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@ti4 INCLUDING &uaIgfit, THE PROCEEDINGS OFTHE ANALY~T . . . . . . 1The Society of Public Analysts . , . 1On the Detection and Estimation of Alum inWheat Flour, by D ~ . ~ ~ ~ ~ 6 , F.R,S. . . 1On the Detection of Alum in Flour by theLogwood Test, by W. C. Young, F.C.S.Stoddart, F.1.C. . . . . . 7On the Nitrogenous Constituents of Cocoa, by a. W. Wiper, F.C.S. . . . . 8On the Logwood Test for Alum, by W. W.THE “ SOCIETY OF PUBLIC ANALYSTS.”On a Ferment produced by growth ofBioplasm of Yolk of Egg, by W. Thomeon,F. R.S.E. . . oAmount of Solids ih Miik, by’C. k Cameron,M.D.. . . . . . . . 11. 1 1 ReviewsCorrespondence 12Law Re orta . . . . . 1 2Notes o!the Month‘ . . . . . 16ChemicalPatenta . . . . . . 18Books Re2eived . . . . . .18. . . . . . . . . . . .A. H. ALLEN, F.C.S.A. D u P ~ ’ , PH.D., F.R.S., F.C.S.C. HETSCH, F.C.S.M. JACKSON & Co.,J. MUTER, €%.?I., MA., F.C.S.GI. W. WIGNER, B.C.S.(J. ORME & H. M. CAPNER,)A. WYNTEE BLYTH, M.R.C.S.C. A. CAMERON, M.D.Orno HEHNER, F.C.S.65, BARBICAN, LONDON,-MANUFACTURERS AND IMPORTERS,E. W. T. JONES, F.C.S.J. FALCONER KING, F.C.S.C. H. PLESSE, F.C.S.Every description of Apparatus for Lectures, Study, or Research kept in StockPURE CHEMICALS. -For Public Analysts we supply specially Pure Acidand Chemicals, which can be relied upon for uniform purity.or made to order at a few days’ notice. Be& Quality and reasonable prices.PRICE LIST Revised. Sent Post Free for Three StampsI ,d L , OERTLING,TURNMILL STREET(Opposite Farringdon Street Station,)CHEMICAL, ASSAY, & BULLIONMANUFACTUBEB OFBALAICES.I ‘ ~I+------ - ---8GEEMIGAL APPARATUS & SCIENTIFIC IASTRVIERTS.Porcelain, t%z88, Xtone, rood @nd Hetal Apparatzce forChimicat and Physiological Purposes and Leoturet~.Bunsen’s Modifled Filter Pumps, from 10s.8d. to 87s.SOLE AGENTS FOR GRENET’S BATTERIES.ELECTRICAL, MEDICAL & EXPERIMENTAL COILS & APPARATUB.ELECTRICAL BATTERIES AND ELEMENTS.cat&gum and Illmtratlons d l 1 be sent gratUitOUSlY. A liberal Discount allowed to WholeealeBuyers.WHOLESALE IMPORTERS AND MANUFACTURERS,AU(ji- =EL &G CO,,34, MAIDEN LANE, BTRAND,PURCHASERS OF THE STOCK OF A. & M. ZIMMERMAN.TOWNSON (QL; ME51RGER,(LATE JACKSON & TOWNSON),Wholesale and Export Dealers and Manufacturers of Chemical and Scientifio Apparatus,Graduated Inst.rurnenta, and Pure Chemicals for Analysis, &c.89, BISHOPSGCATE STREET WITHIN, LONDON.for England f r Becker’s Chemical Balances.Illustrated Catalogue post free on receipt of 3 stamps..4pparatns arran ed and Sole Agents for Prof. Wanklyn’a Test Solutions for Water Analysis. Sole AgentsBISCHOF’S PATENT SPONGY IRON FILTER.“ IN every w e a moat satisfactory reduction of organic matter.”-Reportof Royal Commission, 1875. “ This is a very satisfactory result.-RegistrarUeneral, 1876. “Removes entirely every trace of lead.”-Journal ofRoyal Agricultural Society,” 1875. “ The property which animal char-coal possesses in a high degree of favouring the growth of the low formsof organic life is a serious drawback to its use 88 a filtering medium forpotable waters.”-Royal Commission, 1875.NO ANIMAL CHARCOALReports are worthless ; those quoted above are the latest, aud have beengiven OFFICIALLY. Price of Filters, from 17s. 6d. each. Original reportsextracts, and all particulars at Dep6t, 505, OXFORD STREET,LONDON, W.C., or post free.IN THE IMPROVED SPONGY IRON FILTER- CAUTIoN.-obsoleteELECTRIC BELLSOn an Improved System, enabling any one to fix their own Belle.COMPLETE APPARATUS-Bell, Battery, Communicator and Wire, for Slls. only,Fire Alarms and Thief Detectors, Invalid’s Portable Bells from $1 1s. to $2 12s. 6d. Instructions anddiagrams for fixing apparatus, and price lists free. Illustrated catalogue of Surveying and Drawing Instm-mente forwarded on receipt of three stamps.a m W. 825 E m ARCEXISU’TZ’,Sent for 1s. extra, carnage paid, to any Railway Station in England. Hotels and Mansions fitted.8, Bridge Street, Westminatsr, facing the Houses of Parliament

ISSN:0003-2654    

DOI:10.1039/AN87904FP001

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

TEE ANALYST.PURE ACIDS AND CHEMICALSFOR ANALYSIS.KNOWLES & PHILLIPS,PRICE47, MINORIES, E.C.-V., "VY\"M>-"II""\--LIST FORWARDED O N APPLICATION.N.B.-References as to quality and price kindly allowed by severalleading Analysts already supplied.ALABASTER'S BALANCES.BEST ENGLISH MADE BALANCES AND WEIGHTS OF PRECISIONFOR ANALYSIS OR ASSAYING,WiU carry100 grammesand tamwith ,-f,,dlilligramme.Price&14 14s. -Price List8 onapplication.ALABASTER & CO.,REMOVED FRO= 6 7 , LUDGATE HILL, LONDON, E.a.,TO 44, GLOUCESTER STREET, HOLBORN, WiCTHE ANALYST.CHEAP CHEMICAL APPARATUS.NOW READY.SECOND EDITION OF GRIFFIN’S CATALOGUE,ENTIRELY REWSED, AND PUBLISHED AT GREATLY RA’DUCEDPRICES.Being the largest, most complete, and cheapest List of Apparatus ever placed before the Public.CHEMICAL HANDICRAFT,A Classified and Descriptive Catalogue of CHEMICAL APPARA’TUH, with copious Explanatory NotesBy JOHN J.GEIFFIN, F.C.S. In Demy Bvo. 472 pages, illustrated by 1,600 woodcuts.Price 49. bound in cloth. 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ISSN:0003-2654    

DOI:10.1039/AN87904BP003

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

6 THE ANALYST. NOTE ON THE DETECTION OF ALUM ‘IN FLOUR BY THE LOGWOOD TEST. BY W. C. YOUNG, F.C.8. Read before the Society of Public Analysts, ort 26th June, 1878. IT must be admitted that a distinctive test, such as the logwood, would possese great value if the reaction given by it could be strictly assured in all case8 where alum is present. At the present time, however, very few chemists hare any faith in it as a test for alum in flour, so often have they failed in obtaining any indication of its presence even when it has been purposely added.With bread the case is different, as I have never failed to get the desired reaction when trying it upon samples t o which alum has been added in the process of manufacture. At first sight it is difficult to see why the reaction is not obtained with alumnised flour; in the case of bread one would expect some interference by reason of the decomposition of the alum which undoubtedly takes place in the baking, but in flour the alum must remain unaltered.Various reasons have been given to account for this difficulty, of which I may mention, the use of old logwood chips (or such as had been exposed to the air) for making the tincture; and the use of a wrong proportion of carbonate of ammonium solution to tincture of logwood.I have had recently several samples of flour, which, upon analysis gave quantities of phosphate of alumina equal to alum, varying from 15 to 25 grains in 4-lbs.) and as I could not in any of them obtain an indication by the logwood test, I felt I could not safely, in the face of what has recently occured at Selby, certify that it was present ; a t the same time I confess that if that case had terminated differently I should have done so.In connection with the examination of these samples I mixed alum with flour in progressive quantities, and, except in a few cases, failed to get the reaction, and in these few the colour was in patches in the under portion of the mass, the surface colour being the dirty brown usually given after standing a time when alum is absent, 60 that it may well have been passed as pure. I then applied the test to powdered alum and found that the colour came very slowlF, and where a considerable amount of carbonate of ammonium bad been used, the deep claret colour had changed to brown in the upper part of the liquid, before anything like the blue appeared in the lower.This result clearly indicated a solution of the difficulty, as it ahowed that it was necessary to have the alum dissolved in water: before applying the test, and upon mixing the dour t o a thin paste with boiling water previous to adding the ammoniacal logwood tincture, a blueish grey colour is developed in a few minutes, whiqh is unmistakmble with so amall a quantity as 5 grains of alum to 4-lbs.of flour ; the colour stands well for seven days, whereas the ordinary colour obtained without alum will not last aa many hours. Treated in this way the test answers well, no matter what age the logwood tinctwe may be, or what the character of the chips from which it is made, always provided that the deep claret colour is produced in it on the addition of solution of carbonate Qf ammonium.It appears to me very probable that the varying results I hare hitherto obtained may be due to the circumstance of my having added more at one time than another ofTHE ANALYST. 7 carbonate of ammonia, thus rendering the solution of the alum in some cases more easy than in othefs. How far these few facts affect the value of the decision of the Inland Revenue chemists in the ‘‘ Selby ” flour case, of course I am unable to say, but should it appear that they applied the test before having made sure that the alum was dissolved, I make bold to assert that they would have obtained no indication even had there been twice as much alum present as was certified by Mr. Allen.

ISSN:0003-2654    

DOI:10.1039/AN8790400006

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 7 ON THE LOGWOOD TEST FOIt SLUU. By W. W. STODDART, F.I.C., &c. IN the rear 1858 Xr. Hadow, when demonstrator of chemistry in King’s College proposed ae a test for the presencc of alum in bread the decoction of logwood, with the mode of preparation and method of applying it, as an easy and effectual test. B e affirmed that he could, without difficulty, detect 5.7 grains of alum iu each pound of bread.About three or four years afterwarda Mr. Horsley, of Cheltenham, published a pcculiar method of application, so that a much smaller quantity of alum may be made evident. With or without alum the bread is coloured a strong and distinct purple colour, but when the bread is afterwards exposed on a porcelain capsule to the atmosphere for a few hours, if alum is absent the beautiful colour disappears, and a dull brown takes its place, but if alum has been mixed with the bread a conspicuous and beautiful blue is the permanent result.I have, for some years, been in the habit of employiDg the logwood test, in the manner recommended by Mr. Horsley, invariably with a mccessful and reliable result, so much so that I was astonished at hearing and reading that several analysts had found the test useless.Dr. Hassall, in the last edition of “ Food and its Adulterations,” Bass, I ‘ The logwood test is fallacious. We hare frequently emplogerl this test in cases in which alum has been present without obtaining the slightest violet coloration.” So invariably have I found the reverse happen that 1: have often wondered why so many good chemists hare failed.I think the cause of disappointment is in the logwood itself. The wood must be freshly cut and kept in a stoppered bottle, secure from the atmosphere. The decoction or alcoholic tincture also must be recently prepared. If this precaution be not strictly observed, the logwood test is quite useless. I have frequently found that, wbere the tincture has been made for some months, that even strong ammonia or solution of potass has not had any effect in altering the colour of the logwood solution.The fact is that the usefulness of this test is altogether dependent on the presence of hcemateate of ammonia, which is instantly formed when ammonia is added to hcematoxylin. I f a few crystals of fresh hcematoxylin be used instead of the wood itaelf, the aame reaction is produced. The solution on exposure to air changes to a brown, but if a trace of alum be present, a beautiful and striking b h e is left instead. My experience has been so invariable and distinctive, that if this singular reaction is wanting I do not proceed further in the analysis. Of coumc I need not say, I always perform the chemical separation of alumina and sulphuric acid before evidence of adulteration is shewn in a court of justice, although I really think the logwood test, if properly made, ie quite deoisive.

ISSN:0003-2654    

DOI:10.1039/AN8790400007

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

8 THE ANALYEIT. ON THE NITROGENOUS CONSTITUENTS OF COCOA. By G. W. WIQNEB, F.C.S., Read before the Society of Public Analysts, on 20th November, 1878. COCOA has been constantly referred to as one of the most nutritious foods, because of the high proportion of nitrogenous matter contained in it. Payen in the analysis of nibs, free from husk, found 21.2 per cent. of albuminous matters, and Church in the recent guide to the Bethnal Green Food Collection, gives 17 per cent.of albuminous mdtters, as the average of pure roasted cocoa nibs. Heisch examined a number of samples of roasted cocoa beans obtained from different localities, the results of which were published in 2% Analyst; * but in most cases, be found figures considerably lower than these; the highest amount yielded by his samples was 2.06 of nitrogen, corresponding to 13.03 per cent.of albuminous matters, and the lowest was 1-17 per cent. of nitrogen, corresponding to 7.40 per cent. of albuminous matters. All these determinations appear to have been made by the estimation of nitrogen by the soda lime process, and the calculation of the albuminoids from the total nitrogen found. The recent investigations of Church and others on the form in which the nitrogenous matters exist in roots and cereals, and my own recently published investigations on the nitrogen compounds present in the cereals, led me to think, that the nutritive quality of cocoa might possibly have been somewhat over estimated, owing to the non-separation of the coagulable from the non-coagulable albuminoids.This process gives us two determin- ations, one of the total nitrogen, and one of the coagulable nitrogen, both subject, of course, to the errors due to the soda lime process. The latter determination, viz., coagulable nitrogen, is the only one, which in the present state of our knowledge, we are justified in assuming as really flesh forming matter, since it is this only which can be classed aa true albuminoid matter.The non-coagulable nitrogen may, and part of it unquestionably does exist in the forms of nitrates and nitrites, and another part exists in the form of alkaloids, and at preaent, we have nothing to prove that either of these are properly classed as flesh formers. I f therefore, this proportion of non-coagulable nitrogen is found to beehigh in any food, it follows, that we must consider its nutritive value as being so much lower than had been hitherto supposed when the calculation was made from the total nitrogen. Now in the cases of wheat, barley and oats, I find that various proportions, aometimes as much as 35 per cent.of the total nitrogen, are in non-coagulable forms, and on extending this enquiry to cocoa, I find that the percentage of the total nitrogen so present is in many cases higher than even these figures. I hare, of course, been able to examine only a limited number of samples, and therefore, I have selected six ordinary commercial samples, and four samples of entire cocoa beans.The commercial samples are practically certain to be admixtures of different varieties of cocoa, and therefore, in a case like this they will give a more correct general impression than selected samples of special varieties.It is true that most of the commercial samples contain an admixture of either starch or flour, but by bearing in mind that average flour contains about 90 per cent. of its nitrogen in a ooagulable form, it is eaery t o make the allowance for this admixture.* Vot l., p. 142.THE ANALYST, 9 I am indebted to Mr, Heisch for the four samples of roasted beans. The following are the results obtained :- The determin- ations in these cases have been made on the entire bean, the hutik not being removed. Mark. A B C D E F Socunza Para Trinidad Grenada 1.095 1,162 2.978 -965 -699 1.201 2-040 20000 1.490 2.310 '600 -760 2.335 -375 -330 .770 1.175 1,045 1.050 1.335 6.92 7.35 18.84 6.1 1 4-42 7-6 1 12-92 12.67 9.46 14.99 NITROGENOUS MATTERS IN ORIGINAL SAMPLES.Totai Coagulable Difference = Total N. Coagulable albuminoids albuminoida r\'on-coaguldble N. =N X 6.33 = N X 6.33 nitrogenous matter. 3.80 3.12 4.8 1 2.54 14.79 4.05 2.37 3.74 2.09 2.33 4-88 2-78 7.44 4.48 6.62 6.05 6-65 2.8 1 7.66 7.43 per cent.Total N. coagulable. 54.9 65.5 78-5 38.8 47 3 64.1 57.6 52.2 70-3 50.4 It thus appeare, that even the very o the samples, 2i.5 per cent. of the nitrogenous matter present is in a non-coagulable form, and cannnot, therefore, in the present state of our knowledge be recognized as of value as a flesh former. While in the case of the prepared cocoas, the proportion present as true gluten falls in one case to 39 per cent. of the total quantity, and in the case of one of the entire cocoa beans to about half of the total found by the ordinary combustion. The average of the entire beans being 57.6 per cent. of the nitrogen in the coagulable form. Until the nutritive value of non-coagulable albuminoids is proved, cocoa must therefore rank far lower in the scale of foods than it has done hitherto.

ISSN:0003-2654    

DOI:10.1039/AN8790400008

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 9 ON A FERMENT PRODUCED BY THE MORBID GROWTH OF THE BIOPLASM OF THE YOLK OF EGG. By WILLUM THOMSON, F.R.S.E. I HAVE read with interest the two cases of mysterious poisoning-the one described by Mr. A. H. Allen, the other by Dr. Muter-in the November issue of your valuable journal, and each recalls to my mind a peculiar ferment fitudied by the late Dr. F. Grace-Calvert and myself some years ago.It wad a cell which propagated itself in the same manner as yeast, and when it developed in large quantity in any fluid it emitted such a fulsome, putrid odour, that we termed it the We traced the origin of this cell in egg albumen solutions to the yolk of the egg, and it appeared to us that it was a morbid growth of the bioplasts of the yolk, which, had they followed their normal course of development, would have gone to form the bone, flesh, tissues, etc., of the chicken.Our attentions was first drawn to this ferment by observing that when eggs were left under certain conditions, some putzified, and when the contents of the rotten eggs were microscopically examined, none of the generally recognised putrifactive fermente, such as bacteria, nor any fungoid growths, could be observed, but the contents were full of cells of very different sizes, but of the Eame conformation.When this decomposition had gone far we found the yolk entirely disintegrated and mixed up completely with the white; but when the growth had not gone so far we found that the yolk had swelled out more or less and the white had become milky from the presence of ‘‘ putrid cells ” in it.The yolk generally swelled t o about tvice its original size before bursting. On micromopical examination of one of these swelled plks, in comparison with a healthy putrid cell.”10 THE ANALYST. one, we saw that the minute granules, which resembled minute dots, and which constituted t.he healthy Iolk, had each swellcd out in the abnormal yolk and appeared there as distinct cells of different sizes.As an example of the conditions under which this growth will take place I may mention a series of experiments in which a number of eggs were well coated with shellac and left for about eighteen months. After that time the coating was still perfect, and some, on being broken, were found to be perfectly fresh and good, but on striking the shell of one with the point of my knife it burst from the pressure of gas inside, scattering the contents ir, all directions.The contents had evidently lost no moisture by evaporation, and the yolk mas entirely disintegrated and thoroughly mixed up with the white, and the whole emitted a disgusting putrid smell. The microscope revealed the presence of our old friend the ‘( putrid cell ” as being the sole cause of this decomposition.These cells are, we believe, not entirely confined to the yolk of egg and egg albumen, because we have observed cells of precisely the same appearance in other fluids, Buch, for instance, as in water in which putrid meat had been washed. I now come to the question of the physiological effects of these cellv, or of the products produced by their growth ; only one experiment was made on this point, and I therefore do not give the result as b j any mesns conclusire.A healthy dog was put under chloroform, a small triangular flap of skin dissected away, a blood yessel exposed, and about 20 grains measure of an albumen solution svarming with bacteria, injected into its blood by means of a morphia syringe, and the small wound dressed.The dog was all right about half- an-hour afterwards and remained in excellent spirit and health during about t.he next two months : at the end of that time we desired to observe t.he physiological effects of an animalcule, which we obtained by washing the outside of the shell of an egg with a aolution of albumen. I t resembled a corkscrew, its body remaining almost perfectly rigid, and its length was from 14 to 2 turna of the screw, and it propelled itself by turning rapidly round, and thus went through the fluid on the same principle as a corkscrew goes through a cork.About 20 grains of a fluid swarming with this kind of animalcule was injected into the blood of the dog by the same process as above described, this had no injurious effect upon it and i t continued to live a long time afterwards in as good health as before.We then decided to try a third experiment an the physiological action of the ‘(putrid cell.” Part of the contents of nn egg which had been thoroughly disintegrated by this morbid growth was diffused through a little altumen solution and 20 grains of it injected as before into the blood of the dog, but almost immediately afteraard3 the dog had a slight convulsion and died.It is possible that this was due to the poisonous action of tho ‘( putrid cell” or products produced by it, but as the experiment was not again repeated I am not prepared to say that the chloroform had nothing to do with its death, and unfortunately it will now be illegal for me to repeat the experiment.I n conclusion, I would simply ask, first, whether this ferment has not been the cause of the foul odour and poisonous effects of the sample of milk, descrihed by Dr. Muter, and produced under special conditions either directly from the milk itself or from Borne foreign organized granules or cells in it?-and, secondly, whether the eggs in the bread pudding might not hare been the direct cause of this ferment and the ferment the cause of the poisonoue effects which the bread pudding produced, and which were so well described by Mr, A.H. Allen. The experiment is, howerer, given for what it is worth.THE ANALYST. 11 AMOUNT O F SOLIDS IN MILK. By CHARLES A . CAMERON, M.D. As a contribution tovards a solution of the question as to the minimum amount of solids in milk, the following may be of some assistance :- About two years ago a somewhat large number of specimens of milk were sent to me for analysis by the Corporation of Drogheda.Very few of them were of fair quality, some were of rery doubtful composition, others were partly skimmed or were watered. Sereral of the vendors of the skimmed and watered milks were prosecuted and fined.A second batch of samples of milk was subscquently sent up, and exhibited a marked improve- ment-only one specimen mas largely adulterated, and its vendor was prosecuted and fined. The result i a that the milk sold in Drogheda during the present year appears to be perfectly free from adulteration. I shall not give full details of analyseg but merely the total solids in each of the specimens sent from time t o time in 1878.Percentage of solid~:-l3*49, 13.60, 13-90, 12.55, 13'10, 22-75, 13.52, 13.10, 13.00. 23-15, 12.30, 12.98, 12.19, 12.75, 12.36, 12.89, 12.25, 14.79, 13.34, 14 55, 14-48, 13.89, 12.80, 12.82, 12.80, 13.00. Average of the 26 specimens, 13-31. These 26 samples of milk were taken partly from the supplies brought into town by the country people and disposed of to the local dealers, partly from the milk of the local cowkeepers. The samples were taken without any previous warning, the inspector of food being put into motion by the borough survejor. We may take it for certain then that the milk of th6 dairy cows in the neighbourhood of l3roghed.a contains on the average more than 13 per cent, of solids. The minimum amount in the 26 samples was 12.19, the maximum 14-19. Ten grammes of each sample were evdporated to dryness in a shallow capsule, and care taken to ensure thorough dessication. More than one half contained eyer 13 per cent. of solids.

ISSN:0003-2654    

DOI:10.1039/AN8790400009

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 11 REVIEWS. BAYLEY’S CHEMIST’S POCKET BOOK.” WE have rarely seen a more useful book than this. I t contains a large amount of information useful not only t o chemists but t o chemical manufacturers of all kinds, and it is a handy book for students. I t contains very complete tables on the various matters, including a raluable abstract of the co-efficient tables from Fresenius, for the calculation of the weights of substances sought from those found, comprehensive tables for the conversion of weights, tables as full as any we have recently seen, of the boiling points, specific gravity, vapour densities and solubilities of a large number of compounds, a useful abstract of the dictionary of solubilities-more valuable perhaps than it would otherwise have been, because of the difficulty of procuring copies of Storer’s work on the subject, and a fairly comprehensive scheme of qualitative analysis comprised in a really small space, and yet intelligible.We cannot do better than recommend our readers to procure the book for themselves, feeliug sure they will not regret their purchase. It might hare been better had the book been in the form of an ordinary volume, instead of in its present form, as it mould have been more handy, but that does noti affect the value of the contents, of which we think highly.12 THE ANALYST.THE HOUSE SURGEON OR THE DOCTOR AT HOME. TEIS is a little work written by the late Alfred Smee, and issued by the Accident Insurance Company. It makes no pretensions t o give full details of treatment, but only just sufficient information to enable any person, with ordinary sense and a few simple appliances at hand, to treat most of the common and some of the uncommon accidents in a sensible and efficient way until medical help can be procured. To say the least it is a useful book, the study of which may often save a great deal of after suffering from accident.

ISSN:0003-2654    

DOI:10.1039/AN8790400011

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

12 THE ANALYST. LAW REPORTS. BATE POLICE ConaT.-Before the Mayor (in the chair), Dr. Cardew, Messrs. Hammond Savage, and Eancock.-George Gwillim, dairymao, of 1, Margaret’s Hill, was summoned, by adjournment, for selling to Inspector Montagu a half pound of fresh butter to which water had been added, The certificate from the laboratory of Somerset House, to obtain which the case had been adjourned, wa8 as follows :-‘‘ We hereby certify that we have analysed the butter and declare the results of our analysis to be 8s follows : Water, 23.27 per cent.; salt, -78 per cent. ; curd, 1.26 per cent. ; butter fat, 74’69. The proportion of water in the sample, without allowing for loss by evaporation, is in excess of that found in recognised commercial samples of butter.The results of our analyses of numerous samples of ordinary commercial butters obtained from different parts of the county, including the South of England, show that the proportion of water present is very variable, and that it occasionally amounts to as much as 19 per cent. (Signed), J. Bell, H. J. Helm, G. Lewin.”-‘rhe Bench, after a slight consultation, said they considered the case proved, and fined the defendant $10 and costs, or a month‘e imprisonment.ALLEQED ADULTERATION OF MILK.-At the St. (lolumb Petty Sessions, lately, before Nessrs. Bennett and Trevan, Samuel Tummon, dairyman, of Newquay, was summoned “for that he on the 17th day of September last, did sell at his house in Newquay, a certain article called milk, which was found on examination by the County Analyst, to be Rdulteratcd.” Mr.Whitefirld nppcared for the defeelidant,THE ANALYST. 13 Superintendent Marshall, the prosecutor, stated that on the 17th September last he visited defendant’s house, and there saw a bucket partly filled with milk, which defendant admitted was similar to what he had been selling, and told witness the milk was for sale. Witness thereupon purchased three half pints, and informed defendant it was for the purpoEe of being analysed, as complaints bad been made as to the quality of the milk sold in Newquag.Witness divided the milk into three parts and filled two bottles, which he sealed in the manner provided by the Act, and took away the same with him, and left the remainder with the defendant. He subsequently delivercd one of the bottles to the public analyst at Truro (Mr.J. H. Collins), and retained the one produced. On the 1st of October he received from the analyst his certificate produced. The certicate was read, which stated that the milk submitted was mixed with at least 20 per cent. of water and contained 3 per cent. of sugar. The analyst expressed hi8 belief that a portion of cream had been removed, and that an ingenious adulteration had been committed.In cross-examination, Superintendent Marshall admitted that he bought the miik for analysis and not for consumption. Mr. Whitefield, in defence, contended that the summons failed to disclose any offence within the meaning of the “Food and Drugs’ Act, 1875,” and therefore the summons ought to be dismissed.The Bench, after consultation, over-ruled the objection. Mr. Whitefield then argued that, inaamuch as the milk had been purchased for the purpose of analysis, and not for consumption, it was not sold ‘‘ to the prejudice of the purchaser,” within the meaning of the 6th section of the Act. The Bench thought this was a fatal objection, and dismissed the case.-Westerla Daily Illercwy, Nov.27th, 1878. CLBaKENwELL.-Frederick Wilson, provision dealer, of 4, Eagle Street, Holtorn, was summoned by the St. Giles’s District Board of Health for selling adulterated butter, The clerk of the Board appeared for the prosecution, and the evidence of an inspcctor of the parish showed that on the 17th of Rovember he asked at the defendant’s shop for a pound of butter. He paid Is.4d. for what he received in answer to his request, and then told the defendant that the stuff would be analysed. The certificate of Dr. Edmund, analyst of the parish, showed that there was no ‘‘ butter ” in the article, It was ‘‘ animal fat other than butter fat, and not injurious to health.” The defendant said he sold it as he received it. He was ordered to pay a fine of ~ O S ., the decision not to take effect until after the decision by the High Court in the special case granted by Sir James Ingham. The Vestry Clerk said that would be heard about February 11th next. Catherine M’Dermott, milk seller, of 66, the Colonnade, St. Giles’s, was also summoned for selling milk adulterated with water to the extent of 18 per cent. The defendant was fined ~ O S ., the decision, as in the previous case, not to take effect until after February 1 lth.---Times. Bow STREET.-ADULTERATION OF BEER. -J oseph Howett, of the “ Swan and Sugarloaf” public-house, Fet.ter Lane, was summoned by the Excise for having adulterated his beer by mixing it with “ put sugar.” Mr. Highmore, from the Inland Revenue, explained that ‘(put ” was a term used t o define a course brown sugar, the refuse of scraping of barrels, which was sold at a cheap rate, and had the virtue of obsorbing more water, and imparting a “ crispiness ” to beer which a finer siigar, sometimes used by brewers, failed to accomplish.H e called Mr. James Davis, an Excise-officer, and Mr. G. N. Stoker. analytical chemist of Somerset House, who proved that a sample of beer handed to him by Fredrick Partiger, Excise-officer, contained some of the sugar, which he said was used by retail dealers, and sometimes by brewers, as a substitute for malt, to give a “ fictitious strength ” to their beer.Partiger deposed to having found three bags of the sugar, weighing blb, behind a beer-barrel in the cellar, besides forty-three empty paper bags in which sugar had been evidently placed.He tasted the beer ‘‘ on tap,” and also beer which had been just received from the brewers, and he found the former sweeter than the latter. He brought samples of both away, and also a portion of the sugar, In cross-examination by Mr. Montagu Williams, who appeared for the defendant, witness stated that he had not brought any of the samples to the court, and he admitted that, after the summons was served, he called on the defendant and told him it was “not a very serious matter,” and advised him to petit,ion the board. Mr.Williams contended that there had been no infringement of the Act, and that no proof of the quality of the sugar was before the Court. Sir James Ingbam was of opinion that sugar had been used by the defendant for the illegal purpose of fortifying his beer and giving it attractive qualities which were illegitimate. The fine for this offence was $200, but he would mitigate the penalty to %50.LAMBETH.-ADULTERATION OF Mrm.-Thomas Boehill, of Tindall Street, Lothian Road, Camberwell, appeared to a summons taken out by Inspector Sedgley, on behalf of the Vestry, for selling adulterated milk.The milk was purchased of defendant’s lad in the street, and the analysis showed it was adulterated with water to the extent of 8 per cent.-Defendant said he had sold the milk as he bought it from the wholesale dealer.-Mr. Chance advised him, as, he observed, he did all othera who made the same defence, to obtain a warranty with the milk they purchased. He fined defendant lOs., and 12s.6d. costs. Thomas Harding, of Sussex Dairy, Bishop’s Road, Vassal1 Road, was Ened ~ O S . , and 12s. 6d. costa, for eelling milk adulteratedwith water to the extent of 11 per cent. Samuel Wright, milkseller, keeping a shop in Peckham, was also summoned by Inspector Stevens for a like offence. The milk was adulterated with 19 per cent. of added water, David Llopd, of Gultan Street, The decision was formally suspended until that date.Fined €5, and 12s. 6d. * costs.14 THE ANALYST. Csmberwell, was also summoned by Inspector Sedgley for selling milk found upon analysis to be adulterated with 21 per cent. of added water. Inspector Sedgley, in answer to Mr. Chance, said defendant supplied the outdoor paupers on orders from the medical officer.Mr. Chance observed that it was bad enough to ell adulterated milk to the ordinary public, but when it was supplied to the very poor, and often sick poor, it was a great deal worse. VIOLET PowDER.-Mr. Luud, chemist, of Rosemary Road, Peckham, appeared to an adjourned mmmons for having sold violet powder in an adulterated condition. Mr. Marsden prosecuted on behalf of the Vestry.Upon the first hearing, the analysis of Dr. Bernays showed that the powder purchased by Inspector Sedgley consisted almost entirely of sulphate of lime or plaster of Paris, and was not fitted for the purpose to which it is usually put. Mr. Chance said he was hardly satisfied as to what violet powder really should be, and the matter was adjourned. On the adjourned hearing, Dr.Bernays, pointed out that it had been deemed necessary that such an article should be considered 9 drug. It was being constantly used as an outward application for children. What the best chemists in the kingdome sold as riolet powder wa8 made of pure starch Ecented by orris root. The object of violet powder being used was to prevent irritation and absorb moisture. The article in question would not answer that purpose, hut might possibly be used hundreds of times without injurious effects.The defendant said it was not the powder he sold generally. It was some sent in packets from a firm, and, having a showy sort of cover, he bad put it in the Aop window. The powder he sold, as a rule, was pure. Dr. Bernays examined some of the latter, and said that was so.The defendant stated that he first gave the inspector some of this powder ; but, a6 he said it was not enough, he gave him the packet from the window. Inspector Sedyley said the defendant remarked, when he knew the powder was to be examined, that he would sooner sell some of his own make, aa he knew nothing of the nature of the other. Mr. Chance remarked that the inference would be drawn that if th4 packet was in the window, it was for sale.He only however, called upon defendant to pay 12s. 6d. costs, and advised him not to sell such packets again. REMARKABLE CAse OF MILK ADULTERATION.-A curious case of milk adulteration has occurred at Castlerea, County of Roscommon. A sample of milk supplied by Bedilia Leech to the Castierea Work- house was Rent to Dr.Cameron, County Analyst, for analysis, who reported that it was adulterated with 16 per cent. of water. A sample similar to that sent to Dr. Cameron had been delivered to the contractor in the usual way (sealed with the Union seal), and a third sample was preserved, also sealed up. When the case came for hearing before the Castlerea Magistrates, the defendant's solicitor produced certificate from Dr.Tichborne, to whom defendant had sent as alleged the sample of milk giveii to her. The certificate not being legal evidence the case was adjourned for the production of the analysts, but Dr. Cameron only appeared. Dr. Tichborne's certificate was handed him, and upon reading it, he exclaimed that no milk ever had such a composition as that described in the analysis, which stated that it contained 19.1 per cent.of solids, including 12 per cent. of fats. He said that assuming the analysis to be correct, of which be bad no doubt, it was cream, and not the sealed sample of milk which defendant had sent to Dr. Tichborne. Finally it waa decided that the third sample of the milk produced in Court should be sent to Somerset Houe for analysis.On Saturday, thg 21st instant, the Court sat and announced that the Somerset House Chemista had confirmed Dr. Cameron's analysis. The defendant was fined the highest penalty, €20 and costs. This case shews that it is in the power of vendors to tamper with the duplicate samples left with them. If ordinary milk had been sent to Dr. Tichborne for malysia instead of crem, it must have appeared as if either of the analysts had made a mistake.He ordered the defendant to pay a fine of €10, and 12s. 6d. costs. ANALTST FOR Dowm-The question as to the appointment of an analyst for the county of Dorset been discussed in two of the boroughs during the pait few days. Mr. J. Comyns Leaoh, of Sturminster Newton, has been suggested by the city magistrates as a likely person fur the office, and they hint that the boroughs would do well to co-operate in the appointment, I n some quarters, however, there ir a little demur to this, and it is thought the office should be open-the place being advertbed in the usual manner, At the meeting of the Dorchester Town Council recntly it transpired that a medical gentleman of the locality, Dr. George, had offered to act aa analyst for the borough at a salary of €20 per mnum, and 10s.6d. fee, or a grant of &40 for chemical apparatus, reagents, &c., the apparatus to be the property of the Council. Mr. Emson moved, and Mr. Barnett seconded, the acceptance of the offer. Alderman Galpin proposed as an amendment that before the appointment the terms on which Mr. Comyns Leach would accept the office be ascertained.The Major (Mr. A. Pope) expressed himself in favour of a salary of €20 to include the public analysis, and for the private analysis the 10s. 6d. fee as provided by the Act of Parliament. Further conversation ensued, and eventually it was agreed, on the motion of Alderman Lock, seconded by Alderman Galpin, to postpone the appointment. At a meeting of the h o l e Town Council it has been agreed unanimously to oo-operate with the county in the appointment of Mr.Leach, rubject to npproval an to terms,THE ANALYST. 15 At the laat meeting of the Middlesex magistrates the ‘‘ prejudice to purchaser ” question was referred to by Sir J. H. Maxwell who said that he thought it was not probable with the strongly declared views, that the Lord Chief Justice of England would be likely to alter his opinion.He had spoken to two or three members of the House of Commons upon the subject, and when the words were proposed “ without prejudice to the purchaser,” they opposed their insertion in the Act as they foresaw the result that would occur. An analyst was appointed every year at a high salary for the purpose of carrying out the Act, but at present hie hands were tied altogether.After the passing of the Act a number of articles were sold pure in consequence of the prosecutions, but if that Act was to be abrogated the same system of adulteration would Boon be revived, and he thought the Court should take action in the matter for the purpose af obtaining an amendment of the Act. He therefore moved, “That in the opinion of this Court the Sale of Food and Drugs’ Act, 1875, requires amendment in order to render proceedings for seliing adulterated articles more simple and effectual; and a copy of this be sent to the Secretary of 8tate for the Home Department.” Mr. Forsjth, M.P., seconded the motion, and remarked that, however adulterated an article, on analysis, might be found to be, with the present ruling a conviction could not be obtained, as it could not be shown that it had been purchased to the prejudice of the purchaser, and he saw no remedy but freoh legislation, as he had no doubt that the opinisn of the Lord Chief Justice would be followed all over the country. After some discussion the motion was then put, and negatived by 14 to 6.

ISSN:0003-2654    

DOI:10.1039/AN879040012b

出版商:RSC    

年代:1879

数据来源: RSC

摘要:

THE ANALYST. 15 NOTES O F THE MONTH. The great violet powder question is still as far off settlement as ever, for on the one hand, we hare the Salford magistrates in quarter sessions assembled, solemnly declaring on the evidence of Dr. Redwood, that violet powder is anything which persons may choose to sell, while on the other, we have a London stipendiary magistrate holding on the statement of Dr.Bernajs, that violet powder is and should be only starch scentad with orris root. It appears to us, as independent spectators, that this ia just one of these cases, where, by a little judicious manipulation, the supreme Court may be induced to decide either way, and any number of scientific witnesses may be called on each side. To make our proposition clear, let ufi for a moment try to trace the real position of violet powder, at the date of the passing of the sale of Food and Drugs’ Act.The best evidence which can be had as to what this article should really be, is that of a respectable and qualified class of men like the pharmacists. Now it so happens that we have special opportunities of gathering the opinions of such men, and with the view of obtaining reliable data a8 to the recognised composition of this and other similarly mis-named articles, we have for some years been making the enquiry, (‘ How do JOU make violet powder?” and registering the result.This question has been put to nearly om thousand practical pharmacists, and the answers maj be summarised as follows :- Starch and orris root ... ... ... ... 70 per cent.Starch, orris root and various perfumes ... ... 6 ,, Starch, orris root and magnesia ... ... ... 20 )) French chalk ... ... ... ... 6 .. Starch, orris root, and French chalk, or magnesia and 100 per cent. It is thus perfectly clear, that, as really made by chemists themselves, the base of true violet powder is starch. But of late rears, since the advantage of advertising apparently cheap articles in packets has become evident, a class of houses have sprung up who make such packets and supply them extensively to oilmen, perfumers and others, not licensed chemists.This seriously interferes with the legitimate business of the pharmaoist, and he is, in certain districts, compelled in self-defence to vend such packets, as he cannot16 THE ANALYST.sell his own articles at the price for which these may be obtained from the oilmen. It is in the packet powder that the happy idea of vending purely mineral ingredients, such as sulphate of lime, selenite &c. has been developed, and the present fight is not between the true pharmacists and the authorities, but, between the producers of each articles and those who desire to see the legitimate preparation of the chemists maintained.It is therefore evident, that when requiring scientific evidence for the defence, such as that offered by Professor Redwood, it is simply necessary to collect and send to your witness packet powders only, and then he cannot help stating the fact, that sulphate of lime is the chief ingredient. On the other hand, let one hundred samples of violet powder be bought from chemists only, (not in packets, but of their own manufacture,) and submitted to the same analyst, and he would be obliged to tell a perfectly different tale in the witness box.The whole thing turns on the question, ought scented mineral powders in packets, sold by anyone, to be allowed to take the place in the public mind, of the article usually prepared by the chemists themselves, without compelling the adoption of some distinguishing title, such as ‘‘ mineral violet powder,’’ or, selenite dusting powder ’? ’’ We make these remarks, in order to show how difficult it is to have the honest facts of any case brought clearly before a Court of Law.Meantime we think it is a question, looking to the state of the present case, whether it is wise for analysts to give certificates without clearly stating that violet powder is at the moment an article entirely destitute of a true standard of purity.For their own sakes, some respectable pharmacists should combine and have a test case thoroughly argued and carried to the Supreme Court, by which means they might get rid of the packet incubus, so far as having a definite line of demarcation laid down between genuine violet powder prepared with starch, and mineral dusting powders, and then the rest must remain with the public themselves to choose between quality and price. We print a report of a case dismissed under the prejudice to purchaser quibble, which is interesting, as showing that our unsophisticated country dealers are quite as wide awake as the London purveyors of milk.Mr. Samuel Tummon must be looked upon with the greatest respect, as a man who has deeply studied his subject, and calls chemistry to his aid, by adding t o his milk a solution of sugar, having exactly the specific gravity of the genuine article. Henceforth, the sign of the scientific milkman should contain the notice, (‘ Dairy Laboratory entrance next door ! ” The butter case at Bath (reported in our legal columns) must be looked upon as an immense step in the right direction, for we have here a definite standard of 19 por cent.as the amount of water in butter laid down by the lnland Revenue Chemists, and henceforth, analysts and the appeal chemists will be in accord on this point. It is a strong argument in favour of the idea, that one of the most beneficial amendments which could be made in the Act, would be an instruction to the Central Authorities to issue from time to time a set of standards to all.They have at Somerset House the necewary staff and time to verify the standards already fixed by our Society, and we are sure that all analysts would be only to glad to accept them, when so verified, and so avoid differences of opinion, which are always to be deplored.THE ANALYST.17 To show how close the analysis of a public analyst and that of the Somerset Bouse Chemists can run, even when one sample has been kept: some time before analysis, we give side by side the figures of both analysts in this case, Mr. Gatehouse. Meesrs. Bell, Helm, and Lewin.Water ... ... 25.00 23- 7 Salt ... ... a88 -78 Curd ... ... 1’16 1.26 Butter Fat ... ... 72.96 74.69 100~00 100~00 - - It is thus obvious that given a publication of standards such as that already invited by the Society of Public Analysts, the disagreements between them and Somerset Rouse, which still occasionally occur, would be a t an end for ever. The Brewers’ Guardian reminds us of Bret Harte’s heathen Chinee.We can picture the smile of innocence, “ child-like and bland,” which adorned the countenance of the respected Editor of that excellent publication, when he wrote the following :- ‘( The Adulteration Act having become a dead letter in consequence of the decision of the Court of Queen’s Bench upon the ‘‘ prejudice ” question, we may naturally expect some alteration in the law next session.Three hundred years ago the authorities in various towns took steps to ensure a supply of pure ale and beer to the public ; in those days there were no public analysts, but the officials were called ‘ ale- tasters.’ In 1529 the Mayor of Guildford ordered that the brewers make a good useful ale, that they sell none until it be tasted by the ale-taster.’ These officials had to take the following oath :--‘You are chosen ale-tasters of this town.You shall well and truly serve his Majesty and this town, in the same office. You shall at all times try, taste and assize the beer and ale to be put to sale in this liberty, whether the same be wholesome for man’s body, and present those that offend, or refuse to suffer you to assay it.You shall give your attendance at all courts, and present from time to time the offenders, and all things else belonging to your office you shall do and execute. The records do not tell UB whether the ‘prejudice’ ,question was raised in those days. This practice of ‘ale-testing’ is still in existence in some places at the present time. For instance, we read in a contemporary that at the annual court leet of the Earl Bathurst at Cirencester the other day, Messrs.Harding and Kitton, the ‘ ale-tasters,’ asked to be relieved from their office, on the ground that they were getting old men, and wished someone else to take their places. They handed in a certiticate which set forth that the ‘ ale and beer has been better this year than last, and they consider it to be in fair condition,’ &c.They stated that they had held their office for two years, and during that period they declared they had done their duty a~ ‘ale-tasters’ most conscientiously. Thia being the case, and the ale being so good, Messrs. Harding and Kitton were reappointed. r e are disposed to think that the quality andpzcrity of beer would be quite a8 we22 sustained by such ‘ ale-tasters * as by the system of local insgeetors, analysts, and others, provided for in recent Acts of Parliament.“ No doubt, Mr.Brewer, you would like to return to the middle ages, and so be able to ( l improve ” your beer and to make it agreeable to the palate, without the interference of such an impertinent and obtrusive science as chemistry, to tell the public how you do it.So help you God.’ We thank our friend for his capital little piece of ingenuousness. So as to shorn the superiority of the old processes adopted by the ‘‘ ale-tasters,” we give a curious piece of information, which we once came across while reading up ancient food customs in the Library of the British Huseum. I t seems, that in common with most persons, the ale-tasters ” wore leather breeches, and when they went to test the ale for the presence of sugar, a pint of the fluid was spilt upon a well-cleaned bench, and the taster sat upon the same till it dried.If on rising, the leather continuations18 THE ANALYST. stuck to the bench, then sugar was present, but if not, the beer was pure. This is a specimen of the ancient accuracy of manipulation, to which the Brewers’ Gw&ian would fain return! Our readers will peruse with interest the paper by Mr.Thomson, on the peculiar ferment produced in yolk of egg by the morbid growth of bioplasm. We sincerely hope that the New Year will not only prove a happy and prosperous one to our subscribers, but also a scientifically profitable one, during which, they will each turn their attention to some point in the analysis of food and drugs, and by sending us their results, advance the great sanitary cause in which we are all fellow-workers. Many a little makes a muckle, s a p the Scotch proverb, and no new light thrown on any process, but will find welcome to our columns.We wonder what can have been the state of mind of that student who, at a recent examination at one of our hospitals, in answer to the question, ‘‘ Explain the difference between the chemical and physical properties of matter, and give one or two examples in illustration,” gave the following gem of an answer : -‘( The differences between these two properties of matter are, I may venture to say, enumerable (sic); first, one possessm life, heat, organs, structure, and various others; the other is lifdess, without heat or organs, structureless.Another difference is in the appearance. Example :-Animals a mere composition-live in a higher state-of physical matter presenta a most striking contrast to water, though the same chemical elements which enter into the combination of water forms by far the greater part of animal composit.ion.” RECENT CHEMICAL PATENTS.The following specifications hare been published during the past month, and can be obtained from the Great Seal Office, Cursitor Street, Chancery Lane, London. 1878. Name of Patentoe. Title of Patent. Prlce. NO. 1761 H. J. Haddan ... ... ... ... Treating Wool, Silk, t c . ... ... .., ... 2d. 1800 J. Holden ... ... ... .., Receptacles for Storing Liquids ..... ... 4d. 18.35 M. M. Prager ... ... ... ... Manufacture of Leaven or Yeast ... ... ... 4d. 1874 F. J. Cheesborough ... ... ... Manufacture of Sulphate of Lime ... ... ... 4d. 1889 A. R. Molison ... ... .,. ... Lighting Gas Jets by Electricity . ... ... ... 2d. 1894 H. E. Newton ... ... .. ... Dyeing Animal Substances ... ... ... ,., 2d. 1901 J. F. Farquhar and J. B. Macfarlane ... Treatment and Purification of Sugar ... ... 6d. 1943 W. Browne ... ... ... ... Manufacture of Silicate Cotton Cloth ... ... 6& 2062 C. Graham ... ... .. ... ERecting the Fermentation of Solutions Capable of Yielding Alcohol ... .. . ... ... ... 6d. 2106 R. Martin ... ... ... ... Manufacture of Gas ... ... ... ... ... 6d. 3260 H. Wilde ... ... ... ... ... Producing and Regulating Electric Light ... ... 6d. 3804 J. F. Bailey ... ... ... ... Speaking Telephones ... ... ... ... 6d. BOOKS, &c., RECEIVED. The Chemist and Druggist; The Brewere’ Guardian; The British Nedical Journal; The Medical Examiner ; The Medical Times and Gazette ; The Pharmaceutical Journal ; The Sanitary Record ; The Miller ; The Anti-Adulteration Review ; Journal of Applied Science ; The Boston Journal of Chemistry ; !l!he Dairyman ; The lmericaii Dairyman ; The Practitioner ; Bapley’s Chemist’s Pocket Book ; The Uoase Surgeon, or the Doctor at Home ; Manual of Practical Chemistry, by A. W. Blpth.

ISSN:0003-2654    

DOI:10.1039/AN8790400015

出版商:RSC    

年代:1879

数据来源: RSC