摘要:

THE ANALYST. APRIL, 1884. AMONG the many attempts at amateur legislation frequently made by private member8 of Parliament, probably few haw been so thoroughly futile 8s the Bill introduced by Mr. Wartori to regulate the sale of patent niedicines which has been so ignominiously thrown out by the House of Commons. Every now and then we hear af persons dying from poisons, purehased under the giiise of universal remedies for all the ills that flesh is heir to, and it is admittedly an anomalous thing that, while the sale of, (say opium) as opium, is forbidden by any but qualified druggilsts, yet the very same drug can be purchased under the name of 44So-and-So’s cough elixir or soothing powders” at any general dealing grocer’s shop. But there is a danger on the &her hand of being led into foolishness in the desire to remedy the evil, and this is likely to be the case if such a Bill as Mr.Warton’s were even to become law. By thismeasure the sale of patent medicines was to be restricted to such as have been analysed and found to con- tain no poison, and the duty of analysing the same was to be entrusted-to whom ? of course any sensible person would reply, To a representative board of scientific chemists appointed for the purpose ; but no, it was to be put upon the shoulders of the Pharma- ceutical Society ! We do not for a moment dispute the standing of this Society in its own place, andadmit that, by its examinations, it has done much to raise the status of those engaged in selling drugs; but, me ask, Where is its means of carrying out the duties thus proposed to be thrust upon it 3 True, it has a laboratory and a school, not to mention a staff of professors ; but the manufaoture and sale of proprietory remedies is a business in which large numbers of persons are interested, and immense sums of capital are invested, and any interference with such interests should be made by a commission of the highest chemical talent in the land.Passing away from this part of the happily defunct Bill, let us glanoe at the ooncluding piece of nonsense, evident at once to the understanding of all, in the hope of raising a warning mark for future would-be legisla- tors. The proprietory article having heen analysed by the Pharmaceutical Society, and found innocuouqis to have ti certificate to that effect, and may forthwith be sold as a re- liable and innocent nostrum for evermore.What then will be more simple than €or pro- prietors to omit all poisons from their articles until the certificate is obtained, and then, under cover of this guamntee, put in and sell what they choose. No, if a Bill is to be of any use whatever, provision must be made for the appointment of a board of experts who shall be empowered to analyse and regulate the sale of patent medicines. The analyses being made not once for dll but periodically, the ’samples being purchased in a similar manner to those under the Sale of Food and Drugs Act, as is done in Paris. As to the sale of powerful poisons under a Government stamp, it is agreed on all hands that something should be done to put a stop to a~ evil which is rapidly becoming-in a aimilar way to alco%ol-a national calamity.In common fairness therefore to the pharmaceutical chemist who is not allowed to sell poisons except under stringent regulations, we think that Parliamentary interferenoe is oalled for to mpervise the retailing of any compound as a patent medicine, but; the m0asure must be prepared and brought forward by persons who have a full knowledge of the subject in all its bearings. An excellent opportunity be found when the projected amendment of the Sale of Food and Drugs Ad is brought in, and we commencl this occasion to Nr. Warton and those who act with him,PR,OCEEDINGS OF TCRE 8OCIETY O F PUBLIC ANALYSTS. AN ordinary meeting of this Society mas held at Burlington House, Piccadilly, on Wednesday the 19th March. In the absence of the President the chair mas taken by Dr.Muter, The minutes of the previous &meting were read and confirmed, Mr. Harland and Mr. Fox were appointed scrutineers to examine the ballot papers, and reported that the following gentlemen had been elected as members:-’Mr. T. Boverton Redwood, F.C.S., F.I.C., of London, Chemist to the Petroleum Association j Mr. E. W. Martin, of New York, Analytical Chemist ; Mr. J. Laker Macmillan, F.C.S., of Calcutta Analytical Chemist. The following gentleman was proposed as a member, and mill be balloted for at the next meeting :-Mr. F. Woodland Toms, F.C.8., F.I.C., of St. Heliers, Jersey, Oficial Analyst to the States of Jersey. The following papers were read and discussed :- ‘ I On the Analysis of Butter,” by J.A. Wanklyn and W. Fox. (‘ On the Analysis of Condensed Mares’ Milk,’’ by Dr. P. Vieth. The meeting mas then made special in order to consider certain alterations in the rules referring to Associates of the Society. THE CHAIRNAN said that, in laying before the meeting the ideas of the Council upon the subject in hand, he would first call their attention to page 1 0 of the rules of the Society relating to Associates where would be found the following words :-{‘ Asso- ciates shall be recommended to the Society by the c‘ouncil and shall be elected in the same manner as members, but for a period of three years only, at the expiration of which time they may be again recommended for election.’’ This clause appeared to the Council to require alteration, as one could not easily understand why a gentleman corn- petent to be admitted as an Associate should not be still more so after he had held that position for three years.It was therefore considered by the Council to be advisable that in future thisre-election should be aboliahed, and indeed as a matter of fact no re-election had ever practically taken place. Associates entering business on their own account should also in future be elected members as a matter of course. Another point the Council desired to reconmend to the Society was that the Associate’s mbscription should be raised from 5s. to 10s. 6d. The present small amount did not even cover the cost of an Associate to the Society. They had all theprivileges of members, except voting, and received all pyoceedings and secretarial communications, and he did not doubt that their Associates would willingly consent to this small increase, Having thus laid the matter before them for discussion he left the reat in the hands of those present.Mr. ALLEN suggested an addition to the proposed alteration, which would make Associates of a certain standing eligible for membership, as it seemed hard that a really competent chemht could not become a member merely because he was not in busi- ness for himself, but-THE ANALYST. 56 The Chairman ruled that to be a question as to the status of members, and the point before them was limited to that of Associates, Mr. JOHNSTONE thought it would be a breach of faith towards the old Associates to alter the rules, and their consent to pay the increased subscription should first be obtained.Mr. STEWART (one of the oldest Associates) said that he for one had never been re-elected an Associate, and therefore he supposed that, legally, he was not one now, although the Secretary had just taken his subscription of 5s. (Laughter.) He thought it waa exceedingly unfair that Associates should be asked to double their subscriptions, and then be told that they had no vote upon the matter, and he considered that to be taxation without representation. However, he for one would not personally object to pay the increased subscription, as the Associates did not want to be considered as paupers upon the funds of the Society. He would earnestly press upon the Council the advisa- bility of letting Associates of three years’ standing be proposed and elected as members.Some further discussion having ensued :- MR. ALLEN moved, and DR. VIETH seconded, that all the words after ( I but ” in the last paragraph but one on page 10 of the rules of the Society be struck out, and the following inserted in their place, viz, ; ‘( shall cease to be Associates on entering into practice on their own accounts.’’ Hr. STOKES rlloved, and Mr, Fox seconded, as an amendment, l 4 That the Council consult, by circular, the Associates, and with the replies take into consideration the whole question of the statzts of both Associates and hlcembers.” The CBJI~RMAN, howeyer, ruled that this was no amendment, but a totaUy fresh proposition. Mr. HEHNER remarked that Associates might be satisfied with the assurance that the whole question of membership would shortly be considered, whereupon :- Mr. Stokes moved and Mr. Fox seconded, ‘ I the previous question,” which amend- ment was put to the meeting and negatived by a majority of 4, and Mr. Allen’s proposal having been put as a substantive motion was carried. Dr. VIETH moved and Mr. HEHNER seoonded, that the words (‘ five shillings )’ in the last paragraph on page 10 be altered to ten shillings and sixpenoe, whereupon :- Mr. ALLEN moved and Mr. JOHNSTONE seconded, as an amendment, that the entire paragraph be omitted and the following inserted : All Associates elected or re-elected after the 19th March, 1884, shall pay an annual subscription of ten shillings and sixpence.” On being put to the meeting this amendment mas cetrried, and afterwards confirmed as a substantive motion. Many Associates mere present, but by the rules of the Society took no part in the voting. The next meeting of the Society of Public Andysts will be held at Bul.lington House, on Wednesday, the 16th April. A special meeting will also be held to con&m the alterations in the rules as approved by the meeting just reported,

ISSN:0003-2654    

DOI:10.1039/AN8840900053

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

56 THE ANALYST. NOTES ON NILK, OREAM, SKIM: MILK, AND BUTTERMILK. BY DR. P. VIETH, F.C.S. THE following notes refer almost entirely to work done in the laboratory of the Ayles- bury Dairy Company. As I have done in the previous two years, I should like, in the first place, to give you a summary of the work done, and the chief results arrived at, during the year 1883. No essential alterations have taken place, either in the controlling system carried out, or in the analytical methods employed, and as I have dwelt upon these points at some length in my former reports (TEE ANALYST, April, 1882, and March, 1883), I shall speak rather briefly mith regard to this part of my present paper. I . The work dolze ilz the taboratoq of the Aylesbury D(4ivy Cbnymy dariqq ths ycnr 1883. The total number of analyses made in 1883 is 15,005, against 8,817 in 1881, and 12,430 in 1882.This total comprises in round figures 14,000 milk samples, and 850 cream samples, the rest being made up by analyses of skim milk, buttermilk, butter, and some others. Of all the milk samples analysed, 9,650 vere taken on the arrival of the milk in the company’s dairy, and before it was sent out. The monthly averages of these analyses are given in the following table :- TABLE I. Holzthly Arerages of XiZk Annlyses. 1633. January February March April June August September October November December May JdY .. .. .. I . .. .. .. . o .. .. .. .* Bpec. grw. Total solids. Fat. Solidb not fat. 1.0320 ,. 12.94 .. 3-63 .. 9.31 1.0320 .. 12-89 ,. 3-57 ., 9-32 1.0319 .. 12-83 ..3-46 . . 9-37 1.0320 .. 12.69 .. 3.3% .. 9-37 1.0322 .. 12.74 .. 3.26 .. 9-48 1.0324 .. 12.67 .. 3-25 .. 9-39 1.0320 .. 12.77 .. 3 41 .. 9.36 1.0319 , , 22-91 .. 3.48 ., 9.43 1.0326 .. 13.19 .. 3-55 .. 9.64 1.0329 .. 13-34 ., 3.63 .. 9.71 19326 ,. 13.41 ,. 3-14 .. 9-67 1.0326 .. 13-20 ,. 3-67 .. 9.53 - _--- -a- Yearly average 1-0323 .. 12-97 ,. 3.50 ,, 9-47 The average composition of the milk received in 1883 was, practically speaking, the Bame as in the previous year, the corresponding figures for 1882 being :-Spec. grav., 1.0319 ; total solids, 13.03 ; fat, 3-52 ; solids not fat, 9.51. The specific gravity falls almost without exception between 1.030 and 1.034 ; in proportionately very few instances the total solids were below 12 per cent., the fat; below 3 per cent,, and the solids not fat, below 9 per cent.There were 4,130 milk samples anrtlysed, which had been taken by the company’s own inspectors from the men, when working theit rounds. The result of these analyses in almost every instance closely resembled those obtained by analysing the samples pre- viously mentioned, proving that tho latter had been properly taken, and that there occurTHE ANALYST. 57 in very exceptionable casea only noticeable changes during the diatribution of the milk, a work occupying from three to four hours. I had the averages drawn, of all the anaIyses of samples taken by the inspectors for the months of January, -February, and March, They were found to be as follows :- Total Solids. Fat. Soh& not fat. Total solids. fit. Solids not fat.January .. 12.84 3.60 ., 9934 against ,. 12.94 ., 3.63 ,, 9.51 as given February 12.79 ,. 3-41 ,. 9.38 - ), ,, 12-80 ,., 3.67 ,, 9*32 in Maroh - * . 12*76 .. 3.31 ,. 9*44 ), .. 12-83 .. 3-46 .. 9-37 Table I. There are, however, ercceptions to this rule, and you will remember that I brought such an exceptional case under your notice some time ago (TIIE ~ A L Y S T , January, 1883), To-day 1 am in a poaition to record a similar case. The milk, from a- certain farm, was aent out with the morning delivery, having been well mixed previously. Its oompoaition waa then:-Total solids, 12.4; fat, 3.3; solids not fat, 9.1. A sample taken in the atreet by one of the cornpang’s inspectors at 2.10 o’clock contained :-Total solids, 11.3 ; fat, 2.2 ; solids, n. f., 9.1.On the following day the milk from the Bame farm, before being sent out, was of the following composition:-Total solids, 12*2;fat, 3.2; sol. n, f., 9.0 ; and a sample taken on the round at 7-20 o’clock contained :-Total aolids, 11’2 ; fat, 2.1 ; sol. n, f., 9.1. When put aside in a crmnometer this milk threw up quite a distinct Iayer of cream within the unusually short; time of half an hour. The milk was not sent out any longer, but uaed for the production of cream. The control over the cream, partly received from farmers, partly separated by centrifugal power in the company’s own creameries, was much more extended during the last year. 630 samples of cream have been analyaed after tho same had been received in the dairy. The monthly ayeriiges of these analyaes are given in Table 11, TABLE a.Xonthly Averages of Cham Analyses, 1888. January I D February .. Blarch ., April .. .. May ,. a * Jun6 .. ., Aueust * a September . . October .. November , December ,. July .* Tot. Solids ,. 41.6 ,. 41.7 * * .. 44-6 .. ,. 46.8 .* ,. 44.2 .. ., 47.4 .. 42’9 .. ,, 40.4 .. .. 39.2 .. ,, 38.9 b e 39.8 * 0 .. 39.8. m . -- Yearly Average These figures include the analyaes 01 containing less i-at, than the cream sui were analysed, and the fat was foum 1 So much about the general points. Fat. 32.8 34.7 32.8 34.9 38*1 40.5 37.6 41.1 36*2 Solids n. f. ., 7.0 .. 6.9 .. 7.0 .. 6.8 .. 6.5 .. 6-3 .. 6.6 L .68 THE ANALYST 11. ELK. I have pointed out several times, that I think a great deal of taking the specific gravity of milk samples to be tested.In fact it is a test initself, as it may be taken for granted that the specific gravity of dairy milk, i.e., the mixed yield of not less than five cows in normal condition, always falls withh the limits of 1.029 and 1.034. If ascer- tained by means of a lactometer, Le., a hydrometer with a short scale specially adapted to the purpoBe, the specific gravity of milk is found with the least possible amount of trouble and in the shortest time: It is true, that the specific gravity of milk is lowered down, not by the addition of water only, but that an abundance of cream has quite the same effect ; but certainly very little experience is wanted, to distinguish between a super-rich and a watered milk. On the other hand, a normal specific gravity does not prove that the milk has not been tampered with j it may be, mereover, adulterated in two directions, skimmed and watered.That would-be easiIy found out by knowing, besides the specific gravity, one item regarding the composition, the amount of total solids or of fat present. With regard to the latter, we have methods, which give very reliable results in the short time of fifteen or thirty .minutes, and in fact this time suffices, to form apretty correct opinion on any given sample of milk. This is altered directly, when the milk has turned sour, Taking the specific gravity by means of the lactometer is rendered impossible, and the employment of the specific gravity bottleor the Sprengel's tube is, to say the least, in this case troublesome and time-taking. Again, taking proper samples for analytical determinations has become more difficult ; in short, nobody would be prepared to pass an opinion on such a sample in so short a time as in the case of an undecomposed milk.As it is :a very easy thing to separate the whey from sour milk, I thought it worth while to try, whether the whey, or more precisely speaking, the specific gravity of whey from sour milk, might be of some use in deciding the questions, whether the corresponding milk had been watered or not. In the fist place it was necessary to find out the normal flpecific gravity of whey obtained from sour milk. For that purpose one half pint. of milk, contained in a tin can, was kept in the laboratory until it had become thick ; this generally set in, after two daya had elapsed.1 may remark, that the experiments were carried out during the warmer time of&e vear. When the milk wascoagulated, the tight fitting lid of the can was shut )tin hot water of about 150° F. until separation of the whey had ',hen filtered off and its specific grav'ity ascertained. ')ringing the temperature to a certain point, four *',h a view to determine the influence of tempera- 15 was found, that for every degree increase in eases as much as 0*00017. A difference at 2. All the following statemente refer I treated in the manner described before. lorn 1.0280 to 1*0302, Notwithstanding mer frsm a deficiency, A11 the milkTHE ANALYST. 59 operated upon was rather rich, the total solids running up as high as 14-38 per cent , and in one single case only coming down below 12.5 per cent.; the specific gravity varied from 1.034 to 1.032. I cannot say, tht in every instance a variation in the Bpecific gravity of the milk is reflected ia the rspecifk gravity of the corresponding whey; on the whole, however, it was found, that there exists 13013.10 relation between the two specific gravities. Whenever the specific gravity of the milk is 1.033 or higher, the specific gravity of the whey is found to be on the average above 1.029, and a specific gravity of milk from 1.032 to 1.033 corresponds with a spec& gravity of the whey of from 1*0285 to 1.0290. Continuing thk, one may expect that in case the sgeciiic gravity of milk comes down to 1.030, that of the whey will. be 1.028, but the latter will certainly not fall below 1.027.Of course, the length of time the milk or whey has bben kept, or more precisely the progress of the alcohoiio fermentation, must influence the specific gravity as well, This influence was investigated into, siae by side, with the influence of the addition of different quantities of water to the milk. Three series of experiments were carried out, all in the same manner, with the only exception that in two of them skim milk, in the third one whole milk, was employed. In each series the following six samples were operated upon :- 1. Wk, oasein precipitated with mtic mid. 2. ,, without any addition. 3. ,, containing 5 per cent. of added water. 4, P, $ 9 10 s t 9 , 5. ,? ?? 25 ? ? s 9 6. 3s J ? 25 9 9 ?, casein precipitated with mtio mid. After the milk had become sour and the casein ooagulated, the whey was separated as described before, and the specific gravity of the whey thus obtained, determined several times during a fortnight's h e .The following table contains the average figures of the three series :- TABLE IIL 8pt~ij;O Uravity of W7iey. Determined on SampIe 3st Day Sml Day 1. 1 W06 1.0304 2. .. 1 *0296 3. b e 1 *0284 4. * b 1.0269 6. Ie230 1.0228 5. * f 1-0222 To point out the most important facts 6th Day 8th Day 14th Day 1'0301 1'0301 1.0261 1.0294 l:02Sl 1.0260 1'0266 1.0256 .. 1*0219 1*0218 lo0l81 1-0226 1'0228 .. 1.0283 1.0274 I b only, shown by these figures, we find that the dcoliolic fermentation proceeds rather slowly during the first week, but influences the spedfic gravity of whey considerabIy after a second week has elapsed.The presence even of the very small quantity of acetic acid seems to have the effect of retarding alcoholic fermentation, The addition of water to the milk is shown distinctly by the specific gravity of the whey. It is true, tha6 an addition of 5, and even of 10 per cent. of water does not in every caw bring the specific gravity of whey down under the60 THE ANALYST. supposed limit of 1.027. But this fact cannot surprise, for we all know very well, that employing even the most elaborate and exact process of analysis we may be unable to condemn a milk which has been watered to the same extent. I believe, that taking the specific gravity of whey obtaindfrom sour milk may be useful in some case or other, and permit us to form an opinion on the milk concerned, especially so, when particulars are known as to how and how long the milk had been kept.III. CREABX. Milk, if left standing quietly for some time, throws up a layer, which differs from the original milk chiefly by its richness in fat, and which is called cream. Everybody knows that, and we know very little more. I should be quite at a loss what to say if the simple question were put to me : (‘ How much fat must be present in milk so as to spy that a sample of milk is cream ? ” I have seen so-called oream containing scarcely more fat than a p o d rich milk, and on the other hand, products containing almost a6 much fat as butter. The value of cream, as far as composition is concerned, depends chiefly, not to say entirely, upon the quantity of fat present. As with the increase of fat the specific gravity must decrease, it should be possible to make a iough estimation of the fat in cream by ascertaining the specific gravity.But cream gets with the increasing degree of concentration thicker and thicker, and taking the specific gravity becomes trouble- some, and the use of an hydrometer impossible. If the cream is not sour, one may reAtore a higher degree of fluidity by heating it up, and I have made some experiments with a view to ascertlain the influence of variations in the temperature and in the quantity of fat upon the specific gravity. Ifound that pure sweet cream, containing 40 per cent. of fat shows at a Bempera- ture of 1 7 5 O F., a specific gravity of 0.960, and that a difference in the temperature of loo F causes a difference of 0.004 in the specific gravity, and further, that a difference of 10 per cent.in the amount of fat is equal to a difference of 0.015 in the specific gravity ; thus, the specific gravity of cream is as follows :- Cream with 30 40 50 per cent. of fat. at 1WF. 0.971 ,. 0.956 ,. 8.941 Y, 175 ,? 0.975 ,. 0.960 .. 0.946 99 165 I ? 0.979 ,. 4.964 .. 0’949 I should like’to be clearly understood that I bring these figures before you simply as a contribution to our knowledge of cream, and not as a general method for testing the same. It may be useful under certain circumstances to take the specific gravity in this manner, but certainly not in the chemical laboratory, Of course, the most exact way to ascertain the fat ia extracting it in Soxhlet’s apparatus.It may, however, happen that an indirect estimation is preferred to the direct one. There is, for instance, no doubt that in a certain time one can make more determinations of total solids than of f&t ; the former are less troublesome, and besidee, less costly.2lXE ANASYST. 61 We have Baid before, that cream differs from milk chiefly by the increased amom4 Of fat present. That is true, but is not the whole truth. The fat globules of milk are floating in the serum, and the latter, where it envelopes the globules, is more concentrated ; it contains the albuminoids in a higher proportion, Supposing a milk contains 3 per cent. of fat and 97 per cent. of serum, the latter consisting of 9 per cent. of non-fatty solids, and 88 per cent.of water ; 100 parts of serum - would contain then 9.28 parts of non- fat& solids. If cream, containing 50 per cent. of fat, would be separated from this milk, the 60 parts of serum would not containone-half of 9.28, that is, 4.64 parts of non-fatty solids, but about 1 part more. Basing upon this speculation, I have drawn up a table for the caledation of fat in cream &om the btal solids, of whkh I give you here a limited number of figures :- TABLE IV. G?aleuZatiofi of Fat 2~ Cream from Totat SolilEs. Found Calcnlated T O k d 60Hd6. Fat. Solids not fat, 60.0 .. ., 56-0 I t * * 6.0 66*0 .. 0 , 49.5 .. .. 6.5 SO*O .. .. 44-0 I. .. 6-0 46.0 .. .. 38.6 .. .. 6-5 40.0 .. .* 33.0 .. .. 5r.O 35-0 .. .. 27.5 .. .. 7-6 30.0 .. e . 22.0 .. .. d.0 26.0 .* ..16.6 .. .. 8.5 20.0 *. .* 11-0 0 . .. 9 0 In order to asoertain how far this table agrees with actual facts, a series of cream mmplerp-22 altogether-were analysed, and the results obtained compared with the figures of the table. The total solids were determined by keeping about 3 grams of cream in a platinum capsule for six hours on a steam bath, and for other six hours in a hot air bath, at a temperature of from 205 to 215O F. To determine the fat, about 5 grams of cream were mixed with plaster of Paris, brought to dryness, the dry powder put ina paper capsule and exhausted in Soxhlet's apparatus. The results are given in the following tabh :-- TABLE .Y. NO 1 2 3 4 6 6 7 9 10 11 12 13 14 16 16 17 18 19 20 21 22 a Analyses of.Cremb Found. t3&xllakd. Total solids.Fat. Bat. DitEmnce, .. -0-1 b . + 0-8 .. - 0-3 .. -+ 0.7 .. -0.6 .. -1.1 .. -+- 0'4 .. -O*l .. . b fi;: .. .* ., - 0.1 .. 0.0 ,* -i- 0'2 .. + 1.8 ., + 0'3 .. + 0.3 .. -0*3 ,. +0*3 o r 0-0 + 0.5 Average 4 6 W .. 39-34 .. 39.47 + 0'1362 THE ANALYST. With the two exceptions-No. 6 and 16-in which the difference amounts to - 1 *I and + 1.8, the figures for fat found and calculated agree fairly well, certainly well enough to permit the application of bhis method, whenever not thO exact analysis, but the control of cream, is the object. As there was no time to make the analyses in dupli- cate, I am unable to say what errors were made in the cases of No. 6 and 16. Thad the large differences in them cases are due to errors, I am fully convinced, but in spite of this I did not like to omit the figures &om the table.The average will scarcely be altered. IT. SRm MILX. The cream havingbeen removed from milk, the remaining skim d k still contains some fat besides the greater part of all the other constituents of milk. A@ the nutri- tious value of the albuminoids and carbohydrates in milk in connection with the mineral salts present is very great, pure skim milk is to be considered a very good and whole- some food or addition to food for man and beast. The quantity of fat left in the &im milk chiefly depends upon the method employed for separating the cream. This used to he done until eight years ago exclusively by leaving the milk standing quietly in vessels of different shape, size and material, and under different .conditions according to the special requirements of the different setting systems for raising cream.One can bring these systems under two heads, viz., the shallow setting system with the applieation of a mean temperature of 554 I?., and the deep setting system with the application of a temperature WJ near as possible to freezing point. Eight years ago a new method of separating: cream from milk was brought out, and has developed itself rapidly, and during the short time of a few years mpemeded axid replaced already the old setting system in very many instances. I refer to the methad of extracting cream by centrifugal power in machines commonly called warn separatcrrs. Of course the quantity of fat left in skim milk depends, not entirely upon the system in use, but upon numerous other oonditions as well.One may, however, safely say that skim milk, if one of the. setting systems is employed, contains on an average from 0.8 to 1-0 per cent. of fat, in very many instances more and in very exceptional cases less than 0*5 per cent., and that if a cream separator is wed, the skim milk should never contain more than 0-5 per cent. of fat. According to reliable analyses the fat has been extracted from milk by centrifugal power to such an extent, that less than 0.1 per cent. was left in the skimmilk, but to extxi&eventhe last trace of fat by these means has been impossible up to the present and will always be an impossibility. The separation of cream is based in every instance on the difFerence in the spec& gravity between fat globules and milk serum in which they are floating.This difference becomes less and less with the decrease in thesize of the globules, and at last is counterbalanced by the adhering envelope of condensed serum, of which we have spoken in another place. As the alteration caused by separating the cream chiefly concerns the fat, Le., the lightest constituent, we must expect the specific gravity of skim milk to be higher than that of whole milk. This is confirmed bx the fact that the specifio’gravity of skimmilk varies from 1.033 to 1.037, or in other words, the specific gravity of skim milk is 0.003 higher in ayerage than that of whole milk.THE ANALYST. 63 As to the determination of fat in skim milk Soxhlet's areometric method should be employed, or the fat extracted in the well-known apparatus brought out by the same chemist.For the use of the said apparatus Boxhlet gives the following directions :- 10 grams of milk mixed in a porcelain. dish with 20 grams of plaster of Paris are to be dried on the steam bath. The dry powder is filled into a paper capsule and extracted. After the apparatus has been filled and emptied itseIf ten times the extraction of the fat irr completed. If whole anilk or relatively rich skim milk is analysed, sea sand or glass powder may be used instead of plaster of Paris. But whenever tfie fat present amounts to less than 1.5 per cent., one should stick to the original directions and use plaster of Paris, if possible, not double but three or four times the qumtity of milk taken, as in this way only a speedy and complete exhaustion can be secured.The following table contains some analyses of skim milk :- No. 1 2 3 4 6 6 7 8 9 10 11 12 Bpec. (3rav. 1-0350 1 *0356 1-0340 1*0366 1-0335 1.0345 1.0366 1-0360 1*0365 1*0350 1'0370 1.0370 dnat?pes of skim iff&%. Tot. solids. Fat. Sol. n. fat. Remarks. .. 9 7 5 .. 0.55 .. 9.20 9*90 * * 0.54 0 . 9-36 Sh&,wset.gsystem, .. 10'10 .. 1.00 .. 9'10 ] 1043 .. 0.98 ., 9.45 * ' 9*70 * * o*60 ' * Deepsetfingaystem. .. 9.68 .. 1-05 .. .. 9*81 .. 043 .. ., 10-26 .. 0.88 .. 9 38 .. 9.96 ,, 0.46 ,. 9.50 .. P28 ,. 0.34 .. ,. 9.94 .. 0.34 ., .. 9-80 .. 0-35 .. 9-45 V. BUTTERMILK. Buttermilk is extensively used as food for domestio animals, and in some rural diilfrids also as diet for the population. As it is not an article of trade it will in very exceptional cases only form the object of chemical analysis in the laboratory of the public analyst.The money value of buttermilk is, in Spite of its highly nutritious qualities, too low to tempt adulterJtion, Being a sort of bye-product in making butter, one must not expect much fat in buttermilk. The quantity of fat is generally above 0.5 per cent., but does not rise above 1*0 per cent., unless the operation of churning is not properly executed. Whenever it has been tried to churn sweet milk very unsatisfactory results were obtained, about ha16 of- the fat aeing left in'the buttermilk j sour milk, as well as sweet or sour cream, form the right material for making butter. Of course the differences in the maherid inftuenoe the oompositiou of $he buttemilk to SO= +32&3nt, but &her oon- ditions have a far greater influence, During the warm Beason vev often some salt is added to the cream in order to preserve it, and this appears again in the buttermilk. Again, when the butter has been collected it is washed with cold water. This water is generally mixed with the buttermilk, diluting the latter more or less. Some analyses of buttermilk will illustrate these few remarks.64 THE ANALYST. NO. 1 2 3 4 6 6 7 8 9 10 11 12 TABLE VII. Alzalyses of Bzctttwnaitk. Total Solids. Fat. Solids not fat. .. 9.03 .. 0*63 ., 5.40 .. .. 10.39 .. 0.78 .. 9-61 .. ,. 8-02 .. 0:66 .. 7*37 .. .. 9.64 .. $51 .. 7-13 .. .. 8 13 .. 0.82 .. 7*31 .. .. 10.14 .. 0.93 .. 9.22 ,, .. 8-91 .. 0.50 .. 8-41 .. ,. 8.98 .. 0'49 .. 8-49 .. .. 10.70 ,. 0.54 .. 10.16 ,, .. 9.80 .. 0.16 .. 9-04 .. a . 9-77 e. 1 W 8'68 . a .. 9-72 ,. 0.80 .. 5.92 ., Ash. 0.69 0-70 1-29 0-64 0'64 0-73 O * i l 1-32 0-82 0-73 0'73 -

ISSN:0003-2654    

DOI:10.1039/AN8840900056

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

64 THE ANALYST. ON THE ANALYSIS OF HONEY. BY OTTO HEHNER. Read bejbre the Society of Pzcb&c Anat?y8t8. THROUGE the kindness of a number of pro,minent members of the British Beekeepers’ Association, I have recently been put into possession of a large number of samples of honey of undoubted genuineus. I n many instances the origin of the honey was known, that is to say, the kind of blossom from which it was derived, as far as this is possible. Some of the samples were extracted from the comb by the beekeepers, many of them by myself. I was urged by the Association referred to, to undertake an investigation into the nature of honey, and, if possible, to devise some means for the discovery of its adulteration, on account of the injury done to vendors and producers of the genuine article by the competition of wholesale manufacturers and importers of spurious products.The information available consists mainly of a paper by Dr. J. Campbell Brown, ANALYST, vol. 3, p. 267 ; and of a chapter on Honey in Dr. J. Bell’s work on Food, vol. 1, p. 115. Most other works on Food also deal with the subject of honey, but do not to give precise instructions for the detectiou of addtei*&tion. Dr. Campbell Brown comes to the conclusion that genuine hmey contains from 15.5 t o 19.5 per cent. of water expelled at looo; from 5 to 11 per cent. of “water expelled at a much higher temperature and loss,” very small amoun& of insoluble and mineral matters, the rest being almost equal quantities of levdose and dextrose, cane sugar being in all probability absent.l i e finds that aU the samples he examined are more or less levorotatory, a solution of 16.26 grms. in 100 0.0. of water polarising from - 3.2 to - 5 O at 60’ Tab. Dr. Brown’s paper might be held to give suf€icisntly precise information available for the examination of honey, were it not more or less contradicted by Dr. J. Bell. In five analyses of honey Dr. Bell h d e the proportion of water to vary from 17.10 to 23.32 P.c., glucoses from 66.5 to 740, and he gives as third principal constituent a mgar not .identified, only partly fermentable, without direct action upon cuprie tartrate, but gradually converted into glucose, when boiled for severttl hours with diluteTHE ANALYBT. 65 ~ ~~ sulphuric acid. The amount of this “ sugar not identified” varies from 4-48 to 10-12 per cent, There are also smaU quantities of gum, wax, and inorganic matter, their total varying from *8 to 3.6 p.0, Singularly enough, Dr. Bell is silent about the polarising energy of the samples he examined.He atates that Glucom cannot be detected by chemical means, and only 6y thepoZwi8cope, when in sufficient quantity to change the angle of rotation beyond the limits found in genuine honey ;” but as ho does not give these limits, nor, indeed, a single polariscopic observation, one cannot but consider this statement as a bit of that gratuitous information which confronts the chemist in so many works on Food, and which give an air of profoundity to the author, without imparting knowledge to the reader. This is all the more extraordinary in the present instance, as Dr.Bell claims to have discovered a ‘‘sugar not identified,’’ and surely the polariscope would have been an invaluable help in identifying the sugar in question. It is at once seen on analysing honey, that, on adding the percentage of water (loss by drying at 100’) to that of glucose either before or after treatment with acid, it is impossible to sum up to 100. The difference is variable, from 8 to 19 p.c. Dr. C. Brown considers this to be (‘ water expelled at higher temperatures,” Dr. Bell an unfermentable sugar, not reducing copper solution. Since saccharine materials even when anhydrous lose water on being heated little beyond looo (and even below) and since it is quite impossible to fix upon any particular point at which all water is removed and yet decompoaition has not commenced, Dr.Brown’s statement is fairly open to doubt. The following awlyses are not complete. I have not estimated the amounts of mineral and insoluble matters, as unlikely to afford any important aid in judging of the genuiness of samples, and only in about one half of the analyses have all estimation which I now believe to be essential, been cawed out, namely, the loss on drying at looo, glucose by Fehling before and after inversion by heating with 10 p.0. hydrochloric acid to about 70’ ; rotatory power of a 10 p.0. soZution both before and after fermentation, and solid matter after f emen tation. Two to three grammes of the honey take several days to become constant in weight by drying at looo. The fermentation was produced in a 10 per cent. solution, by the addition of a pinch of yeast, the fluid being kept for five or six days at about 30’ C.Stronger solutions do not ferment well, and become mouldy before all glucose has disappeared. After the evolution of carbonio acid had practically ceased, the solutions were made up to the original bulk, the glucose titrsted, and subtradtsdfrom the totd solids obtained by evapo- rating 10 c.c the difference representing minerd, insoluble, and unfermentable matters. In the following analyses, all figures (except polariscopic indioations) are percentages calculated upon the original honey. The rotstory power represents divisions on the 8oleil-Ventzke instrument. I. From bar frame hive, taken in 1880, during flowering of beam ; clear, L~colushire.2. Straw hive, September, 1881 ; thyme and glover, mystdine. Y ? 3. Ditto, August, 1882 ; glover and lime, arystalline. ,V 4. Bar frame, August 1881 ; glover, dear, ,I 5. Ditto, August, 1880 ; glover, partially crgstaEsed. >9 6, Straw hive, Angust, €880; beans, quite clear. 3)66 THE ANALYST. 7. 8. 9. 10. 11. 12. 28. 14. 15. 16. 17. 18. 19. 20. 21. 1882, from heather, cTstalline, Dundee. 1882, mustard and trumps, very solid. 1883, bees partially fed on mne-mgar syrup ; crystalline, Linoohshire. 1882, no syrup feeding2 clear ; Lincolnshire. Four yeam old, no feeding ; crystalline, Lincolnshire. 1881, Syrian hybrid bees, crystalline, Grmtbm. 1881, from heather, near Perth. 1882, Hertford, crystalline. 1882, heather, Dorset ; comb was crystalline Mom the honey ww pressed.June, 1883, fruit blossom and white glover, Kent, dew. May, 1883, black currant. Kent, clear. 1883, Cinquefoil, Hertford. 1883, Kent. 1883, Ditto Ditto ¶ ? ?9 1881, b h k bees ,J 39 1 2 3 4 6 6 7 8 9 1 0 1 1 Moisture .. 21*0# 17'48 20.04 21*69 20*2*2 23'04 23'26 19-20 20.08 16-31 18-40 Glricose . , .. 64-50 69-27 65*74 68-19 68.17 62-42 68.26 71.57 67-36 67.18 68.90 Differenoe .. 14.46 13.25 14*22 10.12 11*61 1564 8.48 9-23 12.51 16-51 12'70 G1?coseaftsr 1 64.51 73-47 68-23 67-80 67'93 62-90 67*03 71-50 66.72 69*04 69.18 inver8ion 10 p.c. solufion polarises } 0 -1 0 -1 - 2 0 -2 - 2 - 2 0 0 12 13 14 16 16 17 18 19 20 21 Moi&uro .. .. .. 16.96 18-15 16.9% 16.49 12*43 20.88 1i.79 22.69 17-06 18.37 GFluctoRe .. .) *. 68.49 68.17 67-69 64-37 75'34 64-02 66-14 65.42 70.02 118.15 Difference .... 14.55 13-GS 15.33 19.17 12-23 15-10 1347 11.89 12-92 13-48 Glucose after inversion 08.46 62-94 68.60 61-16 72*30 64-14 67.02 65-63 70.35 68.30 10 p, c. solution polarises + 1 0 $. 1 0 - 1 - 11 0 0 0 + I Glumseafterfermentation . . . I .. .. .. 1-37 1-69 nil nil 2.36 Total solids ditto * @ .. .. .. , 4 5-85 6.21 7.67 4*30 6-20 Difference .. .I .. .. .. .. ,. 4-18 4-52 7-67 4.30 3.93 10 p. 0, solution polarises - .. .. .. .. 0 0 0 0 j - 2 nfter fermentation } In the above 21 analyses the amount bf water varies from 12.4 to 23.04 per cent. It is worthy of remark, that the consistencyof the honey, whether fluid or crystalline, does not appear t i be influenced by the percentage of rnoiature. Thus, while sample 18, with 17.79 per cent.of water, is free from crystals, aample 7, with 23-26 per cent., is almost solid. Some honeyacrystallise when a few weeks old, even in the comb (No. 17), othere, of apparently the same composition, remain fluid for years (No. 1). Bee-keepers, how- ever, generally consider that all honey, if genuine, will, in time, become solid. No vendor of genuine honey cap guarantee his article to remain permanently fluid. In seven samples out of the 21 the percentage of glucoee, before treatment with acid, is practically identical with that after inversion. In seven cases the amount has more or less increased, in one case as much as 2.49 per cent. ; in the seven remaining samples the inversion has resulted in an apparent diminution of gluoose, the loss in most oases being small, but in one not less than 5.23 per cent.I do not venture to express any definite opinion as to the cause of this loss, but I believe that the figures indicate the absence of cane-sugar. Even Nos. 9 and 10, produced by bees fed partidy UPOR cane-sugar syrup, show no greater differences before and after inversion than does the rest of the samples. Evidently the cane-sugar i s completely inverted by the bee.67 THE ANALYST. The polarising energy of all samples bu6 one was very small, practically ail, the one sample referred to being presmd by myself from a comb, which wag partially fillsd with crystals ; the resulting honey contained, therefore, an abnormallyl larpje proportion of Ievulose, After fermentation, the polarising power of the five Barnphs twed In tali direction was dao ?zziZ, or very slight;.The whole of the samples gave but a very faint tupbidity with alcoll61, and &h barium chloride. After fermentation, the five samples, 17 to 21, left but from 3.93 to 7.97 per cent. of substances other than glucose, whilst their amount before fermentation was from 11-89 to 15.47. Considering that them quantities include the mineral and insoluble constituents, which, according to Dr. Bell, may amount to as much as 3.6 per cent., and considering further, that even pure sugar leaves, after fermentation, about 6 per cent. of glycerine, beazoic acid, and other unfermentable aubstancea, it appears evident that genuine honey does not contain any unfermentable saccharhe matter, as alleged by Dr.Bell. The following anaIyses amply corroborate this conohion. They elate to samples pur- chased both from dealers of the highest repute in the markot, and to others suspected to be adulterated even be€ore analysed :- 22, Orange blossom honey, 8an Francisco, 2 lbs. Is. 3d., very qystalline, 23. Neighbour and Co., paranteed pure, ci.ystalline. 24. Do. Narbonne honey. 2;. “Fine new honey,” lld. per. lb., crystallised. 26. Finest Swiss honey, guaranteed always to keep clear, no name. 47. Finest Swiss table honey, A. Alt. 28. Hoge’s ptire honey, partially crystallised. 29. Do. English honey clear. 30. Do. Californian honey Dew, dear. 22 23 24 25 26 27 Moisture .. .. .. 17*33 17*i3 15-09 18-86 17-64 18.68 Gluaose , , , , . . ,. . 70.91 9353 73-46 69’52 48-45 49-66 Diff erence .) .... 11.73 8.74 11.45 11-62 34.01 31.66 Glucose after inversion . . . . 70-87 71.28 73.60 65.86 43-33 48-17 lop. c. solutionpolarises .. - 2 0 + 1 + 1 + 56 + 35 Glucoseafterfermentatiori ., .. .. 1-89 1.43 9-02 7’69 Total solids do. .. .. .. .. 5-76 6.20 31.45 25-33 Differenoe .. .. ., .. .. 3.86 4.77 2243 17-14 10 p. c. solution polarises after} “, *, + + + 3o + 28 fermentation ., .. 28 29 30 21.23 18.90 21-26 58.32 20.46 Samples 22 to 25 posaess all charmteristics of the pure samples previously commented upon. They ar0 doubtless genuine. I a h , With an equal degree of certainty, that samples 26 to 30 are adulterated. They all polarise powerfiilly to the right, both before and after fermentation, they are but very partially fermentable, most of them give heavy dextrinous precipitates with alcohol and with barium ohloride much barium sul- phttte.They are productB of the action of sulphuric acid upon starch, consist, in fact, of ( 4 corn syrup,” or of a mixture of the same, with more or less honey. I t is well known that starch sugar, however complete the htversion may be, invariably contains from 15 t4 25 per cent, of uafemontable, dextrorotatory substances. Neubauer’s proceas for the examination of sugbred wines JB founded upon this observation, and has long been used with much success.68 THE ANALYST. All saccharine matters, with the exception of inverted cane-sugar, and which are available for the adulteration of honey, are highly dextrorotatory. If invert-sugar., perfectly free from the acid employed for its preparation, were used as an adulterant of honey, its detection would appear to be a matter of difficulty, if not impossibiiity.At the present time, however, the acid, viz., sulphuric, readily betrays the artificial orif@n of the product, Inasmuch as the polarising power of genuine honeys agrees with that of invert- sugar in which the dextrose very slightly predominates, and as there is at present no saccharine matter known which is fermentable, and without action upon the polarised ray, I incline to the belief, that the 4‘ difference ’’ in the analyses is not due to the presence of saccharine substance. I have made some estimations of the specific gravity of solutions of honey, in the hope that this might afford a means to settle the point; but in every case figure was obtained by reference to tabIes giving the gravity of sugar solutions which was less than the glucose plus ‘‘ difference,” though aomewhat greater than corresponded to tb e glucose alone. While leaving this, the scient-&.c3 aspect of the compostion of honey to be yet examined, I would lay down the following rules for the testing of samples :- Take moisture and glucose before and after inversion as described, the former should not be above 23 per cent., the sugar shouldnot he senaibly greater after inversion than before. Ferment a 10 per cent. solution, take the solid matter after fermentation and subtract from it the per-centage of glucose left udermented. The proportion of unfer- mentable matter should be no larger than would be yielded by a pure glucose solution after fermentation, namely about 5 p. c. Observe polai%hg power of a 10 per cent. solution both before and after fermenta- tion. It should be practically ~zil. Levo-rotation indicates that the honey has become cryatallhe in the comb ; dextro-rotation which i a diminished, but not removed, that there is starch sugar. Test with alcohol and barium chloride : neither should give any notable amount of precipitate . Commsxors OF THE SOCIETY’S PROCEEDINGS.

ISSN:0003-2654    

DOI:10.1039/AN8840900064

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

68 THE ANALYST. CORZZEXPONBENCE. [The Editors &rc not responsible for the opinions of their correspondent^.] ~- ~ To TEE EDITOR OF (‘ THE ANALYS’P.” GENTLEMER,-I have just been reading in this month’s number of Tm ANALYST your remarks on Mr. Newland’s book, in which he assert^ his priority of autkorship of the discovery .of periodio law irr chemical atoms, and as I am similarly circumstanced with him, I have often thought of the extra- ordinary treatment that men of this country receive from their scientific countrymen, and from the Press, which one would fancy ought to be rather anxious to cIaim original research thanbignore it. It ought to be well known, for instance, that it was I who laid the foundation of allthe Thermo-chemistry now so largely practised. I published the papers in the PhiZ.Mag., Oct., 1851, and Nov., 1852. No idea of its principles having been entertained until I first showed the calorific result of decomposition, and the consequent method of oalculrtting the amount of heat of combination in the series of experiments described in the Phcl. Hay., 1852. After about twelve months, Faure and Sitberman published in Vol. 37 of Amnlcs (Zc Chtiiric ct Phyquc, page 507, exautly tho same experheuts, 8howing thc same resultsTHE ANALYST. 69 -- ---- ____-- and reasonings without mentioning me, and as they web foreigners and had high-sounding names they are alwap quoted in the English press, although it must be hewn t o be untrue-aa the discoverers-see acztzwe for March, €880, page 493. It has occurred to me that many similar inetances might be quoted, and that a journalist might do worse both for himself and the public than to invite a declaration, and pmof ofiany neglect fo have claima of priority of discovev acknowledged.The publioation would be simple act of justice, and in establishing the claim of the individual, the whole country is honoured, .and many who have given up work in disgust on account of not having their proper- #hare of credit, especially those who, like myself, derive Passonstown, Ireland, . 1 . Your obedient Servant, no other benefit from it, might resume their efforts with advantage. ,. .. Iam, Gentlemen, .. March 3rd, 1884. - .. THOM&S WOODS, M.D. DEAB Sm-The copies of TRE ANaLPss for November and December, 1883, have moved me to write to you on a few points in connection,with milk which have come within my experience.By the time this reaches you, however, the question may not be SO prominent in the min& oi the members of the Society of Public AnalyRts, so if you print only parts of this letter, or suppress it altogether, I shall not quarrel with you. In connection with the question of the relation of gravity to the constituents of a millr. I send a table of results which I obtained upon the milk of Alderney cows from the fancy stock farm of Mr. S. 0. Colt, of Hartford, Conn. The samples were taken in presence of one of the N. Y. city Health Department inspectors, and handed to me for analysis. Nr. Colt keeps a herd book, from which the inspector took the points Iabulated on the lower half of the sheet.The results have only been printed in the City Record-the offlcial organ of the N. Y. city government-and therefore have been Been by but few comparatively. As to m&h& of millr analysis. I have not found Waddyn's three hours' method satisfadory. &mlts by it were,not always wnco$ant for the m e sm3$8. So far .as my egperience goes, the rapidity with which a sample of milk can be dried over the water bath desnds upon the temperahre and hyeometric state of the atmoaphere, the state of the barometer, the vigour with whioh the water beneath it is boiled, the distance between the level of the boiling water, and the bottom of the milk ash, and the play of currents of air about the dish. Like othera I have found that evaporation is more rapid outside than inside of a drying oven, that is up to m e last few tenths of a per cent.of water are best removed by the dryhg oven a t 1000 C. 1 therefore eva orah 5 gms. of milk over the water bath until it looks dzy, and then dry for about an hour in an air bat1 at ZOOo ; dry half an hour, and weigh again, repeating this if necessary, until the difference in weight is 0'0026 gm. or less. I find it quite as expeditious as Wanklyn's three-hour method, and get constant results. Then, the milk solids are covered with about 10 C.O. of ether, the ether brought to a boil over hot water, oooled and decanted (without atration) into a small weighed beaker. This is repeated six times. Three succesbive treatments with the ether remove all or nearly all of the butter fat, 10 that six is absolutely safe.Then the dish with solids 'not fat is dried in the.air bath for about 20 minutes, and weighed, and the ether is also evaporated off from the beaker, and the butter also determined direct1 . For sugar mlcaaein separation, the milk solids are covered with water, and the dish placed on'the wabr bath. A second dish is weighed and placed beside the first. After warming for about half-an- hour, tho water solution of the sugar is decanted into the second dish, and more water is added to the first, and after soaking for some time this is agah decanted, and SO on. This trmtment is repeated USualIy about four times, until a few drops of the water in the first dish show no appreciable amount of residue when evaporated on a watch class. Both dishes are then hied and weighed, thus determining the sugar by loss and directly after deducting ash.Both residues are burned to ash at as low a tempera- ture as possible. The ash is thus obtained in two sections :- Eve?ting Witking Feebtw?y 5th, 1878 (ah? Akdwrtey Cattle). To THE EDITOR OF THE &AT,YST.'' certain point. cream Per cent. by weight. %F vol. per cent, water Butter Sugar Cmein Salts, SP8a; NO. (609 F&) (60' Fah) 1 1.03364 .. 1'02958 0 . 10 0. 84.642 a * 5'SO 5'020 .* 3.807 ,. 0'981 2 1.03480 .* 1'02842 .. 8 .. 86.919 2.922 a . 4.976 .. 4.370 ,. 0.814 8 1.03480 .. 1*02871 .. 18 .. 85476 .. 4.379 .. 4.963 ., 4.407 .. 0.776 6 1.03306 ,, 1'02958 ,. 20 .. 83.641 .. GO158 .. 4.361 .. 4.809 .. lbO34 6 1*0&538 .. 1'02958 .. 24 ,, 83.150 .pa 6'500 ...4.973 .. 4.544 ,. 0.833 7 1'03944 ,, 1'03016 ., 25 81.914 r e 5'909 4.667 ,, 6'428 .. 1.082 8 1'03480 .. 1*02871 .. 9 e . 86'939 4.256 * a 4.914 .. 4'105 ,. 0.786 4 1.03697 ,, ~ 0 2 9 6 8 .. 18 .. 85.143 .. 4.470 .. 4.825 .. 4.657 .. 0 . 9 0 ~ 9 1.03697 .. 1*02900 .. 12 .. 83.421 5.376 .. 4.700 .. 5*617 ., O.SS7 10 1.03509 ,. , . , , , , , . 86.089 I. 3.569 . . 6.082 .. 4-405 .. 0.855 11 1.03509 , , .. .. .. .. 85.489 .* 4'218 .. 4*96G .. 4.390 ,. 0.937 12 1*0330(i .. 1.02929 .. .. .. 8P064 e s 3*515 .. 49G4 ., 3'620 .. 0.53770 THE ANALYST. XO. 1 2 3 4 6 6 7 8 9 10 11 Imported Imported ) 9 Am. bred. 9, 9 , $9 Am. bred. Imported Am. bred. ? ) * * .* .. Time sitice last calf .. 2months .. e . ,, * * .. 12 )) .. .* 3 ,, a . .. 9 ,, .. I , 4 yrs. $4 mos. I .. 10mnths .... 5 ,, .I * * 8 3 , .. .* 3 ,, .. .. 3 )) * t !hme to Daily average Yield at next mlf Yield Evening Mdking, Feb. 5th. .. ., 14 qts. ., 6 qts. .. I. 5 )) * * 2 9 , lmo. .. 7 ,, 3 ,) 3mos. .. 4 ,, ., 2 ,, 2 mos. .. 4 -,, .* 2 ,, * * a * 7 )) * * 3&,, 6mos. .. 7 ), .. 34 ,, .. .. g , , ..4,, I . .. 7 ,) ., 3 ,) .. * a 14 9, o * 58 9, * * *. G $7 2 j , 12 4 ,) .* 4 .. 1Omos. .. 14 ,, .. G*,) Where chloAe has t@ibe determined, I use V<&ards method. Dissolve the ash in very dilute nitric acid, add a known amount of standad A&O, solution, then a few drops of ferric sulphag, and titrate back with standard solution of potassium sulphocyanide. I might mention that so far as my experience goes, using the method of drying, ho., which I have described, my conclusions regarding standards for milk, coincide with those adopted by the members of the Society of Public Analysts.1 also fmd that for whole milk let down withwater, the lactometer test (100' = Sp.gr 1.029) and the standard of 9 per oent. solids not fat, correspond very closely in most cases for COmmerciaI milks, i.e., the mixed milk from several cows as delivered in cities. Parts of Pure milk per 100. 3.g. :- No. Water golids not fat Calc. on 9 per cent. solidg. By lactometer. 100 = 1'029. Sp. Gr. I V 90-188 .I 7.114 .. 79 .. SO =: 1-0232 V 92-140 * * 4-876 .. 54 .. 54 .. 1.01566 xx 92.466 *. 5-51 .. 61 .. el 0 . 1.01182 XXVIIX 94.205 , , 3.563 .. 40 . * 41 I . 1*01189 Both standards are undoubtedly low, but they have to be to make convictions in the courts possible. I trust that on p. 258 of -THE ANAZYST for December, 1883, Mr. Allen does not mean to assert that the addition of a given proportion of cream to a milk will lower the gsavity more than the addition of the same proportion of water. That is impossible unless the cream is lighter than water, vhich is not the case. As to volume per cent. of cream, I have reason to believe that the jarring whioh milk oftenunder- goes in transportation has a marked effect in diminishing the volume per cent. of cream obtainable, Samples tested at the dairy may give, say 10 per cent., but after being put in a can and sent to the oity by rail, they may show only 5 to 8 per cent., while the analysis will give praotimlly identioal results for butfm fat. Samples of watered milk. New York, 1884, Yours tdy, E. WALLER,

ISSN:0003-2654    

DOI:10.1039/AN8840900068

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

70 THE ANALYST. --- LAW REPORTS, S~GULAR FOOD AND bRuc+s Am PROSEOUPION,-DUY~C~ Brown, grocer, 300, Nuneaton Street, was charged before Sheriff Balfour, at the Glasgow Sheriff Summary Court yesterday, with a contravention of section d of the Sale of Rood and Drugs Aot, 1875, in so far as he sold to the Sanitary Department inspectors, on 9th January, a $lb, of black pepper whioh wag not of the nature, substance, and quality demanded, in respect that it contained 20 per cent. or thereby of added staroh. The defender admitted the oharge, and said he merely sold the pepper ge he had received it from a wholesale merchant. The aadhry iwpectors were examined, and Dr. Tatlock, the city analyst, confirmed their testimony by stating that on analysis he found the pepper in question had 20 per cent.more starch than was to be expected. Professor Dittmar, who was examined for the defence, stated that from the sample of pepper he had examined he considered there was a possibiGty of there being 10, 15, or 20 per cent. of added starch. The Sheriff held that opinion to be practically in accordance with Ilr. Tatlock’s. The Sheriff, in giving his decision, said this was the first prosecution of the kind he had heard of in Glasgow. The evidence of the analysts was that the effect of the added starch was not injurious to the pepper in any way, but only reduced its strength. It might be said for the revpondeat that he bought the pepper in the ordinaryTHE ANALYST. 71 way from a wholesale merchant, and he was not aware of the inferiority of it.At the same f i e , under the Act he was liable for tho sale. The evidence of the chemists practically was the same, and established the addition of the 20 per cent. of foreign starch. In the whole circumstances, seeing that that it was the first prosecution of the k i d , he inflicted the mitigated penalty of 10s. SIINCIUL~R Po1NTo-Iwportnfit to SeZlelr of Milk and Wntev.-At the Buckrose Sessions, Norton, on Saturday, before Mr. W. Preston and Captain Unett, Alfred Mackling, of Norton, &-seller, was charged by Superintendent Farrah with refusing to sen him, for purposes of analysis, a. pint of milk. The officer met defendant in the street, and when he a M for a pint of milk, Mackliu replied, I am not selling milk ; 1 am selling milk and water.” (Laughter,) Superintendent X’arrah demanded (( a pint of whatever it was,” and pulled out hh purse to pay for it, but defendant refused to comply.Mr, F. Langborne, who appeared for the defendant, argued that the offence hadnot beencommitted, seeing that the officer had made no “legal ” tender of the money. He admitted that he only “showed ” defendant his purse, and the Act said the price was to be ((tendered.” The Bench ruled the objection to be fatal, and dismissed the case. PERBISPENT MILK ADumEwmoN.-James DearPley, milk hawker, of Silver-street, Huddersfield, was summoned for selling impure milk. Mr. Kirk, the chief sanitary inspector, prosecuted, and said he felt he WAS quite justifled in describing the case as the worst that had ever come before that Court, The sample of milk in question had been deprived of the whole of its butter fat, aad besides that there had been agreat addition of water.Thewhole of the milk wassent to the Borough Analyst, and his certificate was then put in and read by the Deputy Clerk. It was to the effect that the milk consisted of the following parts :-Butter fat, 063 per cent. ; solids, not fat, 7.94 per cent. ; water, 91.43 per cent, The Borough Analyst was of opinion that the sample consisted of 12 per cent. of added water, and that 75 per cent. of its butter fat had been abstracted. It was stated that the defendant had been fined four times previously in that Court for selling impure milk in the BUMS of $6, 610,315, and $20 ; total, 2650. The Magistrates again fined the defendant, who did not appear, 820 and costs.TEE SAJ,E OF FOOD AuT.-AL the Liverpool County Magistrate’s Court, on Saturday, before MessrB. G. H. Horsfall, a. W. Noss, and A. Earle, Mr. James Sedson, grocer and provision dealer, of Rice Lane, Walton, wab charged with selling adulterated butter. Police-constable 818 said he visited the defendant’s shop on February 19th, and purchased a pound of butter for Is. 2d. He then informed him that he had made the purchase for the purpose of having it analysed, and offered to leave a portion at the shop. The defendant replied that it was butterine. Mr. Superintendent Walsh produced an _analy- sis of the butter, showing that it contained 70 per cent. of beef fat. In reply t J the Bench the police officer said butterine was sold from Sd, per lb. upwards.The magistrates told the defendant that he was selling as butter an article which he knew to be butterine, and imposed a penalty of 40s. and costs.- &fr, C. Bocock, grooer and provision dealer, Walton Village, was summoned for a airnilas offence, and fined 40s. and cost8. The butter had been adulterated to the extent of 76 per cent. of beef fat.-’M”. I?. SynaFh, grocer and provision dealer, Rice Lane, Walton,‘was also summoned for selling butter which contamed 76 per cent, of beef fat, Defendant denied that he sold the d c l e as butter, and said the most ignorant housekeeper knew that what was sold for 1s. a pound was not pure butter. It was a (6 French oomposition.” Superintendent Walsh said he had bought butter at 1s. a pound, The Bench imposed At the Wandsworth Police Court, on Tuesday, Mr. Ernest Lloyd, grocer, Battersea Park Road, was summoned before Mr.SheiI, by Nr. Corsellis, clerk of the Wandsworth Board of Works, for selling coffee adulterated with chicory. Mr. Corsellis produced a cartificate of the analj st showing that the sample of coffee contained 45 per cent. of ohicory. The defendant said it was sold as a mixture of coffee and chicory, and produced tt label to show the way in which the stamp was used. MI?. J. A. Smith, the inspector, said that aftes he had purchased the coffee, the defendant told him tlie cover was stamped. He examined the packet of coffee, but he was unable to see the stamp. Mr. Sheil looked at the coves produced by the inspector, and said that the stamp was very faintly printed.As it was folded with the Atamp inside the case had the appearance of fraud. He fined the defendant &lo with 12s. 6d. costs. Mr. Emmerson subsequently appealed to the magistrate to reduce the penalty, a8 the defendant was unablc to pay it. He Naid chicory was not injurious. The inspeotor said it was injurious in some cases. Mr. Sheil refused to alter his decision, but allowed the defendant time to pay the money. AN UNFORTUNATE SANITARY INsPEcToB.-At the meeting of the commissioners for the Burgh of Govanhill (a mburb of Glasgow), held on Tuesday-Bailie Hugh McDougall, jm., grocer, Mount Florida, presiding. Mr. Thomas, the sanitary inspectur, stated that he was appointed three years ago by the Commissioners of Supply for the county 8s inspector under the Food and Drags Act at a salary of 45 per annurn, but he had some diflioulty in getting the expenses paid.Meanwhile there were a number of cases of adulteration of food going on in the burgh, which he felt he was powerless to dea? penalty of 40s. and costs,72 THE ANALYST. with without authoritative instructions which would guarantee expenses, He could point to $our shops where butterine was sold deliberately as butter’. Last Friday he went to one of these shops for butter, and asked the salesman if it redly was butter, The reply was whispered, ‘‘ He’s no in -el’ ; but it8 butterhe.” (Laughter.) He was anxious to take the matter up, but must wait instructions. Mr, Bobertson, the clerk, said that unfortunately the local authority of the burgh was not the local authority under the Food and Drugs Act, and he was afraid the Commissionerk? could not give instructions without incurring liability for the expense.He suggested that the Provost, as an ex o$ico member of the County Commission, should be asked to bring the matter up before that Board. This was agreed to. ALLEGED ADULTERATION BY A PUBmum.-At the Sessions House, Boston, on Wednesday, the adjourned hearing of the charge against Mr. John Willey, of Kirton, for selling beer adulterated with 60 grains of salt per gallon,-was heard, and excited considerable interest, the court being’ filled with listeners.--Mr. B. B. Dyer, instructed by the Boston Licensed Victuallers Association for the defence, in the course of his remarks said the water used by Mr. Willey naturally contained a large pro- portion of salt, which, in the process of brewing, would be increased to the amount found in the beer, he had had the water and beer both analysed, the analyst being in court to give evidence.-Mr, Charles H.Southwell was called, and in amwer to Mr. Dyer, said he was a pharmaceutical chemist by ex- amination, and had been engaged in chemical pursuits aU his life. Amongst other appointments he had held one as rn-anager and analyst in a large manufnchiring pharmaceutical establishment. He read the following ceilificates :- ‘ 4 No. 1, ANAXYTIUAL REPORT :-I have quantitatively examined for salt a sample of water received by me from M i Willey on the 11th Feb., 1884. It contains 30.28grains of AlkalineChlorides, i.e, salt, per imperial gallon. Beer brewed with such water would contain48 to 60 grains of salt per gallon, per- haps more ; the ingredients used in brewing and the concentration of the chlorides through loss of water by boiling mould increase the amount of salt 18 to 30 grains per gallon.An analysis of the water used by Messrs. Allsopp and Go., by Dr. Henry Bottinger, vide ‘( Bood and its Adulteration,” by HaRsaU, page 681, gives 10’12 grains of salt (Ch1oride:of Sodium) per gallon. The beer brewedfrom such water, according to the same authority, contains 28 grains of (Alkaline Chlorides salt) per imperial gallon ; thus the process of brewing did in that case increase the amount of salt nearly 18 grains per gallon. The water received from Mr. Willey by me was contained in a chemically clean bottle provided by me for the purpose.It wa8 sealed with the monogram 9. C., the following certificate being attached-LA cer- tificate from Dr. Story witnessing the collection of the water.1-CHAS. H. SOUTHWELL, Pharmaceutical Chemist, Boston.” 6 1 No. 2, A~.LYTICAL REPOBT.-I have quantitatively tested for salt, a sample of beer received by me from Mi-. Willey on the 12th February, 1884. It contains 12’7G grains of chlorine per imperial gaJ,Ion, equivalent to 64 grains of Chloride of Sodium (salt). The beer was contained in a wine bottlo insecurely corked with a piece of old cork, which might have been easily extracted without injuring the seal. This manner of collection might materially alter the result of the analysis. Samples of beer for analysis &odd be collected in chemically clean bottles closed with glass atoppers.--Cms.H. SOTJT-L, phma,ceutical Chemist, 33ostOn.” supt. Crawford took exception to the accusation against him of unfairness j n collecting the k r . Mr, Southwell explained that no accusation waa intended, nor even an imputation. He merely drew attention to the slovenly way of collecthg samples for analysis (producing the bottle.) He further explained that the time employed by brewers for boiling varied from two to five hours ; he believed ~ S O P P S boiled two hours. Of course the more time taken in boiling the more salt would be fond, the water evaporating and the salt remaining.-The bench after this evidence, irnmediatel~ dismim;eil the case. BOOKS, &c., RECEIVED. The Chemist and Druggist ; TheBrewers’ Guardian ; The British Medical Journal ; The Pharma- ceutical Journal ; The Sanitary Record; The Miller; The Provisioner; The Practitioner; New Remedies ; Proceedings of the American Chemical Society ; The Inventors’ Record ; New Pork Public Health ; The Scientifia Amerioan ; Society of Arts Journal ; Sanitary Engineer of New Pork ; Cowkeeper and Dairyman’s Journd ; Sugar Cane ; Country Brewers’ Gazette ; The Medical Record ; The Grocers’ Gazette ; London Water Supply, by hokes, Odling and Tidy ; Chemical Review ; Independent Oil and Drug Journal and Paint Review ; Soience Monthly ; Journal of the Society of Chemical Industry,

ISSN:0003-2654    

DOI:10.1039/AN8840900070

出版商:RSC    

年代:1884

数据来源: RSC