摘要:

ah$ INCLUDISG 3n81g5tq, THE PROCEEDINGS OFCONPOSITION OF DEVOKSHIRE CREABI. Bg -4. Wj-ntcrBlyth .......................................... 141ON THE ANALI-SIS OF BUTTER FAT. By F. C. Pcrkiiis 142AMERICAN BAKING POWDERS ASD ALUM. By Dr. Mott 143ACT ............................................ 14sCRCDE CALCIUM ACETATE ........................... 149CREWSTRY OF AN ORANGE.. ........................ 149CONDENSED &IILK .................................. 146THE SALE OF FOOD AND DRUGS ACT AMENLnIENTTHE “SOCIETY OF PUBLIC ANALYSTS.”WATER SUPPLY O F I\IONTRE.~~I, CAXADA ............ 150HEVIEWS .......................................... 151C ‘ o w m s P o x m x c i : .................................. 153ANALYSTS’ REPORTS ................................ 154CHENICAL PATEXTS ................................160BOOKS RECEIVED .................................. 1tOLAW 1iEI’ORTS ...................................... 155KOTES OF TIlE NONTH ............................. 169A. H. ALLEN, F.C.S.A. DUPR~, PR.~)., F.R.S., F.C.R.C. HEISCH, F.C.S.FINEST BERLIN ScientificPORCELAIN. Apparatus.8 I_J. MUTER, PH.D., M.A., F.C.S.G, TY. WIGXER, F.C.S.BOHEMIANGLASS.A. WTNTER BLTTH, M.R.C.S.C. A. CANERON, 1I.D.OTTO HEHNEI~, F.C.S.I JE. W. T. JONES, F.C.S.J. FALCONER KIXG, F.C.S.C. H. PIESSE, F.C.S.GALVANIC,PNEUMA TICAPPARATUS,bc., bc.- iPure COMPLETE 6 Chemicds. SETS OFQUA L I TA TIVE,QUAN TI TA TIVE, n II VOLUMETRIC,AND ASSAYAPPARATUS. 11 8 7f!.lu$ P f A TTN E R’SBLOWPIPE.Ill il III AND a THOMPSON’tFUEL TEST .- - - . - -~ - I APPARAIUS.WHOLES8LE AND EXPORT.Makers of Appazatus to the Laboratories of the Inland Revenue, Royal Arsenal, Royal MilitaryAcademy, Science Schools, India Offlce, South Kensington, &a.Catalogues and Estimates sent on application, enclosing Bwiness C a d for Term, dcTHE ANALYST.WORKS BY DR. MUTER, M.A., F.C.S.,President o f the Society o f Public Analysts ; Public Analyst for Lambeth, Southwark,Bermondsey, Rotherhithe, Newington, and Wandsworth.Now ready, demy Svo, with copious Tables, price 7s. 6d.A N INTRODUCTION TO ANALYTICAL CHEMISTRY. For Medicaland Pharmaceutical Students.Now ready, royal Svo, Second Edition, cloth, with Analytical Tables and copious Index, price 10s.6d.A N INTRODUCTION TO PHARMACEUTICAL AND DIEDICALCHEMISTY, Theoretics and Practical.‘‘ The book is one of a very useful and original kind, and is brought up to the latest date, tests and“ Amongst the best chemical treatises of the day, and in many respects superior to any that have yetprocesses published only a few months since being described in their proper places.”-Chemica2 News.been published.”-Public Health.Third Edition, 600 pp., Svo. Price 12s. 6d.KEY TO ORGANIC MATERIA MEDICA. Analytical Chemists will A find this a concise and yet complete book of reference for the isolation and examination of theactive principles of drugs. Special a,ppendix on the microscopic characters of the starches in food anddrugs, Copious index and qualitative courses or resins, &c.LONDON : BAILLI~RE, TINDALL & Cox, 20, King William Street, Strand, and all Booksellers.By A, WYNTER BLYTH, M.R.C.S,, F.C.X., Public Analyst for the County of Devon.NOW READY, crown 8v0, cloth, 12s.6d.PRACTICAL CHEMISTRY (A Manual of).DETECTION OF Porsons-Organic or Inorganic. With Tables and Diagrams.Analyst.”-Lancet.LONDON : CHARLES GRIFFIN & Go., Stationers’ Hall Court.By G, W. WIGNER, F.C,S., one of the Honorary Secretaries of the Society of Public Analysts;Public Analyst for Greenwich, Plumstead, and Woolwich Districts.Price, ONE SHILLING.SEASIDE WATER. An Examination into the character of the Water Supply atPART I: ANALYSIS OF FOODS-Flour, Bread, Milk, Butter, Cheese; Tea, Coffee, Cocoa; Alcoholic Liquids; Condiments. PART 11:“Will be used by every“ Stands unrivalled for completeness of information.”-Sanitary Record.the Watering Places of England and Wales, being an abstract of a Series of Reports prepared forand published in the Sanitary Record during 1877-78, with Three Comprehensive Tables, giving Analysesof the Drinking Water at all the Sea-Coast Towns.KENT & Co., Paternoster Row, London ; and at all Railway Bookstalls.33.CETTI d& CO,,MANUFACTURERS O F BAROMETERS, THERMOMETERS, CHEMICAL ANDPHILOSOPHICAL APPARATUS O F EVERY DESCRIPTION.Dr. Franklin’s Apparatus for Analysis of Water. Dr. McLeod’s Modification for Water and Gas.Professor Bischof’s Apparatus for Evaporation of Water. Dr. Sprengel’s Mercurial Air Pumps of everyform.Water Pumps for quick filtration. Dr. Mill’s Colorimeter.Drs. Russell and West’s Apparatus for Estimating Urea in Urine. Dr. Blackley’a Apparatus for Ditto.REGISTERED ENAMEL BACK URINE SEDIMENT TEST TJJBES.11 and 31, Brooke Street, Holborn, London, Wholesale and for Exportation, and Rose CottageGlass Works, Pratt Street, Lambeth.HARD OR SOFT WATER ?-THE PORTER-CLARK PROCESS,For the Softening and Filtration of Water in large quantities, within small space, at small cost.The removal of the carbonates of lime and magnesia and iron from hard waters is the removal of(a) The cause of enormous waste of fuel occasioned by incrustation of steam boilers and pipes -( b ) The cause of imperfect cleansing and purification of and injury to linen and woollens in la&dries.(e) The cause of the frightful waste of soap, soda, and other alkalies by which those injuries are’imparted and thecomty Asylums, Steam Laundries, and Manufnctories - and for the Tom Supply of Old and New Swindon and the RdwayimpUritieR retained.Worb, the Porter-Clark Process is &ting hundreds of thousands of gallons per day.The filtration is exquisite, nnd everything arrested is removed daily.P8tented by JOHN HENDERSON PORTER, C,EI, 1 & 2, Tudor St., Blrtckfrim, London, EX

ISSN:0003-2654    

DOI:10.1039/AN87904FP033

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST,TURNMILL STREET,(Opposite Farriizgdon Street Station,)MANUFACTUBER OFCHEMICAL, ASSAY & BULLIONPURE 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.PL. OEBTLING,f I 0 JTyMaker to the Bank of England, Assay Offlce of the Royal Mint, &c., &c. By Appointment,-^u%^C-.--L%\%VCOUNCIL NEDAL, 1851. FIRST CLASS MEDAL, 1854 and 1862.Demy 8170. Price 2s.O N THE ESTIMATION OF PHOSPHORIC ACIDPhosphates of Commerce. By E. F. TESCHEMACHER and J. DENHAX SMITH.LONDON : DAVID BOGUE, 3, St. Martin’s Place, Trafalgrr Square.by Magnesia forChemical Purposes : with Remarks on the Differences to be met with in the Analyses of theTHE ANALYST, Vols. I.& III.--(Vd, 11. out of Print,)INCLUDING the Proceedings of the Society of Public halysts, and embracing alarge number of Original Papers on every branch of Cliemicd Analysis, with a comprehensiveIndex of Subjects and Names. Price, bound in cloth, 7s. ; in half-calf, 9s.Edited (under the direction of the Committee of Publication) by G. W. WIGNER, F.C.S., andJ. MUTEII, Ph.D., P.C.S.Published by BAILLIERE, TINDALL & Cox, King William Street, Strand, W.CTHE ANALYST,THE ANGLO-AMERICAN TIN STAIMPltVG COMPANY, LIMITEDSTOU3XPORT, bVORCE STERSHXRE.YANUFACTWERS OF IAIPROIEDSEAMLESS, PLAIN, RETINNED, AND JAPANNED WARE,STRAIGHTEEEP MILK PAN,DISH PAN.ngland producingtterns of StampedWare by American Machinery.AlsoMOTTLEDSAUCEPAN.Sole Licencees, under Letters Patent of August 7th. 1877, for tho i\lanuiacture of WROUGHT-IRONENAMELLED WARE in the United Kingdom.ROUND DEEPFLARING UDDING PAN.WASH BASIN.MILK PAN.THE ANULO-.4lIERICAN ENAMELLED WARE is a NEW article of Enamelled Wrought-Iiwn Hollow-ware, differinn fmmhimilar articles manufactured in Europe in thc teiiacity with which the enamel clinga to the iron upon which i t is fueed;Oiu thebrilliancy of its glaze; in tho beauty of its oninmentation, due to the colouiing oxide supplieJ by the iron body which i n theennmelling process is nbsorlwd by the glaze and distributed through i t in greet variety of curious aud mttmtive’foms ; in thethinness of the enamel, which insures its clasticity, whereby i t tho better resists fracture ; in the absolute put-itv and Itnnn-Zevaness of the enmmel ingredients ; in its perfect insolubility under any action of heat, acid, or water, in culinary op.ations,which insures ITS ADSOLUTE SAFETY IN USE, a8 the following certificate will testify :-[COPY] JOHNSON, MATTHEY 8; CO., Assayers and Me’ters to the Bnnk of England Her Majesty’s Mint &cAssay Offlces and Ore Floors: Hattoii Guden, Lohod, E.C.CERTIFICATE OF ASSAY.February 8th, 1879.We examined the sample ENAMELLED PANS FOR EXAXINATION AND ANALYSIS, marked as under, and 6nd thefoliomiiq to be the result:The pieces of cnamcl consist of n silicate of S?da, Alumiua, and Lime; entirely free from Antimony and Lend.Theeuamcl, as set upon the pang, confirms our experiments Kith the sample of enamel itself received separably. The pans haveb 3 n subjected to the eetion both of acetic acid and dilute mineral acidfi, which they resist perfectly. We consider, thei-eforc,that nq e:iaiilelled ware it is thoroughly adapted for culinary and domestic purposes.For the Anglo-American Tin Stamping Company, Limited.JOIINSON, BIATTHEY & CO.The Anglo-Amciican Tin Stamping Co. will be glad to correspond with buyers regarding special sizos or patterns of goodsfor their markets.Illualwtcd Catalogue, Pricee, and Terma furiaimhed on application, or through any Nerclurnt or Facter.Esgort Liverpool Agents, HENRY NASB & Go., 12 and 14, Tower Buildings North, Water Street.-901% London Agents, BROOKER, DORE t Co., 2, Rood Lane, Penchurch Btreet:SILICATE FAINTIS THE BEST FOR ALL PURPOSES,NON-POISONOUS, INODOUROUS, ECONOMICAL.Specially adapted for HOSPITALS, INSTITUTIONS, &c.SILICATE PAINT CO., CHARLTON, KENT.LONDON OFFICE-107, UANNON STREET.LIVERPOOL OFFICE-32, SEEL STREET.THE SANITARY FLUID.ANTISEPTIC DISINFECTANT for Preventing Epidemics and Destroying InfectiousThis Fluid is a powerful Antiseptic, Disin-fectnnt and Deoodoriser, and from its harmlcssness may be applied in any direction without any ill-effects,and with the best possible results.THE ‘‘ PRINCESS ALICE ” CALAMITY.-Thc Sanitary Fluid was used nt the Woolwich Dock-jard for Disinfecting over 600 bodies. The Clothing talcen from the Bodies and over 500 Sheets werenlso Disinfected in large Cauldrons.Also the Building, Yards, &c., giving the greatest satisfaction to theDockyard and Parish Authorities. The work mas carried out under the superiatendsnce of Mr. HARMER.SIR,-I bog to inform you thatI consider your Disinfectant, as applied in the Dockyard, both to buildings and clothing, Rffer theremoval of the dead from the premises, very efficacious, and, from its cleanliness and absence of smell,very superior to the Disinfectants in the form of powder generally used.-Faithfully yours, J. T.BARRINGTON, Assistant Commissary General.For Asylums, Schools, Sanitary Authorities, Railway and Dock Companies, Workhouses, Shipping, &c.Price 1s. per bottle ; 3s. 6d. per gallon ; large quantities s t a cheaper rate, of the Sole Manufacturer,W. J. HARMER, West Ham Lane, Stratford, E., or through Agents.The MAGIC FLUID for General Household Purposes, price 1s. 6d. per gallon. Write for PamphletDisenses, as supplied to the Royal Arsenal, Woolwich.TESTIMONIAL.--“ H.M. Dockyard, Woolwich, September 23, 1878.Mr. Harmer, Stratford, E.”with Teotimonials, &c. NON-POISONOUS.Printad for the Proprietors by JOHN DAVIS, Old Kent Road, S.E. ; and published by BAILL~RE, TJNDALL & Cox, KingWilliam Street, Strand, W.C., to whom all communications should be addressed

ISSN:0003-2654    

DOI:10.1039/AN87904BP035

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

141 THE ANALYST. AUGUST, 1870. THE COMPOSITION OF DEVONSHIRE CREAM. BY A. WYNTER BLYTH, lI.Rm.C.S., &.C. Read bl.forc tlie Society of Public Afralysts, on 4th J I I ~ C , 1879. I HAYE recently been studying the coiiipoSition of the sul>stance linown as Devonsliiro cream, and find the average composition as follows :- per cent. Water . . . . . . . . . . . . . . . . . . . . . . 28.675 Caseine .. . . . . . . . . . . . . . . . . . . 3.630 Albumin . . . . . . . . . . . . . . . . . . . . -521 Galactine . . . . . . . . . . . . . . . . . . . . -060 Lactoclironie . . . . . . . . . . . . . . . . . . . . Ciideteriiiined Milk Sugar . . . . . . . . . . . . . . . . . . . . 1.723 Milk Fat . . . . . . . . . . . . . . . . . . . . 65.011 Ash . . . . . . . . . . . . . . . .. . . . . . -493 Chlorine in Ash . . . . . . . . . . . . . . . . . . -013 Calcic Phosphate . . . . . . . . . . . . . . . . . . ,373 It will thus be seen that tlie mill; lins thrown up caseiiie with the fat, for if we allow that ordinary milk contains 86.87 of water niid 3-98 per cent. of caseine, then the amount of caseiiie in tlie cream, if none were selmrated, ~ ~ o n l i l be- Water.Caseine. Water. Caseine. 86.87 : 3.98 : 28.G75 = 1.31 But tlie cream instead of coiitainhig 1.31 per cent. actually contains 2-25? in excess of this quantity. The amount of ttlbumiii follows strictly tlie caseine, for if we allow, as I have elsewhere affirmed, that the average percentage of albumin in milk is 077 per cent., and therefore the ratio of caseiiie to albumin as 3.98 is to -77, then tlie tlieoretical yield of albumin in this particular case would be -66, the amount actually found being about -1 per cent.lower than this estimate. If tlie compositioii of the Devoii cream shows clearly that there is some consicler- able separation of the caseine, the milk sugar follows very closely tlie proportions one would expect to find from the amount of water for taking tlie average of 4.0 of milk sugar dissolved in 86.87 of water, then in the present case- Water.Sugar. Water. Sugar. 86.87 : 4.0 : 28.7 = 1.3 Which does iiot deviate very considerably from the numbers actually obtained, viz., 1.723. Pursuing the ratios still farther it will be noticed that the galactine also follows the same law, for if the number I have elsewhere given as tlie average percentage of this body in milk, viz., -17, be tnBen, then Water.Galactine. Water. Galactine. 86.87 : '17 : 28.67 = ,056142 THE ANALYST. Aiid s o 5 0 is tlie iiunzber experiment lias yielded. Similarly tlie percentage of ash, which alvays depends upon t w factors-one, the caseiiie ; and two, tlie amount of water-may be similarly proved to agree closely with tliat which theory ilemctiicls. The aiialysis of Devon or any other cream presents but little difficnlty : a weighed portion is taken, tlie fat melted, a d nft9r ahout half ail hour’s exposue to the heat of a water-bath, most of tlie cmeiiie, kc., settles to tlie bottom, and tlie fat can be poured off as easily as tliat from butter.Tlie residue remaining is now treated with petrolenm and tlioronglily exhausted. Tlie ftxt ” niid L‘ solids not fat ” are dried separately, mliicli indeed is the oizly w y in wliicli the water can with any coiiveiiicnce be estimated. With regard to the estimation of the other constitneizts, I have notliiiig new to &ad,

ISSN:0003-2654    

DOI:10.1039/AN8790400141

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

142 THE ANALYST. ON THE ANALYSIS OF BUTTER FAT. B Y FRANK P. PERKINS, Pllblic ~ ~ ? ~ d t J s t . ~ O T Ex&,*. HITHERTO the determination of the volatile as well as the non-volatile acids, contained in butter, has generally been accomplished in the gravimetric way. Satisfactory, however, as the processes which have been devised in this direction may be, there is little doubt tliiit they are somewhat tedious to perform ; and although where the greatest accuracy is required, analysis by weight must always rank the highest, yet 1~ fairly accurate volumetric method, easily and rapidly executed, must be a desideratum. A few steps towards this e d have already been made.In the first volume of THE ANALYST theye is a paper by Dr. Dupr6 devoted principally to the volumetric estimation of the volatile acids in butter, and in a paper lately published in the same journal by Dr.Koettstorfer, the author proposes to determine the noiz-volatile acids volumetrically. About a year ago, I showed how the amount of volatile acids may be approximately ascertained by taking the acid filtrate derived from the insoluble acids, titrating a, portion of it with K Ho to determine total acidity, evaporating another known portion to small bulk, titrating again, and then converting the difference between the two experiments to butyric acid.I have now made a further advance. On referring to Messrs. Angel1 and Hehner’s treatise 011 (‘ Butter,” it will be found that the endeayonr to obtain the amount of volatile acids by saponifying the fat and then distilling with sulphuric acid, mas futile, the distillation was difficult to manage, and the results unsatisfactory; but I find that, by liberating the fatty acids with oxalic acid this difficulty is overcome, and I believe that the method now proposed will be found simple, workable, and fairly accurate.Weigh out 1 to 2 gramines of purified butter fat, saponify in a beaker in the usual way, drive off the alcohol, cool, set free the acids by adding a cold saturated solution of oxalic acid in very slight excess, pass through a small filter, previously moistened with water, wash the insoluble acids thoroughly, first by decantation with cold, and lastly with hot water on the filter, make up the filtrate to, say, 200 c.c., transfer 100 C.C.to a small retort connected with a condenser and distil slowly until the 2oAoEc has passed over, add a few drops of litmus solution, titrate with deci-normal K Ho, calculate the amount consumed by the volatile It is as follows.THE ANALYST.143 acids in 100 grammes of fat, and translate to butyric acid { C C3H7 0 Ho. Tlie insoluble acids on tlie filter are treated witli hot, ,zlcoliol, tlie fluid holding the acids in solution being received iii it flask.Tlie filter is washed witli alcohol until it 110 longer reddens litmus, and the filtrate is made 111) to 100 C.C. with alcohol. Half of tliis is taken, coloiired with a suitable inclicittor, and heated gently ; deci-normal K Ho is run in and tlie number of cubic ceiitimctres required for neutralization noted, tlie second portion is similarly treated.Tlie first experiment serves as a guide to coloiir, &c. ; tlie number of cnbic centimetres used is nscertaiuecl, niid the amount required by the non-volatile acids in 100 grammes of fat calculated, For tlie purpose of comparisou with fats used as achdterants, it may, perliaps, be coiivenieiit to coiivert tliis to stearic Eqwrinlclct 2.-1-351 grammes of purified fat from good farm butter was takeii, The solntioii containing tlie volatile slcicls wits made 111) to 300 C.C.Tlie distillate from 100 C.C. required 8.5 C.C. KHo. Tliis on 100 grammes of fat gave 4-31 KHo or 6-7 butyric acid. Expcriincitt 2.-Tlic alcoliolic solution containing tlie iioii-volatile acids of tlie above was made up to 100 C.C. This on 100 grammcs of fat gave 18.14 KHo or 92.0 stearic acid.I;I,qJei*ir~rent 3.-1.19 grammes of fat from another sample of the same class mas tdien. The solution containing the volatile acids measured 170 C.C. Tlie distillate from 100 C.C. required 5.6 C.C. KHo. Tliis calculated 011 100 grammes of fat gave 4.122 I< 110 or 6.8 bntyrk acid. E.q~o.irnent 4.-The alcoliolic solution coiitaining the noii-yolatile acids of tlie above required 38.5 C.C. K Ho. This on 100 grammes of fat gave 18- K Ho or 91.7 stearic acid. 43.8 C.C. of I< Ho were required. These results agree closely witli tliose obtained by Dr. Koettstorfer. Tlius- Per ccnt. of K Ho. Experiment 1. -Volatile acids 4.31 Experiment 2,--Non-volatile 18.14 22-45 Experiment 3,--Volatile acids 4.42 Experiment 4.-Non-volatilc 18.0 - 23.42

ISSN:0003-2654    

DOI:10.1039/AN8790400142

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 143 AhIERICAN BAKING POWDERS AND ALUM. BY HENRY A. MOTT, JR. PH.D., E.M. Front tlie XciciitiJliC rinicricaii. HAVING been appointed Chemist by the United States Government for the Indian Department, it becamme iuy duty to submit to cliernical analysis, among other articleP; the various baking poivclers offered the dcpartment, and ns a result of my invcstigatioii I found that st least fifty per cent.of the baking powders offered were grossly tdulter-144 THE ANALYST. ated. After making this discovery I determined to submit to analysis every baking powder I could find on tlie market, and to expose such powders as were adulterated, SO that the public may be warned from purchasing tliem in the future. Tlie number of baking powders I have esamiiied amounts to forty-two-twenty-nine of them from various sections of tlie country having been offered to tlie department, and tliirteeii obtained from various grocery stores tlirongliout tlie city of New York.Instead of tlie baking powders of coimnerce being cornposed alone of tliose con- stituents which have been demoiistratecl to be perfectly harmless and wholesome, the public liave imposed ulmi them powders largely adulterated with most injurious and hurtful compouncls, put LIP in cans neatly labelled ‘( chemically pure,” as if tliat fact (?) had anything to do mitli rendering tlie powders wholesome.Scheele’s green (arsenite of copper) is often (‘ cheniically pure,” but it is always a deadly poison. It, therefore, becomes necessary for the benefit of the public to examiue into the the powders on tlie market, and to denounce such of them as are composed of con- stituents detrimental to health.Tlie best powders are composed of bitartrate of potash (cream of tartar), tartaric wid, carbonate of ammonia, and bicarbonate of Soda, held together to prevent decomposition by a little starch. Tlie injurious powders are composed of alum and bicarbonate of soda, and often contain terra alba (white earth), insoluble phospliate of lime, &c., &c.The effect of alum when taken inteiiially lias been shown by Willver and others to produce dyspepsia, constipation, vomiting, griping, and even inflammation of the gastro-enteric mucous membrane, as it is a powerful astringent acting chemically on the tissues. These serious effects will not of course be brought about immediately from the small quantity of alum used in one loaf of bread, but it is certain tliat persons continuing to eat bread containing alum will, in time, suffer from its cvil effects, and the weaker the constitu- tion the sooner will the efl’ects be noticed.Duma speaks to the same effect when lie says : ‘‘ It is to be feared that this salt exerts a deadly action by its daily introductioii into the stomach, especially in persons of a weak constitution.” And other great authorities, such as Carpenter, Dunclas, Thompson, Gibbon, and Normandy, all agree that tlie continued use of bread containiiig alum mill bring about dyspepsia and other G-oubles, and such was the opinion of the late Baron Liebig.tliat whatever inay have been tho effect in the case of liealtliy persons, sick persons did really suffer in tliat way.” In the Laizcct is meiitioned a case in idiom dangerous gastro-enteritis was apparently induced by a single dose contailling between ton to twenty grains of burnt alum.Dr. Parkes, in liis work on Hygiene, states that from eight to forty grains of alum, and probably more, have been found in a four-pouiid loaf of bread.The effect of alum on bread is to tend to whiten it, and to prevent an excess of fcrmcntatioii (when yeast is used), when the altering gluten or cerealine acts too much on the starch ; but while it accomplishes this object, it lessens at the same time the nutritive value of tlie bread by rendering tlie pliosplioiic acid insoluble.Out of the many baking powders I liave examined, I lime selected the morc promiuent ones that are adulterated, giving in each case a quantitative analysis of the The celebrated Pereim consideredTHE ANALYST. 145 same. The analyses of the last three baking powders given in the first column were made by Professor Robert W. Schedler. No. 1. Burnt alum.. . . . . . . . . . . . . .. Bicarbonate of soda . . . . . . . . . . . . Sesyuicarbonate of aniiiionia . . . . . . . . . . Cream of tartar .. Starch . . . . Burnt alum.. .. Bicarbonate of sods Cream of tartar . . Starch . . . . Eurnt alum.. .. Bicarbonate of soda Cream of tartar .. Starch . . . . Burnt alum .. Bicarbonate of soda Cream of Tartar.. Starch . . . . . . . . . . . . . . . . . . . . . . . . . .. . , . 26.4.5 per cent. . . 24.17 ,, ,, .. 2-31 ,, ,, .. None .. 47.07 ,, ,, 100~00 No. 2. . . . . 19.16 percent . . . . . . . . 23.36 . . . . . . . . . . . . Xone . . . . . . . . 5743 ,, . . . . . . .-- 100*00 No. 3. . . . . 29-60 per cent . . . . . . . . 31.13 . . . . . . . . . . . . None .. * . . . . . 39.27 . . . . . . . . 100~00 No. 4. Analysis by Dr. Mott. . . 20.03 per cent... 22-80 ,, ,, ,. None . . 57.17 ,, ,, - 100*00 Analysed by Dr. Mott. . . 30.06 per cent. . . 31-82 ,, ,, .. None . . 38.12 ,, ,, 100~00 . . . . 22.53 per cent. . . . . . . . . . . . . . . 21.79 .... . . . . . . . . . . . . . . None . . . . . . . . . . . . . . 56.68 .... . . . . . . . . . . - 100*00 Not one poundof these powders could be sold in England, as it is against the law to use alum for making bread.A case is reported in tlie English Lam Reports of 1871-2, 7th Queen's Bench, 135, November 15, 1871, where R baker was convicted for using alum in making bread. What would become of tlie above-mentioned baking powders contaiiiing alum if they were introduced on the English market ? I t is to be hoped, then, that the public, by refusing to purchase them, mill bring to them all tlic same fate.By exposing these injurious aiid unwholesome baking p v d e r s , the public must uot be frightened from using baking pomders when properly made-of wliich I havc already stated there are a number on the market, In fact, baking powders are a great convenience, as the constituents are so combined that their use is always attended witli success :.and there is no danger of biscuits made with them having an alkaline taste, or being impregnated With yellow specks or streaks, as is ofteii the case when ordinary cream of tartar and soda are used. This results from the fact that the ordillnry cream of tartar found in market is adulterated from 10 to 90 per ceiit. with foreign substances ; consequently, it becomes Hecessary to change the proportioii to be used with every iiem lot, which can only be correctly arrived at by a cliemical analysis of the cream of tartar.Why have we not such a law ? The answer is simple-they would be swept out of existelice.':: * We fear the success of the English Act is not quite so complete as Dr. Mott seem to suppose.- [Eda, ANALYST.]146 THE ANALYST. The advantages of using “ baking powder ” iii preference to yeast, are that with tlie former none of tlie nutritive parts of the flour are destroyed, a larger yield is obtained, and tlie result accomplished with a great saving of time, wliicli would otker- wise be required to proniote the fermentation when yeast is used. Tile advantages of using ‘‘ baking powder ” iii preference to tlie ordinary crcnni of tartar and soda found on tlic marlret are not oiily that it is more economical, but tlie results are always attelidecl with success, tliere being 110 fear, as stated, of producing an alkaline taste or yellow streaks in tlie product.

ISSN:0003-2654    

DOI:10.1039/AN8790400143

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

146 THE ANALYST. CONDENSED MILK. THE Nerte Freie Prcsse has, very recently, published a series of letters and articles on the above subject, wliicli possesses sliecial interest for analysts, as bearing on Mr. Hehner’s recent paper 011 the mme subject, the discussion which then took place.::: Unfortunately the correspondence find articles are throughout written in a tone of recrimination, which we have seldom seen in aiiy English periodical treating on scioutific subjects ; such phrases as 4 ‘ insulting advertisements,” and ‘‘ to unmask calumniators,” are plentifully scattered through the writings of both sides.This is tlie more to be regretted, as it only diverts attention from the real point at issue, which is silllply mlietlier the condensed milk msiiufactureci by one of the foreign coinpanies is produced by tlie concentration of genuine milk, or of skimmed milk, The matter appears to lictve been originally brought forward by Dr.I?. Scdilett, and the analyses on wliicli he bases liis opinion appear to have been made in the ordinary course of his official work in the Imperial and Royal Chemical and Agricultural Institute, at Vienna. Hc quotes a very large number of analyses wliicli he has made of samples from different condensed milk companies, but he considers the result of tliese analyses mainly by determining the ratio between the caseine and the fat.This is entirely different from the method adopted by Mr. Heliner, who deduced the concentration of the milk mainly from the solids not fat. Dr. Seslilett points out that the fat, in genuine milk, is iu.almost every case in escess of tlie caseine present. Thus lie qnotes Koiiig, who fiiids, on an average of 400 analyses of cows’ milk, csseine to fat as 100 to 110 ; Fleisclier, in 170 analyses, iievcr found less than 100 parts of fat to 100 of caseiiie; G. Kulin, in 173 analyses, oiily found 14 in mhicli the fat mas less than the caseine, the minimum being 88.5; while Dr.Sexlilett liimself has in oiily one single instance fouiici the proportion of caseine to fat as 100 to 87. Referring, liowever, to milk from the Alpiiie districts, vdliicli is the class of milk that is mainly in dispute in this correspondence, a number of recent analyses are quoted, sliowing an average of 146 parts of fat to 100 parts of casehe as being the average produce of the districts.Passing from the question of tlie composition of the original inilk beforc concentration, a number of analyses are put forward of samples supplied. by different condensed milk companies to show the proportion which the caseine and fat bear to * See ANALYST, vol, iv., pp. 44 null 72.THE ANALYST, 147 each other in the finished product, a d in four particular instances the results were as follows :- Proportion of Caseine to Fat.Tin from Vienna . . . . . . . . . . . . . . 100 66 9, . . . . . . . . . . . . . . . . 100 64 .. Brinier . . . . . . . . . . . . . . 100 71 .. Prague . . . . . . . . . . . . . . 100 73 From these facts Dr. Sexlilett comes to the following conclusions :-lst, The milk contained in each tin was diffcreiitly coniposed, and therefore he did not possess samples of one and the mme concentration, but of four different ones.2nd. In every one of these four samples the relative proportion of fatty substances to cascine was such as is never found in ordinary milk from a cow, or even in tlie best milk from the Alps. Until now such a proportion was found only in sltiurvecl inilli, mil it ia evident therefore that the four samples, the analyses of which are given above, were manufactured with skimmed 1~ilk. Further on, in Dr.Sexhlet’s report, we find another analysis of a sample said to be the milk of the ‘‘ Helvetin ” Company, which probably corresponds with the samples bearing the same mark referred to in Mr. Heliner’s paper, but the difference between the latter samples and tlint referred to here is remarkable. Although the amount of water is fairly concordaiit, Mr.Heliner’s samples contained more than 2 per cent. less fat a i d about 1 per cent. less caseiiie; but it is unfortunate that iio attempt was made to separate the cane sugar from tlie milk sugar in Dr. 8exhlett’s samplc, which is also viewed by liim as a skimmed milk.To justify the points he brings forwarcl, Dr. Sexlilett gives qnotations from the Report of the Commissioners on ilic projected German law affecting tlie sale of articles of food and consumption. As these quotatioils have not previously apiicared iu tlieir entirety in our columns, it may be worth wliile to givc them. The report (Berlin, 1878) states : ‘‘ Milk, in its ordinary composition, contains all the nutritive elements necessary to the human body, and that in a form which suits man.If, however, certain elements are wanting therein, such as crennt, which is not only one of the principal integrant aliments, but which is also indispensable to the other compoiient parts of milk, or should such B quantity of water haw been added to the milk as to oause a deficiency in the daily quantity corresponding with the capacity of the bowels of the child, the result will be decline and consumption.(‘When the first illness has once appeared, however harmless its symptoms may seem, a child may be carried off suddenly without being able to resist under sudi circumetmces. “ Those selling skimmed milk, or milk understood to liave lost part of its value by skimming, as whole milk, for the nourishment of children arc, according to the facte before mentioned, for having jeopardised the health of cliildren and sick pcrsons, guilty of having prejudiced their health, and it 6 h d no longer be considered a matter of linznrd liereafter if the wholesale murder of infants, favoured by existing circumstances, shall continue or not.‘‘ Skimmed milk is more or less deficient in fats contained in pure milk, and is therefore wanting in one of its principal component parts. It has therefore less value, and is unfit for the nourishment of young children. All that was said by Mr. Heliner, and enforced by Dr. Muter and other speakers at the February meeting of tlie Society of Public Analysts, as to the danger of using codelised milk as infants’ food when diluted in anytliing like the proportions directed on the tins ip which it is sold, are echoed and enforced in this correspondence in even stronger language, the only misfortune being that, owing to the personal bias which Its sale, under the name of whole milk, is not admissible.”148 THE ANALYBT.runs through the whole thing, tlie condemnation is applied principally to tlie milk of one or two companies, instead of being extended as it justly should be to all h d s of condensed milk.Especial attention, for instance, is drawn to the fact, that the directions on the cans state that when “ diluted in a amall qnantity of water it becomes like the finest cream,” while the simple fact is that the condensed milk itself contains less fat than even the poorest sample of cream which could be obtained.Dr. Sexhlett says, that ‘‘ the height of impudence is reached when it is asserted that condensed milk is, without contradiction, the best food for children, and is far better than non= condensed milk.” Independently, however, of all this discussion, whether a certaiii milk is skimmed, there is one very serious point to consider, which concerns all who have to do with oondensed milk, either in mannfacture or for the purpose of analysis.It is confidently asserted by persons who have for a long time been preparing condensed milk that, not only does decomposition of the caseine occw during the boiling process, but that a by- no-means inconsiderable proportion of the fat distils over with thc evaporated water, if the temperature in which the evaporation is carried on is allowed to rise sensibly above looo F.If this is the case the milk loses doubly during the concentrtition- 1st. There ia an actual loss of nitrogenous matter by decomposition which will ensue, under any circumstances, by continued boiling in the presence of the large amount of cane sugar that is usually added, and wliicli is still further increased by the fermentation frequently set up in milli that is not quite so fresh as might be desirable ; and, 2nd.There is the large loss of fat which forms quite as essential a constituent of milk, and which is not only partly volatilized, but without doubt, under such circumstances, is partially decomposed durillg the volatilization, so that the fat which is left behind in condensed milk, provided any portion of the fat has been volatilized, would probably not have tlie composition of true butter fat, but would contain volatile and fixed acids in different proportions to those found in genuine butter, This subject is certainly worth fuller investigation than it has received at present. SALE OF FOOD AND DRUGS ACT AMENDMENT BILL, 1879.THIS Bill has passed through the House of Lords, and received tlic Royal Assent on the 21st JL~Y. We sliall reprint the Act iii our nest number. EXTRAOBDIXARY REASON FOR COMMITTING SUICIDE.-An inquest was lately held by Mr. Payne, the City Coroner, into the circumstances under which Walter Hazell, aged forty-four, a milkman of 1, Walker Street, St. George’s, Southwark, came to his death. Mrs. Ilazell said the deceased was a man of robust health, although addicted to habits of intemperance. A few days previously one of the sanitary inspectors of the district called and purchased a sample of milk, at the same time telling deceased that the milk would be examined by the Public Analyst. This circumstance seemed to give deceased a great deal of anxiety, and he told more than one person of his apprehension of being snmmoned before B magistrate, and being fined. On the inoiming in question deceased rose as usual-very early in the morning, and upon his wife going down-stairs some time afterwards she missed him. Search was made, and Hazell was found with his head downwards in the water-butt in the back yard of the house. The jury returned a verdict of ‘‘ Suicide whilst temporarily insane.”

ISSN:0003-2654    

DOI:10.1039/AN8790400146

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

148 THE ANALYBT. ERRATUM.--h Mr. men's paper on Tinctures, page 106, h e 7, read, '' the proportion of oil of anise which could be dissolved by spirit of 30° U.P. (instead of 0.P.) was a mere fraciion of that taken up by proof epirit."

ISSN:0003-2654    

DOI:10.1039/AN8790400148

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 148 THE CHEMISTRY OF AN ORANGE. From the Boston Joiwnat of Clientistry. IT proved so difficult a matter to find a clear and reliable analysis of the orange in the literature of chemistry that, previous to leaving this city for Florida, we determined that the work of analysis should be undertaken, A medium-sized Florida orange, purchased in Faneuil Hill market, afforded dpon analysis the following results : The skin weighed 57.45 granimcs, which is 23.33 per cent, ,) seeds 9, 7.0 ,, 9 9 2.84 9 , 9 ) , I Pulp 9 3 182'0 I 1 73'88 $ 9 9 ) Water and volatile oil .. . . . . . . . . 78'00 Organic matter . . . . . . . . . . . . 21*3G Ash . . . . . . . . . . . . . . *64 Water . . . . . . . . . . . . . . 50.00 Organic matter . . . . . . . . . . . . 48.64 Ash .. . . . . . . . . . . . . 1-36 Water . . . . . . . . . . . . . . 9099 Organic matter . . . . . . . . . . . . 8.68 Ash . . . . . . . . . . . . . . *33 The pulp contained in 100 parts 4.3 grape sugar, 4.2 cane sugar, 1.0 free aoid. The skiti contained in 100 parts : The seeds contained in 100 parts : The p2iZp contained in 100 parts : The free acid consisted of about equal parts of malio and citric acid.160 THE ANALYST.The ash constituents of the orange were as follows : Potash . . . . Lime . . . . Magnesia . . Ferric phosphate Sulphur . . . . Silica . . . . Phosphoric acid Soda ., .. . . . . . . . . . . 38.7 . . . . . . . . . . 7% . . . . . . . . . . 23.0 . . . . . . . . . . 6.5 . . . . . . . . . . 1.7 . . . . . . . . . . 2.9 . . . . . . . . . . 5.2 .. . . . . . . . . 14.1 From these results it is seen that the orange is not a very great robber of tlie soil ; indeed, it would appear that the growth of fruit depends so slightly upon important inorganic constituents, that fertilization in good soils is hardly necessary. The food most largely drawn upon for the formation of skin, pulp, and seeds, is potash, and next come lime and phosphoric acid.In one hundred pounds of the fruit there are but two and one-third pounds of ash, and nearly one pound of this is potash. It is evident that ashes and phosphoric acid are the forms of food demandedin the growth of the orange, and on poor soils this may be supplied with advantage. It is found in Florida that in the cultivation of the orange great persistency in bearing is maintained, aiicl in the apparently pure white sand of the State it flourishes for many years, a d yields constant returns.This renders it a, valuable and remunerative crop, and upon it Florida must largely depend for its resources. WATER SUPPLY OF MONTREAL, CANADA. WE have received from Dr. Baker Edwards, of Montreal, two small pamphlets on the character of the different water supplies of that town, and of the shore and river ice taken from the river St, Lawrence.The analyses of the ice show rather more organic suspended matter than we should have expected to have found, the shore ice containing two grains per gallon and the river ice one grain per gallon. These figures are, however, according to Dr. Edwards’ analyses, considerably less than those which are frequently found in the unfiltered water supply of the city, and he takes the opportunity of pressing strongly upon the city authorities the necessity for eficiently filtering all tlic water before it is supplied to the town.The main feature in connection with the analyses of some twenty-five samples of the different river waters is their extreme softness, and the small quantity of animal matter which they contain ; and it certainly is very siiigular that the one sample of the town supply should, in both these respects, as well as in the amount of organic carbon which it contains, stand very greatly at blio head of the list as the most impure water. This would seem to indicate not only that filtration is neglected, but even storage of the water must be very inefficiently carried out at Montreal.SOCIETY OF PUBLIC ANALYSTS. THE Country Meeting of this Society will take place at Sheffield during the Meeting of t,he British Association, and will probably be fixed for the afternoon of Friday, 22nd August, in the Library of the Literary and Pliilosopliical Society, Arundel Street. The usual Notice mill be aeut to Members.

ISSN:0003-2654    

DOI:10.1039/AN879040149b

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 161 REVIEWS. An Ifitrodtcction to the Pf*actice of Com.ntercia1 Organic Analysis. By ALFRED H. ALLEN, F.C.S. London : Churchill. It is refreshing to meet with a new work on Chemistry, having a real raisoic d’itre like that possessed by the book before us. It professes to be a treatise on the properties, proximate analytical examination, and modes of assaying the various organic chemicals and preparations employed in the arts, manufactures, medicine, &c, ; with concise methods for the detection a d determination of their impurities, adulterations and products of decomposition, and it is introduced by the author with the following forcible remarks :-“ While the libraries of chemists are replete with manuals and treatises ou inorganic analysis, and the number of these works is being increased almost monthly, books on organic analysis are chiefly conspicuous by their absence.It is a lamentable fact that while our young chemists are tanglit to execute ultimate organic analysis, and to ring the changes on the everlasting chloro-bromo and nitro-derivatives of bodies of the aromatic series, the course of instruction in many of our leading laboratories does not include even qualitative tests for such everyday substances as alcohol, chloroform, glycerin, carbolic acid and quinine.As a natural consequence of this neglect, the methods for the proximate analysis of organic mixtures and for the assay of commercial organic products are in a far more backward state than is justified by the inherent difficulties of this branch of analysis.” These strictures are unfortunately but too true, and, as we have again and again had to point out, the tendency of the present would-be leaders of chemistry in England is to ignore tlie workers in purely analytical research and exalt the ‘( organic manufacturing investigators.” There are, however, many signa of a re-action setting in, and the time will come when the practical researches of tlie analysts, whom we represent, will be more thought of than those of the persons who now profess to hold us in contempt.Such being MI-. Alleii’s excellent ideas in commencing his work, let us see how far they have been followed up. In the first place, the author intended to practically verify every process persoudly, but after some years of labour he found that not only was the work beyond the power of any one man, but that even when carried out the information obtained would most probably become stale long before the whole work could be finished, and he has therefore published the present volume as an instalment of mhat is to follow.Opening with the cyanides, this volume takes us through the alcohols, simple, haloid and compound ethers, and the chief acids, ending with the phenols and their acid derivatives.The second volume is to contain oils, fats, soap, and essential oils, although certain of the latter which are chiefly aldeliyds, or compound ethers are included in the first volume. The author apologises for not making his style more ‘( telegrammatic,” but we think had he done so, he would have spoiled the work, which has just that judicious amount of “padding” necessary to commend it to more elementary readers, while the processes are described in n manner sufliciently detailed, and yet not so much so as to be wearisome to the professional inen for whom the work is chiefly intended.We are spared the stereotyped descriptions commencing with- ‘‘ take a basin,” or ‘( put into a burette,” and the strengths of the various solutions are152 THE ANALYST.indicated once for all in a table at the beginning of thc book, and afterwards simply referred to as (‘ deci-normal,” (‘ normal,” &c., which saves many vain repetitions. It would be impossible to go into all the various processes mentioned and criticised in tlie book, but we may say that there are few works where so much real practical information is condensed within 350 pages.To many the book would be worth buying, even if it had nothing else than the excellent article on the detection and estimation of alcohol, and tlie carefully compiled tables therein contained, enabling an analyst to tell witli thc greatest facility tlie exact amount of water wliich lias been added to a bulk of gin of any given strength, to reduce it to the strength found.We shall look anxiously forward for the next volume of Mr. Allen’s work, because the present is certainly one witliout which no analyst’s library can be considered complete, a d which in a marked degree advances the already high reputation of its autlior. To Public Analysts, who arc so much engaged in organic work, it is simply invaluable, and it has tlie merit of also being fairly well printed, although the autlior liere and there suffers from tlie terrible liavoc compositors are apt to make with chemical symbols. A work on chemistry without such errata would, however, be a thing we might wish for but never meet with, and in the present case the errors are commendably few.0% the Estimation of Phosphoric Acid, Gy Mapesin, jbr ‘ Comniei*cial Piciposes. THIS bi*ocAzu-e is devoted exclusively to the consideration of thc process which Messrs. Tescliemaclier & Slvitli have for some years employed in their commercial analyses. Its publication at the present time is the more satisfactory, because the authors’ process lias always, rightly or wrongly, been looked upon as a secret one.We must refer our readers to the publication itself for the details of the process, as we lime only space to point out that its principal features coiisist in tlie solution of tlic mineral pliosphates in concentrated liydrocliloric acid, so as to ensure expulsion of all the fluorine in tlic precipitation of the lime by adciiug the boiling solution of the sample to a solution of o d i c and citric acids, and tlieii coulpleting tlie precipitation by a very gradual adciitioii of aminonia water, tlie solution being acidified with acetic acid before filtration, and in invariably re-dissolving and re-precipitating the ammonia mnguesian pliospliate.As tlie result of many experiments the authors conclude that ammonia msgnesian pliospliate is practically insoluble in ammonia water.By E. F. TESCHEMACHER AND J. DmHm Smm. London: Hardmicke, 1879. The Gas diinlyst’s Mantinl. By F. W. HARTLEY. Loiicloii: Spon, 187.3. MR. HARTLEY’S name is so well known in connection with gas testing apparatus that we naturally expect to find tl high standard of accuracy and excellence in the work before us, and we are not disappointed.The work does not profess to introduce any new methods or processes, but it is n, carefully prepared resum2 of all tlie processes in usc for gas analysis, Prior to tlic publication of the book, there was no comprehensive work published which gave the gas analyst all the necessary instructions for performing the ordinary routine of gas testing. As far as Loudou is concerned, the gas referees’THE ANALYST, 153 instructions gave all the necessary information to carry out the tests according to the method prescribed by them, but these instructions were not genemlly available.Mr, Hartley has wisely embodied these instructions in the present volume. The description of the various prices of apparatus employed, and the modes of testing and adjusting them is carefully written. The book will be of special value to those who are only called upon to test gas oocm sionally , Ammonia Liquor Tests. By I?, W. HARTLEY, 85, Millbank Street, S.W. THIS is n handy little pamphlet, but its main value consists in its being another determined blow at one of those oracle processes of so-called analysis which lime been retained in our Chemical Works long after their fallacies have been exposed in the Laboratory. The author points out tbe great errors incurred by estimating the strength of gas liquor by the specific gravity, or by simple titration instead of by distillation a11d titration.

ISSN:0003-2654    

DOI:10.1039/AN8790400151

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST, 153 CORRESPONDEXCE. [The Editors are not responsible for the opinions of their Correspondents.] To THE EDITOR OF “THE ANALYST.’’ SIB,-In the month of February I made an official inspection of some cow stables, at a plaae called Blissville, on Long Island, which were conneoted with a distillery. Thinking that my investiga- tions nt that time might prove of some interest to yourself and other Public Analysts, I take the liberty of writing you upon the subject.At the time of my visit to the above stables there were between 700 and 800 cows in them, crowded into narrow stalls, to which they were fastened by a rope not more than three feet in length, which barely permitted them to lie down, but kept their mouths continually at a trough into which flowed the ‘‘ swill ” from the adjacent distillery in a steaming and fermenting condition. Most of the animals were emaciated and feverish, and were affected with cough, diarrhea, and polyuria.Some appeared to have recently arrived, and were in good condition. The temperature of several of the animals was noted, and ranged froin lO2O to logo. The stable floors were kept all the time wet and slippery with excrementitious matters, and I did not see how it was possible for the COWI to be milked and prevent the surrounding filth from splashing into the milk. These poor creatures, crowded together within low sheds, with insufficient food, imperfect or no mmns of ventilation, no exercise, no pure water to drink, and breathing an atniosphere poisoned by the exhalations from their wretched bodies, their excretions, and the steaming and formented food, are expected, under these conditions, to secrete milk fit for human consumption.It is of the quality one would expect it to be from animals fed on such food and kept in such unsanitary surroundings. I obtained some milk from two cows, each specimen of which I submitted to analysis. I. &-action one hour after milking, very acid.Cream, 53 per cent. by volume. Average of two analyses :- Water . . . . . . . . . . 89-18 Fat . . . . . . . . . . 1.28 Sugar . . . . . . . . . . 4.66 Caseine . . . . . . . . . . 4-225 Ash . . . . . . . . . . 0.655 1OO.OOO Solids, not fat . . . . . . . . 9-54154 THE ANALYST. 11. Re-action, soid. Cream, 4 per cent, by volume. Average of two analyses :- Water . . . . . . . . . . 89.80 Fat . . . . . . . . . . 1-19 Sugar . . . . . . . . . . 4.18 Caseine . . . . . . . . . . 4.16 Ash . . . . . . . . . . 067 100.00 Solids . . . . . . . . . . 9-01 - Examined microscopically, the fat globules were very small, scanty, and aggregated, and I also observed some epithelium, and cells resembling those found in colostrum. I have the honour to remain, very respectfully, J. BLAKE WHITE, M.D., Inspector of Milk, City, New Yorlr. NEW YORK, June 16th, 1879.

ISSN:0003-2654    

DOI:10.1039/AN8790400153

出版商:RSC    

年代:1879

数据来源: RSC