摘要:

THE ANALYST. JUNE, 1881. THE Health Exhibition opened this month at South Bensington affords another opportunity to the public, to learn the nature of the various ingredients used in the preparation of most of the articles of every-day consumption. Although the Exhibition ismost successfully arranged so as to display, in a prominent manner, all the articles connected with food, yet the public are only shown what is done by the most careful and respectable firms, whose names are a sufKcient guarantee that only materials of the highest quality are used in the preparation of the goods which they show. All who are connected with food produce know how, from time to time, the desire on the part of the consumer for cheap goods, is the cause of the introduction of articles called ‘( substitutes,” which are offered to the manufacturer at one-third tohe price of the genuine material, and which frequently consist of some cheap and simple preparation, the very opposite, in its chemical character, to the article €or which it is said to be an efficient substitute : several cases’of this kind have recently been brought to our notice.For instance, we have seen an article to be used as a substitute for tartaric acid, the composi- tion of which has been found to be acid sulphate of alumina in solution ; a substance which, if introduced into the manufactme of bread or biscuits, is as objectionable as alum, and quite as much an adulterant. Bisulphate of potash is also sold under a name similar to tartaric acid, and is equally as worthless as sulphate of alumina.These are only two instances out of many, and serve as an additional argument to show the keen competition in trade, which causes the manufacturer to produce, and unscrupulous firms to sell, such articles under ‘( Royal Letters Patent,” or some other heading of this sort, to attract the notice of the consumer. The public analyst, although, of course, he should be cognizant of these facts, has quite enough work for the remuneration paid to him, and in addition to this there is the fact thatthe Sale of Food and Drugs Act is so limited in its aim and scope, as to practically prevent the analyst from testing anything but the common articles of food, such as bread and milk, unless they are sold under some recognised name. Let him, once travel outside these lines, and a whole host of objections are raised.What is really wanted, is more stingent legislation, aimilar in character, to that at present in operation in the United States and Paris. We have several times printed in this Journal the monthly reports of the Paris Municipal Laboratory, showing the complete and thorough manner in which the food supply of that city is protected: why cannot something of the same sort be done i n London? What is wanted is a measure defining what is and what is not adulteration, and prohibiting the use of articles which are frequently employed at the present time, and the sale of which, while benefitting one class, seriously injures another, by substitu- ting an inferior article, for one of better quality. Considerable good would have been done by the Health Exhibition, had they exhibited a CRS~) of these so-called substitutes. The prominent display of this class of article in a National Exhibition, would have done much towards putting a stop to a trade, which, while it enriches tho nnaoriipulous trader, places tho honest manufacturer in an awkward positiou,

ISSN:0003-2654    

DOI:10.1039/AN8840900093

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

94 THE ANALYST. - A METHOD FOR THE EXAMINATION OF WATER BIOLOGtICfiLY. H. S. CARPENTER, F.I.C., F;C.S., AND W. 0. NICHOLSON, F.C.S. Read before tfie 8octkty of PztbliO Ana&si%, ofi April 16th, 1884. THE germ theory of disease, though essentially of modern growth, is yet not by any means now. And although held with unfaltering faith by a large proportion of the most eminent soientific men of the day, it has certainly not met with such general acceptance from those to whom it would appear to be of the first importance-the medical profession. It is perhaps scarcely within our province to enter here into a controversy in favour of this theory ; the brilliant researches of Pasteur, Koch and others, must be too well known to members of this Society to make reference to them necessary.Neither is it desirable that we should endeavour to sum up the arguments of those who do not accept it. But we feel bound to add that the very large and constantly accumulating amount of corroborative evidence that it has receivedof late years would seem to lead irresistibly to the conclusion that the day cannot be far off when it will be accepted as a scientsc fact. Those who, with us, hold this view,will at once admit the importance of the subject ; which, indeed, it is almost impossible to over-estimate. To those, on the other hand, who hold the contrary opinion, this paper will bo of little interest from a hygienic point, though possibly it may be of some biologically. No doubt all amangst us will remember Dr. Erankland’s rgference to an outbreak of typhoid fever at Lausen, in Switzerland, in a paper read before the Chemical Society in November, 1876, the evidence being indisputable that the disease was conveyed by the water supply, and, in fact, we are constantly being reminded of the part which water plays in the propagation of certain diseases, either directly, or perhaps, through the agency of the milk-can.It therefore appears to be of the greatest value that some method should be devised for detecting the presence or absence of bacterial organisms in water. Such a method we are about to lay before you to-night. Itis, no doubt, a fact that, under certain Conditions, these bacterial organisms may be taken in countless myriads, without any bad results arising. Therefore not until it is possible to diahinguish between the injurious and-non-injurious ones shall we- be able to say with certainty as to whether a water will cause disease or not.In the present state of our knowledge we ourselves should be inclined to hold that only a water perfectly free from these organisms is entirely safe.THE ANALYST. 95 However, we do claim that we have made a distinct advance, and an advance in a direction which, without, we hope, undue confidence, may be reasonably anticipated to lead to more valuable results than can be obtained from a purely chemical examination. I t is quite conceivable that a sample of Rater may contain so small a number of organisms or their germs, that very possibly none of them may be brought within the limited field of the droplet under the microscope.The method we are about to lay before you has been devised for the purpose of fostering the growth and reproduction of any organisms (vegetable) present in the water, so that, by remon of their increased number, they may readily be detected. The principal dificulty that confronted us was the prevention of the access of any adventitious germs present in the atmosphere. This we hope to have satisfactorily overcome. The apparatus employed by us consists (i) of a propagating vessel. For this we use a short-necked four-ounce flask which is fitted with a caoutchouc rjtopper, through which pass two tubes, bent at right anglers, slightly drawn out, so as to admit of their being readily fused up. (ii). A transferring vessel. This is a tube, having a bulb capable of containing about 25 C.C. blown upon the side.(iii). A tube for sterilising the air necessary to be supplied. This is simply a piece of combustion tubing about 18 inches long, 9 or 10 inches of it being loosely packed with asbestos and which can be connected with a refrigerator. We then proceed as follows :-Into the propagating flask 50 C.C. or thereabouts of Pasteur's solution, previously atered and recently boiled, are introduced. This is then boiled for some time and whilst steam is still issuing the tubes are plugged with cotton wool (sterilised). The sterilising tube is then attached and kept at a red heat and the flask is again 'boiled, whilst a current of sterilised air slowly passes. After a short time the tubes are sealed up hot. We thus have a flask containing tt fluid, devoid of life, but admirably adapted for supporting lower organisms.Now for the sample. The two ends of the teansferring bulb are drawn out to h e points, and one is sealed up. A little distilled water is then introduced and the bulb heated in a calcium chloride bath till the water is dissipated, after which the point is sealed. The bulb thus oontains practically nothing but aqueous vapour. One end is now broken off 3 or 4 inches under the surface of the sample water, to be examined; the water rushes up and nearly fills the bulb ; the point is then immediately sealed. The next step is to introduce the sample of water in the bulb into the propagating flask. Having heated the sterilising tube, and attached the refrigerator, a rapid current of air is paf,sed for some time in order to clear the apparatus.One of the points of the transferring bulb is then passed through a flame in order to destroy possibly adherent germs and connected with the refrigerator j the other poifit of the bulb tube, and96 THE ANALYST. the point of the propagating flask, are heated in a similar manner, andconnected by a piece of india-rubber tubing, which hag just been taken out of boiling distilled water. The refrigerator is now mrrounded with cold water and the several points are broken off by pressure on the rubber connections. Owing to. the lesser pressure (partial vacuum) in the flask, the water speedily passes over, followed by sterilised air, after which all that has to be done is to seal up and disconnect. The propagating flask is afterwards removed to any convenient place where it is exposed to the light and can be kept at a suitable temperature and is examined daily, so that the first appearance of any turbiditymay be observed.I n the case of waters contaminated with sewage me find this usually occura in 2 to 4 days, whilst with waters that are tolerably pure 7 to 10 days are required. The extent and general appearance of the clmdinoss enables us to form some opinion aa to the desirability of the sample ; and a careful microscopical examination with high powers, made immediately after the opening of the flask, reveals the nature of the organisms. We use a Q, &, &, and $5, in succession and have found that whilst some waters contain various kinds of bacteria, yeast, and other organisms, in others only an unicellular fungus or confervoid growth can be distinguished. We may add that the Thames water supplied by some of the London companies provides a fine variety of organisms. It is our intention to examine a much larger number of waters, from all parts of the kingdom, in this manner, and bhall be very much obliged if at any time any member of this Societycan favour us either with a pure sample of water or of 01.10 which may reasonably be suspected of propagating diseases.

ISSN:0003-2654    

DOI:10.1039/AN884090094b

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

- --- 96 THE ANALYST. ON LOGWOOD AS A RE-AGENT. [BY A. ASEBY, N.B., F.R.C.S.] LOGTVOOD, as is well known, has long been used as an indicator in alkalimetry, but I am not aware that the peculiar action upon it of many acids to be described in this paper has been previously observed. Alterations in the colour of logwood extract and of hsmatoxjlin, under the influence of various agents, are, of course, well-known. In Watt's Dictionary of Chemistry, V'ol. iii, p. 732, it is stated tbat acids turn the colour of logwood dye to yellow ; alkalies deepen its colour, and give it a purple or violet hue. Again, on page 662, of the first supplement of the same work, we read : a solution of hsematoxylin, or paper saturated with it, is recommended by Wildenstein (Zeitschr Anal. Chem., ii.9) as a test paper, especially for the detection of ammonia, the fixed alkalies, alkaline earths, and certain metals. Swedish filtering paper thus prepared has a yellowish colour when dry, and is coloured red, violet, or violet blue, by the smallest trace of an alkali. And on page 920, Pt. 2, Vol. viii. of the Dictionary, hmmatoxylin is recommended as an indicator in acidemetry, especially for the estimation of non-volatileTHE ANALYST. 97 --_- acids, which, by ittj aid, may be directly titrated with alkaline bicarbonates, and, accord- ing to Frbbault, it may be used for the estimation of iodine. I find that logwood, or hzematoxylin, is capable of being put to many more uses than the foregoing. The re-agent may be used as a test paper, but it allows of greater delicacy when the method, to be presently described, is put in practice.The paper may be made from au alcoholic or aqueous extract of logwood. To pre- pare the latter, pour 100 C.C. of boiling water on to about 2 grammes of logwood chips, and allow it to extract for an hour or so. Then draw pieces of filter paper through the solution one or more timee, according to the depth of tint desired. When dried they should have a uniform pale buff colour. The paper should not be fingered or touched with metallic substances whilst wet, as a blue colour is thus readily imparted to it. HEematoxylin paper may be made in the same may, using about a 0-1 per cent. aqueous solution, In use, the paper is moistened with the solution to be tested and dried in a current of heated air.I find about 180" G. a convenient temperature, and it is desirable that it r;;hotdd have been subjected to this heat before being used. A piece of copperpipe, an inch or so in diameter and about a foot long, placed in a slanting direction over a burner, answer8 the purpose, and it may be so arranged as to fix on to an ordinary Bunsen's burner. The test paper must not be dried over 'a naked gas flame, on account of the acid products of combustion. It gives a purple colour with alkalies, and a rose red colour with mineral and some fixed organic acids, this particular reaction only taking place on evaporation, but with a comparatively strong solution of the acids it takes place at once. When moistened with weak solutions and dried as described, a beautiful.evanescent rose-coloured blush, commencing at the edges, traverses the surface of the paper. On the other hand,:volatile and some fixed organic acids either give no re-action with logwood, or else impart to it a more intensified yellow tint. With extremely weak solutions it is necessary to repeat the moistening and drying several times, adding dropa of the solution to the paper rather than re-dipping the latter into the solution, so as to concentrate the acid on the paper ; the sensitiveness of the re-action being thus considerably enhanced. The surface of the paper must be closely watched during the drying, as the colour is exceedingly fugitive with very weak solutions. Perhaps a better way to use logwood as an indicator, is to evaporate its extract on white porcelain over a water bath or argand burner.SeveraI very small drops of it should be evaporated at the same time, to one of them should be added a drop of the solution to be tested, the others serving for subsequent use and for comparhon of colours. When dry, if there is no distinct reaction, the former may be re-moistened with a drop of the solution under examination and again evaporated. This process may be repeated if necessary, and thus the re-action becomes extremely delicate. In the following table are embodied the re-actions of various acida and acid d t s with logwood so far as I have observed them :-98 THE ANALYST. ~ o ~ o w r reaction on evaporating ~~~~~& Albliies Name of Acid. Name of Acid. Subsequent c o l ~ ~ ~ ~ ~ g On reaction with Alkahes b.Oraasic acids: a. iKineraZacds. Arsenic . . Arsenious . . Boracic . . Carbonic . . Hydrobromic., Hydrochloric. . HydriOdiC .. Hydrocyanic . , Hydroflouric . , Hydrosulphurio Iodic .. .. Nitric .. .. Xitrous , , Molybdic . . Osmic . . , , Phosphoric . . Phosphorous , . Sulphuric . . Sulphurous , . Tit&& . . Tungstic . . Vanadic . . Acetic , . Benzoic Butyric Cinnamio Citric .. Formic Gallic .. Hippurio Lactic . . Mali0 ., Meconic Oxalic . , Picric ,. Salioylic succinic Tannic Tartaric uric .* Valerianic Rose red, charring . . .. Grey . . . . . . Purple Rose red .. .. Nd Nzl . . . . . . Purple Rose red . . . . Slight bluish { Rose red, slight] purple Rose red . , . . Purple f RzLr&!t@g] Ditto Xd . . . , , . Ditto Colour destroyed, } lybz f nored Rose red, fugi- f tive,notrepro- Ditto ducible Colour destroyed ., Ditto Purple grey . . , , Purple Blue . . . . . . .. Rose red . . . . .. Rose red, charring,. Purple Rose red . . . Ditto Rose red , . . . Ditto Purple grey . , . , Bluish Purplkh grey , , Purple { f Rosered, charring . . .. .. .. .. .. .. .. .. .. a . .. . I .. . I .. * . .. .. . I . I 3right. Yellow . . Vd .. .. .. 3ligbt yellow . . i?ellow . . . . Red .. .. .. c. Acad salts : Acid phos- phate of aoda NaHpO, .. Bisulphate of potash KHSO, Bitartrate bi potash .. ] Purple Ditto Ditto Ditto Ditto Bright yellow . . Nzl .. .. Orange red . . , , Yellow ,. ,. Orange red , , , , Rose red ., .. Rove red .. .. Reddish .. I Ditto ..Ditto Ditto Ditto Ditto Ditto Ditto ,.Green Orange .. ,. Red .. .. .. Nbl ... . 3lightly yellAw . . Orange .. .. Rose red .. . . N d .. .. .. Ditto Ditto Ditto Ditto Ditto Ditto Ditto orange The carbonic acid appears to affect the colour of logwood in a very small degree, turning it slightly to a reddish grey, but as it is not sufficient to be of any practical use, I have put the re-action in the table as nil. With logwood or hmmatoxylin paper, the rose red re-action is ear;ily perceptible with an acidity equal to 0.2 SO, per 1000, and by concentrating on the paper a few times, 0.1 SO3 per 1,000 gives a distinct re-action. With n dried spot of logwood extract on white porcelpin 0.05 SO, per 1,000 gives a slight re-action the first time of evaporating it. A re-action can be obtained with a solution containing only 0.025 SO3 per 1,000, if a drop of it is added to the logwood spot several times in succeesion, adding the drops before the remainder has had time to evaporate to dryness.Logwood affords a mean8 of distinguishing between nitric and other mineral acids, such as the sulphuric or hydrochloric, for when logwood paper is moistened with a solition containing nitric acid and dried, a rose red blush traverses the paper, but is not re-produced on repeating the operation, and it will be found that the paper is then no longer turned purple by alkalies, as the haematoxylin has been destrayed. It must be borne in mind, however, that the re-action with alkalies cannot be obtained after the rose red colour has been produced with logwood through the agency of boracic acid. The colouring matter of the paper is more readily charred by sulphuric acid and a few others than is the paper itself.It is, therefore, possible with the aid of logwood, to detect the presence of free mineral and some fixed organic acids when mixed with volatile organic acids.THE ANALYST. 99 An admixture of a minerd acid with a caloured vinegar to the extent of one part H2S04 per 1,000 can be readily detected by the use of logwood paper, and an admix- ture of 0.25 per 1,000 can be observed when using a spot of logwood extract dried on white porcelain. I presume that notice would not be taken of less quantities than that, but the limits of sensibility may be pushed still further with colourless vinegars. If, therefore, R spot of logwood extraot on white porcelain, on being moistened with a drop of a sample of vinegar, and dried, gives no red colour, then the article under examinam tionmay safely be declared to be free from adulteration with mineral acids.If, on the other hand, there should be a somewhat indefinite reaction, or a distincti rose-red colour, then the sample should be analysed by Hdmer’s method, since the colour might be due to the presence of tartaric acid. Logwood cannot be employed for the detection of mineral acids when mixed with lime or lemon juice, because citric acid also gives the re-action. 1 find that when nitric acid is in a vinegar its presence may be detected by logwood paper, which will assume at first the characteristic rose-red colour, vaniehing on drying, and after, if necessary, repeated applications of the vinegar, the red colour will no longer be observed, and a purple colour will not be given to the paper on the addition of an alkali, the haematoxylin having been destroyed by the nitric acid.I have observed that when a vinsgar containing free nitric acid is evaporated and incinerated, the residue is, nevertheless, alkaline ; therefore, logwood paper goes still further than Hehner’s qualitative test for the admixture of mineral acids with vinegar, since that isnot applicable to the detection of nitric acid, moreover, it is not available with distilled vinegars, whereas the logwood re-action is. I have made Borne experiments which show that logwood may be employed as an indicator in the direct titration of acetic acid in acetates, and no doubt in the titration of other organio acids, which do not give the rose-red colour with it, by adding standard sulphuric acid to a, known quantity of the salt in solution, until the free mineral acid re-action with logwood is just perceptible.I have not yet had time to pursue this branch of the subject further, but propose to take it up on a future occasion with special refer- ence to the assay of crude commercial acetates. Logwood does not readily lose its sensitiveness. I happened to leave some logwood solution in an open vessel in my laboratory in December last. In the middle of March I made some logwood paper from this, purpoaely leaving it exposed, and it still remains sensitive. These re-actions of logwood may be used conversely for the detection of logwood when employed as a colouring matter in wines, &c.I coloured some sherry slightly withit, and on dipping a piece of filter paper into it and drying, I found that ammonia gave a purple colour to it ; then, on moistening another piece of the paper with nitric acid, and drying, a fugitive rose-red c~olour was produced; but ammonia would then no longer give to it a purple colour. The charackkristic reactions of hydrochloric and sul- phuric acid, using the latter about deci-normal strength, were &en. In short, logwood paper had been made from the artificially coloured wine. I next tried the behaviour of the natural colouring matter of port wine, and for that purpose I dipped some Glter paper into the wine and dried it. Ammonia gave it a dirty100 THE ANALYST. green colour. Moistened with nitric acid and dried, a rose-red colour was not produced, but in place of it a yellow, which was not afterwards changed by ammonia. The colouring matter of claret behaves in precisely the same way. I have not yet had an opportunity of observing the behaviour of other colouring matters which are occasionally used for colouring wines, when treated in a similar manner, tosee if logwood may be distinguished from all of them, but hope to be able to do so before long. I think, however, that if a wine should be found to yield on paper a residue behaving after the fashion of logwood, it may fairly be considered to have a colouring matter other than its own natural one.

ISSN:0003-2654    

DOI:10.1039/AN8840900096

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

100 THE ANALYST. ON THE COXPOSITION AND ADULTERATION OF FRUIT JANS. BY M.A. ADAMS, F.C.S., F.R.C.S. A FEW months ago, when several samples of fruit jam were brought for examination, under the provisions of the I‘ Food and Drugs Act,” I was quite at a loss for any trust- worthy guide to assist me in the necessary examination, and so far as I know, this field of investigation has not been much worked. On this account, therefore, I trust to be excused for offering the following remarks and figures, relating to the nature and com- position of jams. I am painfully aware that a series of somewhat tedious proximate analyses have not brought to light much that is valuable, ye 1; in so far as no such analyses have hitherto been published, they may go for what they are worth, and perhaps save others, bent on similar investigation, some little trouble, or possibly even open out suggestions for the better means of attacking the question of jam adulteration than are at present in use.The following analyses relate to three classes of jam :--Zome ma&, which of course we know to have been made of nothing but the pure fruit and cane sugar. A oommemial jam of a most szyerior make, which we have every reason to believe is also absolutely pure, and lastly, a eommwciuljum of very inferior quality, which was found to consist, not wholly of the fruit which it was represented to be made of, but largely diluted with apple pulp. The analyses show the per-centage composition as regards glucose, cane sugar, other soluble matters, ash and moisture. The utmost range of difference in regard to moistwe lies between 37*5, and 23 per cent., and the average of good jam is about 30 per cent.The Ash in all cases is less than 1 per cent., and ranges from 0.22 per cent. to 0*95 per cent. The Skins alzd 886d8 (of courae this does not include the stones of plums, apricot or damsons) are less than I expected, and range from 1 #02 to 11.45 per cent. Other Soluble Xatter is a (( difference figure,” and, except in the case of ‘ I Steer’s Apricot,’’ in which it amounted to 14.07 ! !, averaged 3-83 per cent. As of course was to be anticipated, the bulk of the substance of jam is sugar, amounting to an average on the dried substance of 88.6 per cent., and ranging from 74.77 per cent. to 96-98 per cent., but, contrary to my expectation by far the larger partTHE ANALYST.101. -- of this sugar is inverted ; but in this particular comes Gut the most conspicuous of the differences between the several description8 of jam experimented upon, for while on an average only 6.71 per Cent. of uninverted sugar could be found in the horns made, in Beach’s there is 27-85 per cent., showing that at least in the ordinary domestic method of production the cane sugar is almost wholly inverted. This of course, absolutely negatives any attempt at determination of adulteration, if it may now be so considered, by the substitution and artificial glucose for cane sugar in the manufacture. I have nothing more at present to say on the chemical aspect of the analyses; from that point of view the matter is still pretty barren of indications which can assist in the demonstration of adulteration.So far as 1 know the only adulteration practised is the substitution of inferior fruit, or other vegetable pulp, for the more valuable fruit which it is ostensibly sold for, much in the same way as chicory is mixed with and sold as coffee for the purpose of extorting the price of coffee for the less valuable chicory. Among the many substances said to be used for this purpose in the manufacture of commercial jam, are mangel-wurzel, turnip, carrot, etc., and a common form of gelatine to fortify the pectose substances, but the principal ingredient of adulterated jam is more often apple pulp, the apples so used being refuse windfalls, whichare totttlly unserviceable for any other purpose.The detection of these foreign vegetable substances resolves itself into an investiga- tion by the microscope, and is not easy; for at the outset, the cellular and fibro-cellular structures, whioh enter into the formation of fruits, such as are usually made into jam, are naturally similar to the analagous structures in the adulterants, and to make the matter worse, the process of manufacture so breaks down and destroys the original natural features of the tissues that often, as a matter of practice, one has to deal with a mass of debris in which it is impossible to trace sufficiently the natural structural features to permit of anything like a safe conclusion as to admixture. It is true there are a certain few characteristic structures, like the cuticles of the raspberry and currant, which are very enduring, and such as none with adequate knowledge could fail to recognize, but the main bulk of the cellular tissue composing the parenchyma of the fruits is so soft and diffluent, and so similar that their slight special peculiarities are quickly and entirely lost in the mess to which they are reduced in the making of jam.Such, however, as remains to be observed are rendered more conspicuous by certain treat- ment ; for instance, by staining with Hoffmann’s Violet, the cells are pretty generally made to Bhow up well, and by tincture of iodine, the cells of apple, to the exclusion of all other cells are stained a most characteristic pinkish purple or greenish colour in such a manner that the presence of apple may be detected with the greatest certainty and utmost ease, and within certain limits a quantitative estimation may be arrived at.I n the raw apple, the development of this colour does not necessarily occur on the treat- ment by iodine, but always follows boiling in dilute acid, the natural acid of the fruit being usually of itself sufficient to determine the reaction. I beg to acknowledge the assistance of M i . L. Stansell in the conduct of these analyses. CONCLUSION OF THE PIZOOEEDINGS OF THE SOCIETY OF PUBLIC ANALYSTS.ANALYSES OF JANE4 MANLTACTURED IN 1888, SHOWING PERCENTAGE GOMPOSITION, a. ~ ~~~~ - DO. DO. CALCULATED UPON THE DRY SUBSTANCE. Ilboisfnre. 3.94 + 1.11 '6-39 0.98 2'94 3-82 4.19 1-75 3.45 0.40 . 5-00 3-09 -- -- -. -. *44 -34 -46 -30 -98 -40 -22 '53 -44 -34 .34 29-95 23.09 27-63 34.56 27'53 31-06 29.21 21-39 30-34 30.56 33-38 *37 -- -81 -48 -37 -66 *35 059 $9 -52 - -- -40 -80 *30 *46 -95 848 -66 -- 29-52 24-16 26.65 33-93 30.47 32-72 32.72 32-72 30.47 36.70 33'16 26'65 24.88 37'54 34.55 32*24 42-55 51-86 66-16 47-85 46-98 50.96 -- 58-81 14.17 8.86 0.94 12-22 6-22 5.28 7-95 Other Soluble matter.5-62 4.40 5-71 1.53 8-83 1.49 9-28 4.12 4.05 5.54 4.79 4-90 5.92 1-58 2.62 18.73 4.75 0.57 10-92 10.63 5-33 7-20 7-97 10.71 - Moisture 1 original Ubafaaoe. 29-95 24-76 36-70 23.09 27'63 34.56 26-66 33-26 27.53 31-06 33-93 26-66 29-21 30.47 33.38 24.88 27.39 30.34 32.72 54.55 37.54 30.56 32.06 32.72 - Cane sugar. 27*69 10.19 22.38 49-92 33.43 43.52 3-88 13-25 49*55 60.12 3.43 1-28 17.10 5-73 45-69 16.26 31.09 42-89 8-31 8-06 9.95 33.87 12.43 23*98 - skins and SCdS.5-19 11-21 4.04 3 *39 15-82 7.72 10.40 3*8! 3-36 4.77 4.58 4-56 3.37 4-81 2-13 1*35 3-34 1-80 3.83 2'71 7*9,7 3-45 4.13 3.80 - Skins and Seeds. 3-64 2.61 11.45 5-06 2.44 3-29 2.39 1-42 2-43 1-26 2.40 3.49 8'44 7-63 3-03 3.35 2.58 2-81 2.56 4.34 Glucose. Bsh. 0-62 1 *07 0.63 0'44 0.62 0.45 0.65 1.19 0-38 0.58 0.56 0'41 0.31 0.95 0.51 0-61 0.73 0.63 0.52 0.78 1-52 0.49 0.87 0.58 - EACH'S Black Currant Red Currant.. Blaokberry .. Raspberry .. Strawberry .. Gooseberry .. Apricot . . Plum .. ., Damson .. 9 t .. ,, .. .. 42.63 34.38 29-88 36-20 30.90 20.00 51-88 32.67 43-62 37-68 38-18 19 -40 38-40 24.20 28-48 35-91 4145 12-11 30-44 w 5 a 29.88 23'62 B h k Currant- Beach 9 , Home &e Y Y *Steer .. RedCnrrant Beach .. Blackberry- Beach .. Beach HomeMaG Strawberry- Beach .. Y Y Bemh 9 ) *Steer .. 97 Home Maii 9 9 *Steer .. Y 9 H~~~ ad& Gooseberry- Beach Apricot- Beech ,. Steer . . Plnm- B e d ,. 9 9 Reaoh Y, 'Steer .. *Sterr ., Dmson- Beach Y Y Eome Mad; Q&C%3- Qome Made 9 , 1) Home && Y Y 60.85 73-11 67-92 44-10 41*2S 46.78 75-77 77'59 42.64 29-01 86.62 88-83 73-28 86.89 49 *04 63.03 60.07 54-09 16-41 77-85 75.21 54.98 75.29 60.90 - 35.W Average .. Black Cnrrant Raspberrg .. Strawberry . + Gooseberry .. Plum .. .. Dam6on ,. Q u w e .. HOKE MADE !27*85 3.31 6-81 3-17 1-11 7.35 "21 4-84 t-94 55-01 65 *58 51.41 51.16 53-11 57.23 7.67 2-85 2-27 3.99 5-59 8.45 16.14 6.71 Average .. "Black Currant +Raspberry .. "Strawberry .. Apricot .. "Plum .. .. Average .. STEER'S Ib ,, .. .. 2-66 2-56 3-35 1.02 4.98 1.77 3.62 2.76 3.60 14-0 7 3.33 6.96 5.72 * All these were largely adulterated with apple. * All these were largely adulterated with apple.

ISSN:0003-2654    

DOI:10.1039/AN8840900100

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

THE ANALYST. 10s R E V I E W S . THE PRINUIPLES OF THEORETICAL CHEMISTRY, WITH SPECIAL REFERENCE TO THE CONSTITUTION OF UREMIUAL OOMPOUNDS, By Ira Rernsen, H.D., Ph. D.Pro$ssor of Chemistry in thihe JohB Eipkins University, BaZt%mop.e. London : Bailliere, Tindall and Cox, 20, King William Street, 8trand. WHEN the first edition of this little book was published.some years ago, it then struck u8 as eupplying a distinct want, by bringing together fully, and yet within a limited qace, the so-called theories of ohemistry. The present edition is much improved, and the chapters on atomicity, and the constitution of carbon compounds, have been extended and revised, with the result of increasing their value. The great object of the work consists (while dealing with all the known hypotheses), in showing the exact connection of each theory of the constitution of bodies with its experimental proof, and so keeping the mind of the student clear, as to how far it is safe to run after any particular idea.To follow the author’s words, we know that-he considers harm has been done to the science of chemistry, by a too free use of hypotheses, on the part of those who are ignorant of the facts which suggest them. This has been, and is, particularly noticeable, in connection with the use of structural or constitutional formula, and it is heart-rending to see the merest tyros in ohemistry, employing such expressions with a freedom which may well astonish one who knows their true significance. An exporience of years, has led Dr. Remsen to the COILC~S~OII, that these formulm are used by students without any clear understanding, and the great object of his work, is to do something to correct this evil.It must not, however, be thought that upon this point the author is a Don Quixote, with con- stitutional formula for his windmills, because, (page 102,) when discussing the various possible modes of expressing acetic acid, he says :-*‘ It must be distinctly stated, that we cannot use the valence hypothesis, except to supplement the reaction and synthesis formulm. We are not justified ingoingbeyondtlie facta established. Here lies the danger in the use of rrtructural formulm. Their wholesale use, to express something about which we know absolutely nothing, has tended to bring them into disrepute, but this fact should not cauae their entire rejeotion, for there is, undoubtedly, muoh of value in them, when rightly used.” These words appear to us a very just estimate of a much debated question .among chemical teachers, and show,the care of the author in not following too much in a groove.Again, upon another page, we find the following cogent remarks :-‘‘ I t cannot be denied that we are now in a period of chemistry which may fairly be called formzcla womb@. By weaker minds, more value is attached to &formula, than to that which it is intended to represent. In consequence of this truth, it has happened that a large number of chemists have regarded the determination of a formula for a compound, as a great object to be accomplished, and forgotten that what we ought to know, and what is of vastly greater importance for the science, is the chemical conduct of the compound. If, knowing this, we can represent it by means of aformula, not only are we justified in doing so, but the formula becomes an efficient aid in dealing with the substance.” The work, commencing with a study of atomic weight and volume, proceeds, in the fifth chapter, to deal with atomicity, or valence of elements, and this will be found to be very exhaustive and carefulIy writton.AU the various ideas of ordinary atomicity,104 TEE ANALYST. difference in valence of atomic and molecular compounds (which the author condemns as really an unnecessary distinction), double linkage and variable valence, are fully discussed, and the exact extent of experimental proof, upon which each idea is based, is fully detailed.Dr. Remsen finally inclines to agree with Wurtz, in considering that valence really ought to mean, not the absolute power an atom has to hold other atoms in combination, but rather the power it actually exhibits in any given compound ; thus abandoning the idea of valence as ordinarily defined, and substituting for it a variable idea, depending on the nature of the compound which the particular atom forms with others. The discussion of all the experimental proofs upon which we base our consti- tutional formula in organic chemistry is exceedingly plain, and will be found of the greatest value to a student already possessing some general knowledge of the chemistry of carbon. Such an one, sitting down to the last section of the book, will rise up with the whole subject clear before his eyes in a perfectly different light to what he has probably before seen it, and he will most likely heave a sigh of relief, and say to himself that organic chemistry, is, after all, not the dreadful thing he hitherto thought it, It is not a book for a beginner exactly, but for a student in, as it were, the transi- tion stage from junior to senior classes, it will be found invaluable, and as such, has our sincerest commendation. A SHORT TEXT-BOOR OF INORG~IC CHEMISTRY.By Dr. 2&ermann Xolbe, Professor of Chtsmi8try ilz the University of Z e i p g . Transhted and Eda’ted by 2’. 8. Himpidge, Ph.D., B.&, (Lond.) Professor of Chemistry and Phy8ics a’a ths UfiherSity College of Falea, B6erptwyth.London : Longman’s, Green and Go. WEILE granting a real raisolz d’ktre for Dr. Remsen’s book, just passed in review, we cannot extend the same admission to the present-work, even in the face of the Editor’s hope in the preface ‘‘ that it will supply a definite want among teachers and students, corresponding to that which the Editor has himself felt.” If Dr. Humpidge has found so great a vacuum in respect of suitable short treatises by English chemists on this subject, that he has been driven to translate the work of a German author to fill it, then we fear he must have lived too much the life of a chemical anchorite, because their name is already legion. The Editor gives the Author’s preface (which is practically a Bhort lecture on the necessity of attending lectures, and how far the lecturer should go beyond general principles into the domain of descriptive chemistry), and takes care to state that he fully agrees with the propositions therein formulated. This is very much like putting up a mark to shoot it down again, because it is the exact principle upon which most of our short manuals are compiled.While, therefore, denying any real want of such a fresh addition to this class of book in toto, and looking upon it simply as one pro- duced, as is only natural, by a professor for his students, we must admit that it is very well and clearly written, and that it is quite up to, and in some few respects beyond, the common standard of such text-books. The ;Editor must be complimented upon seeing chemical work through the press with SO few misprints, and upon a well written appendix, dealing with the determination of atomic weights, periodic laws, &c., which wascertainlysorely required as an addition to the body of the book to make it aufEciently advanced for the class of London University students for whom he translatedTHE ANALYST.105 it. One great defect, in om opinion, is the way in which chemical theories are scattered through the book in a disjointed form. The formulm used are reaction ones, but, in common with some other similar manuals, the &planation of the conRtitution of salts is deferred to the three hundred and thirty-first page, a d so we have a student faced on page 100 with an equation including SO, [ g?, and an explanation of what such a thing means on pages 333, el seg.Our own idea, l p s always been, that before submitting an equation to the gaze of a student, some tolerably complete explanation should be given of the meaning and construction of formuJe, instead of scattering it over the book and so making the pupil st once take a horror of equations; but upon this point we know that we differ from some other writers. The work reads exceedingly well, the print is clear, the volume is handy to hold, and we have no doubt it will be found useful by the Editor’s students, but there is nothing striking in it as showing the superiority of foreign over native talent. From the specimen of the Editor’s work in the appendixhe might have produced quite as good a book on his own account as this one he as borrowed from the German, and with as little trouble, but we suppose that the name of Kolbe, appeared a good one to conjure with, in the eyes of that section o€ the reading public who believe in everything foreign in preference to the native article.HANDY GUIDE TO PUBLIU HEALTH, FOR THH USE OF MEDICAL OFSICERS OF HEALTH AND ISSPEUTORS OF NUISANCES. By Z’! EWteside Hime, B.A., XB., Hedical Ofleer of Health for the BoroNgh of &&ford, kc., &c. London : Bailliere, Tindall, and Cox, King William Street, Strand. THIS book will prove a great desideratum to %hose for whom it is intended, for, in a compass of 160 pages, bound in limp leather, and just the size of an ordinary breast pocket book, we have a digest of the whole Acts relating to public health in every form. Besides the Public Health Act of 1875 itself, we find digests of the Sale of Bood and Drugs, The Rivers’ Pollution, The Canal Boats, The Factory, The Infant Life Protection, The Burial, The Artisans’ Dwellings, The Contagious Diseases (Animals) Acts, besides many Orders in Council.To sum the merits of the book up in a word we should say that no medical officer or inspector with it in his pocket need ever be at a loss how to act in any emergency that he may be suddenly placed in. Eaving said this so far as the general usefulness of the book is concerned, we must take very grave exception to a portion of it which professes to give information upon the duties of inspectors and medical officers, under the Sale of Food and Drugs Act, on the subject of milk. l n the flrat place we find a table of mi& analyses professing to show the percentage of added water by an old scale of Dr.Letheby’s, based upon specific gravity and cream, and following this we find (page 176) these remarkable words, “The lactoscope of Professor Fewr is admirably suited for rough and rapid determinations of the quality of milk. Any aample indicated a8 W by the lactoscope and densimeter, the examination only taking a few minutes, sho~ld be sent to the arta@pt,” The italics are ours and are meant to indicate the mischievous doctrine herein laid down. There is no provision in the Act €or any tampering with the semples taken by the inspector pre- vioiisly to their submission to the analyst. In point of fact it is quite the contrary,106 THE ANALYST. because, in cases where the vendor does not require a sample, the analyst must divide with his own hands, and not even the inspector. So far as this Act is concerned, the inspector has to buy with proper precautions, seal, and convey to the analyat direct, and the medical officer has no Zocus 8tandi whatever to interfere in any way, This piece of advice to medical officers to interfere with the duties of brother officers is a gratuitous throwing down of a bone of contention between two pereons who should be ever ready to help and eupport each other by advice and general co-operation. But, worse than this even, it ia playing into the hands of adulterators, because such a tampering with any portion of the official quantity of milk purchased by the inspector would certainly constitute a good defence to any subsequent proceedings upon the sample if found bad by the analyst. It is very possible that thie blot slipped into an otherwise good book unawares, and now it is pointed out, we hope that the author will excise it in the next edition.

ISSN:0003-2654    

DOI:10.1039/AN8840900103

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

106 THE ANALYST. THE ADULTERATION PREVENTION ACT, (lSSO), AMENDMENT BILL. BE it enacted by the General Assembly of New Zealand in Parliament assembled, and by the authority of the same, as follows:- 1. The short title of this Act is “ The Adulteration Prevention Act, 1880, Amendment Act, 1883.” 2. This Act shall come into operation on th first day of December, one thousand eight hundred and 3. I n this Act, if not inconsistent with the context,- eighty- three. ‘‘ The said Act,” means “ The Adulteration Preventim Act, 1880 :” “ Inspector,” in addition to any inspector acting under the said Act, includes any other person appointed by a local authority to do or perform any act or duty which, under the said Act or this Act, may be done by or imposed upon an Inspector : ‘‘ Local authority ” means and includes any Borough Council, County Council, or Town Board, respectively constituted under any Act of the general assembly.4. After the passing of this Act no baker or seller of bread shall make, sell. or offer for sale any bread not made up into French loaves or batch loaves of two, four, six, or eight pounds in weight res- pectively. 5. If any baker or seller of bread shall sell or offer for sale any bread in any other manner than in French loaves or batch loaves of two, four, six, or eight pounds in weight he shall be liable to a penalty not exceeding five pounds. Nothing in this Act shall extend or apply to bread of the class known as fancy bread, 6. Every French loaf and batch loaf shall be stamped with the initials of the Christian name or names and surname of the baker by whom the same was baked, and also with a figuro or figures and letters indicating the weight of such loaf, as prescribed by this Act.Such initials shall be stamped in Roman letters at least one inch in length at the time of stamping, and such figure or figures shall be in Arabic numerals of like length at the time of stamping ; and every person baking or permitting to be baked any suchloaf without having stamped or caused to be stamped thereon such initials and weight as aforesaid shall be liable to a penalty not exceeding five pounds. 7. Any person who shall sell or offer for aale in any shop, store, or building, or in any street or open place of public resort, any French loaf or batch loaf whioh is not stamped in accordance with this Act shall be liable to a penalty for every such offence not exceedling five pounds.8. Any inspector may, and he is hereby required from time to time, to inspect all bread offered for a& or in course of delivery to customers within the limits of the districts for whicth such inspector hag been appointed or acts, and, if he shdl think fit, to weigh the same with fit and proper males and weights, or reciuire the same to be weighed by any baker or seller of bread who offers such bread for sale, or who is in the course of delivering the same to customers. 9. If any bread so sold or offered for sale Hhall be found deficient in weight, any such baker or seller of bread who shall so offend shall be liable to a penalty not exceeding five pounds. (1 .) But no baker or seller of bread shall be liable to the aforesaid penalty in respect of any stale bread.THE ANALYST.107 (2.) And if any baker or seller of bread shall sell any loaf or loaves of stale bread which may be found deficient in weight be shall make up such deficiency by adding thereto other bread ; and if any baker or seller of bread sell any stale bread de&ient in weight without making up sucih de- ficiency as aforesaid, he shall be liable to a penalty not exceeding five pounds. (3.) Stale bread ” means all bread that may haxe been manufactured for a period of twenty-four hours and upward8. 10. Every person who shall wilfully resist, impede, or obstruot any inspeotor appointed or acting under the provisions of this Act in the lawful execution of his duty, shall he liable to a penalty not exceeding ten pounds nor less than two pounds.11. Every local authority may appoint one or more officers of police, or any other person or persons to be an inspector or inspectors for the purposes of this Act, and every such inspector shall, within the district in or over whioh such local authority has jurisdiction, have and may exercise all the powers and authorities by the said Aat or this Act vested in an inspector. 12. In any oounty where the law for the time being in force constituting counties is not in opera- tion, or has been suspended in accurdance with such law, the power of appointing an inspector ahall vest in any authority or body having under such law the funotions or duties of the original County Council in any road district or town district constituted under any Act of the General Assembly.13. Notwithstanding anything oontained in the mid Act, any purchaaer of an artiole of food or of a, drug in any plaoe shall be entitled, on payment to an analyst appointed under the said Act of the fee prescribedfor analysis, to have such article analysed by suoh analyst, and to receive from him a certificate of the result of his analysis in the mode presoribed by the said Act. And, after suoh analysis has been made and a Certificate given as aforesaid, if it appear to such person that an offence has been committed against any provision of the said Act or this Act, he may take all proceedings necessary for the prosecution of the offender. 14. Any inspector may prooure any sample of food: or druga, and, if he suspect the same to have been sold to him contrary to any provision of the said Act or this Act, shall submit the same to be analysed by an analyst appointed under the said Act ; and suoh analyst shall, with all oonvenient speed, analyse the same and give a oertificafe to such inspector, wherein he shall specify the remlt of the analysis in the mode prescribed by the said Act.15. If any inspeotor shall apply to purahase any article of food or any drug exposed to sale or on aale by retail on any premises, or in any shop, store, factory, or place, or in any street or open plaoe of publio resort, and shall tender the price for the quantity which he shall require for the purpose of analysis, not being more than shall be reasonably requisite, and the person exposing the same for sale shall refuse to sell the same to suoh inspector, such person shall be liable to a penalty not exceed- ing ten pounds.16. It shall not be necessary, in any prosecution against the owner of any food or drug so exposed for sale as aforesaid for an offence under the last preceding section, to prove that an applioation to pur- chase as aforesaid, was made to such owner ; but it shall be sufficient to show that such applicction was made to any servant or person employed by such owner in any shop, store, factory, or place as aforesaid, or in oharge of such food or drug in any street or open place of publio resort. 17. Any person or inspector purchasing m y article with the intention of submitting the same to analysis shall, after the purchase has been completed, forthwith notify to,the seller or his &gent selling the article, his intention to have the same analysed by an analyst appointed under the said Act, and shall offer to divide the article into three parts, to be then and there separated, and each part to be marked and sealed, or fastened up in such manner as its nature will permit, and shall, if required to do so, proceed accordingly, and shall deliver one of the parts to the seller or his agent.He shall afterwards retain one of the said parts for future comparison, and submit the third pa&, if he deems it right to have the article andysed, to the adTst. 18. If the seller or his agent do not accept the offer of the purchaser to divide the article purchased in his presence, the analyst receiving the article for analysis shall divide the same into two parts, shall seal or fasten up one of those parts, and shall (tause it to be delivered, either upon receipt of the sample or when he supplies his certificate, to the purchaser, who shall retain the same for production in case proceedings shall afterwards be taken in the matter. 19.An article of food or a drug shall be deemed to be adulterated within the meaning of the said Act and this Act in the several cases mentioned and set forth in the first schedule hereto. 20. When any wines or spirits in bulk shall be imported into New Zedand any hspector may, without any payment, procure and take a sample or samples of such wines or spirits for the purposes of analysis._-__-_i- -s 108 THE ANSLYST.Such sample shall be taken before or at the time when such wines or spuits arc gauged by or under the direction of any officer of Customs ; and the inspector may for such purposes, and without any other authority than this Act, enter, by fume il! necessary, any warehouse, shed, building, or premises where such wines or spirits may be stored or kept. All proceedings may be had and taken, in respect of any such sample or samples as aforesaid, in like manner as if the =me had been purchased from the owner thereof, for the purpose of submitting the same to analysis, and the importer of such wines or spirits shall, for the purposes of this-Act, bc deemed the seller of such sample or samples. If upon analysis it shall be found that auch wineor Rpirits is adulterated within the meaning of the said Act or this Act, proceedings may be had and taken against the importer of the wines or spirits accordingly : Provided that no such proceedings shall be taken if the importer shall enter into a sdE- cient bond, to the satisfaction of the collector or other prinoipal officer of Customs at the port or place where such wines or spirits were imported, providing that the whole of the wines or spirits from which such sample or samples was or were taken shall be exported from the colony or destroyed within a time to be specified in the bond.If the importer fails to enter into such bond or to perfoim the obligation therein contained, the whole of the wines or spirits from which such sample or samples was or were taken as aforesaid shall be destroyed, in such manner as the Commissioner of Customs may in any case direct.21. The several articles mentioned in the second Schedule shall not exceed or be lees in strength, weight, quality, or quantity, or other requirement, as the case may be, than those mentioned in such Schedule. The Governor in Council may, from time to time, prescribe the strength, weight, quality, or quan- tity of any of the artiole of food or of any drug which shall be necessary to exempt the same from the operation of the said Act or this Act. 22. Any inspector may procure, without payment, at the place of delivery, any sample of any milk in course of delivery to the purchaser or consignee in pursuance of any contract for the sale to such purchaser or consignee of such milk, or niay obtain such sample, without payment, from any vessel or receptacle contained in any vehicle or means of conveyance carrying milk for sale or delivery.Such inspector, if he suspect the same to be adulterated, or to have been sold contrary to any of the provisions of the said Act or this Act, shall submit the same to be analysed, and the same shall be analysed, and proceedings shall be taken and penalties on conviction enforced in like manner in all respects 8s if such inspector had purchased the same from the seller or consiguor under any provision of the said Act or this Act. The onus of proving that such milk was not being delivered in pursuance of tl contract for sale or delivery as aforesaid, or was not being carried in any such vessel or receptacle for sale or delivery as aforesaid, shall be upon the person charged under this Act.23. The seller or consignpoor, or any porson intrusted by him for the time being with the charge of such milk, or the charge or control of any vehicle or means of conveyance carrying any vessel or receptacle containing milk, if he shall refiise to allow suoh inspector to take tho quantitywhich he shall require for the purpose of analysis as aforesaid, shall be liable to a penalty not exceeding ten pounds. 24. I n determining whether an offence has beencommitted against the said Act or this Act by selling t o the prejudice of the purchaser, spirits not adulterated otherwise than by the admixture of water, it shall be a good defence to prove that such admixture has not reduced the spirit more than twenty-five degrees under proof for brandy, whiskey, or rum, or thirty-five degrees under proof for gin. 25. In any prosecution under the provisions of the said Act or this Act it shall not be neoesmryto prove that the prescribed fee has been paid to the analyst. And in any such prosecution for an offence against the said Act or this Act in respect of any article of food or any drugwhich is not of the nature, substance, and quality of the article demanded by any purchaser, it shall be no defence to allege that the purchaser, having bought for analysis, was not pre- judiced by such sale. Neither shall it be a good defence to prove that the article of food or drug in question, though defective in nature, or in substance, or in quality, was not defective in all three respects. 26. All fees recovered for breaches of this Act or the said Act shall be paid to the local body having control in the district where the offence has been committed. 2;. All provisions of the said Act which are repugnant to or inconsistent with this Act are hereby repealed.

ISSN:0003-2654    

DOI:10.1039/AN8840900106

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

TR'R ANALYST. 109 SCHEDULES. FIRST SCHEDULE IN TEE CASE oP Dnuas. 1. If, when sold under or. by a name recopised in the British Pharmacopoeia, it cliff em from the standard of strength, quality, or purity laid down therein. 2. If, when sold under or by &.name not recognised in the British Phamacopceia, but which is found in some other Pharmacopoeia, or other standard wol'k on Mutema Jiedica, it difEers materially from the strength, quality, or purity laid down in such work. 3. If its strength or purity fall below $he professed standard under which it is sold. 1. If any substame or any substances has or have been mixed with it so as to redlice or lower or 2. If any inferior or cheaper substance or substances has or have been substituted wholly or in part 3. If any valuable constituent of the article has been wholly or in part abstracted.4. If it be an imitation of or be sold under the name of another article. 5. If it consist wholly or in part of a diseased, or decomposed, or putrid, or rotten nnimal or vegetable substance, whether manufactured or not, or, in the case of milk, if it is the produce ofn diseased animal. 6. If it be coloured, or coated, or polished, or powdered, whereby damage is concealed, or it is made to appear better than it really is, or of grertter value. 7. If it contain any added poisonous ingredient, or any ingredient which may render such article injurious to the health of a person consuming it. IN TFXE CASE 08 Food OR DRINK. injuriously affect its quality, strength, purity, or true value. for the artide. SECOND SCHEDULE. 1. Milk shall contain not less than 9.0 per cent. by weight of milk solids, not fat, and not less than 2. ,skim milk shall contain not less than 9.0 per cent. by weight of milk solids, not fat. 3. Butter shall contain not less than 80.0 per cent. of butter fat, 4. Tea shall contain not more than 8.0 per cent of' mineral matter, calculated on the tea dried at 2.5 per cent. of butter fat. 100°C., of which at least 3 per cent. shall be soluble in water, and the tea as sold shall yield at least 3 per cent. of extract. 6. Cocoa shall contain a t least 20 per cent. of cocoa fat. 6. Vinegar shall contain not less than 3.0 per cent. of acetic acid.

ISSN:0003-2654    

DOI:10.1039/AN884090109a

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

110 THE ANALYST. No. of Entry and Desmption. 168. Shorthorn. 169. Alderney. MILKING COMPETITION. A NOVEL feature in the Newark Agricultural Show, recently held, of which Colonel Fane, of Fulbeck, was President, and Thomas Earp, Esq., M.P., was HOR. Secretary, consisted of a special prize, given by the Bight Hon. Viscountess Ossington, ‘‘ €or the best milking cow, judged for the quality and breed of the animal, and the quality and quantity of the milk produced,” the special conditions being that all animals exhibited in that class should be milked on the show ground on the evening of the first day, and that the milking for the competition should take place on the second day of the show, at a time to be fixed by the Committee. Quantity in gallons of Milk yielded, 1.578 1.344 There were five entries, three putting in an appearance.The following is the report of Mr. Alfred Ashby, of Grantham, who andysed the milk on behalf of the Committee, and it is satisfactory to note that precisely the same order of merit was assigned to the cows by the judges of the animals, Mr. R. Baker, Gaunston; Mr. H. Smith, The Grove, Cropwell Butter ; and Mr. R. (3. F. Howard, Temple Brewer ; and by the analyst, their conclusions being arrived at quite independently of one another. 1028.73 1034.87 1034.21 Report on the analyses of samples taken from the miik yielded, on the morning of the 15th May, 1884, by the cows entered under class 21, at the Newark Agricultural Show :- Per- oentage Composition. 13*287 1993 1-553 2.946 12.014 0930 1.361 2.891 21.364 6.882 2.326 3.808 169~.Shorthorn. 1 2.375 w I I I I 86‘40 1 13.60 I 3-81 I 9-79 1 0‘83 Total yield expressed in pounds weight. No. 168 is extraordinarily rich in fat, and is of good quality in every other respect. No. 168 and No. 169 B. are milks of good quality, the former being slightlyTHE ANALYST. 111 the richer of the two, but the quantity of it yielded was not much more than one-half of the latter. The terms of the prize stipulate that the quality of the milk shall be considered in conjunction with the quantity; therefore, in the latter part of the table, I have given the actual weight in pounds of the several ingredients in the total yield of the milks, and, assigning their commercial value to each of these, I am of opinion that the first prize should be awarded to No.168 and the second prize to No. 169 3. Grantham, 16th May, 1884. ALFRED ASHBY. MANGANESE IN MARBLE. M. DIEULAFAIT has shown that manganese in the state of bicarbonate exists in the waters of all seas and oceans ; and M. Berthelob has pointed out that, in contact with oxygen, this bicarbonate becomes bioxide. I t follows that oxides of manganese must; be produced in large quantity in the ocean, and sinking by their weight, must accumu- late on the ocean bed. This corollary explains the existence of the large quantities of bioxide of manganese concretions and manganiferous mud found in the sea bed. It also explains the existence of manganese in the FrencE and English chalks of the secondary period ; also the fact recently discovered by M. Dieulafait, that the well-known artidic marbles of Carara, Paros, and the Pyrenees are comparatively rich in manganese. There are two kinds of Carara marble; the ordinary, which has a bluish tinge on fracture, and the statutary marble, which is very pure and white. The well-known chemical reaction .showed manganese in both kinds. Parian marble, which has larger grains than Carara, also showed manganese in even greater proportion than the Carara ; and the Pyrenean marbles, which resemble the Carara in being of two qualities, also contain manganese in about the same proportion. The agreement in proportion aeems to indicate a similarity of cause for the presence of the manganese.-8cimt@c Amvicaa.

ISSN:0003-2654    

DOI:10.1039/AN8840900110

出版商:RSC    

年代:1884

数据来源: RSC

摘要:

THE ANALYST. 111 A NEW RE-ACTION FOR TEfYMOL OR PHENOL. [BY PEOF. J. E'. EYKMAN, TORIO, JAPAN.] IF a small cryatal of thymol is dissolved in about 1 cubic centimeter of glacial acetio acid, and this solution mixed with about one-fifth .its volume ( 5 to 6 drops) of concen- trated sulphuric acid, a fine blue colour is produced by allowing one drop of nitric acid to flow down to the bottom of the test-tube. On shaking, the whole liquid acquires this blue colour. In presence of not too small a quantity of thymol, the liquid appears dichroic, being red by transmitted, and dark blue by refiected, light. Pheqol differs from thymol, in this re-action, by causing the appearance of a fine violet red colour. Salicylic acid, menthol, camphol, and borne01 give no colour re-action under the above conditions.-Amsricafi Druggist.112 THE ANL4LYST.ILLUMINATWO GAS FRON FERXENTING Mmum.-M. Gayon has demonstrated to the Paris Acstd6mie des Sciences the possibility of obtaining illuminating gas in oonsiderable quantity from the fermentation of cow and horse droppings. This material is subject to fermentations of different orders, accordingly as it i s kept in a close receptacle or allowed free access of air. In the latter use its temperature rises rapidly, and there is a great evolufion of carbonic acid ; while in the, former the temperature remains fairly con- stant, and there is an active prodimtion of carburetted hydrogen, mixed with oarbonic mid. The evolution of carburetted hydrogen is ascribed to the agmcy of o r g a b s infinitely small, but differing in kind from those found in &Grated manure.These have been isolated, and have been observed to occasion the evolution of the same gases from pure cellulose. The earburetted hydrogen disengaged from fresh manure kept in a close box, one meter square, has’ been colleoted by M, Gayon and burnt before a soientifio sooiety at Bordeaux. The volume of carburetted hydrogen giren off by 1 cubic meter of fresh horse droppings is about 100 liters, or 3.53 cubic feet, per twenty-four hours. M. Pasteur suggests that as this method of preserving manure in close storage retains ammonia, it is poslrible that in certain circiuastances it might be utilised for the purpose of gupplytng a useful heating and.lighting gas without injury t o &he value of the fertilize.r.-&ie&@ AmevicaB.TEE annual report of Mr. B. I?. Davenport,Vinegar Inspeotor of Boston, shows a decided improvement in the quality of that article during the year ending April, 1884. In 68 cases the inepector has sent EL b L note of warning to the deaIer, which, in most instances, was all that was necessary to remedy the evil. In a few cases prosecutions have been @stitu&d for violation of the law. m e standard is fixed at 5 per cent. by weight of absolute acetio add? and for cider-vinegar, a reJidue of not less than 1 . 5 per oent. of solids. The report gives the metbod employed for determining the acidity and kolid re,Gdue of a vinegar. LAW REPORTS. BRISTOL POLICE COUR!F.-CE~~~E OF SELLING ADULTEBATED M ~ ~ x . - ~ w i n Hands, residing at 19, Christmas Street, wa8 summoned for selling 18 pints of milk, the same being adidterated.Nr. R. Wambrough appeared for the defendant. Police-hspector Cooper, C Division, skated. that he purchased the l+ pints of mill<, and told defendant it was for analysis. He produced the certificate of the city analyst, which showed that the milk was adulterated to thb extent of eight per cent. of added water. Nr. Wansbrough drew fhe attention of the magistrates to the well-known fact that water was found in milk, and that the quality varied in two different milking8 from the same animal. He quoted a ease reported in the ‘‘ Jugtice of the Peace,” showing that an officer from Somerset House submitted a sample of milk which he had himself drawn from the oow, which was found to contain 74 per cent. of water.The Bench were not satisfied that the water proved to be in the milk was added water, and dismissed the case. RECENT CEEMICAL PATENTS. The following spee3kations have been recently published, and can be obtained from the Groat Seal Offioe, Cursitor Street, Chancery Lane, London No. Name of Patentee. Title of Patent. Prioe 1479 T. Venables . . . . . . Purifying the Spent Lyes formed during the Manufacture of Soap, and the Production of Liquor-from which Glycerine can be obtained . . . . . . . . 2d. 1491 E. R. Southby . . . . Manufacture of Caramel . . . . . . . . . . 2d. 1556 J. h a y . . . . . . Extracting Gobalk andManganese fiom their Ores . . . . 2d. 384 J. Cross$ G. I. J. W e b .. Filtering Media . . . . . . . . . . . . . . 2d. 710 E. T. Hughes . . . . Oxidising Alcohols, &c. . . . . . . . . . . 2d. 1407 T. Bowen . . . . . . Treating Ores or Regulus for &traction of Metals .. 2d. 1519 A. J. Struthers . . . . Pulvedsiqg and TreatingDiamondifemus Ores, &c. .. 6d. BOOKS, &c., RECEIVED. The Chemist and Druggist ; The Brewers’ Guardian ; The British Medical Journal : The Phama- ceutical Journal ; The Sanitary Record ; The Miller ; The Provisioner ; The Practitioner ; New Remedies ; Proceedings of the American Chemioal Society ; The Inventors’ Record ; New Pork Public Health ; The Scientific American ; Society of Arts Journal ; Sanitary Engineer of N e w Pork ; Cowkeeper and Dairyman’s Journd ; Sugar Case ; Country Brewers’ Gazette ; The Medical Record ; The Grooers’ Gazette ; London Water Supply, by Crookes, Odling and Tidy ; CHmnical Review ; Independent Oil and Drug Journal and Paint Review ; Bcicnco Monthly ; Journal of the Society of Chemical Industry,

ISSN:0003-2654    

DOI:10.1039/AN8840900111

出版商:RSC    

年代:1884

数据来源: RSC