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ah4 INCLUDING %lrwI@5t, THE PROCEEDINGS O FMeeting of Society of Public Analysts . . 39In0uence of Decomposition of Butters onSpecific Gravity of the Fat, &c. byE. W. T. Jones, F.C.S. , , . . 39Notes on Buter Anal sis, by Dr. J. M h e . 40On Condensed milk, ty 0. Hebner, F.C.S. . 44On tlie Fulsificltions of Milk, by Dr. . 49 C. A. Cameron. . . . .Notes on Effect of Low Temperature uponMilk, by C. Estcourt . , . . . 51THE “ SOCIETY OF PUBLIC ANALYSTS.”Estimation of Zinc in Spring Waters . 51Note on Filter Washing of Fatty Acids, byJ. Brierley . , , . , , 52Correspondence . . . . , . 52analysts’ Reports . . . . . 53Law Reports . , . , , . 53Notes of the Month . . . . , 56Chemical Patents . , . . I , 58Books Re:eived . . . . . 58A. WYNTEE BLYTH, M.R.C.S.C.A. CAMERON, M.D.OTTO HEHNER, F.C.S.ll A. H. ALLEN, F,C.S.A. DUPRE’, PH.D., F.R.S., F.C.S.C. HEISCH, F.C.S.E. W. T. JONES, F.C.S.J. FALCONER KING, F.C.S.C. H. PLESSE, F.C.S.J. MUTER, PH.D., M.A., F.C.S.(3.. W. WIGNER, F.C.S.M. JACKSON & Co.,(J. ORME & H. H. CAPNER,)65, BARBICAN, LONDON,MANUFACTURERS AND IMPORTERS,Every description of Apparatus for Lectures, Study, or Research kept in StockPURE CHEMICALS. -For Public Analysts w e supply specially Pure Acidsand Chemicals, which can be relied upon for uniform purity.or made t o order a t a few days’ notice. Best Quality and reasonable prices.-,A/-,-\/ “ V - W - N W W >- -v -v -PRICE LIST Revised. Sent Post Free for Three Stamps4Lm OERTLING,TURNMILL STREET(Opposite Farringdon Street Station,)YANUFACTUBEB OFCMEMICAL, ASSAY, & BULLIONBALANCES.8 9’BURGOYME, BURBIDGES, CYRIAX, & FARRIES,Manufacturing and Operative Chemists,16, COLEMAN STREET, LONDON, E.C.,(PRIZE MEDAL PARIS EXHIBITION, 1867,)Manufacturers of every description of Pure Acids, Chemicals, andRe-agents for Analytical Purposes and Scientific Resemch.Sole Agents for C. A. KAHLBAUM, Berlin.PRSUE LISTS AND SPlPJOIBL QUOTATIONS UPON APPLIOATION.SILVER MEDAL, PaRIS EXHIBITION, 1878.JAMES WOOLLEY, SONS & CO.,69, NARKET STREET, MANCHESTER,CHEMICAL AND SCIENTIFIC APPARATUS,CHEMICAL RE-AGENTS, &c.DEALERS INFOR THB USE OFANALYSTS, SOIENOE TEACHERS &i MANUFACTURERSPrice Lists on Application.E. CETTI & CO.,MANUFACTURERS OFBAROMETERS, THERMOMETERS, CHEMICALAND PHILOSOPHICAL APPARATUSOF EVERY DESCBIPTION.Dr. Frankland’s Apparatus for Analysis of Water. Dr. McLeod’B Modification forWater and Gas. Professor Bischof’s Apparatus for Evaporation of Water. Dr.Sprengel’s Mercurial Air Pumps of every form. Water Pumps for quick filtration.Dr. Mill’s Colorimeter.Drs. Russell and West’s Apparatus for Estimating Urea in Urine. Dr. Blackley’sApparatus for Ditto*REGISTERED ENAMEL BACK URINE SEDIMENT TEST TUBES.11 and 31, Brooke Street, Holborn, London, Wholesale and for E-oration, andB ~ s e Cottage Wass Works, Pratt Street, Lambeth

ISSN:0003-2654    

DOI:10.1039/AN87904FP011

出版商:RSC    

年代:1879

数据来源: RSC

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THE ANALYST.PURE ACIDS AND CHEMICALSFOR ANALYSIS.KNOWLES & PHILLIPS,47, MINORIES, E.C.PRICE LIST FORWARDED ON APPLICATION.N.B.-References as to quality and price kindly allowed by severalleading Analysts already supplied.LAXORA.Professional Chemists, and Studying Hen generally, who frequently suffer all themiseries of Constipation and its attendant discomforts, will be glad to learn that by wingthe above preparation, they can secure all the effects of the well-known Electzlairs Zenitifof the French Codex in an exceedingly palatable form. One trial will ensurecontinuance in its use.N.B.-None genuine without signature P. GUYOT on each box.SOLD BY ALL CHEMISTS AND DSUGQISTS.In boxes at la. l&L saoh. Forwrnded on rece@t of la. 3d. in Stamps.WHOLESALE-82, SOUTH WARK STREET, LONDON, S.E.THE ANALYST,EDITED BY 0.W. WIONER AND J. WTER.Published Monthly. Price Sixpence. Annual Subscription 5/-, Post Free.CHARGES FOR ADVERTISEMENTS-QUARTER PAGE, $1. ... HALF FAGS, 61 15s. ... 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WYNTER BLYTH, M.R.C.S., F.C.S., Public p Analyst for the County of Devon. PLRT I : ANALYSIS OF FooDs-Flour, Bread, Milk, Butter,Cheese; Tea, Coffee, Cocoa; Alcoholic Liquids; Condiments. PART IT. : DETECTION OF POISONS-Organic and Inorganic. ‘‘ A work of great value-contains a vast amountof rare and valuable information.”- Chemist and Druggist.With Tables slid Diagrams.LONDON : CHARLES GRIFFIN & Co., Stationerrt Hall Court.Price, ONE SHILLING.EASIDE WATER.-An Examination into the character of the Water Suppl at the Watering Places 8 of England and Wales, being an abstract of a Series of Reports prepared Lr and published in theSanitary Record during 1877-78, with Three Comprehensive Tables, giving Analyses of the DrinkingWater at all the Sea-Coast Towns.By G. W. WIGNER, F.C.S., one of the Eonorary Secretaries of theaociety of Public Analysts ; Pubtic Analyst for Greenwich, Plumstead, and Woolwich Districta.KENT t Co., Paternoster Row, London ; and at all Railway Bookstalls.Now ready, demy 8v0, with copious Tables, price 7s. 6d.London : Baillithe, Tindall & Cox, and all Booksellers.N INTRODUCTION TO ANALYTICAL CHEMISTRY.By JOHN MUTER, M.A., F.C.S., A President of the Society of Public Analysts, &c.S o w ready, royal QYO, 585 pp., cloth, with Analytical Tables and copious Index, price 16s.N INTRODUC rION TO PHARMACEU CIUAL and MEDICAL CBEMISTRY, Theoretical and A Practical. By Dr. $OFIN MUTER, M.A., F.C.S., President of the Society of Public Analysts,and Public Analyst for Lambeth, Southmark, Bermondsey, Rotherhithe, Newington, and Wandsworth.The book is one of a very useful and original kind, and is brought up to the latest date, tests andprocesses published only a few months since being described in their proper placw‘( Amongst the best chemical treatise of the day, and in many respects superior to any that have yetbeen published.” PuWc Health.Chemical News.London : BailliBre, Tindall & Cox, 20, King William Street, Strand.Second Edition, 694 pp., SYO.Price 12s. 6d.RGANIC MATERIA MEDICA, by JOHN MUTER, M.A., F.C.S., &c.-Analytical Chemists will find 0 this a concise and yet complete book of reference for the isolation and examination of the activeprinciples of drugs. Special appendix on the microscopic characters of the starches in food and drugs.Copious index. and qualitative courses or resins, &c.Published by W. BAXTEB, at the Office of the South London School of Pharmacy, KenningtonCross, S.E., and-sold by Messrs. Simpkin and Marshall, and Messrs. BailliBre, Tindall and Cox.WILL BE PUBLISHED SHORTLY.THE ANALYST, VOL.III.,Including the Proceedings of the Society of Public Analysts.PRICE, BOUND 1N CLOTH, 7s.THE ANALYST, VOL. II.,OMPRISING the Proceedings of the Society of Public Analysts, and including a c large number of Original Papers on Chemical Analysis and much valuable inform-ation on the Working of the Sale of Food and Drugs Act, with complete Index ofsubjects and names.Edited by G. W. WIGNEB and J. HUTER.--Cases may be had of the Publisher for Vol. IT., price 1s. ; or the Nos. bound, price 2s.THE ANALYST, VOL I.,NCLUDING the Proceedings of the Society of Public Analysts, and embracing a large 1 number of Original Papers on every branch of Chemical Andyeis, a i t h ti Com-prehensive Iudex of Subjects and Names.Edited (under the direction of the Committee of Publicafion) by 0. W. WIQNEB, F.C.S.Published by BAILLIEBE, TINDALL & Cox, King William Street, Strand, W.C.Price, bound in cloth, 7s., in half-calf, 9s.Printed for theProprletors by ALFBED BOOT, 10 & 18, Dockheaii, S.E. ; and published by ?dessiE BAIUIBPE, TIMDALL &Cox, Xing W U m Sfraet, Utrsnd, W.C., to whom all communications should be addressed

ISSN:0003-2654    

DOI:10.1039/AN87904BP013

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

a9 IXFLUENCE OF TEE DECOMPO*SITION OF BUTTERS FROM AGE ON THE OF SOLUBLE AND INSOLUBLE ACIDS. By E. W. T. JONES, F.C.S. Read before the Xociety of Public Analysts on 15th January, 1879. IN January 187’7 I made some analytical experiments on pure butters, the results being ccmmunicated to the Society of Public Analysts in March of that year, and afterwards published in THE AKALYST.~ The remaining portions, wrapped in paper, of nine samples, A to I inclusive (J was all used), were put into an open glass vessel, and left in a room connected with my laboratories until July last, when they were reached down for analysis, to show the effect of eighteen months’ keeping, practically exposed to air and light; each one of the eamples, as can be imagined, was thoroughly rancid, yea more, almost stinking.Some of each sample was carefully melted and filtered, to separate water, curd, &c., and the specific gravity of the fat and the soluble and insoluble acids taken in exactly the same way a0 when the first analyses were made. I append the results alongAide those obtained when the butters were fresh. SPECIFIC GRAVITY OP THE FAT, AND THE PERCENTAGE Specifio Gravity of the A B C Fat at 100’ F, 912.3 908.3 910a5 911.4 911.9 918.5 Soluble Acids ...4.84 3-82 3.76 4.07 6.12 6.02 Insoluble Acids ... 89.00 90.13 90.44 89.69 88.86 87’09 * Vol. 11. p. 19.40 THE ANALYST. Specific Gravity of the D E F Fat a t 1OOOF. 911.2 916.5 912.5 915.5 913.3 913.2 Soluble Acids ... 4-50 64.5 5 51 6.47 5.44 4.31 Insoluble Acids ... 89.80 87.41 88.64 87-20 88'11 88.66 Specific Gravity of the G H I Fat at 1000 F.913.3 912.4 912.2 915.6 913.6 907.7 Soluble Acids . , 6.69 4.92 6.19 5.32 4-69 3-32 Insoluble Acids ... 88-32 88.29 88.79 86-81 89.46 90.36 It will be observed that in five samples out of the nine that the specific gravity and the percentage of soluble acids has increased, and the insoluble acid3 decreased ; in one I', the specific gravity is nearly the same, but the soluble acids decreased, whilst in the rcmaining three, A, G, I, the specific gravit3 and the percentage of soluhlc acids hare fallen, with, of course, an increase of insoluble acids.These butters mere all submitted t o the same condition of keeping, hence the c!ifference in degree and character of the changes must be due to the constitution of the butters themselves, and the vai-ying amount of casein, water, salt, &c.To the public analyst the most important point to notice is that the specific gravity test is seriously affected by the decomposition from keeping, whilst the amounts of soluble and insoluble acids have not, been so much altered as to prevent a fairly reliable opinion as to genuineness. Another matter of interest is the small amount of acidity, calculated as butyrio acid, extractable by ugitating a small portion of the butter (not filtered fat) with hot water. The percentages are upon the butter (not fat). After remora1 of the fat the acidity was taken by decinormal soda. A B C D E F G H I 0'19 0.17 0.35 0.27 0.42 0.40 0.11 0.37 0.35

ISSN:0003-2654    

DOI:10.1039/AN879040039b

出版商:RSC    

年代:1879

数据来源: RSC

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40 THE ANALYST. NOTES ON THE ANALYSIS OF BUTTER. BY J. M. MILNE, Ph.D. Read before the Society of Public Analysts, on 15tA_Jnnuary, 1879. HAVING lately had occasion to examine some samples of Luttcr, and having made a number of experiments in connection therewith, it may not be out of place to bring the results obtained under the notice of t.he Society. Though these notes contain nothing essentially new, still 8s the present process for butter analysis is of comparatively recent date, I think it is well that asmany as possible of the results obtained by different analysts should be published ; and, furthermore, there are one or two little modifications which I have found useful, and which may possibly be of advantage to others.The process employed was the modification of Muter’s original method, described by Jones, in THE ANALYST.+ The standard solutions we made as there directed; but latterly, instead of decinormal soda, as recommended by him, the semi-normal soda used for nitrogen determinations was employed, and found to give quite a3 accurate results, and, of course, obviating the neceesity of multiplying standard solutions.I can bear testimony to the ease with which the butter-fat can be saponified com- Yol.XI., p. 19.THE ANALYST. 41 pZeteZy, on the top of an ordinary water oven, when the flask and its contents are pretty frequently Rhaken, and provided not much more than five grams of the fat are used for each experiment. As a means of preparing the fat for analysis, the method of simply melting the butter, allowing to subside for a short time, and then filtering, seems to leave nothing t o be desired. That the fat gailzs in weight when kept melted for a length of time at looo C, or when heated above that temperature, is, I think, indis- putable.A weighed quantity of fat was placed in a small basin, in the water oyen, with the following result :- After 1 hour with frequent stirring, the whole weighed ...30.1840 grama ... .. .. half an hour longer ... ... ... 30,1832 ,, 2 hours ... ... 1. ... 30,1864 .. .. 1 .. rising to 116O C ... ... ... 30.2036 .. ,, 1 hour at llOo’b ... a * . ... ... 30.1984 .. I n determining the water in the original butter, a constant weight is possible to btt obtained if a moderate quantity of the sample is placed in a very flat platinum basin, on an open water bath, and weighed at short intervals.When the basin and contents were kept in a dose oven, it was found very difIicult t o obtain a constant weight. It has since occurred to me that it would be of great advantage to dry the fatty acids obtained in the analysis, on the open water bath also. The trouble and difficulty experienced in weighing out approximately five grams of the butter fat, more or less, for saponification, may be reduced to a minimum, by the following simple expedient.The melted fat is run into a small stoppered Schuster’e burette, and the tubulation having been carefully cleaned Erom adhering fat, the stopper is replaced, and the weight of the whole ascertained and noted. An experiment is first made in order to find approximately the number of drops of fat, which must be trans- ferred from the particular burette used by the operator, into a tared vessel, in order to make up five grams, and this number is also noted.With the burette used in these experiments it was found that 280% drops of butter-fat were required for five grains by weight. I n practice it is only necessary to weigh the burette and contents (while fluid), loosen the stopper, and drop the required number of drops into the flask in which the fat is to be saponified.A drop or two may then be added in excess of this number in order to have the amount taken slightly over five grams, and the burette and contents are again weighed, to ascertain the e w c t weight of fat used. There are several advantages attached to this method of procedure.The wished for amount can be quickly obtained, and with ordinary care the neck of the saponifying flask is not soiled, and the fat has no tendency t o run down the outside of the burette-aIi annoyance only too common when beakers, &c., are used-and even when a drop of fat does get outside the narrow orifice of the burette it verysoon solidifiea and remains stationary.As regards the treatment and drying of the fatty acids, I have found the following very convenient :-After washing in the manner recommended by Jones, the cake of fatty acids is broken into small pieces. This is easily accomplished by a few taps on the flask, and there is then no difficulty in transferring the pieces to the filter. One or two judicious rinsings with cold water will then remove nearly every particle of fat from the flask, which is fixed in an inverted position over the filter, and the whole The fat remains longer fluid than in an open beaker.* The approximate number of drops will, of course, depend op. the teWPerature of the fat at the time of weighlog.42 THE ANALYST. allowed to stand overnight. Next morning the flask is found to be quite dry, and a small quantity of ether will easily remove the traces of fat adhering to it.The fatty acids on the filter will be fonnd to be pretty well air-dried, and can be readily removed to a tared flask, having a tolerably wide mouth. The rinsings a€ ether from the sapoai- fying flask are then poured over the paper filter, and fresh ether puurod over it till, an drying, no trace of fat can be seen.Jf the fatty acids have been carefully and com- pletely remored from the paper, previous to washitlg, a comparatively small quantity of ether will suffice for that purpose. The flask can then be attached to a condenser, and the ether nearly all recovered by distillation on a water bath, and a few drops of absolute alcohol haring been added to the flask containing the fat, the latter is further dried till constant in weight.As already stated, 1 think it would be more advantageous to dry the fat by placing the flask on an open water bath. The use of a flask such as I have mentioned, having a short wide neck, and with the weight marked on with a diamond, is, I think, preferable to that of basins or flat dishes.The ether used can nearly all be quickly recovered, and although, from a pecuniary point of view, this may be no great object, yet it avoids the risk of ether vapours floating about, and is a much more conyenient method of getting rid of that agent. The fat does not rise up the sides of a flask, as it always does when flat dishes are employed, and the risk of a slight loss from this cause is avoided.I n order to test the process, a sample of fresh butter was procured &om a farm near Greenock. This farm, it may be stated, is somewhat celebrated for the quality of the butter made there. On examination this sample gave the following results. The sp. gr. of the dried and filtered fat was found to be 912.94 nt looo F. Analysis gave :- Average.Soluble Fatty Acids ... ... ..I . . . 4.74 per cent. Insoluble ,, ... ... ... ... 89-37 ,, Total 9 9 *.. ... ... 94-11 per cent, - A sample of beef fat was also obtained, the fat from which, when dried and filtered, Four different mixtures of beef and butter fats were had a sp. gr. of 902.1 at lOOQ I?. made up in the following proportions :- No. 1 2 3 4 Butter Fat 62.38 24.69 96-94 99 00 Beef Fat 47.62 75.31 3.06 1.00 Analysis of these mixtures gave the following results :- No, 1 2 3 4 2.39 *95 4-50 4.67 Acids j E:Efated 2.48 1.17 4.69 4.69 Insoluble Acids found 93-37 94.94 90.76 89.64 A sample of butter sent to me for analysis, and which was afterwards admitted to The sp.gr. of the dried fat was 906.1 at looo F. be adulterated, gave the undernoted results :- Soluble Acids (as butgric } f::; 2.18 per cent 92-03 ,, 94-21 per cent.Insoluble ,, 1 sx:;: -THE ANALYST. 43 Taking a standard of 5 per cent. soluble acids, and calculating to the origioa butter, gives :- Butter Fat ... ... ... . . 38.32 per cent. Foreign Fat ... ... ... ... 48.76 ,, The above results corroborate what, I think, has already been pretty clearly established, viz., that a careful determination of the soluble I‘ fatty acids ” agords a very correct basis for judging of the amount of foreign fat present in any sample of adulterated butter ; the addition of even 1 per cent.of beef fat showing an appreciable difference in their amount, and that, with ordinary care, the present method is capable of yielding very concordant resdts.My best thanks are due to my friend Mr. Gossmm, who kindly undertook the greater part of the work connected with these experiments. I n the diocussion on the above two papers on Butter Analysis, Dr, Dupr6 said that with regard to Mr. Jones’ paper, it was unfortunate that he had published two analyses of some of the butters mentioned. I n his first paper he found all his insoluble fatty acids very high.It was suggested by some of the members that he had not washed the fatty acids sufficiently, and therefore had left some of the soluble fatty acids in the insoluble. Xr. Jones, with great moral courage, came forward at the next meeting and said he had not believed it had been the case, but he had made some experiments and found it correct, and the difference in the results (which Dr.Dupr6 specified,) of course threw the whole of the table out and made it useless. The only thing useful was the sp. gr., which was not likely to have been affected, and as far as they went they corresponded very much with some observations of his own. He had found that some butters did not vary much in two years and a half, while others changed very rapidly. The changes which butter undergoes depended greatly upon the character of the original butter, and it was evidently impossible to say at any time what a butter might be a year hence.With regard to Dr. Milne’s paper he could not see the use of once putting the fatty acids in a flask and then taking them out, but having once put them in never take them out, and then there was no chance of losing any drop, or of any other difficulties.He held, and held very strongly, every butter analyses to be worthless that gave the fat as much above 98 per cent., that is the fatty acids plus glycerine residue. Taking the average of the ten analyses given in his (Dr. Dupr6’s) paper on butter, they came to 97.99 per cent. of fat.-taking the equivalent of the insoluble fatty acids a t 275, and the soluble fatty acids as butyric acid at 88.Taking the four butters Mr. Jones had re-aualysed, the mean was 98.05, and taking the four acids according to his first paper-admittedly incorrect-the fat came to 98-75, I n Dr. Milne’s paper the fat comes to 99.28. Dr. Dupr6 had no hesitation in saying that no analysis with a high percentage of imoluble fatty acids should be accepted, unless it was accompanied by the statement of the percentage of soluble fatty acids.Mr. Hehner pointed out that the fact that fat increased in weight when kept rhelted at loo”, was already known. He further remarked, that In most of Mr. Jones’ analyses the difference between the insoluble acids on the first and second analysis was small. He found on comparisoc, that in the soluble acids three had risen and six had fallen-that was assuming the analyses to be correct. I f the soluble fatty acids ha6 fallen, then there was very great risk of con€ounding a genuine butter with an adulterated one.Looking at the insoluble fatty acids three had risen, and two of those very inconsiderably, quite44 TEE ANALYST. within the limits of error. Whilst it was possible that an adulterated butter might pass as genuine, he thought it was important that they should not condemn a genuine butter, but much rather let a bad one pass. I n some cases the butters had changed considerably, in nearly all cases the fatty acids had gone in a right direction, and there was really no chance of confounding a genuine butter with an adulterated one. He thought Mr. Jones’ figures were calculated t o lead analysts into confusion. The President having thanked the authors of the papers stated that he agreed with most of the remarks made by Dr. Dupr6 and Mr. Hehner upon them.

ISSN:0003-2654    

DOI:10.1039/AN8790400040

出版商:RSC    

年代:1879

数据来源: RSC

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44 THE ANALYST. ON CONDENSED MILK. By OTTO HEHNER, F.C.S. Read before the fiociety of Public Analysts, on 19th February, 1079. OUB information as to the composition of the article known as condensed milk is somewhat contradictory. Thus Hassall gives four closely agreeing analyses, of which the following is the average :- Water . . . . . . . . . . . . . . . . . . . . . . . . 25.68 Casein .. . . . . . . . . . . . . . . . . . . . 16-85 Milk sugar . . . . . . . . . . . . . . . . . . . . . 15-36 Cane sugar . . . . . . . . . . . . . . . . . . . . . 28.98 Fat . . . . . . . . . . . . . . . . . . . . . . . . 10.27 Mineral matter . . . . . . . . . . . . . . . . . . 2 80 99*Y3 I n consonance with these figures are those of Church. Wanklyn, on the contrai7, states the contents as under :- Water .. . . . . . . . . . . . . . . . . . . . . . 20.5 Fat . . . . . . . . . . . . . . . . . . . . . . . . 10.4 Casein . . . . . . . . . . . . . . . . . . . . 11.0 Ash . . . . . . . . . . . . . . . . . . . . . . . . 2.0 Cane and milk sugar . . . . . . . . . . . . . . . . . . 66.1 1co.o From the former of these analyses, assuming that the original milk contained 9.3 per cent. of solids not fat, I calculate that 3.76 parts of milk have been condensed into one part, and that the original milk contained 2.7 per cent of fat, and 0.74 of ash.Wanklyn does not give the milk sugar separately, but calculating this, from the average composition of milk, to be 12.6, a figure which certainly cannot be far wrong, we obtain as milk solids not fat, 25.6 per cent, or a condcnsation of 2*75:1, the original milk containing 3.8 per cent.of fat, and 0.72 per cent. of ash. Condensed milk being now very largely consumed, not only as an addition to coffee, tea, etc., but principally as exclusive food for infants, it seemed to me a matter of 8omc importance to ascertain which of these conflicting analyses was correct, and the exact proportion of condensation of the various brands of condensed milk now in the market.I purchased at different shops what I suppose are average samples of condensed milk. Tho analysis was conductcd somewhat differently from the method usually emploFed, because it was found to be quite impossible t o completely extract the fat from The prices paid varied from 5d. to 7d. per one pound tin.THE ANALYST.45 the total solids by means of ether OF benzoline, the large amount of cane sugar effectually protecting the fat. About 20 grms. were diluted with water so as to make 250 c.c., in 10 C.C. of this milk the total solids and the mineral matter were determined as customary ; for casein and fat twice 25 C.C. were precipitated with a drop or two of acetic acid, and the coagulated casein, containing all the fat, collected on a weighed filter.I n the one portion the casein and fat were weighed, from the other the fat was extracted by means of alcohol and ether, and the casein thus obtained. The milk sugar was ddermincd gravimetrically by means of copper solution, and I adopted as basis of calculation the figures quite recently worked out by Rodewald and Tollens (Berl.Ber. XI., p. 2076), who, as the result of a most careful investigation, came to the conclusion that although the time of heating, the dilution of the solutions, and the proportion of excess of Fehling's solution employed, are all of some influence upon the proportion of cupric oxyde reduced, yet in any case but a small error could be committed by fixing the reducing power of one molecule of milk sugar a t 7.4'7 eq.of copper. The cane sugar was generally deduced by difference, but in a few cases I determined it directly, and obtained as concordant results as could well be expected. 1. 2. I.-ANGLO SWISS CONDENSED MILK, PREPARED IN SWITZERLAND. Water . . . . . . . . . . . . 24.94 ... 22 0.5 31 ilk sugar . . . . . . . . . . . 13.29 ...12-85 Cane sugar . . . . . . . . . . . . 41'24 ... 43'97 Fat . . . . . . . . . . . . . . 8.90 ... 10.20 Casein . . . . . . . . . . . . 9.68 ... 8.99 Ash . . . . . . . . . . . . . . . 1.95 ... 1.94 100~00 100~00 Milk solids not fat . . . . . . . . . 2 4.92 ... 23.76 Condensation . . . . . . . . . 2.67: 1 ... 2.56 - - Fat in original milk . . . . . 3-3 ... 4.0 11.-ANGLO SWlaS CONDENSED MILK, PREPARED I X ENGLASD.Water . . . . . . Milk sugar . . . . . . Cane sugar . . . . . . Fat . . . . . . . . . Casein . . . . . . Ash . . . . . . . . . Milk solids not fat ... Condensation ... Fat in original milk 3. . . . . . . 25.63 . . . . . . 12.60 . . . . . . 41.21 . . . . . . 6-13 . . . . . . 12.65 . . . . . . 1.88 1oo.i)o . . . . . . 2i.03 . . . . . . 2.9 . . .. . . 2.1 ... ... . a . ... ... ... ... ... 111.-NORWEGIAN CONDENSED MILK. 6. Water . . . . . . . . . . . . 28-85 ... Milk sugar . . . . . . . . . . . 14.1 I ... Cane sugar . . . . . . . . . . . . 36.74 ... Fat . . . . . . . . . . . . . . . 9.21 ... Casein . . . . . . . . . . . . 8-98 ... Ash . . . . . . . . . . . . . . . 2.08 ... Milk solids not fat . . . . . . . . . 26*20 ... Condensation .. . . . . . . . 2.71 ... Fat in original milk,,, . . . . . 3.4 I.. 100~00 4. 24-99 11.92 40.23 10.88 10.02 1.96 109.00 23-90 2.67 4.2 6. 29.05 12.70 38.14 9.66 8-58 1-87 100~00 22.52 2.49 3.946 THE ANALYST . From !he tin containing sample 6 a quantity of gas escaped on opening. and faoon a large proportion of the contents of the tin ran over in active fermentation .Water . . . . . . Milk sugar . . . . . . Cane sugar . . . . . . Fat . . . . . . . . . Casein . . . . . . Ash . . . . . . . . . HELVETI A . . . . . . . 26.29 ... . . . . . . 13.01 ... . . . . . . 41.04 ... . . . . . . 7.19 ... . . . . . . 11.73 ... . . . . . . 1.74 ... 7 . Milk solids not fat ... Condensation ... Fat in original milk ... GERBER Water . . . . . . Milk sugar . .. . . . Cane sugar . . . . . . Fat . . . . . . . . . Casein . . . . . . Ash . . . . . . . . . 100*00 . . . . . . 26.48 ... . . . . . . 2.85 ... . . . . . 2.5 ... & CO.'S CONDEA'SED MILE. . . . . . . 23.68 ... . . . . . . 12-93 ... . . . . . . 41.80 . . . . . . 9.74 ... . . . . . . 9-80 ... . . . . . . 2.05 ... 9 . 8 . 26*37 13.21 40.27 6.98 11.34 1.83 100*00 26.38 2.80 2.5 - 10 .24-47 12.23 40.31 12.76 8.22 2.01 Milk solids not fat ... Condensation ... Fat in original milk ... 100~00 . . . . . . 24-81 ... . . . . . . 2.6 ... . . . . . . 3*7 ... " CREAM MILK. 'I HOOKER'S PROCESS . 11 . Water . . . . . . . . . . . . 19-11 Milk Sugar . . . . . . . . . . . . 13.76 ... Cane Sugar . . . . . . . . . . . . 44.11 Fat . . . . . . . . . . . . . . . 10.27 ... Casein .. . . . . . . . . . . 10.66 Ash . . . . . . . . . . . . . . . 2.10 I L L ... ... ... 100~00 22-46 2-41 6-3 12 . 13.68 42.92 11-77 10-47 2'20 18.94 100*00 Milk solids not fat . . . . . . . . . 26061 Condensation . . . . . . . . . 2.85 Fat. in original milk . . . . . . 3.6 100*00 26-37 2.83 4.2 Both these samples were very lumpy. and contained large crystals of sugar . NESTLE'S SWISS MILE .Water . . . . . . . . . . . . . . . . . . . . . . . . 16-30 Milk Sugar . . . . . . . . . . . . . . . . . . . . . 13.62 Cane Sugar . . . . . . . . . . . . . . . . . . . . . 60.08 Fat . . . . . . . . . . . . . . . . . . . . . . . . 8.85 Casein . . . . . . . . . . . . . . . . . . . . . . . . Q.98 Ash . . . . . . . . . . . . . . . . . . . . . . . . 2-17 13 . 100*00 Milk Solids not fat .. . . . . . . . . . . . . . . . 25-17 Condensation . . . . . . . . . . . . . . . . . . . . 2.76 Fat in Original Milk.. . . . . . . . . . . . . . . . . 3.2THE ANALYST. 47 The amount of milk solids not fat varied, therefore, from 22.46 to 27.03 per cent., corresponding to a condensat.ion of from 2.41 to 2.9 into one part; the fat fluctuated between 6.1 3 and 12.76 per cent., or in the original milk from 2.1 t o 5.3 per cent., the cane sugar from 36-74 to 50.08 per cent., and the mineral matter from 1.74 to 2-20? average 1.98 per cent.Only in one case mas there a deficiency of fat, that is to say the original milk must have been skimmed; in two others it came just t o the lowest limit of genuine milk, namely 2.5 per cent. The average amount of condensation was 2.69:1, or, in order to get a milk contain- ing the same amount of milk solids not fat as did the original milk, to one part 6y we@ of the condensed milk, 1-69 parts by weight of water must be added.I found the specific gravity of three of the above milks to be 1*2E3, 1.272 and 1,287, average 1.281. Hence, as the average amount of milk solids not fat was 25-09 per cent., to one part by volume of condensed milk 2-45 parts by volume of water must be added to obtain a liquid with 9.3 per cent.of milk solids not fat. The amount of total solids (average on the manufactured article 76.26 per cent.) contained in the milk would then, on account of the very large amount of cane sugar, be 28.3 per cent. If, however, we dilute the milk to 12 per cent.of total solids, then the casein, its most important constituent, is reduced to less than one half the proper quantity. Now contrast with this calculation the directions given by the manufacturers. I lay no stress upon the proportions of water recommended to be added to make a milk suitable for culinary purposes, but take the directions laid down for the preparation of milk intended for infant’s food, because we have a good standard, namely the composi- tion of human milk, whereby to measure these artificial liquids, (( For infants add 7 to 10 parts of viater ” (Anglo-Swiss made abroad), add 7 to 14 parts of water” (Anglo- Swiss made in England), ‘‘ 7 to 10 parts of water ” (Helvetia), ‘( from 15 to 18 parts of water ” (Norwegian).Assuming that human milk contains one third less casein than cow’s milk does, we ought to add, instead of the 2.45 volumes as given above, to one spoonful of condensed milk 3.6 of water, instead of from 7 to 18 ! If the dilution is actually made in the proportion of 1 to 18, then the liquid is hardly better than a very dilute solution of cane mgar’, containing no more than 0.68 per cent.of casein, instead of upwards of 3 per cent.as contained in human milk. I n human milk the proportion of nitrogenous matter to saccharine matter (I f a k 2 . 4 sugar in effect) is as 1:4.3, in condensed milk its 1:7-7 Condensed milk, howerer excellent and valuable it may be in many cases as a substitute for fresh milk when the latter cannot be had, appears hence to be totally and absolutely unfit to be used as a substitute for mother’s milk.If so, condensed milk must of late years have materially deteriorated and become much thinner than it was when those gentlemen made their analyses. 3s parts of milk were then condensed to one part; now only 2% are evaporated to one, whilst the price has not, a8 far as I am aware, correspondingly decreased. One tin of condensed milk, when properly diluted with water makes a pints of fluid milk.Rtckoning the price of one pint of fresh milk at twopence halfpenny, 08 pinte This wash would be a starving diet indeed. I have no doubt that both Hassall’e and Church’s analyses are correct.48 THE ANALYST. would cost less than serenpence, the price oftcn charged for the condensed milk. Hence there is no advantage, on the score of economy, on the side of condensed milk.There is another most objectionable statement made in connection with some of these milks. Both on the Anglo-Swiss and on the brand bearing the name Nestle ’ i t is directed ‘‘ add less water (than 1:5) and it is equivalent t o crean~.~’ As cream itself ought to con- tain no less than f r m 25 to YO per cent. of fat, it is evident that no amount of dilution could make condensed milk, with its 6 to 12 per cent.of fat, “equivalent to cream.” I am not sure whether this declaration, from the side of the manufacturers, does not bring the brands in question under the scope of the Sale of Food and Drugs Act. Through the kindness of Dr. Sterenson, of Guy’s Hospital, I was enabled to examine a sample of Italian condensed milk, This article formed a pasty mass of the consistency of butter.It contained water 37.1 per cent., milk sugar 18-89 per cent., and mineral salts 3.07 per cent., from which inconiplete data the condensation may be approximately calculated as 4-6:l. I t does not appear to contain any cane sugar, or, if any, but a very small qnantity. From one of the samples of which I have detailed the analysis, I isolated the fat.This furnished 88.1 per cent. of insoluble fatty acids, and hence was genuine butter-fat. Mr. W i p e r said that in determining the milk-sugar by copper solution after coagulating with acetic acid and inverting, it was quite improbable that the results would have been within 5 per cent. of the truth. The difficulties of this determination were so graat that it was rather by fortunate work than by the accuracy of the processes available and used that the totals cast up as these did.As to the sample of Italian milk, he might say that condensed milk made without sugar, could be obtained in London in almost any quantity. With regard to the ash being the most correct estimation in the whole analysis, and therefore the one from which the proportion of concentration coulC ba most fairly checked, he thought that in doing that Mr.Hehner must have omitted to notice the fact that the claw of sugar used for the purpose always contained a large amount o f ash itself, often considerably in excess of that found in the milk, so that it would be impossible to take the ash as a reliable basis, unless an allowance were mads for the salts present in the sugar. Again, if he took it correctly, the figures 2.76 of concentration were drawn from the solids not fat.During the concentration of milk with sugar, even in a vacuum pan, the casein underwent very rapid decomposition, and the consequence was that the nitro genous matters in milk were very considerably altered during concentration.If a milk containing 3.5 caaein were taken, and 40 parts were concentrated into 10 parts, instead of finding 14 parts casein, less than 10 would be found, as calculated from the ordinary nitrogen c’ombustion. Mr. Wiper thought that whereas by Mr. Hehner’fir tables, 2.76 gallons, were being concentrated into one, the probability was that that 3.76 gallons were being concentrated into one. He would have much liked to have seen the analysis of the ash. The ash of sugar was largely alkaline carbonates. He did not know whether it had been mentioned, but the ash of milk contained almost 10 per cent. of its weight of chlorine. After some rcn:nrlrs from Dr. Dupr6 and Mr. Hehner, Dr. Muter said he agreed in condemning $ondcnsed milk as food, as he looked upon it as a most abominable thing for diet. I f it were diluted sufficiently for an infant to digest it it was of no value as a food, and, if on the other hand, it were only diluted so that the casein should be as nutritive as in woman’s milk, then an infant could not digest it. It was the cause of the death of many infants.

ISSN:0003-2654    

DOI:10.1039/AN8790400044

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 49 ON THE PALSIPICATIONS O F MILK. By CHARLES A. CAMERON, M.D., F.R.C.S.I., Professor of Chemistg, R.C.S.I. ; Medical Officer of Health and Analyst for Dublin, &c. Read bdore the Society of PuBlic Arzalysts, FeBruary 19th, 1879. A LONG list of alleged adulterants of milk is given in the books, some of which, there is every reason to believe, are purely apocryphal. I n 1862 I was appointed public analyst for Dublin, and since that year the acts relating to adulteration hare been put into operation in that city, and there hare been convictions for selling adulterated milk and other articles every year since, and including, 1863.I was appointed analyst for other places in Ireland under the old act of 1860, repealed in 1872. I have therefore much experience as an analyst, especially at a time when there were no prosecutions of food adulterators in England, or, as a rule, in Ireland.During this latter mentioned period adulterators were not exposed to much danger of detection, and I believe their practices were conducted upon a very much larger scale than is the case at present, owing to the operations of the anti-adulteration Acts, even with all their imperfections of construction and administration.1 mention these matters for the purpose of showing that I have had excellent opportunities of discorering all the adulterations of milk that have lately been practised in Ireland, and the following notes are a brief record of this experience :- Addteration with Water. -Water is, with but very rare exceptions, the only adulterant of milk used in Ireland.Many persons have been convicted in Dublin for having sold milk adulterated with from 50 to 120 per cent. of water-that is, to 100 parts of the pure milk, from 50 parts to 120 parts of water were added. I n my certificates I state the amount of water added to, and not the amount of added water in, the milk. The most extreme case of adulteration with water which I have met with occurred some years ago at the workhouse, Nountmellick.The doctor noticed that an undue proportion of the children were Buffering from rickets, and showing signs of under-nutrition. Acting on his suggestion, the guardians gent me three samples of the milk supplied by three different contractors : one I found to be a mixture of two parts of milk and one part of water, the second waa composed of equal parts of milk and water, and the third consisted of two parts of water and one of milk- it contained only four parts of solid matter per 100 parts.One of the contractors who supplied this wretched stuff was a churchwarden of the parish ! The results of a large number of analyses of milk of undoubted purity have convinced me that the minimal standard of 9 per cent.of solid matters, minus fats, in milk is perfectly reliable. The adoption of this standard enables us to detect the addition of water to milk even when the total solids amount to more than 12 per cent. Some time ago I made an analysis of the mixed milk of a herd of Aldcrney COWS owned by Colonel Porde, D.L., Seaforde, County of' Down, and the following are the results obtained : 100 parts csntained :- Water ...... ... .,. 84.00 Pats ... ... ... ... 6.86 Cheemy matters and sugar ... ... 8*44 Ash ... . . I ... ... 0.70 i t is sometimes liberally employed. 100~00 The milk therefore contained :- Solids mipaus fats ... ... ... 9.14 Fats ... ... ... ... 6.86 Total Solids ... ... ... 16'0050 THE ANALYST.Here we have milk of exceedingly rich quality, and pet the solids, minus fats, did not exceed the proportion found in pocrr milk. The addition of even 6 per cent. of water to this rich milk could be detected. I may add, that this milk yielded 20 per cent. of cream, which I was informed was the usual proportion obtained in the dairy. AduZteratiort with 8ugar.-Only three cases of adulteration with sugar, and one with treacle, have come under my notice.I n two of the former cases there were prosecutions by the Corporation of Dublin, but both unfortunately failed,-one owing t o the death of the defendant before the case came on for trial; the other on account of a technical error made by the food inepector concerned in the case. I n one of these cases the adulterants consisted of 90 per cent.of water and 1.5 per cent. of sugar; in the other 50 per cent. of water and 24 per cent. of sugar. Adulteration with Commort 8alt.-I cannot understand the object of adding salt to milk, but this substance is occasionally used for that purpose in Ireland. Last year the guardians of the North Dublin Union prosecuted a contractor who had supplied to them milk which I had certified was adulterated with 50 per cent.of water, and at least 0.5 per cent. of common salt. Adulteration with CltaZk.-It is a popular belief of great antiquity that chalk is a common adulterant of milk. On the other hand I am under the impression that publio analysts doubt that such a sophistication ever existed. I have to record one, and the only, case that has come under my notice.A specimen of milk sent to me for examination by the guardians of Millstreet Union, county of Cork, was found to contain 1.11 per cent. of ash, of which one-half was insoluble in water, dissolved with effervescence in hydrochloric acid, and yielded lime equal to 4 per cent. of carbonate of calcium in the milk. The article was well watered, but the chalk had probably been added to rather stale milk t o correct acidity, for the weather at the time was very hot.Adulteration with PZow.-In Ireland this form of adulteration is excessively rare, as I have met with but one case of it. speoimen of milk for Mr. Lewis, the well-known perfume manufacturer, of Dublin, and found that it contained a very large amount of rice flour. When the enormous number of samples which I have examined is considered, the cases of sophistication with articles other than water are extremely few and unimportant, numbering altogether only six, exclusive of salt, which is frequently added to milk.As these cases are authentic, and as similar forms of adulteration, except, perhaps, with salt and sugar, have not been noticed by the modern “ public analysts,” it is worth while placing them on record.Xilk dejcient in Fats.-The practise of selling milk which has been deprived by skimming of a portion of its cream is much more general in England than in Ireland; but a very common practice in the latter country is to sell aa whole milk that portion which is first drawn from the cow, and is termed ‘( foreings,” or fore milk.The fore milk is very poor in fat, which is the most valuable constituent of tbe article; whilst the portion of the milk last drawn (“ strippings ’7 is extremely rich in fats, and, in fact, is sometimes like cream. The average amount of fats in whole milk is about 3& per cent. ; whilst in fore milk it sometimes sinks so low as 0.3 per cent. So common is the practise of selling fore milk for whole milk that when I find a milk to have less than 24 per cent. of fats, I certify that it has been deprived of a portion of its cream by skimming, or that it is fore milk, which practically is the same thing, On this form of certificate there have been many convictions obtained, I n August, 1877, a dairy proprietor was fined 210 for having sold fore milk as whole milk, by a Dublin police magistrate. He confessed t o the practice in court, and added that he sold the strippings a8 cream! Last year I examined These are the only adulterants which I have found in milk.

ISSN:0003-2654    

DOI:10.1039/AN8790400049

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 81 ON THE ESTIMATION OF ZINC IN SPRING WATERS. BY E, HYLIUS.~ WHEN Einc must be estimated in potable waters, several litres should be evaporated in order to get weighable quantities of e i m To save the trouble of evaporating the author uses the following method, with great succesB, in the absence of iron :- 2.6 grams of potassium ferrocyanide are dissolved in water, and then made up to 100 C.C.; 3.536 of zinc sulphate are dissolved in water, and made up to one litre. 1 c.c+ of this solution, therefore, contains a 0 1 of aim oxide. TWO glass cylinders, of about an inch and a half diameter, are filled, one with 2OOc.c. of the filtered aample, the other * Correspondenz-blatt des Vereinea, Analgtischer Chemiker, Jabzg. 2, No. 3.52 THE ANALYST. with 200 C.C.of springwater freefrom zinc. To each of them eight drops of hydrochloric acid and 2 C.C. of the ferrocyanide solution are next added. The ferrocyanide produces a t once a cloud in the water containing the zinc. Zinc solution is now carefully added to the other, until the same turbidity is obtained. As the reaction takes some time to manifest itself, it is best not to add too much zinc at once, but to wait fire minutes after every little addition of zinc solution. After this preliminary experiment, another 200 C.C.of the sample are put into a glass cylinder, with eight drops of HC1 and 2 C.C. ferrocyanide. Five other cylinders are now filled each with 200 C.C. pure spring water, eight drops of HC1, and 2 C.C. ferrocyanide, and to the first one of these is added the same quantity of zinc solution as used in the preliminary experiment, to the Second ...... ... ... ... '1 C.C. more. Third ... ... ... ... .<. '2 C.C. -. Fourth ... ... ... ... ... *1 C.C. less. Fifth ... ... ... ... ... -2 C.C. - After standing for half-an-hour in not too strong daylight, the different turbidities are compared with the use of the sample.It is now very easy to calculate the amount of zinc. The following three are eelected from seven blank experiments, made by the author, to show the accuracy of his process) which, however, is no longer reliable, when the quantity of zinc exceeds *05 gram per litre. Taken ,.. -02 gram ZnO Found ... *022 ... '01 ,, ... -012 0002 ,, ... -002 $ 7 7) 99 9 9 ... The presence of minute quantities of zinc does not seem so injurious to health as is generally believed. The author analysed a sample of springwater from Tnttendorf, in Germany) and found it to contain ,007 gram of ZnO per litre (-49 gms. per gallon), and he was assured that this water had been drunk by the population for about a century.

ISSN:0003-2654    

DOI:10.1039/AN879040051b

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

52 THE ANALYST. CORRESPONDENCE. [The Editors are not responsible for the opinion8 of their Correspondents.1 CANE BTJGAR IN MILK. To THE EDITOB OF ‘( THE ANALYST.” Sm,-Tn reply to Dr. Stevenson, I have much pleasure in giviEg details of my analyeis of the sugared milk referred to in my letter of December, 1878 fAna@st, January, 1879).THE ANALYST. 53 The milk, which had a sp. gr. of 10.30, was first analysed in the o r h a r y way by Wanklyn’s method, when the somewhat contradictory results induced me to make a second analysis- the resuita of which Were quite concordant with those of the first.1st. 2nd. Fat . . . . . . . . . . . . 2.94 . . . . . . . . . 3-10 Solids not fat . . . . . 9.42 . . . . . . . . . 9.37 Ash . . . . . . . . . . . . -57 . . . . . . . .. *58 In both these the fat and solids not fat were rather lorn, but not sufficiently so to lead me to condemn the milk, but the low ash induced me to investigate the matter further. Noticing that the milk was unusually sweet, I at first suspected glycerine, but not being able to detect any, I then thought of cane sugar, and it at once occurred to me that I might be able to ascertain whether it was present by taking a measured quantity-inverting one half by H2 Sod, and titrating both with Fehling.This I did, and the result indicated 3.1 per cent. of cane sugar in the milk. In another portion I determined the casein, and found 2.9 per cent. Then 9*37-(2*9 + 3*1)=2.8, the amount of lactose indicated by difference. No doubt this method gives too high a proportion of cane sugar, and I never pretended to determine it ‘< accurately ’’ by this method alone. Had I relied upon this exclusively, I should have said the milk had been adulterated with more than 30 per cent.of sugared water instead of ‘( at least 20 ” per cent. I still, however, assert that “ the whey of a milk sophisticated with syrup may be easily tested for cane sugar” in the way specified, as the difference will always be much greater than in the case of a whey unadulterated with cane sugar. If Dr. Stevenson, or any one else, can point out a better mode of detectingriihis ingenious (and I thiuk often practised) sophistication, no one will be better pleased than myself. Yours, &c., 67, Lemon Street, Truro, FeJruury 8th, 1879. J. H. COLLINS.

ISSN:0003-2654    

DOI:10.1039/AN879040052b

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 53 LAW REPORTS. MILE OF SULPHUR CnsEs.--M r. J. W. Bentley, grocer, High-street, Guildford, appeared to an ad- journed summons charging him with having sold on the 1st of January last two ounces of sulphur not of the nature, substance, and quality demanded by the purchaser. The case had been adjourned, as were several others of the same kind, for the attendance of the borough analyst.The Town Clerk again appeared for the prosecution, and Mr. George White for the defendant. Evidence as to the purchase of the article by P. S. Titley having already been given, Mr. Angell, public analyst for the Borough, stated that he received rum Mr. Superintendent Law the sample of (( milk of sulphur ” marked No. 69. He analysed the same, and found it was not “milk of sulphur ” but d i sublimed sulphur,” or “ flour of sulphur,” the elementary constituents of which were the same as in 6‘ milk of sulphur,” but prepared in a different way, and intended for a different purpose.The 6‘ flour of enlphur ” was a much cheaper article than “.milk of sulphur,” which was made from “ sublimed sulphur,” with other ingredients added. If purchased by the cask ‘‘ sublimed sulphur ” would mn about 16s.6d. per cwt., while precipitated or milk of sulphur would cost 38s., and even that would not be a pure article. There was no lime in the sample, and the article was not a medicinal preparation. Any grocer upon being asked for the medicinal preparation of sulphur should refer the intending purchaser t o a druggist,. He believed there wa8 a law which prohibited grocers from selling drugs.Cross-examiaed-He regarded himself as the representative Of the interests of the54 THE ANALYST. Food and Drugs Act ” in that borough. He suggested that the grocers as well as the chemists of the town should be called upon and asked for the ‘‘ milk of sulphur.” He could not positively say that he had the man sent round for the articles, Mr.D. Haydon, a magistrate-Mr. Angell would only be doing his duty in directing such steps to be taken, Cross-examination continued-There was neither lime, sulphate of lime, nor gypsum in pure He was not aware that the term ‘L milk of sulphur ” was eliminated from the “ British Pharmacopmia” in the last edition of 1867, which he had referred to, He knew that in the Runcorn case there was 68 per cent. of sulphate of lime in the sample of “milk of sulphur.” Re-examined-He was satisfied that ‘‘ milk of sulphur ” and “ precipitated sulphur ” were synonymous terms.Mr. White, in addressing the Court for the defence, said that from the beginning it had been all a mistake, though originated by Mr. Angell in his desire no doubt to gain a reputation in the Borough.In the work which that gentleman had himself referred to as an authority for the case, the term “ n ilk of sulphur ” was not used, and it W&II clear that he should have given instructions for the purchaser to ask for (‘ precipitated sulphur,” and not that which was demanded. The term ‘‘ milk of sulphur’’ might have remained in use amongst the people, but it was not in the ‘‘ Pharmacopeia,” and he was informed that 4‘ precipitated sulphur ” was quite a different article, which was doubtless the reason of the omission to which he had drawn attention.He held that Mr. Angell should have got the purchaser to ask either for “sublimed sulphur ” ar ‘( precipitated Bulphur,” and then probably the mistake would not have occurred, Ae it was, Sergeant Titley asked for an article which the trade had ceased to manufacture, and the nearest kind to it in the shop was supplied.The Bench surely would not convict the defendant of an offence, when the purchaser had simply misled him, and had gone for the sulphur to a grocer, who only sold the common kind, It had been contended by Mr. Angell that “milk of sulphur” and “precipitated sulphur” were synonymous termR, but others held differently, and it was manifest that by using one term when another was meant, all the tradesmen in the town might be taken in.Henry Williams said he waa an assistant to Mr. Bentley. He remembered Sergeant Titley asking to be served with some sulphur. He understood him to mean the ‘ I powdered sulphur,” which was, he believed, purer than the ordinary sulphur.He supplied him with two ounces for a penny, and was then told it was wanted for analytical purposes. He did say that the powdered sulphur was purer than ‘‘ milk of sulphur,” as that was more adulterated. H e did not tell the purchaser they did not sell “milk of sulphur,” as he did not know there was any difference. Be thought that the purest kind would be sure to do.He did consider he was selling a purer article than that which was asked for. He had seen ‘ I milk of sulphur,” but not at Mr. Bentlep’s shop. He did ask another young man in the shop about the ‘( milk of sulphur ” at the time, and he said it was the same as what they had got. Mr. Sells, a magistrate: Then one was as ignorant as the other. There ie as much difference between the two as between ‘‘ Malaga” raisins and “ Valentia ” raisinc.It seemed that in the matter of selling drugs they were going back 100 years. The defendant being asked from the Bench if he knew the difference between the two sulphurs, replied in the negative. There being no further evidence, the Mayor said they would reserve their decision until they had heard the other cases.Mr. Frederick Wheeler, was also summoned for a similar offence. The Town Clerk observed that the distinction in this case from the others heard was that the defendant was a chemist and might reasonably be expected to know more about sulphur and other drug@, than the grocers, and he had further charged 2gd. for a precisely similar article to that which Mr. Bently charged only one penny for. Police Sergeant Titley said that he went to the defendant’s shop on the 1st January, and asked for two ounces of “milk of sulphur,” which defendant himself supplied and charged 29d.for, and which he paid him. He told the defendant the article was wanted for the purpose of being analysed by the Borough Analyst, and that he could retain a portion of it if he liked, which he declined doing. Witness thereupon gave the packet to Mr.Superintendent Law. Mr. Angell stated that he received the sample No. 60 from Mr. Law, and upon analysing it, he found, as entered in his book (produced), that the sample consisted of “sublimed” or “flour of sulphur,” which was an article of inferior value to “milk of sulphur,” and of different preparation. By the Defendant : The article bought was pure ‘< sublimed ” sulphur.I t was a different preparation to precipitated sulphur. The defendant said he gave the purchaser what he considered a pure “milk of sulphur.” By Mr. Sells : I keep “milk of sulphur,” and had some i n my shop at the time. The ex-Mayor : Then why did you not supply it, as it was asked for ? The Defendant : Because I should then have been prosecuted, according to Mr.Angell, for selling sulphur which contained lime, which the analyst states to be illegal. Mr. Sells : Then knowing the difference between “milk of sulphur ” and ‘6 flour of sulphur,’’ you purposely supplied the inferior article when asked for the other. Mr. Angell, in answer to Mr. Sells, said he did not find any arsenic in the sulphur which he analysed.He was certainly surprised at the mistake which had been made in serving tho wrong articles, but he did not ask any questions as to how they had been made, Mr E. Waller Nartin, chemist, High Street, wag surnvoned for the like offence. The Town Clerk said the distinction in this case from the others was, that the article sold waa ‘‘ Milk of sulphur,” but contained 7.8 per cent.of sulphate of lime. Sergeant Titley stated that he visited the defendant’s shop on milk of sulphur.” Cross-examined.THE ANALYST. 55 the 2nd of January, and asked to be supplied with two ounces of “milk of sulphur,” and mas served by a shopman, who charged 3d. for the article, which he paid. He told him that the sulphur was bought to be analysed, md that he could keep a portion if he thought proper ; he declined the offer, and witness handed the packet to Mr.Superintendent Law. Mr. Angel1 stated that upon analysing the sample No. 62 he found it to contain 7.8 per cent, of sulphate of lime, and the rekt sulphur. (‘ Milk of sulphur ” certainly ought not to contain any lime, He repeated that ‘6 Milk of sulphur ” and “ precipitated sulphur ” were synonymous terms.By the defendant: Bis authorities for saying they were the same thing were “ Dr. Attfield‘s Manual of Chemistry ” and works by Dr. Prior, Dr. Muter, and Ure’s “Dictionary of Arts.” (The witness read extracts from the works of the authors named, and observed that he knew of no higher authority than that of Dr. Attfield, who was Professor of Chemistry to the Pharmaceutical Society of Great Britain).He did place the authorities he had quoted collectively before the Pharmacopeia of 1867. Mr. Sells said he had medical authorities dating back to 1745, showing lime to be recognised as a component part of ‘‘ milk of sulphur.” Mr. Angel1 observed that that was before the use of hydrochloric acid was known. Mr. Sells said it was so recognised down to a very recent period, and he asked Llr.Angell if he waa not aware that it was a fact that the older medical men in the present day preferred the old preparation of sulphur with a small quantity of lime in it 3 Mr. Angell answered that he was not aware sach was the fact. Mr. Sells said he was old-fashioned enough as a medical man, and he preferred the old preparation, and he read an extract from the writings of an eminent surgeon of Liverpool, who held the like view.Mr. Angell in answer to Mr, Sells, said there was nothing to prevent the preparation being made in that way still ; and that any person supplying “precipitated sulphur” when asked for “milk of sulphur ” would not be substituting an inferior article, but in supplying “ sublimed sulphur ” they would be giving an inferior article to ‘‘ milk of sulphur.” Mr, D.Haydon asked what standard the chemists had to go by ? Mr. Angell replied, the latest edition of the ‘6 Pharmacopceia.” Mr. Haydon : Then must the magistrates regard the article as obsolete, or go back to a previous edition? Mr. Angell said the terms were bracketted now. Mr. Angell said he would admit that, but it wm so in other works, the term 6‘ milk of sulphur ’’ having no meaning, there being no milk in it, had been properly left out of the 1867 edition of the ‘1 Pharmacopceia.” By Mr.Sells : With 7.8 of lime only in the article, there was no danger in it, but cases might occur, and indeed had occurred, where the proportion of lime had been from 70 to 80 per cent., which was a dangerous proportion. Mr.Martin said his case was simply that he as a chemist was bound to go by the “Pbarmacopaeia ” of 1867, and he relied upon the decision in the Runcorn case, which was precisely similar to his own. He produced a report of the decision given in that case by the justices in Quarter Sessions, held at Knutsford in April 1877, Sir Hardinge Gifford, M.P., the Solicitor-general being one of the magistrates present, when the conviction of a chemist for selling milk of sulphur was quashed, it being held that in selling the article he had committed no offence within the meaning of the Act.He maintained that it was pure “milk of sulphur ” that the witness Titley was supplied with, and that he had committed no offence within the meaning of the Act.The Bench then retired, and after a short deliberation, the Mayor announced that they had givcn the cases serious consideration, and as a result they found that in Mr. Martin’s case the article was sold as was demanded by the purchaser, and the charge would therefore be dismissed; in the case against Mr. Bentley, the Bench considered he had acted wrongly, but he had charged a fair price for the article sold, and believing that a mistake only had been committed, they felt that justice would be met in the nominal fine of a farthing; in the case of Mr.Wheeler, it was admitted that quite a different article bad been knowing1y:supplied by the defendant to what was demanded, and a fine of 20s. and costa would be inflicted. ADULTERATION OF MIm.-At the Alton Petty Sessions, Edward Faithful, milkman, in the employ of Mr.W. G. Gunner, was charged with selling milk which had been adulterated with water. The charge was denied. The case was heard at the previous bench, but the magistrates, at the request of Mr. Gunner, postponed their decision till the milk had been analysed at tbe laboratory at Somerset House, defendant being dissatisfied with the county analyst’s report, vhich was as follows :- ‘( I am of opinion that the sample of milk contained the parts as under, or the percentages of foreign ingredients as under :-Butter fat, 2.94 per cent. ; solids not fat, 8.30 ; genuine milk, 89 parts ; added water, 11 parts. Taking the lowest quality of genuine milk as a basis for calculation, there are at least 11 per centsges of added water in this sample.If the original milk was of fair average quality much more must have been added. Mr. Arthur Angell, the analyst, was examined as a witness, his evidence being to the following effect :-Water was a large component part of milk, but he was perfectly confident he could detect any excess, though there was no natural distinction between added water and that which formed a component part of the milk.The amount of fatty matter in the solids make the difference between rich and poor milk. The quantity of water in genuine milk is subject to but slight variation. According to the standard which has been fixed by the Society of Public Analysta 9 per cent. is the lowest quantity of solids not fat,” found in genuine milk.He was not certain whether keeping milk would add t o the proportion of water which it contained. Decomposition might Mr. Martin : Not in the addition we have here. No change had taken place in the sample.56 THE ANALYST. alter the relative proportions of liquid and solid matter, He believed he analysed the milk shortly after he received it. The feeding of cows would materially affect their milk as regards the fat it contained, but as long as the animals were healthy the quantity of the dry solids contained in the milk would be practically constant.He was not of opinion that tbe fact of cows eating frosted sweeds would increase the proportion of water. The defendant, Edward Faithful, deposed that he milked the cows on the i2th of December, and afterwards sold the milk in the town.He swore that he added no water to it. The milk was ogt of his sight for about three-quarters of an hour in the shed, with the door shut but not locked, and someone might therefore have put water into it without his knowledge. The Somerset House analysis was as follows:-The sample of milk referred to in the annexed letter was duly received on the 9th instant.We hereby certify that we have analysed the same, and declare the result of our analysis to be as follows :-Solids not fat, 7.54 per cent.; fat, 3.67; water, 88.89. After making the addition for natural loss arising from the decomposition of the milk through keeping, the amount of $ 6 solid8 not fat,” is lower than is found in genuine milk of low quality. From a consideration of these results we are of opinion that the mik contains not less than five per cent.of added water.” The magistrates impo~ed a penalty of $5, fine and costs. ADULTERATED wHTSKEY.-At the adjourned hearing, at Bridgewater County Petty Sessions, of the case referred to in our last number in which a publican was summoned for selling adulterated whiskey. a certificate was produced, obtained by the defendant’s solicitor from the laboratory at Somerset- house, contradicting, on material points, one from the county analyst, produced at a former court by the police. It was alleged in the latter certificate that the sample was entirely composed of plain raw grain spirit, lowered by the addition of about 30 per cent. of water, and coloured with burnt sugar. The Somerset house certificate stated that the sample of what was admitted to be the same spirit was a mixture of malt and raw grain spirit, of which Irish whiskey was generally constituted, and that it was free from impuritiee, The summons was diemissed He did not take the specific gravity of the milk. He did not think there was any water in the can when he put the milk in. The money was paid.

ISSN:0003-2654    

DOI:10.1039/AN879040053b

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

56 THE ANALYST. NOTES OF THE MONTB. According to the report of a recent trial at Guildford, the analyst is credited with stating that (I he regarded himeelf as the representative of the interests of the Sale of Food and Drugs Act in that borough. He suggested that the grocers as well as the chemists of the town should be called upon and asked for milk.of sulphur.” Naturally our able opponent the Chemist and Druggist takes gleeful hold of this statement, and not only that organ but also the great apostle himself opens the vials of his wrath upon analysts generally.be good enough to read the report of the Guildford case,” and the latter, first quoting the regret expressed by our late President that our mcmbers were often wrongfully abused as public prosecutors, triumphantly points to the present instance as proving that the abuse is deserved.We would, however, beg to remind these authorities that exceptions are often necessary to prow the rule, and if one member of our Society so far forgets his position as to usurp the functions of the inspector, it does not follow that me are all equally oblivious to our proper stations. We regret much to have t o disagree with any member of the Society, but in the present case we must hold that the analyst overstepped his province.He should remember the famous words of the French general, ‘( above all, sir,pae de sele.” The former suggests that we should It would also, we submit, have been wiser for the analyst to have accompanied his certificate with a letter to the inspector, calling his attention to the decisions already given, re milk of sulphur, and then if the proceedings were taken, the blame (if any-) would have been entirely removed from his door.The very object of giving reportaTHE ANALYST. 57 in THE ANALYKC of all the leading cases is to keep our members azc courant with such decisions, so that when a case of the same kind occurs to them they can warn the inspectors by showing them the former decisions on the point.What is ‘(raw grain” whiskey ? According to Mr. Stoddart he had a sample of so-called Irish whiskey, which was ‘‘ simply raw grain spirit diluted with water and coloured by burnt sugar.” According t o Somerset House it was genuine Irish whiskey, (‘ a spirit made from mixed malt and raw grain.” I s ordinary Clerman spirit of wine (made from any cheap farinaceous matter by cont.ersion into glucose with a little malt and subsequent fermentation) then legally just the same as Irish whiskey, provided it is giren the customary colour and flavour? Wc wish we could persuade the Government chemists to give us the process by which they discover a spirit made from a mixture of malt ard raw grain, and to teach us where whiskey ends and raw grain spirit begins.Until this is done we cannot admit the analytical turpitude on Mr. Stoddart’s part dwelt upon by the Chemist and Bruggist. When the Institute of Chemistry started it was not, we were a ~ ~ u r e d , to interfere with the province of any existing body, but simply to devote itself to raising the standard of scientific chemists throughout the country.Having, even with all its intricate machinery of council and censors, failed to, as Set, do anything except collect a large amount of subEcriptions (some of its members being buejiy engaged in running down fees, and unblushingly lending their names for advertising purposes without let or hindrance) it forthwith announces a ( I Conference ” on ‘( The Adulteration of Articles of Food,” the notice of which says As iKem6ers only are admitted to take part in theae Confeerences,pZease bring this notice with you ”! A l l the learned societies in London we have ever heard of admit members of other learned societies as visitors, but this Institute still, as of yore, conducts its meetinge on the secret principle. What can be the reason of this? Surely the Monthly meetings of the Hociety of Public Analysts are sufficient “conference” and conducted too by men who are daily engaged in food analysis.We shall watch with curioaity the results of this mountain in labour, but meantime it looks very like a case of an attempt to usurp the functions of our Society. It is possible that there are some organizers who would only be too thankful to see our Society dissolved, and our appointments transferred to their own pockets! Well we have done the work, and they are only now beginming.There are female Pharmwists, and why not, says Mrs. Dr. Hoggan, female analysts? We are liberal enough to say that we would welcome to our ranks any lady who had the courage to braFe several Sears’ training in a laboratory, but when Mrs.Hoggan proceeds to talk of women microscopists aetting up as 4 ‘ Housekeepers’ Detectives” and going about from house to house examining food (of course for a consideration) we fancy the power of nonsense can no farther go. We have consulted our respected better-half, and she says, “Just let one of them come poking her nose into my house, and we will soon nee.”58 THE ANALYST.Aa an addendum t o Mr. Hehner's interesting paper on condensed milk, on a previous page, we may reprint the following paragraph from the Grocer- '( The Anglo-Swiss Condensed Milk Company have made a profit for the past year of €60,000, which, after writing off 216,000 for depreciation of buildings and utensils, and adding Sl6,OOO to the reserve fund, will leave available for distribution among the shareholders $28,000, equal t o 18 per cent." We have received a large number of Abstracts from Public Analysts of their work under the Sale of Food Act during last year, but as we wish to publish the table in our next number, we should be glad if those Analpts who have not yet sent us their Abstracts, will kindly do so at once to enable us to make the table as complete as possible.SALE OF FOOD AND DRUGS ACT AMENDMENT.-The Bill introduced into the House of Commons by Mr. Anderson, with reference to the prejudice to purchaser question, and a standard for the sale of epirits, has been referred to a Select Committee. Mr. T. A. Collinge has been appointed Public Analyst for Rochdale. Mr. W. F. Lowe, F.C.S., has been appointed Public Analyst for the County of Flint Mr.C. F-. Saunders, M.D., M.R.C.S. has been appointed Public Analyst for the Citv of St. Albans. RECENT CHEMICAL PATENTS. The following specifica~ons hare been published during tho past month, and can be 1878. Name of Patentee. Title of Patent. PrlOe. 2281 C. W. Siemens . . . . . . . . . Regulating Electric Currents to Work Lamps .. . . . . 6d. obtained from the Great Seal Office, Cursitor Street, Chancery Lane, London. NO. 2350 C. D. Abel . . . . . . . . . . . . Manufacture of Gas . . . . . . . . . . . . . . . 8d. 2376 J. Hammond . . . . . . . . . Purification of Cod Gas by Concentrated Liquid Ammonia 6d. 2389 F. Wirth . . . . . . . . . . . . Manufacture of Tar . . . . . . . . . . . . . . . 8d- 2449 H.Unger . . . . . . . . . . . . Manufacture of Soda . . . . . . . . . . . . . . . 6d. 2616 W. Mead ... . . . . . . Converting Spent Lime of OM Works into Caustic Lime 4de 2533 J. J. Shedlock . . . . . . . . . Manufacture of Gas . . . . . . . . . . . . . . . 6d. 2644 G. V. Alsing . . . . . . . . . Treatment of Sewage, hc . . . . . . . . . . . . . . . 2d. 2626 T. N. Kirkham and$.Chandler ... Gas Purifiers or Scrubbers . . . . . . . . . . . . . . . 2d. 2571 H. G. Rober . . . . . . . . . Manufacture of Anhjdrous Sulphuric Acid ...... 6d. 2661) T. Heskin . . . . . . . . . . . . Manufacture of Ma nedum . . . . . . . . . . . . 2d. 2662 H. Kenyon . . . . . . . . . . . . Purifying Gas and hanufacturing Ammoniacal Salts ... 2d. 2695 G. Mackay . . . . . . . .. . . . Purification of Liquids . . . . . . . . . . . . . . . 4d. 2733 W. L. Wise . . . . . . . . . Treating Impure Water and Sewage . . . . . . . . . ad. 2937 J. Adamson and H:'Booth' ... Treating Refuse and Sewage Waters . . . . . . . . . 2d. 4301 H. Simon rt... . . . . . . . . Obtaining Sugar and other Compounds . . . . . . . . . 10d. 4686 H. J. Haddon . . . . . . . . . Defecation and Refining o i Saccharine Liquids ......4d. 2795 C. McCanley ... Apparatus for Burning Hydrocarbons . . . . . . . . . 6d. 4686 H. J. Haddon . . . . . . . . . Purifying Gas ... . . . . . . . . . . . . 2d. BOOKS, &c., RECEIVED. The Chemist and Druggist; The Brewers' Guardian; The British Nedical Journal; The Medical Press ; The Pharmaceutical Journal ; The Sanittirg Record ; The Miller ; The Anti-Adulteration Review; Journal of Applied Science; The Boston Journal of Chemistry; The Dairyman; The Americau Dairyman ; The Practitioner ; American New Remedies ; Correspondenz-Blatt ; Kuree Chemische Mittheilungen, by Profeasor Franz Stolba; Medical Men and Manners of the 19th Century ; Proceedings of the American Chemical Society. A new application of rapid oxidation by which Sulphides aro utilized, by J. Eolloway. Mr. Perkins' note on Water Analpis will appear next mouth.

ISSN:0003-2654    

DOI:10.1039/AN8790400056

出版商:RSC    

年代:1879

数据来源: RSC