 5 33 1 1 78 355 1 8E .. 7 I 'i 54 24 68 , 10 279 88 5 9 1 5 221 j 24 1 8 , 2 17 .. .. I .. 111 1 320 26 44, 8 11 I 3 . . . . . . . . . . . . . . .. . . . 12 .. . . . 1 I .. . . . . . . . . . . . . . . . . . . A. ANGELL ....... . . . . . . . . . . . . . . . . . . . . . . . . . . . A. ASEBY ....... J. J. BANCROFT ... 9 .. 36 1 .. 11 3 6 I .. . . . . .. , .. 3 j .. * * .. 62 1 .. 3 1 .. !33 , 7 . 5 ' .. . . . . * . ! .. 29 .. 2 .. . . . . 7 . B 13 ., . . . . . . . . 13 t 3 .. 75 . . . . . . . . . . . . . . 2 , .. . . . . . . . . . . . . . . . . A. W. BARCLAY.. . J. BAYNE s ....... 1 .... .. .. 1 1 .. .. 4 .. .. .. 1 .. .. .. .. .. 13 .. .. 1 2 3 .. .. .. .. .. I . ,. .. *. .. I . ,. I . 1 E a i i 1 4 2 1 !i 16 6 2 i c l 9 151 I 2 , i 3: . # .. .. .. .. .. .. .. Act only in operation last three months. Nearly all the milks were ordered to be examined because of the prevalence of scarlet fever and cattle disease. I . . . . . . . . . . . . . . . . . . . .......... 3 2 13 69 54 21, 10, 3: 1 1I I ii 91 51 8 4! 30! 41 ! lo! 20: 601 46: 2t 7I 45 l t If 1: 84 54 35 5 36 46 157 11 6 28 23 26 i 40 .. .. 3 12 .. .. .. .. .. 28 47 38 67 39 45 2 45 77 74 *. .. 3 3 31 134 1 1 106 34 12 5 1 .. .. .. .. 11 59 4 162 64 17 5 7 37 91 33 8 16 4 3 6 11 30 10 4 1 19 27 4 .. .. .. .. .. 6 4 3 .. * . 1 5 .. . . . . . . . . . . J. CARTER BELL.. .. $ 9 9 , 9 , .... ........ 9 , .... A. J. BERNAYS .... 9 9 .... J. W. BIGUART .... T. P. BLUNT ...... A. WYNTER BLYTH. . 3. BRIERLEY ...... J. CAMPBELL BROWN 9, .... 9 , 9 , ...... ...... 9 , 9 , 9 , 9 9 C. CAMERON ...... 4 1 ' 11. . . . .. 1 . 2 1 : . . . 27 1 21 3 ' I .. i . 42 ~ 3 3 2 ; f 41 1 5 I . I 23 . ( 851 1 33 ,I .. 8 j .( 11 ' .. 2 j .. 3 i .. 6 ~ .. 5 .. 27 .. 5 ; .. 3 .. 1 ~ .. 19 I .. 6 , .. 3 j .. . . . . 1 1 . < .. I * , .. ! .. I 'i ~ :: :I :: .. 1 .. :: i :: 1 :: I .. . . . . .. 1 .. .. I .. .. , .. 1 .. I .. , . . . . .. ; .. ' 5 .. .. ; ,. 11 .. . . ( . . ~ . . .. 4 j .. l . . . . 18 , :: I 'i 1 . . I . . ; . . .. 55 1 2 ~ 67 4a .. ~ ,. j 60 .. .. i .. i 3 .. .. ' * . I 4 .. .- ! .. i 8 .. 8 ' .. I 6 .. .. ! ,. : 8 .. .. ~ .. ~ 42 .. .. .. I . . I . . : . ., , .. 1 i .. .. Appointment made at end of 1879. .. I . .63 ~ 51 .. i . . . . .. 3 .. .. .. .. .. .. .. .. .. .. .. .. .. .. 5 .. .. I . I t C ' .. 1, . I I 4 1 .. .. 7 .. .. .. 1 2 .. m . .. 1 20 15 .. .. .. 1 5 5 3 .. .. 5 1 7 1 i , ....... 9 , ...... Down .. Dublin (Cit; ...... Galway ,, .. Kerry ,, - . . ICildare ,, . . Kilkenny ,, 2 . . Leitrim ,, . . Mayo 9 9 Meath $ 9 Monaghan ,, ,, (County) .. Limerick (City) .... 3, (County) ....I 42 .... '405 .... ;42: ....' 11 .... 2! ..... 2: ....I 11 ....; ....j 34 ....i 4 ...... ....I 41 .... I f ...... ...... ...... ...... ...... ...... ...... ...... ...... I ...... ...... 1 ...... ...... I 1 , .. I .. I 7 ~ .. .. 1 .. j 12 ' .. .. I .. ! 28 i .. 4 .. 17 ' .. .. .. ~ 25 I .. . . . . 13 ... 22 ' 13 .. .. 1 :: 23 I .... ~ .. j 16 .. .. ' .. ' 20 I .. 11 .. 8 ; .. . . . . ' 18 1 ~ 1 I 2 0 .. . . . . . . . . 1 i . I 5 j . . .. .. .. j :: . . . . . . . . . I . .. . . ! . . .. 2 2 1 2 .. .. . . / . . j . . - . / . . I . . .. I . : . . / . . ' . . 1 1 .. . . I . . ! . . 6 .. j . . . . . . . . . 41 35 .8 1 .. , .. . . . . . . . . ,. , 6 ,. ' 4 11 4 ,. 1 5 4 ,. , .. 8 . , .. 8 . 1 . I .. . / 3 . I .. . 1 .. . ! .. 1 .. . i 4 1 2 . I 3 i i i 6 .. .. .. 0 . .. .. .. .. .. 1 b . .. ,. 3 .3 3 1 . i 4 2 1 0 I .. ; .. . . . . .. I .. *. ! * * .. : .. . . . . I . . . . .. I .. ;i i :: 3 .. .. I .. .. i .. il; 1 2 ib 1 'i 9 . :: 1 .. 17 j .. .. I .. .. 1 :: .. . . . . . . * * I .. .. . . . . . . . , .. . 1 6 . j .. 11 * . .. ~ .. .. 1 3 .. 1 .. 1 , 79 . . . . . . . 2 .. ;: 1 .. 3 ' 38 14 170 4 ' 14 ..Appointed August, 1879. .. .. 12 19 6 .. .. .. 4 2 .. .. .. .. .. 4 15 3 2 .. .. .. .. .. .. .. .. .. .. 2 8 11 7 .. .. .. 3 .. .. .. 15 9 .. .. .. 42 9 2 .. .. 1 1. .. .. .. .. .. .. .. .. .. 3 18 18 .. .. .. .. .. 1 .. .. .. .. 10 17 2 1 11 51 .. .. .. .. .. 6 .. .. .. 14 3 .. .. .. .. 34 85 9 6 3 $8 8 L1 37 9 .. I . I / . D . .. .. .. 0 . b. .. 3 1 6 1 .. .. .. .. .. .. .. 1 1 .. .. .. .. .. 11 16 5 1 9 .. 69 2 12 68 2 6 .. .. 18 14 2 .. .. .. .. 1 5 1 3 2 P . .. 1 18 ,. I . 1 !4 18 1 i i i 4 8 i2 !1 19 2 2 i i 2 .3 6 4 1 6 i 6 ii 1 . 8 2 1 1 6 i 6 i ii 2 1 0 7 2 2 i 3 3 6 i? 1 7 6 6 8 4 9 1 i 9 1 5 4 6 6 0 1 1 32 - .. 1 .. .. .. .. .. .. .. .. .. * . .. .. 2 .. .. .. .. .. .. .. .. .. .. .. .. .. *. .. .. .. .. .. 2 .. .. .. .. .. 1 .. .. 7 .8 ..* .. .. ! .. 251 2 .. , .. . . . . .. 1 f . . . . . .. 1 .. 1 . . . . I * . I " .- j :: .. .. , .. . . . . . . . . 6 6 27 ' .. ii I ii I .. 1 * . , .. I .. 1 35 ~ 12 .. .. i 18 .2 2 i i .1 .o 1 i 4 5 6 i k 7 9 1 j 2 6 .. .. .. 2 .. .. .. .. .. .. .. .. .. .. 1 .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. 3 .. .. .. .. .. .. .. 1 .. 2 .. .. 27 8 23 .. I .. I . . . . I . . . . I . . . . 07 13 10 7 68 7 3 6 ' 6 26 12 3 5 ' 7 ; I . . . . * ' I ' * .. 49 .. I 8 .. .. .. .. .. .. .. .. 1 .. * * i 38 ' 13 1 25 ~ 18 ! 2 ' .. .. . . . . .. .. .. .. .. .. .. 3 . I .. 6 .. .. .. 2 20 5 63 1 .. .. .. .. .. .. .. .. .. .. .. .. .. 1 .. .. .. 1 .. .. .. .. .. .. .. .. I .. .. , .. 2 .. .. * . .. .. .. .. 8 .. .. .. .. .. .. .. .. 54 .. .. .. .. .. .. .. .. .. .. .. .... .. .. .. , .. .. 4 43 52 61 68 12 .. .. .. 97 47 93 95 .. .. I .. .. I 1 .. I .. .. ! 16 2 ~ 16 1 .. .. 44 l / 20 I 19 I .. I .. j .. 64 . . . . .. , .. . . . . .. 70 .. ~ 50 .. ! 10 .. i .. 3 : 8 .. I .. 4 532 ' * ! 6 . . . . .. ! 2 .. i 9 .. .. .. , .F 1 51 I 60 33 1111 9 l i 24 16 1 .. I .. 181 1 .. 46 4 6 .. .. .. .. .. 7 .. .. .. .. .. 41 38 22 .. .. .. .. .. 5 .. .. 15 15 70 2 3 03 1 .. .. .. m . .. 5 .. .. .. 6 5 .. .. .. 4 16 39 2 3 18 54 3 24 58 20 .. .. .. .. .. .. .. .. 1 1 I . .. .. b . .. .. I. .. .. I . ,. *. ,. 3 2 ,. .. ,. 3 2 .6 4 6 .. .. 3 .. I . .. .. .. .. I . .. .. 3 3 2 6 1 1 3 .. I . ,. ,. P . I . .. I. .. .. .. .. , .. 9 1 2 , I .. t 21 6 .. .. .. .. .. 4 1 12 .. .. * . .. .. 12 28 24 52 .. .. .. .. 16 .. .. 25 12 20 2 8 26 .. .. .. .... .. 1 .. .. .. 12 18 .. .. .. .. 13 .. .. . $ .. 11 30 6 18 38 17 .. .. .. .. .. .. .. .. 2 7 32 15 .. .. 14 .. .. .. .. .. 2 5 .. .. .. .. .. .. 4 3 2 39 .. .. .. .. 4 .. .. 5 5 4 .. .. .. 1 2 .. .. .. .. .. .. *. .. 5 9 * * .. .. .. .. .. .. .. .. .. 6 3 6 42 .. .. .. .. .. .. .. .. .. .. 3 7 7 .. .. 4 .. .. .. .. .. .. .. .. .. .. .. .. 7 1 .. .. .. - 57 30 6 52 ' 13 1 .. 23 5 4 9 ' 5 5 2 ' 7 211 9 .. I .. .. I .. 38 13 . . . . .. .. .. * . 3 .. .. .. .. .. .. No instructions ever given for collkction 1 of samples. Condensed milk unfit for food. No instructions for collection of samples. .. 11 .. .. .. 29 10 .. .. .. .. 18 4 6 9 3 50 17 18 4 .. .. .. .. .. .. .. .. .. 11 1 12 9 4 .. .. .. 15 26 .. .. 4 .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .... 3 .. .. 1 .. .. .. .. .. .. .. .. .. .. .. 3 .. .. .. .. - .' .. .. 3 .. .. .. .. .. .. .. .. .. ii 1 io . . . . . . . . . . . . . . . . . . . . *. I . * I .. .. ~ 21 ~ 11 1 ! .. .. 1 .. 2 : 2 :: i 1: .. 1 .. * . i ' * .. I .. . . . . .. ; .. .. ! .. > .. i .. .. , .. 2i; j ii; ;I ; = * 1 .. .. i .. 4 ; 3 i 9 ' 3 . . . . 56 1 4a .. I .. 1. ! .. I .* .! 1 .. .. 0 . 1 1 5 .6 1 .: . . . . .. 1 .. . . . . .. I .. I .. , .. .. 6 .. .. .. 15 2 3 .. .. .. 6 .. .. 1 11 2 41 4 16 20 .. .. .. .. .. .. .. .. .. .. .. 15 13 19 .. .. 7 .. .. .. .. 2 .. .. .. .. .. .. .. .. .. .. .. .. 4 .. .. .. .. .. .. .. .. .. .. .. .. 3 .. .. .. .. .. .. 177 49 47 63 258 4 42 174 448 113 802 37 2 1 9 I * * 1 io 4 1 45 1 201 145 ~ 65 1 53 19 120 137 6 .. 17 15 11 6 26 8 41 87 21 54 34 2 5 .... .. 6 11 67 15 11 18 8 28 21 4 .. .. This included some 'I bosh " butters. No instructions for collection of samples. .. .. .. .. .. .. .. .. 1 .. 19 42 38 8 . . . . ,. I 1 .. I 4 1 .. 30 . . . 4 , 8 5 ; 1 11 2 I '. . 1 .. . . . . .. . I .. . 1 .. . . . .. , *. .. i .. . I 2 11 4 . I .. I . , .. . I .. - * .. I . j .. .. i .. .. i .. .. i .. i :: I .. .. .. . I .. . I .. . I .. . i 19 . j 14 1 'E, . 8 ! * * *. 4 4 1 2 .. 60 38 23 30 i 2 1 .. .. 1 4 .. -j: 35 4197 .. 12 '615 4 1615THE ANALYST. 97 Mr. Hehner said he was not ashamed to own that he was the chemist alluded to in the malt wort case, and would first like to say that it was not, as might perhaps be supposed, a Public Analyst case, but one in which he was engaged privately. With regard to the case itself, there was certainly a doubt about the identity of the samplo, but that must be attributed to the Exciae officera themselves, who bottled the samples without securing the cork by any seal. His sample was taken by the inspectors whilst it was very hot, and it therefore had a chance of keeping some leqgth of time.It possessed the same specific gravity, the aame acidity, and so on, as the Inland Revenue chemists’ sample, and he believed, that as far as the chemical evidence went, the samples were idsntical. It would have been practically impossible for the brewer to substitute for the original sample, had it been sugared, another genuine one, shoving practically the same gravity, acidity, &c. The difference was chiefly in the interpretation of the results. The Inland Revenue chemists, as far as he could learn, aimply took a measured quantity of the wort and boiled it for a few minutes with a drop or two of acid, any increase in the copper reducing power being taken to represent cane sugar, the dextrine and maltose not being supposed to undergo any change. From a large number of experiments made by him upon pure malt worts of different strength, and obtained under widely different oonditions, Mr. Hehner could, however, state most positively that some inversion invariably took place even after a very short time of heating and with very little acid, and in exceptionally strong worts, such as the one forming the foundation of the case, this inversion might amount to several percentages calculated as cane sugar. At the same time he would admit that cane sugar was inverted with extreme facility, whilst the total inversion of malt worts was a very difficult matter, even when 10 per cent. of strong hydrochloric acid were employed. He still believed that the sample was perfectly genuine, and that, anyhow, the presence of cane sugar had by no means been conclusively proved. The Excise Chemists ridiculed the proposition that the cane sugar should have been separated from the wort in the crystallised state and produced as corpus ddicti, and said this was quite impossible. Mr. Hehner, however, said it had been done in other cases, and he himself was ready to do it. What ground8 the Inland Revenue Chemists had for saying in their Report that he had made a serious mistake Be could not understand, especially as at the hearing of the case they disputed the identity of the sample, He still adhered to the opinion he expressed at the time-though then, perhaps, too strongly-that the brewer had been subjected to a grievous wrong.

ISSN:0003-2654    

DOI:10.1039/AN880050091b

出版商:RSC    

年代:1880

数据来源: RSC

摘要:

THE ANALYST. 97 THE PROPOSED AMERICAN PHARMACOPa3J.A STANDARDS. BY JOHN MUTER, PH.D., F.C.S. A report has been just issued on the revision of the U.S. Pharmacopaia. preliminary to the Convention of 1880, being a rough draft of the general principles, titles, and working formuh proposed for the next PharrrLacop&a, prepared and compiled by Charles Rice, chairman of the committee of reviaion. ThiB interesting document (which is not for sale, but of which a copy can be had by any interested professional man on application to George Rom, Lebanon Pa., U.S.A.) is a most gratifying indance of the able efforts of our American cousins to advance and perfect their official standards. The many evidences of painstaking researeh contained in the voluminous report, extending in all to 200 closely printed pages, reflects the greatest credit on Dr.Rice and hie coadjutors. Into the pure98 THE ANALYST. pharmacy of the report it is scarcely my province to enter, although I may say broadly that it will well repay deep study and careful criticism at the hands of those responsible for the next edition of the Britis7~ P7~armacopmia. The point which to us, as analysts, is the most interesting, is the careful way in which the tests for valuation of alkaloids and their preparations have been worked out. Compare, for example, our crude official method of single precipitation with ammonia and drying, with the following test for quinine in the ferra’ s t quintz citrus scale :-Dissolve four grams of the males by heat in sufficient water, and when cool transfer the solution to a glass separator, rinsing the dish; add a solution of half a gram of tartaric acid, and then solution of soda in decided excess,and extract the alkaloid by well shaking with three or four portions of water-washed chloroform of 16 C.C.each. Evaporate the chloroform in a weighed dish and dry the residue at looo C. Lastly, extract the residue with forty times its weight of pure ether, when it should dissolve practically without residuum. The addition of the tartaric acid is t o prevent separation of ferric hydrate on shaking up with the soda. The process adopted for the valuation of the barks is that of De Vrij, but the estimation of quinine by mere extraction of the total mixed alkaloids with ether is very properly objected to as entirely fallacious, and the crystallization process as sulphate is given, which is undoubtedly the true one for a real valuation of the bark for commercial purposes.I t is no uncommon thing for a manufac- turer, who trusts to the analysis of persons who use the simple ether abstraction of the mixed alkaloids, to find in practice that he has bought an article which contains a quantity of amorphous quinine weighed by the analyst as actual quinine. Not only is the present system of weighing the whole ether residue and calling it quinine bad, but there really ought to be some recognised allowance off the crystallizable quinine, just as in sugar analysis an allowance off the cryatallizable sugar is made according to the amount of uncrystallizable sugar present. If this were done, manufacturers could really get from the bark the amount shown by the analysis.It is a matter of some wonder that the method of extraction by percolation with *735 methylated ether, after treating with dilute spirit and lime and drying, has not been noticed by the reporter, Professor Prescott, because, although De Vrij’s extraction is undoubtedly the best for red and pale Indian barks, the value of which depends on the other alkalaids as well as quinine, yet in the case of a yellow or an oficinulis bark, where quinine only is required, the direct process with ether leaves nothing to be desired. The only difficulty is the recovery of the large bulk of ether necessarily used, but that is now rendered most simple by Mr. Wynter Blyth’s ingenious apparatus, and the process is not only easily completed in 24 hours, but requires a minimum of attention.Another point in the estimation as lilulphate has been looked over, which is of great importance in issuing instructions such as are supposed never to fail even in inex- perienced hands, and that is the use of a definite amount of weak volumetric sulphuric acid to dissolve the quinine, so regulated that although a certain portion be first used and then so many other portions be afterwards employed to wash the animal charcoal, yet on neutralizing with ammonia and evaporating to a given low bulk, no crystals of ammonium sulphate can ever separate at a temperature of 1 6 O C. These suggestions are, it appears to me, worthy of note by revisers of the E~harmacop&a. The process recommended for the estimation of opium is that of preliminary percols- tion of 64 grams of dried opium with benzol, heating in a weighed flask with a definite weight of water and 3 grams of freshly slaked lime, and restoring the original weight of theTHE ANALYST.99 whole with water. The whole is then thrown upon a filter and a definite weight of the filtrate is taken representing 5 grams of the original opium agitated with 8 drops of benzol and 8 C.C. of pure ether and the morphia caused to crystallize by the addition of 4& grams of powdered ammonium chloride. Lastly, the crystals are washed with pure ether and dried at 50 O C . As to this process some objections have been lately raised, mainly that the benzol is not perfectly without action on the other alkaloids besides narcotine, and therefore it is good to observe that Profeasor Fluckiger’s process, given originally in the German Phannacopc~ia Report, is also referred to.In my own experience this latter is really the most desirable, and as now finally modified by the author it is in every respect a useful one. As many of the readers of THE ANALYST may not have yet used it, I give it in full, and I think that exactly followed they will find it easy to work, and giving always concordant results. Eight grams of dried opium are repeatedly extracted with absohte ether, and the residue allowed to once more dry by exposure to the air. The residue ia then treated in a closed flask with 80 grams of water for 12 hours with frequent agitation, and the whole is thrown on a ribbed filter of 6 inches diameter, and 42.5 grams of the filtrate weighed off for analysis in a small previously weighed ffask of 100 C.C.capacity. To this 12 grams of *815 alcohol and 10 grams of ether are added, together with 1.5 gram of liquor ammonia *960 sp. gr. The flask is closed, shaken, and set aside for 24 hours. After agitating so as to detach the crystals from the flask, the whole is thrown on a 4-inch ribbed filter and waahed out, first with 10 grams of alcohol-ether mixture, and then with 10 grams pure ether. Lastly, the crystals are transferred back to the flask in which they are dried and weighed. The weight multiplied by 2 and then by 20 gives the percentage of C,,H,,NO,.H,O in the original opium. A very wise precaution on the part of the committee is the suggestion that all opium shall be considered to contain exactly 10 per cent. of morphia in the dried state, and if it contain more a proportionate dilution in strength shall be directed according to a definite method before any preparation of it be made. Having thus shortly glanced at some points of interest to analysts in the report, I heartily recommend it to the perusal of persons interested.

ISSN:0003-2654    

DOI:10.1039/AN8800500097

出版商:RSC    

年代:1880

数据来源: RSC

摘要:

THE ANALYST. 99 SOME RESULTS OF THE ANALYSIS O F VARIOUS TINNED FOOD PRODUCTS. BY G. W. WIGNER, F.C.S. Read befors the Society of Public Analysts, on 14th April, 1880. THE use of American and Australian tinned goods and other food products has extended greatly during the last year or two. The high price in this country of many articles of food, as compared with their value abroad and in the colonies, has been gradually forcing them forward into more general consumption, but in addition to this it is evident that more care and skill have been brought to bear on the preparation and packing of the goods, and that they have consequently been offered for sale in better condition and in more attractive form. At present little has been done except in the form of advertitlements to familiarize the English consumer with the value and advantages or disadvantages possessed by these foreign goods.In one or two cases, and notably in A Year’s Cookery, which was reviewed in THE ANALYST a short time since, and in a series of articlea by Mr. Ernest Hart, which100 THE ANALYST. have appeared in the British Medical Journal, the practicability of making palatable and nutritious dishes from these products has been considered, but I have never met with any careful examination of them which gave any information as to their food value. I propose to lay certain results of this character before the Society to-night. The cooked foods which I have analysed have been selected by their general indications of care in packing and the good and sound appearance of the tins.Those brands which were in tins of bad colour, and which appeared therefore more likely to contain much lead alloy in the tin plate, were not chosen, and I have not considered it worth while to examine those which were of obviously inferior character in any other respect. Every article mentioned has been tested as a dish served at the table, either cooked or not as may be necessary, as well as by analysis. The prices are only approximately correct, for the profit which the retailer requires appears to vary much. In cylindrical tinP, containing 1$-lb. net weight, inclusive of a small amount of streng gravy boiled to a jelly, with which the tin is perfectly filled. The analysis gave the following results :- 1. Roast beef.‘:’ Moisture . . . . . .. . . . 60.73 per cent. Albuminoid substances . . . . . . 18.93 Fat . . . . . . . . . . . . 17.77 Ash . . . . . . . . . . . . 1.68 Containing nitrogen 2.99 Comparing this with the analysis of an average sample of raw beef free from bone it will be Seen that the moisture is about 15 per cent. less than in raw beef and within 6 per cent. of that found in cooked lean mutton chop, and that a large proportion of the fat has been removed ; that is, instead of nearly 30 per cent. of fat there is less than 18 per cent. The true albuminoids are nearly 17.8 per cent. against about 15 per cent. found in raw beef free from fat. The ash is nearly 1.7, or as nearly as may be identical with raw beef. This roast beef, therefore, is, as regards dietetic value, as shown by analysis, some 10 to 20 per cent.more valuable than uncooked lean beef‘, quite free from bone, and only slightly less valuable than cooked steak. This would be equal to 8d. per lb. for cooked, boneless meat; or say, 6id. per lb. for raw meat, without bone. If the tin is cut open the meat comes out in a solid of the shape of the tin, and if served as a cold dish, it is of excellent flavour, and firm enough to cut well. It does not do equally well when warmed up, because the stock with which the tin has been filled up melts to gravy. For hashes, stews, or pies it answers well, but as it is already sufficiently cooked, it obviously needs care to avoid overcooking before sending to table. This article is sent out in tins which are slightly conical in shape, so as to facilitate emptying the contents in a compressed form.The fat is low, 8-5 per cent. ; water 50.6 per cent. ; while the nitrogen is increased to 3-80 per cent., corresponding to 24-07 per cent. of albuminoid substances. This article is therefore shown by the analysis to be a good sample of cooked meat, fully 20 per cent. more valuable as a food than raw lean meat ; it certainly serves up well at the tablo. I t is sold in several sized tins, and the net rotail price comes to about 7d. per lb. on the cooked meat, or a fraction over Ed. per lb. on raw beef, free from bone. The tins should retail at about l / O each. 2. Boiled Beef. * As the quality of tinned beef varies considerably, I may mention that this sample was marked ‘‘ Thurbers.”THE ANALYST. 101 3. Boiled chicken.In cylindricttl tins, almost free from bone, weighing about 1+ lb. net, including a small proportion of stock put in to fill the tin. The larger bones are entirely absent, and there is a smaller proportion of the dark coloured flesh of the legs than in the entire fowl. Moisture . . . . . . . . . . 53.00 per cent. Albuminoids . . . . . . . . . . 24.00 .. The average water in the flesh of chicken free from bone is variously quoted at from 73 to 77 per cent., and the different analyses show albuminoids varying from 17 to 21 per cent. The cooking in this case also has therefore been satisfactory, and it is fair to estimate the food value as about 25 per cent. higher than the flesh of raw fowls. The flavour of this article was good ; it was in the opinion of several who tried it even more palatable than ordinary cold roast chicken.For some reason this fish appears to take up the metal from the tins more readily than any other I have yet examined ; so much so, that a slight metallic flavour. has in one or two cases been found. The results of the analysis, except in this respect, have been satisfactory, showing- The results obtained were- The retail price is about 1s. 3d. per tin, or say 10d. per lb. 4. Mackerel. My experience with these has at present been unsatisfactory. Moisture . . . . . . . . . . 70.85 per cent. Albuminoids . . . . . . . . . . 18-86 .. Ash . . . . . . . . . . . . 2.79 ,, These figures included the whole of the liquor in the tin, and they correspond very closely with Payen’s analysis of the flesh of the mackerel freed from bone.The tins might perhaps be improved in quality so as to make this a palatable article. The contents consist mainly of the harder parts of the flesh, is., the claws, &c. The tins contained about 1 k lb. nat weight, including the liquor, which was, of course, also included in the sample analysed. 5. Lobster. In tins. The results were :- Moisture . . . . . . . . . . 77.16 per cent. Albuminoids . . . . . . . . . . 18.42 .. Ash . . . . . . . . . . . . 1-90 .. I have not been able to find any previous analysis of the flesh of the lobster; but judging by the analysis of other shell fish there does not appear to have been any increase in water or loss of albuminoids. The sample was quite satisfactory in flavour, and at retail price costs about 6d.per Ib. This certainly must be of value for food, and in flavour it was excellent, both for salad and when potted. These are a species of haricot bean cooked in the tin, with the addition of a slice of fat bacon. The cooking has apparently been steaming rather than baking, or at any rate the tins had been filled up with water so as to exclude the air, The entire sample, liquor included, contained Ripe haricots by Church’s analysis contain 14 per cent. of water. Therefere about 50 per cent. of this water has been introduced for cooking purposes. This proportion does not appear to be at all in excess of what is necessary for cooking beans in the o r d i n q way, but it has to be borne in mind that, contrary to the case of the meats, we get less raw materia! as the result of the cooking.Each tin contains about 2g lbs., this would equal about 1+ lb. of ripe haricots not cooked. Calculating on this basis, I find that the 6. Baked Beans. Water . . . . . . . . . . . . . . 68-80 per cent.102 THE ANALYST. albuminoids in the beans containing 18 per cent. of water were 17.21 per cent., a figure which is rather lower than Church found in the fresh beans. I t is, however, high enough to make them class as a good and nutritious vegetable food. There is sound judgment shown in cooking a piece of bacon with them, as haricots are naturally deficient in fat, and the bacon supplies this and also improves the flavour. I have used these much, and they have almost always been liked. These are tinned in a similar way to the beans, and they consequently contain more water than ripe peas.I took a large sample, and after filtering them, evaporated the filtrate. The residue left, i.e., the proportion dissolved by the water, was 1.11 per cent. This, of course, represents the proportion of the sample which would in ordinary course be wasted, because it would not be served at table. The total water was 58.3 per cent., so that as ripe peas contain about 14 per cent., about 45 per cent. had been added for cooking purposes. The albuminoids calculated on to the sample, with 14 per cent. of water, were 21 per cent., so that the loss of flesh-forming matter has certainly not exceeded 1 per cent. They are, therefore, probably quite as good for food as freshly cooked peas. I am carrying out these experiments on other products of the same class, and shall hope to bring the results forward at a future time.NOTE ON A FIBROUS SUBSTANCE FOUND IN THE INTESTINE OF A SHEEP. The retail price is about 1s. per tin. 7. Peas. The retail price is about 10d. per tin, containing about lfr lb. BY BERNARD DYER, F.C.S. Read before the Society of Public Analysts, on 14th April, 1880. ON two occasions-once two or three years ago, and once recently-I have been consulted with reference to fibrous masses found, during post-mortem examinations, in sheep that had died from obstruction of the bowels. In each case an accusation was made against the vendors of oil-cake on which the sheep had been fed, to the effect that the cake must have been the cause of the mischief-the cake being cotton-cake, and the supposition on the part of the owners of the sheep being that the cake must have contained sufficient cotton-fibre adhering to the crushed kernels to have caused the fatal accumulation.On microscopic examination, however, of the substance, I found that the fibre-which was brown, and coated of course with fecal matter-contained no cotton-fibre, but consisted mainly of wool, the probability being that the sheep had been nibbling their fleeces in tb6 endeavour to allay cutaneous irritation. CORRESPOXDESCE. [The Editors are not responsible for the opinions of their Correspondents.] THE EFFECT OF LIGHT UPON REAGENTS. To THE EDITOR OF ‘ I TIIE AKALYST.” Sm,-In connection with my friend Mr. Blunt’s paper on this subject, reported in the April number of THE ASALYST, it may be of interest to state that the oxidation of oxalic acid solution in sunlight may, under favourable conditions, be much more rapid than would appear from our experiment there quoted. For example, I have for some time past been endeavouring to turn this reaction to practical account as a means of measuring the oxidising power of sunlight from week to week; and, in the week ending April 22nd, I found that 4 C.C. of decinormal oxalic solution were entirely oxidised in sunlight. An important condition determining the rate of oxidation is the surface-area of the solution exposed. The tube in which the 4 C.C. referred to were contained was more than an inch in diameter. The same quantity in tubes of +,-inch diameter had, during the same time, taken up only ,001 gramme of oxygen, Faithfully yours, ARTHUR DOWNES, M.D.

ISSN:0003-2654    

DOI:10.1039/AN8800500099

出版商:RSC    

年代:1880

数据来源: RSC

摘要:

THE ANALYST. 103 LATV REPORTS. Inspectors cannot take Samples from Milk sent by train before delivery to Consignee, and without At Marylebone, Mrs. Thame, having a farm at Swanburne, near Bletchlej, was summoned before Mr. I)e Rutzen for selling milk which had been diluted by water. hlr. Ricketts, solicitor, prosecuted on behalf of the Vestry of St. Pancras. The defendant was in the habit of consigning milk by the London and North Western Railway to a dairyman named Sims at Kentish Town. On the 18th ult., on the arrival of a churn of milk sent by the defendant to Euston, a sample of it was taken by William Roach, one of the sanitary inspectors of the parish, which on analysis was found to contain 11 per cent. of added m t e r . John Hall, faimer, of Pinley, Coventry, Warwickshirc, was summoned for a similar offence.The defendant in this case also sent milk to Mr. Sims. A sample of some that arrived at Euston on the 18th ult. was submitted for analysis and was found to have 10 per cent. of added water authority from hiiia. Railway Porter not Contractor's Agent to receive portion of sample :-104 THE ANALYST. i n it. The inspector had not been authorized to take samples of the milk by Mr. Sims in either case, but had done so as several complaints had been made to the Vestry. Mr. De Rutzen observed that he thought there was greht objection to this mode of procedure, and he saw several diffioulties that would arise from it. He did not think that the Act of Parliament contemplated such a thing. The milk had left the hands of the seller and had not arrived in those of the purchaser, and the inspector goes behind Mr.Sims’s back to the station and lays violent hands on the milk and takes a sample from it. Where was the prejudice to the purchaser? Mr. Ricketts said that the power was given to the inspector, under thenew Statute of 1879, to make seizure at the place of delivery. Mr. De Rutzen said that it was admitted the contract was to supply milk and that it was mixed with water. The only question was whether the proper proceedings had been taken to secure a conviction under the Act of last year, which amended the Sale of Food Act of 1875. By Section 14 of the latter Act it was enacted that the person purchasing with the intention of analysis after the purchase was completed should forthwith notify to the seller or his agent selling the article his intention, and should offer to divide the article sold into three parts, giving one of the parts to the seller or his agent.In these cases the samples were procured at the railway station, in the course of the milk being delivered to the purchaser, and one part was given to the porter at the station who was in charge of the milk, treating him as the agent of the seller. Although the porter might have been a person intrusted by the seller for the time being with the charge of such milk so as to render him liable to a penalty under Section 4 if he refused to allow the inspector to take a sample, in his opinion the porter was in no sense contemplated by the Act the agent of the seller to receive the sample.The inspector, therefore, having failed to comply with the provisions of the Act, the summonses must be dismissed. Mr. Ricketts asked for a case for the decision of a Superior Court to be given on the question. Mr. De Rutzen said that he would grant one. The Vestry, he thought, had taken a right course in endeavouring to defend the retail dealers of London, and they had only broken down in the way they had sought to carry it out. Spirits may be Reduced below Strength fixed by Law if Notice thereof be given :- Thomas Henry Cooke, grocer, of 94, High Street, Camden Tom, was summoned for selling a bottle of Irish whisky which was adulterated by water so as to reduce the spirit more than 25 degrees under proof-namely, 314 degrees under proof. Mr. Ricketts prosecuted for the St.PtLncras Vestry ; Mr. Townshend, from the office of Messrs. Linklater & Co., defended. Mr. De Rutzen said that he had already decided a case which was on all fours with this one in favour of the defendant. The Vestry of St. Pancras, however, thought it desirable in the interests of the public, and in consequence of some decisions supposed to be contrary to his, to raise the question again, Many people were under the impression that spirits could not be sold below a certain strength, and that idea had arisen, no doubt, owing to the marginal note of the 6th section of the Act passed last year, which says, ‘‘ Reduction allowed to the extent of 25 degrees under proof for brandy, whisky, or rum, and 35 degrees for gin,” and from that people had inferred that it could not be reduced to a greater extent.By that section the Legislature had merely fixed for the purposes of this Act a certain standard for the strength of spirits, and had enacted that it should be a good defence to a charge of adulterating spirits if it was proved that such admixture had not reduced the spirits to a greater extent than that which had been quoted. There was nothing in the Act to prevent people from selling spirits mixed with any greater quantity of water if at the time of sale and delivery they supplied to the person receiving the same a notice by a label that the same was so mixed, and if the magistrate was of opinion that it was hot intended fraudulently to increase its bulk. There was a label on the bottle correctly describing, or rather understating, the ,trength of the spirit, from which he inferred that there was no intention of concealing the quality of the whisky.He was therefore of opinion that no offence had been committed, and the 8ummons must be dismissed. A Magistrate in a New Position :- Robert Wilson, dairyman, Acton, was summoned at the Hammersmith Police Court for selling to James Gregg, inspector, milk which was not of the quality demanded. A certificate from Professor Redwood, the Public Analyst, stated that the sample contained milk which had been adulterated by the removal of part of the cream and the addition of 8 per cent. of water. Professor Redwood stated the grounds on which he concluded that the cream had been removed; but Mr. Paget, the magis- trate, said it was all guesswork, and dismissed the summons, but gave the inspector leave to withdraw it. The summons was withdrawn.-Telegraph.THE A4NALYST. 105 A New Dejence for Vater in Milk:- At Marylebone, William Webb, farmer, of Church Farm, Hurst, Twyford, Berkshire, was summoned by the Metropolitan Dairymen’s Society, for selling milk diluted with water. Samples taken from two ohurns of the defendant’s milk consigned to Mr. E. Tisdall, of Kensington, on their arrival at Paddington showed that there mas 10 per cent. of addcd water in one of the samples. Mr. Rioketts prosecuted for the Society, and Mr. Parish, the Society’s Inspector, gave the usual evidence. It was contended that if there was any water in the milk it had found its way there by leakage in the refrigerator by which the milk was cooled before it was sent away. Mr, de Rutzen imposed a fine of S5 and costs.

ISSN:0003-2654    

DOI:10.1039/AN880050103c

出版商:RSC    

年代:1880

数据来源: RSC

摘要:

THE A4NALYST. 105 NOTES OF THE MONTH. Our readers will remember that last month an unfortunate difference of opinion occurred at Portsmouth as t o a sample of coffee. We have received the following copy of a letter which has been subsequently addressed to the Town Clerk of that borough, by an enterprising gentleman. The letter speaks for itself as a specimen of professional ethics as understood by the writer- School of Science, * * * * * * * * Ifarch 8th, 1880. Sir,-Seeing the report of the ooffee adulteration case in the papers, I write to ask the favour of an intimation in the event 01 the resignation of your Public Analyst now or at a future time, a8 I should in that osse wish to make an application for the appointment. It would be found that I have good quaMoations. Apologizing for troubling you, ******** F.C.S., I am, Sir, your obedient Servant, * * Analytical Chemist.We are informed that Dr. Turner has no intention of resigning, considering, as he does, that he has a perfect explanation of the difference of opinion, without throwing any doubt either on his own analysis, or that of Somerset House; but, meantime, we are glad to give the writer of the above letter this notice in our columns of his good qualifications and excellent business habits, of taking time by the forelock. Perhaps some of our members may know of another appointment which would suit him. The Vestry of St. Pancras has been following the lead of the Vestry of Lambeth, in attacking milk adulteration at its possible source, by taking samples of milk at the railway stations, but unfortunately without the precautions adopted by the latter authority, and consequently a difficulty has arisen, as will be seen from our law reports.The remedy for the apparent stoppage is very simple, if the Lambeth plan be followed: the Inspector obtains the co-operation of the consignee, who attends at the station, receives the milk, and formally requests the Inspector to take the sample. I n this way, the Lambeth Authorities have obtained something like 40 samples of milk, six of which have proved to be either watered or skimmed, and the farmers duly punished, to the great gratification of the local milk dealers. A dispute is going on in America, re Oleo-margarine, which Mr. John Michels, a well- known New York microscopist, declares to be very dangerous. He states that the heat used is not sufficient to kill the embryos of living parasites, which are thereby transferred to the body of the consumer, and that this is rendered more likely to occur by the fact that, the refuse fat of at least one pork packing establishment in New York is worked up daily into ‘‘ butterine,” and exported both to England direct, and also to Holland.I t is made up in tubs and even in pats, and stamped like genuine butter. On the other hand, Dr. Mott declares it to be perfectly wholeseme, but it is to be noted that he is chemist to one of the large grease factories. We would suggest to our members the advisability of carefully106 THE ANALYST. examining every sample microscopically, to see if they can discover any encysted parasites, and thus put at rest what is certainly a most serious question of public health. Personally, we have never as yet met with any such appearances, and would welcome communications on the subject, On the ‘( butterine ” question, an eminent trade firm writes as follows :-“ That oleo-margarine as presented in the form of butter, is an adulteration, a oounterfeit, is clearly established ; that it is injurious to health, we think can be scientifically proven ; that it is working ruin to one of the most important industries of the country, is beyond question.” I t is somewhat unfortunate in the face of such opinions even from traders, that the low standard adopted for butter at Somerset House practically prevents the prosecution of any mixture less than about 40 per cent.-one of the specialists in butter having been stopped at 35 per cent.-and in one memorable case the pure “ butterine” itself was passed over ; but that is not likely to occur again, now that the authorities there have had time to perfect their experiments on the subject.Still the low standard remains so far as we can learn, and no analyst who values his reputation must venture to certify to hnything under the percentage mentioned above. We trust, however, that the authorities will soon see their way to permit us to go down, to say, 25 per cent., which is really the ordinary amount added in practice to make up middling Dutch butter in the large factories, at 0 0 s and elsewhere. ANSWER TO CORRESPONDENT.-~NQUIRER.-(~) Marsh’s Test, which consists in the formation of arseniuretted hydrogen, is far the best test for the purpose.A small portion of the colouring matter should be detached from th6 paper, dissolved in hydrochloric acid previously proved to be free from arsenic, and this solution used to test with. If the colouring matter consists, as it most frequently does, of arsenite of copper, it will probably become of a deep blue colour when moistened with strong solution of ammonia. This test is not infallible, because the blue colour is sometimes masked by other colouring matters present. (2) It certainly is probable that the quantities found in wall paper will prove injurious to health, and many well authenticated instances are on record. Mr. James Bagnes, jun., has been appointed Public Analyst for York, in the room of Dr.Proctor, deceased. RECENT CHEMICAL PATENTS. the Great Seal Office, Cursitor Street, Chancery Lane, London. The following specifications have been recently published, and can be obtained from 1879 Name of Patentee. Title of Patent. Price. ~ . . No. 3060 3183 3230 3365 3393 3437 3562 3579 3687 8645 3661 5724 5 149 3844 LBudenberg . . . . W. Cleland . . . . . . A. L. Bruce and W. McCowsn W. Morgan Brown . . . . P. S. Justice . . . . . . A. H. Hassall and 0. Hehner W. R. Lake . . . . . . G. W. Bremner . . . . F. J. Cheesbrough . . . . W. C. Barney . . . . G. J.Lacombe . . . . J. P. Rickman and J. B. Thomps J. Imray . . . . . . J. Imray . . . . . . .. Pyrometers or Thermometers . . . . . . . . 6d. .. Manufacture of Gas . . . . . . . . .. 6d. .. Treatment of Dextrine Maltose.. . . . . . . 8d. . . Manufacturc of Electrodes for the Electric Light . . 6d. .. Telephones . . . . . . . . . . . . 6d. .. Preparing Extracts from Tea, Coffee, &c. . . . . 2d. .. Manufacture of Hydrogen Gas . . . . . . . . 6% . . Treating Phosphates of Alumina to obtain a Gum . . 4d. .. Electric Lamps . . . . . . . . . . . . 6d. .. Electric Telegraphs . . . . . . . . . . 6d. .. Manufacture or Treatment of Potash . . . . . . 2d. on Manufacture of Ammonia and its Compounds . . 2d. .. Telephones . . . . . . . . . . . . 6d. .. Manufacture of Hydrocyanic Acid . . . . . . 6d. BOOKS, &c., RECEIVED. 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 Practitioner ; New Remedies ; Proceedings of the American Chemical Society ; Le Practicien ; The Inventors’ Record ; New York Public Health ; Philadelphia Printers’ Circular ; The Scientific American ; The American Traveller ; Society of Arts Journal ; Sewage Disposal, by Robinson ; Potable Water, by Ekin ; Nature’s Hygiene, by Kingzett.

ISSN:0003-2654    

DOI:10.1039/AN8800500105

出版商:RSC    

年代:1880

数据来源: RSC