摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9255000261

出版商:RSC    

年代:1925

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent.of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water.Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat.The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent.of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent.of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent.of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D.G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat.(46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent.of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent.of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution.Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent.of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent.of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent.of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof.(49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent.of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent.of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent.of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent.of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa.Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution.Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent.of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent.of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D.G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent.of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms.of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent.of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution.Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent.(48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent.of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent.of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent.of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G.H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb.boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms.of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent.of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent.of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution.Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9255000262

出版商:RSC    

年代:1925

数据来源: RSC

摘要:

272 GILMOUR A NEW METHOD FOR DETERMINING BUTTER FAT A New Method for Determining Butter Fat. BY G. VAN B. GILMOUR BSc. A.R.C.Sc.I. A.I.C. (Read at the Meeting March 4 1925.) THIS method is put forward as a decided improvement on that of Kirschner. Like that method it gives a distillation number which is a measure of the butyric acid present in the fat but the ease with which the new number can be obtained stands in marked contrast to the tedious operations involved in determining a Kirschner figure. Essentially the process consists in first saponifying the fat with aqueous potassium hydroxide and glycerin after which the fatty acids are liberated by the addition of excess of sulphuric acid. The solution is next filtered and a portion of the butyric acid in the filtrate is distilled and titrated with standard alkali.The success of the method is dependent on the fact that when the volume of the solution from which the fatty acids are liberated is kept small these acids, with the exception of butyric acid are almost entirely thrown out of solution. In Table I. are shown some distillation figures for butter and coconut fats when the fatty acids were liberated from different concentrations of soap solution. TABLE I. 5 grms. fat saponified and vol. made up to C.C. (a) 150 (b) 100 (4 50 2 Vol. filtered after adding 15 C.C. of 10 per cent. H,SO to (I). 150 100 50 C.C. 3 4 VOl. distilled off added to made up to Water from filtrate (2) filtrate (2). 150 C.C. C.C. C.C. Nil 100 50 100 100 100 5 Vol.0.1 N NaOH to neutralise distillate (4) for butter fat. 23.8 21 -6 17 -45 C.C. 6 VOl. 0.1 N NaOH to neutralise distillate (4) for coconut fat. 1.9 1 *4 0.8 C.C GILMOUR A NEW METHOD FOR DETERMINING BUTTER FAT 273 As the concentration increases the titration figure diminishes but the rate of decrease for coconut fat is much greater than for butter fat. It is interesting to note that under conditions (a) where the soap solution is made up to 150 C.C. the titration figures are of the same magnitude as the Kirschner numbers for these fats. Conditions (c) were considered the most satisfactory for the new method and the following are the details for carrying out a test:-Five grms. of fat and 7-5 grms. of glycerin are weighed into a small conical flask and 2 C.C.of a solution of pure potassium hydroxide (1:l) are added. The flask is heated over a flame, with constant shaking until the contents suddenly clear and after cooling some-what about 20 C.C. of distilled water are added. When the soap is dissolved the solution and the rinsings of the vessel are transferred to a 50 C.C. measuring flask, the volume being made up to the mark with distilled water. The soap solution is shaken and then removed to a flask holding about 175 c.c. where the fatty acids are liberated by the addition of 15 C.C. of a solution of sulphuric acid (made either by dissolving 100 grms. of sulphuric acid of sp. gr. 1.825 in water and making up to 1 litre or by diluting concentrated acid until 11 C.C. just neutralise 2 C.C.of the potassium hydroxide solution). Before the acid is added to the soap solution it is first used to rinse out the measuring flask. The flask containing the liberated acids is now corked and well shaken for about a minute and the contents filtered through a folded filter paper. When filtering the aqueous solution is run into the filter paper in such a way that the insoluble acids remain in the flask which is then corked and shaken vigorously. In this way the acids are made to coalesce and more aqueous solution comes away; this is added to that already in the filter paper. Fifty C.C. of the filtrate are transferred to a 350 C.C. conical flask and 100 C.C. of distilled water added. After the addition of 0.1 grm. of pumice powder the flask is connected with a condenser and 100 C.C.distilled the time of dis-tillation being about 20 minutes. The distillate and washings of the containing vessel are removed to a flask and after the addition of a few drops of phenol-phthalein solution the acid in the distillate is titrated with 0.1 N sodium hydroxide solution. The number of C.C. of alkali required gives the new distillation number of the fat. ADDITIONAL DETAILS.-The fatty acids are liberated from the soap solution at the ordinary temperature (15 to 20" C.) and the filtrate from the acidified solution should be clear. There is no difficulty in filtering 50 C.C. when butter or margarine is being examined but occasionally when working with pure coconut or palm kernel fat the liberated fatty acids when thrown out of solution hold emulsified with them, so much of the aqueous solution that 50 C.C.of the filtrate can only be obtained with difficulty. In such cases it is best to prepare the filtrate from a second 5 grms. of fat and by adding sufficient of this to make the first filtrate up to the requisite volume. The distilling flask and condenser need not be of specified dimensions. Any standard apparatus such as the Reichert-Wollny or Polenske with the usua 274 GILMOUR A NEW METHOD FOR DETERMINING BUTTER FAT sources of heat can be used. By varying the time of distillation from 20 to 35 minutes there was no appreciable effect on the distillation number. A blank for the glycerin is determined and this is subtracted from the dis-tillation number. Only the 100 c . ~ .of the distillate are titrated and therinsing of the condenser is neglected. In the case of butters the acid in the condenser washings after a distillation is equivalent to only 0.1 C.C. sodium hydroxide solution. Eleven-twelfths of the fatty acids in the distilling flask come over with the 100 C.C. of distillate. In the case of margarines it has been found more convenient when the sample of fat is not too small to saponify 20 grms. instead of 5 grms. in a 350 C.C. flask, 8 C.C. of potassium hydroxide solution and 30 grms. of glycerin being used. The soap solution is now made up to 200 c.c. and 50 C.C. (equivalent to 5 grms. of fat) are used for determining the new distillation number. There is then left sufficient of the soap for repeating the determination if necessary; also 50 C.C.of the solution can be used for making a determination of the total volatile acid number by Blichfeldt’s method. The use of this latter number in margarine analysis is referred to below. RESULTS.-In Table 11. are shown the new distillation numbers given by different fats:-TABLE 11. Typical New Fat. Distilation Number. Range. Butter . . . . . 16.0 14-18 Coconut fat . . 0.8 0 -7-0 *9 Palm kernel fat 0.5 0-P0.6 Other’ ordinary edible f& 0.15 0*1-0*2 Of butters so far examined none has given a new distillation number below 14.4 and this number was from a butter which gave particularly low butyric figures by other methods. The highest number obtained was 17.5 the butter being of New Zealand origin. In routine analysis therefore a butter giving a new distillation number above 14 can be considered genuine.In proportion as a butter is adulterated the new distillation number will be reduced. The range between which the new distillation number for butters can lie permits of a sample originally giving a high number being considerably adulterated before the number is reduced below the lower limit. It is therefore necessary with samples giving low numbers and still within the range to apply other con-firmatory tests. In such cases a microscopic examination is the best; the deter-mination of the melting point of the insoluble volatile acids is also useful. (See Gilmour ANALYST 1921 46 183.) Several series of mixtures were made and the new distillation numbers deter-mined. The calculated numbers are shown for comparison.The results are given in Tables 111.-VII GILMOUR A NEW METHOD FOR DETERMINING BUTTER FAT 275 Butter fat. Per Cent. 100 75 50 25 0 Butter fat. Per Cent. 100 75 50 25 0 Butter fat. Per Cent. 100 75 50 25 0 Butter fat. Per Cent. 0 1 5 9 100 Butter fat. Per Cent. 0 1 3 5 7 9 100 TABLE 111. New Sesame oil. Distillation Per Cent. number. 0 17 045 25 12.7 50 8-2 75 4.0 100 0.1 TABLE IV. Kew Coconut fat. Distillat ion Per Cent. number. 0 17-45 25 12.75 50 8.5 75 4.5 100 0.8 TABLE V. Palm kernel fat. Per Cent. 0 25 50 75 100 TABLE VI. Sesame oil. Per Cent. 100 99 95 91 0 New Distillation number. 17-45 12.8 8.4 4.3 0 *45 New Distillation number.0.1 0 *25 0.8 1 -45 17.45 TABLE VII. New Mixture.* Distillation Per Cent. number. 100 0.4 99 0.55 97 0.8 95 1.15 93 1 -35 91 1 *6 0 17-45 Calculated number. 13.1 8.7 4.4 --Calculated number. 13-3 9.1 4.9 I -Calculated number. 13.2 8.9 4.4 --Calculated number. 0 47 0-96 1 -65 --Calculated number. 0.57 0.91 1 025 1 -59 1 a93 --* This mixture contained 30 per cent. of coconut fat 30 per cent. of palm kernel fat and 40 per cent. of sesame oil 276 GILMOUR A NEW METHOD FOR DETERMINING BUTTER FAT From the tables it is clear that the method gives consistent figures. The distillation numbers are slightly lower than those calculated.It is considered that the method gives better results than those obtained by the Kirschner method, and the time required which is about 45 minutes is less than half that necessary for carrying thraugh the latter process. In addition the new method is much more economical. The new process is particularly applicable to the determination of butter fat in margarines. The Kirschner number for margarines containing butter is considerably influenced by the presence of a large percentage of fats of the coconut group; this is true but to a less extent in the case of the new distillation number. Table VIII. gives the Kirschner and new distillation numbers for butter, coconut and palm kernel fats also the calculated numbers for a margarine con-taining 5 per cent.of butter fat and 80 per cent. of coconut fat. The extent to which the butter and coconut fats in the margarine contribute to the numbers is shown. TABLE VIII. New distillation Fat. Kirschner number. number. Butter 23.5 15.5 Coconut fat 1.8 0.8 Palm kernel fat 1.1 0.5 Margarine 1.17 contrib. by butter 0.77 contrib. by butter 2*61{1-44 , , coconut 1*41{0434 7 ) , cocmut EXAMINATION OF MARGARINES.-when determining butter fat in margarine allowance must be made for the effect of fats of the coconut group on the new distillation number. By combining the new distillation number and the number representing the total volatile acids by Blichfeldt’s method ( J . SOC. Chem. Iizd., 1919,38,15OT. or ANALYST 1921,41,183) the author has worked out the equations given below which not only make a correction for this effect but in addition to giving the butter fat content of the margarine give the percentages of fats of the coconut group determined either as coconut or palm kernel fat.If x represent the new distillation number and y the total volatile acid number by Blichfeldt’s method then :-(1) (2) (3) 7-5x-O*21y=per cent. of butter fat=B. 4.8y-l*43B=per cent. of coconut fat. 7.8y-2.34B=per cent. of palm kernel fat. These equations are for use in margarine analysis only. Typical total volatile acid numbers by Blichfeldt’s method for butter coconut and palm kernel fats are 29 20 and 13 respectively. The following is an example in which the above equations are used:-A margarine mixture was made up of the composition 9-9 per cent.of butter fat, 60.9 per cent. of coconut fat 9.4 per cent. of jus and 19.8 per cent. of cottonseed oil. This mixture gave a new distillation number of 1*8(x) and a total volatil GILMOUR A NEW METHOD FOR DETERMINING BUTTER FAT 277 acid number of 16*2(y). On substituting the values of x and y in equation (1) and of y and B in equation (2) the percentages of butter and coconut fats are respectively 10.1 and 63.3. Some workers perhaps will hesitate to use the Blichfeldt apparatus for determining the total volatile acid number. For them an alternative number is the sum of the Reichert-Meissl and Polenske numbers obtained by the present standard apparatus in the following way :-The 110 C.C. distilled are heated to about 50" C. and a known volume of 0.1 N sodium hydroxide solution added ,together with a few drops of phenol-phthalein solution ; the alkali must be added in excess.After shaking and cooling, the excess of alkali is titrated with 0.1 N sulphuric acid. The condenser is then washed out with several lots of neutral alcohol and the washings titrated with 0.1 N sodium hydroxide solution. The number of C.C. used to neutralise the washings is added to that required for the distillate and the sum gives the total volatile acid number. The numbers obtained in this manner for typical samples of butter coconut and palm kernel fats are 33 25 and 16 respectively figures some-what greater than those given by the Blichfeldt method. When the total volatile acid number is determined in this way the equations given above are not applic-able and the following should be used instead:-If x represent the new distillation number and y the total volatile acid number (R.M.+P.) then:-(1) (2) 4.ly-1-27B=per cent.of coconut fat. (3) 7.6x-0.24y=per cent. of butter fat=B. 6.'iy-2-07B=per cent. of palm kernel fat. In conclusion it should be mentioned that the new distillation method has been tested over a considerable period of time with most gratifying results. DISCUSSION. Mr. W. P. L. HOPE said that he had found at the first attempt that the process could be carried through in just over an hour which was a great improvement on the Kirschner test. He pointed out however that when potassium hydroxide was used instead of sodium hydroxide for the saponification the liquid would suddenly become clear giving the impression that saponification was complete, whereas on looking carefully minute globules of oil could be discerned so that care must be taken to make sure that saponification was complete.He had found no difficulty in filtering off the acid except when dealing with pure coconut oil. He compared some figures he had obtained for butter as follows: Reichert-Mcissl. Polenske Gilmour. 30.5 2.5 16.7 28.5 2.2 16.0 33-0 3.0 17.7 For coconut oi1:-0-7 to 0.9. For a sample of coconut oil not of edible quality he had obtained a duplicate result of 1 C.C. exactly. In his opinion the Gilmour method had three advantages over recognised methods:-(1) It gave a low figure for coconut and palm kernel oils; (2) It wa 278 GILMOUR A NEW METHOD FOR DETERMINING BUTTER FAT rapid to carry out; and (3) Only one-third the quantity of glycerin was required and no silver sulphate.He regretted that the author did not multiply his results by 1.3 so as to get figures comparable with those obtained by other methods. He suggested that a figure very similar to the Polenske figure might be obtained from the insoluble acids which were left on the filter paper by the Gilmour method, and that this figure together with the Gilmour figure would furnish all the evidence necessary for the interpolation of the percentages of butter fat and fats of the coconut group. Dr. H. E. Cox asked the author how the probable composition of the margarine was determined by his method and particularly how the presence of coconut or palm-kernel oil was recognised.The old methods of Reichert-Wollny and Polenske gave more or less definite information on these points; did the new method give the same information. What would be the range of accuracy in duplicate determinations by the proposed method ? Mr. E. R. BOLTON disc,ussed the relationship between Mr. Gilmour’s proposed test and the Kirschner value and thought that it was a pity that the author had not devised his method in such a way that the figure obtained would be rather more comparable with the latter. In his opinion it would help to make the test popular if chemists were able to draw a better comparison with data already re-corded as Kirschner values. Mr. C. E. SAGE said that in his opinion it was necessary to take into con-sideration not only the margarine obtainable in England but also Australian and Continental margarine which were of quite different composition.For products containing cotton-seed oil and coconut oil and for certain kinds of margarine of fairly uniform composition the method should give good results but he was not sure whether in the case of abnormal samples the figures would be of the same value as those given by other methods. Mr. A. E. PARKES asked whether the author before filtering the solution, cooled it to any definite temperature. He considered that when dealing with these partly-soluble fatty acids it was important that the solution should be cooled as much as practicable. If the solution were cooled to a definite temperature the variations in the figures might be considerably decreased and this might lead to greater accuracy in the method.He pointed out that Bolton and Revis recommended that before the Reichert-Meissl Polenske-Kirschner distillate was filtered it should be cooled down to some definite point. This made a considerable difference in the figure obtainable on titration afterwards (ANALYST 1911 36 333). Mr. G. RUDD THOMPSON enquired whether the author did or did not use an alcoholic solution of alkali for saponification. Mr. GILMOUR in his reply referred to Mr. Hope’s idea of using a factor for converting into butyric acid and said that the same thought had occurred to him at first but he had later discarded it because any such factor would add nothing to the value of the method. He said that those who like Mr.Bolton preferred a distillation number of the same magnitude as that of Kirschner might use the alternative procedure pointed out in the paper but that he after trying both, considered the one adopted the more satisfactory. He did not think that it would often happen that the available amount of material would be small and if it did, one could always make an admixture with a fat such as lard and calculate the number from that of the mixture. I t was unnecessary to know which of the two fats coconut or palm kernel fat was present for the purpose of calculating the percentage of butter fat. The equations shown giving the percentage of coconut or palm kernel fat were only for use after the presence of one or other of these fats has been ascertained by a method such as the determination of the melting point of the insoluble volatile acids.With regard to the closeness o GILMOUR A NEW METHOD FOR DETERMINING BUTTER FAT 279 duplicate results given by the method he had found that titration figures usually agreed to 0.1 C.C. In reply to Mr. Bolton he pointed out that it was not contended that the number could be called a " Kirschner " number but there was no doubt that it was a measure of the same acids that the Kirschner process gave. The rate of distilling from aqueous solution of the acids that gave rise to the new distillation number was sufficient evidence that these acids consisted mainly of butyric acid. Actually the proportion of butyric acid to other soluble volatile acids was greater than that in the case of the Kirschner acids. He had not examined babasu oil by the method; it would most likely give a number inter-mediate between coconut and palm kernel fats. Cotton seed oil gave a small number about 0.2. Referring to the accuracy of the method he considered that it was inevitable to have different figures for different butters. The temperature to which the acids were cooled before filtration was the ordinary temperature of 15" C. Lower temperatures did not give better results, and higher temperatures than 20" C. were inadvisable. He used aqueous potassium hydroxide with glycerin for the saponification

ISSN:0003-2654    

DOI:10.1039/AN9255000272

出版商:RSC    

年代:1925

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent.of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water.Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat.The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent.of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent.of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent.of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D.G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat.(46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent.of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent.of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution.Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent.of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9255000279

出版商:RSC    

年代:1925

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent.of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water.Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat.The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent.of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent.of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent.of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D.G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat.(46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent.of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9255000284

出版商:RSC    

年代:1925

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9255000287

出版商:RSC    

年代:1925

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent.of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water.Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat.The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent.of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent.of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9255000288

出版商:RSC    

年代:1925

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent.of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water.Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat.The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN925500291b

出版商:RSC    

年代:1925

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent.of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water.Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat.The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9255000292

出版商:RSC    

年代:1925

数据来源: RSC

摘要:

142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent.shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent.of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent.of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent.of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent.of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water.Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat.The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent.of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent.of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat. (46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid).(47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent. of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight.Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent. of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent.of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent.of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D.G. H.142 ABSTRACTS OF CHEMICAL PAPERS milk-solids-not-fat and 3.25 per cent. of milk fat, and in the reductase test (see Section 42) shall require at least 4 hours to decolorise the methylene blue solution. Cream must contain at least 40 per cent. of milk fat.(46) Butter.-Butter shall contain at least 80 per cent. of milk fat, and not more than 16 per cent. of water or 20 grains per lb. boron preservative (calculated as boric acid). (47) Cheese.-Cheese shall contain not less than 50 per cent. of milk fat on the dry substance, and skim-milk cheese not less than 10 per cent. (48) Tea.-Tea shall yield between 4 and 7 per cent. of ash (at least one half of which is water-soluble) and at least 30 per cent.of extract, which shall be determined by boiling 2 grms. of tea in 200 C.C. of distilled water under a reflux condenser for 1 hour, filtering hot, cooling and evaporating an aliquot portion to constant weight. Tea dust shall not yield over 5 per cent. of ash insoluble in water. Cofee.-Coffee shall contain not less than 10 per cent.of fat, and more than 1 per cent. of saccharine matter, and shall yield not more than 6 per cent. of ash, of which not less than 75 per cent. shall be soluble in water. Co$ee essence shall contain not less than 0.5 per cent. of caffeine. Cocoa.-Cocoa paste, mass or slab, is the solid or semi-solid mass pro- duced by grinding cocoa nibs, and shall contain not less than 45 per cent. of cocoa fat. The dry fat-free residue shall not contain more than 19 per cent. of natural cocoa starch, 6-33 per cent. of crude fibre, 8 per cent. of total ash, 5-5 per cent. of insoluble ash, and 0.4 per cent. of ferric oxide. Soluble cocoa or cocoa essence must not exceed a maximum of 3 per cent. of added alkali (as K,CO,) , and prepared cocoa must contain at least 20 per cent. of fat-free cocoa. Chocolate $ash, coatings, +owder and confectioners’ chocolate shall contain at least 16 per cent. of fat-free cocoa. No cocoa husks, weighting substance, paraffin wax, or foreign fat may be added to cocoa or to any preparation thereof. (49) (50) D. G. H.

ISSN:0003-2654    

DOI:10.1039/AN9255000294

出版商:RSC    

年代:1925

数据来源: RSC