摘要:

129 T H E ANALYST. AUGUST, 1882. ON THE RELATION BETWEEN THE SPECIFIC GRAVITY, THE FAT, AND THE SOLIDS NOT FAT IN MILK. BY OTTO HEHNER, F.C.S., F.I.C. Read before the Society of Public Analysts on 28th June, 1882. THE specific gravity of milk is in the main a function of two factors: namely, of the percentage of solids not fat and of that of the fat. Whilst the former raises the specific gravity of milk above that of water, the latter, being lighter than water, acts in the opposlite direction. Taken by itself, the specific gravity affords but very little indication of the composition of any given sample of milk, for an infinite number of mixtures of solids not fat and of fat cam be imagined giving the same specific gravity; but if any other item in the analysis be furnished, such as the amount of fat, of solids not fat, or of total solids, it should be possible to find by calculation the other unknown quantities, provided always that the specififia gravity due to fat and to solids not fat is in direct proportion to the percentage of these constituents.For the fat this is well known to be the case, for we utilise the comparative constancy in the specific gravity of butter fat in judging of the purity of butter, but for the solids not fat this is by no means a matter of course, for they themselves are made up of a number of different constituents in fluctuating relative proportions and of different gravities. I t was the object of the investigation forming the matter of this paper to ascertain whether the specific gravity of the solids not fat was sufficiently constant to be capable of being utilised in milk analgais. If each percentage of solids not fat, 8, raise the specific gravity, G, of milk above 1,000 to the amount S, and if eacth pereentage of fat F depress the gravity by the quantity f, then (I) S s - F f =.G. We have also (2) F + S T= T (Total Solids). Substituting in the first equation for F its value T - S (obtained from 2) we obtain S s-(T - S) f = G, from which S s - T f + S f = G , a n d S s + Sf = G +Tf, and lastly S = G + T f s + f180 THE ANALYST. That is to say, we would obtain the percentage of solids not fat by adding to the specific gravity of the milk-by which term throughout this paper I understand that figure by which 1,000 volumes of milk are heavier than an equal bulk of water-the percentage of total solids multiplied by the gravity of each percentage of fat, tlhe sum being divided by the sum of t,he gravities o f one per cent.of solids not fat and of fat. If we determined, then, the specific gravity and the percentage of total solids, the above formula would furnish us with the percentage of solids not fat, and by difference, of the fat, provided the factors s and f be known, Milk analysis, for the purposes of the Public Analyst would then be reduced to two very simple operations, the extraction of the fat being entirely avoided. Or me would a t least have a most valuable check upon our analytical results, even if the ordinary determinations were made as heretofore. Behrend and Morgen a fJournnZ fur Landwirthschuft, 1879) have published a table which purports to give the percentage of total solids for the specific gravities from 1025 to 1040, the percentage of fat being known.The fundamental analyses were, however, made by these authors by means o f methods very different from those employed by English Public Analysts, and their results are generally very far off the fignres obtained by our usual method of milk analysis, as will be seen from instances given further on. Their whole method of operating being different from our own, the results are hardly comparable. Clausnitxer and Mayer (Forschmgen a@ dew Gebiste der Viehaltuy 1879, 265) have worked out a formula very similar to the one given above. They state that the amount of fat is obtained by multiplying the percentage of total solids by 00789, and subtracting from the product the gpecific gravity minus one, divided bg 0.00475.The factors used in this formula are based upon the supposition that each per cent. of fat decreases the specific gravity by 1.0, whilst each per cent. of solids not fat increases it by 3-75. Now if the specific gravity of butter fat at 15.5O C, were 900, one per cent. of butter fat would cause a depression in the gravity of 1.0. But we know most certainly that the apecific gravityof butter fat a t 15.5O is not 900, but about 92715. This is the figure found by Mr, Wynter Blyth ANALYST,^^. V.,p.76) as the result of direct experiment,and in close agreement with it, namely 928.3 is the gravity which can be calculated from Mr. Wigner’s Table on the Ratio of Expansion of Butter Fat (ANALYST, 1879, p.184). The depression in specific gravityis therefore not 1, but only 0.725 for each per cent. of fat. The difference between these two figures is a serious one, and Clausnitzer and Mayer’s formula must therefore be rejected as incapable of giving reliable results. AS Clausnitzer and Mayer’s factors are calculated from the results of numerous analyses, it follows, as their factor for the minus gravity of the fat is too high, that their figure for the plus gravity of the solids not fat is also too high. These two errors may, and 8s will be seen from the results given below, frequently do, counterbalance each other, yet when the ordinary balance between the different milk constituents is disturbed, the calculated results differ materially from those found by experiment.To ascertain the factor s, I have made a series of analyses of milk, bestowing the utmost care upon every step. In all cases about 5 grammes were evaporated, the residue dried for at least four hours in the water oven, and after weighing extracted for at least two hours in a Soxhlett tube with pure ether, the exhausted residue being again dried st looo for one hour. I have previoudy shown that under thew conditions variations in the results are reduced to 8 minimum,TEiX ANALYST. 181 The specific grmity was also determined with the greatest possible accuracy. I found that much better results were obtained by means of a Sprengel tube (Chew,. SOC. Journ. [Z] 11, p. 577) holding about ten grms., than by the use of the specific gravity bottle.Extremely minute air bubbles remain suspended in milk for a considerable time after its being shaken, and these are hardly visible in a specific gravity bottle, but readily so in the capillaries of the Sprengef tube, from which they can be removed without difficulty. A constant temperature can much more rapidly be obtained by suspending the tube in 8 beaker of water kept at 15-5OC. than in a bottle, and hence fat globules have much less chance to rise during the experiment. The sample is well shaken and poured out into a shallow dish. The wider end of the Sprengel tube is then inserted to the very bottom of' the basin, and is filled by sucking at the narrower attpillary. When full, a few drops of the milk are again blown out and the tube is again completely filled, this alternate blowing and filling being repeated, any air bubbles FV hich may be in the tube being thus removed, The tube is then suspended in a large beaker filled with water at 15*6*, and allowed to remain for two or three minutes.The meniscus of the milk in the wider capillary will then be found to be absolutely constant ; the excess of fluid is then removed to the mark on the tube. Weighings thus obtained never differ more, and generalIy less than one milligram from each other. The Sprengel specific gravity tube has hardly been employed by analysts as frequontly as it deserves to be. It is altogether an instrument vastly superior in every respect to the ordinary specific gravity bottle. The following results were in this manner arrived at ; they are from successive analyses I found it best to operate as follows.and taken without selection. Sp. Gr. Tot. Sol. 31.91 13.03 29.35 11.11 30.34 13.24 31.14 13.65 31.04 11.19 3206 13-07 28.68 10.57 28.76 15.39 33.89 11.59 30.59 11-15 28.71 11.13 29.54 10.63 24.12 11.03 28.98 10.83 36.20 10.79 30.50 13.74 3 1.84 12-37 29.61 10-64 20.42 15.45 2944 11.97 30.15 11.16 29.95: 12.10 32.25 12.58 Fat. 3-62 2.49 4.12 3.90 2.17 3-68 2.82 2.14 6-32 1-60 2-03 2.54 1.89 2.72 2.14 05'3 4.53 3.02 2.07 8.31 3-26 2.35 3.15 Sol. n. f. found. 9.41 8-62 9.12 9.75 9q02 9.39 9-76 8.43 9-07 9.99 9.12 8.59 8.74 8.31 8.69 10.06 9.21 9.35 8-57 7- 24 8.72 8-81 8-95 AVEERACSE. 8.11. i. calc. 9.55 8.64 9.22 9*48 4-04 9.59 9-56 9.22 9.77 8-93 8.49 8.60 7-41 8.50 10.17 9.34 9-42 8.62 7.30 8-80 8.83 8.38 s.n. f. C. & M. 946 8.52 9.17 9.43 8.89 960 9.44 8.25 9.29 9.57 8.79 8.38 8.25 7.04 8.38 9-88 9.31 930 847 7.55 8.72 8.69 Taking tho average of the above 22 a n a l p a we get 29-9843.15. 0*725=8*95 8 or 8-3.605, that it.; to say, eaoli per cent, of solids not fat raiaes on the average the gravity of the milk by 8°605.132 THE ANALYST. From this factor I have calculated from the specific gravity and the percentage of total solids the theoretical amount of solids not fat which will be found in column 6 , and in juxtaposition with it the theoretical amounts calculated from Clausnitzer and Mayer’s formula. I also give, in column 7, a few of the results obtained from Behrend and Morgen’s table. It will be seen that the agreement between the figures of columns 4 and 5 is throughout very fairly satisfactory.In 14 cases is the calculated amount above that found, the greatest difference being 0.20 per cent., and the average plus error 0.09 per cent. In 8 cases are the calculated results lower than the experimental ones, the higheat minus error being 027. While, therefore, it follows that the specific gravity of the solids not fat is not an absolutely constant quantity, it is yet conclusively established that any variations are very inconsiderable and without material influence upon the caIculated results. Even in samples most widely differing from each other, such as skim milk, and in milk extraordinarily rich in fat, the factor 3.605 holds good, proof being by that circumstance furnished of the accuracy of both the fat factor and of that for the solids not fat. If Mayer and Clausnitner’s calculated results are now examined it is seen that in many cases the agreement is very good, but that in others the differences are very considerable.In one case the results entirely coincide ; in 6 there is a pEus error, the greatest being 0.31, and the average pZus error 0-12. In 15 cases the calculated result is too low, the difference varying between 0.05 and 0.49 per cent., the average minus error being 0.24 per cent. As was to be expected, the greatest discrepancies occur with the samples poorest in fat, because in these the error is chiefly in one direction, the divisor in the formula being too large, and hence the results too low. Lastly, Behrend and Morgan’s table always gives results much too low and quite useless for analytical purposes.I think then, that I have established the fact, that by multiplying the total solids by 0.725, adding the product to the spec@ gravity, and dividing the same by 4.33 (o+f), we obtain the percentage of solids not f a t with cc satisfactory approach to accuracy, provided the esact conditions as to drying the solids and t a k i q the gravity aye O ~ S B T V ~ ~ , which uwrs followed in the fundamental analyses. A difference of 0.1 in the gravity causes a difference in the calculated results of 0.023 per cent., and a difference of 0-1 per cent. of total solids, On017 per cent. in the solids not fat. With care, therefore, the error should not be greater than + 0-04 per cent.If, from the specific gravity and the total solids, calculation furnishes a aatisfactory amount of fat and of solids not fat, I think the usual extraction with ether may safely be dispensed with, the only further determination desirable being that of the ash. But, if the calculated results are below the limits of genuine milk, I would extract with ether, thus obtaining definite and final information as to the quality of the sample. As the majority of the samples analysed is genuine, much labour and time will be saved without loss in accuracy. In adulterated samples, on the other hand, we would have a valuable and desirable check upon the analytical figures obtained. They show for the ordinary range of specific gravity and total solids the percentage of solids not fat, From the formula above given, the following tabIes are calculated,SOLIDS NOT FAT, - 8.54 8.59 8.63 8-68 8-72 8.77 8.82 8-86 8.91 8-95 9.00 9.05 9.09 9- 14 9.18 9.23 9.28 9-33 9-37 9.42 9.47 9.51 9.5E 9*6C 9*6E - I_ - - CALCULATED FROM SPECIFIC GRAVITY AND TOTAL SOLIDS.- 8*70 8.73 8-79 8.85 8.88 8.93 8.98 9.02 9-07 9.11 9.16 9.21 9.25 9.30 9-34 9 *39 9-44 9-49 9953 9.58 7 I - - 11.0 9.63 , 9-67 9-72 19.76 9.81 -2 8.74 8.77 8-83 8-89 8.92 8-97 9-02 9-06 9.11 9-15 9-20 9-25 9-29 9.34 9.38 9.43 9.48 9.53 9.57 19.62 9-67 9.71 9-76 9.80 9.85 - I - - - *a 8.90 8.99 9.04 9.08 9.13 9.18 9.22 9.27 9.31 9.36 9-41 9.45 9-50 9-54 9.59 9.64 9.69 9.73 9-78 9.83 9-87 9.92 9.96 10.01 8-93 -4 8-94 9.03 9.08 9-12 9-17 9.22 9-26 9-31 9935 9.40 9.45 9.49 9.54 9-58 9.63 9-68 9.73 9-77 9.82 9.87 9.91 9.96 10*00 10.05 8-97 -- -- -- II___- 8-57 8.62 8.66 8.71 8-75 8.61 8-66 8-70 8.75 8.79 9.10 9.13 9.19 9.24 9.28 9-13 9.17 9.16 9.20 9.22 9.26 9.27 9.31 9.31 9.35 9.33 9-38 9.42 9.47 9.51 9.36 9.39 9.41 9.45 9.45 9.49 9.50 9.54 9-54 9.58 8.85 8.89 8-94 8.98 9.04 9-09 9.13 9.18 8.89 8.93 8.98 9.02 9.07 9.12 9-16 9-21 -- 9.56 9 61 9.65 9.70 9.74 9-59 9.63 9.64 9.68 9.68 9.72 9.73 9.77 9.77 9.81 9.27 9.32 9-37 9-41 9.45 9*50 9.54 9.59 9.63 9-6s -- 9.30 9-35 9.40 9-44 9.49 9.54 9.58 9-63 9.67 9.72 9-79 9-84 9-89 9.93 9.98 9-82 9.86 9-87 9.91 9.92 9-96 9.96 10.00 10.01 10*05 9-43 9.47 9.52 9.57 9.61 9.66 9.70 9.75 -- 9*4€ 9*5c 9*5E 9-61 9.61: 9*6! 9.7; 9.7f 9.80 9.84 9.90 9.94 9.99 10.03 10.07 10.12 10.16 10.21 10.06 10*10 10.10 10*14 10.15 10.19 10.19 10.23 10.24 10.28 '6 8.64 8.69 8-73 8.78 8.82 8.87 8-92 8.96 9.01 9.05 9-10 9-1 5 9.19 9.24 9.28 9.33 9.38 - - - - *8 12.0 *4 8.77 8.80 8986 8.91 8-95 9-00 9.05 9.09 9.14 9.18 9.23 9.28 9.32 9.37 9.41 9.46 9.51 9-56 9-60 9-65 9.70 9.74 9.79 9.83 9*8E 7 - - - - - 14.0 -6 8.80 8.83 8-89 8.94 8.98 9.03 9.08 9.12 9.17 4.21 9.26 9.31 9-35 9.40 9-44 9-49 9.54 9-59 9.63 9-68 9.73 9-77 9.82 9.86 9.91 - - 7 - - 7 -8 3-84 3-87 3-93 3.98 9.02 9.07 9.12 9.16 9.21 9.25 9.30 9.35 9.39 9.44 9.48 9.53 9-58 9.63 9.67 9-72 9.77 9.81 9*8E 9*9c 9*9E - - - - - - *6 8-97 9.00 9-06 9.11 9.15 9.20 9.25 9.29 9.34 9.38 9.43 9.48 9.52 9.57 9-61 9-66 9.71 9.76 9*80 9.85 9.90 9.94 9.99 10.03 - - - - - - 10*08 -8 9.00 9.03 9-09 9.14 9.18 9.23 9-28 9.32 9.37 9-41 - - -2 9.07 9.10 9.16 9.21 9.25 9.30 9.35 9.39 9.44 9.48 9-53 9.58 9.62 9-67 9.71 9.76 9*81 9.86 9.90 9-95 - - - - *4 *6 *8 - 102900 2 4 6 a - 8-67 8.70 8.76 8-81 8.85 8*90 8-95 8.99 9.04 9.08 9.13 9.18 9.22 9.27 9.31 - - '- 9.03 9.06 9-12 9-17 9-21 1030*0 2 4 6 8 1081*0 2 4 6 8 - - 1032-0 2 4 6 8 10334 2 4 6 e - - 4.26 9.31 9.35 9.40 9.44 9.49 9-54 9-58 9-63 9-67 9.72 9.77 9-82 9.86 9.91 9.96 10.05 10.09 10-14 - - - 10.00 - 9.46 9.51 9-55 9.60 9.64 9.69 9-74 9-79 9.83 9.88 9.93 9.97 10.02 10.06 10.11 - - 10*00 10.04 10.09 10.13 10.18 I134 THE ANALYST.Dr. Muter mid that Mr. Hehner’s paper was a most interesting research, and would be very useful, besides being of scientific interest in enabling an analyst to check the work of his assistants, because it seemed to him that if the ap.gr. and the total solids were obtained, one got very nearly what the other figures ought to be. Dr. Vieth said he quite agreed there was a great relation between the sp. gr. and the total solids and the fat. He had calculated very many samples by the table drawn up by Behrend and Morgan, but very seldom found that the difference was more than *2 per cent. In about 80 per cent. of all the analyses the difference was less than *2 per cent. He did not think it would be advisable to do away altogether with extracting the fat, but it was very important to have such a check upon the analysis, and to be able to calculate the fat before extracting it. For merely controlling the milk such a calculation would suffice, and ether-the most expensive reagent in milk analysis-saved; and thus, by saving time and expense, it might perhaps be possible to charge for a milk analysis less than two guineas, a price which is charged by some Public Analysts in London.Dr. Dupr6 said that many years ago he worked out a process for estimating the solids in wine, and found that, although the solids varied very widely, the influence they exerted on the Sp. gr. did not vary much except in the case of the ash, and he found it necessary, in order to get a close agreement, that he should always estimate the ash, and make a special allowance for that, taking the sp. gr., calculating the total solids, and subtracting the amount of ash, because the ash always influenced the sp. gr. about twice as much as the rest. In the case of milk, Dr. DuprQ said he thought it must be somewhat similar.With regard to butter fat it did not at all follow that the sp. gr. of that was the same before as after it had been extracted. He might say that he invariably rejected a milk if there was not Borne very close relation between the sp. gr., total solids, and the fat taken into consideration. Mr. Wynter Blyth was pleased to hear this paper read. At a recent meeting he had said he had made a great number of determinations, and had found the calculated amount of fat remarkably accurate, on which Mr. Hehner said that he had used a wrong formula for the fat, but he thought as Dr. DuprQ had just put it, that they had no proof that the sp. gr. of the milk fat in the milk, was the same as when it was in the form of butter. He remembered a paper by Mr.Wanklyn, which appeared in the Philosophical Iblagazins, in which it was stated that there might be two or three sp. grs, of the same milk under different conditions, He was not yet convinced of the truth of these factors. They must all work at this subject. He had the sp. gr. taken of every milk that he andysed, and compared the amount of fat and the total solids. His general results agreed with Mr. Hehner’s, but a very rich milk gave results which did not agree, and so did a very poor milk. For ordinary milks, however, he found them agree pretty closely. He supported it as 8 technical process as being a very useful thing for them to adopt. In the case of milks, which from their total solids were certain not to be adulterated, he merely took the sp.gr., total solids, and ash, but did not trouble to take the fat ; if the milks were not genuine he took the fat accurately, and checked the results by means: of a table ; he found this table very useful indeed, and worth while to be worked out in n great many laboratories in order to get at the real truth of it. In some cases the calculated results would be inaccurate, but still if they were accurate in the majority of instances, it would be something. They must, however, be oweful not toTHE ANALYST, 155 shirk their work, aEc it were, by a sort of analytical dodge, and should only use tbe formula in those citseg where it was impossible from the analytical data that the samples could be other than genuine milks. Mr, Hehner, in reply, pointed out that a milk, when adulterated with sugar or glycerine, would show a coneiderable difference between the solids not fat calculated and found, and if mch a difference were observed, the analyst would at once be put on the alert and search for the cause. As regarded the correction for the ash, the amount of ash in milk was SO constant that he did not think it woith while to make the correction. In wine it was no doubt an object of importance, but in milk it was not so. As to the sp. gr. of fat liquid and solid it was, of course, quite possible that there was such a difference as that stated, but it could certainly be only small. In conclusion, Mr. Hehner said that he could not insist upon it too strongly--that if analysts were going t o judge of the merits of his proposal at all, the processes must be carried out exactly as he had described.

ISSN:0003-2654    

DOI:10.1039/AN8820700129

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

THE ANALYST, 155 NOTE ON THE USE O F PLATINIC CHLOBIDE AS AN INDICATOR IN THE DETERMINATION OF FREE IODINE. BY T. P. BLUNT. M.A., F.C.S. Read before the Society qf Public Analysts, on 28th Juw, 1882. IT is well known that on adding solution of platinic chloride to potassium iodide, an intetise red-brown oolour is produced, this is instantly destroyed by an excess of sodium hyposul- phite, and the reaction may be used with advantage in the place of the blue colour of filtered starch solution in the determination of iodine with hyposulphite. The following has been found to be the best method of procedure in the case of the determination of oxygen absorbea in course of a water analysis :-A 1 per cent. solution of platinic chloride is prepared, and three measured grains of it me added to the usual quantity of potassium iodide used for destroying the excess of permanganate, a little of the standard hyposuiphite is added from the burette until the colour is just destroyed, leaving only the clear yellow of the platinum salt ; the operation is conveniently conducted in a test-tube, the mixture is now added to the water containing the permanganate, and the titration carried out 8s usual.The colour at first is a warm purplish-brown, but as the reaction approaches its conclusion the tint changes to purple, which at last disappears entirely with perfect sharpness, leaving only a very faint yellow tinge, which it is impossible to confuse with the characteristic colour of the iodine compound. I think anyone who gives this modification a fair trial will use it in preference to the common one, with filtered starch solution, a reagent somewhat troublesome to prepare and exceedingly unstable.One very annoying characteristic of the starch solution is that after a short time it acquires the property of itself liberating iodine, and turning blue immediately on the mere addition of pure potassium iodide and sulphuric acid. The change does not appear to be due to organisms, for it occurs when the solution has been plugged with cotton wool while boiling, and after prolonged ebullition, in a test-tube,136 THE ANALYST. PREPARATION OF NITRO-GLYCERINE. BOUTMY & FOUCHER have recently been awarded by the French Academy of Scienceg the prize of 2,500 francs for their new and safe method of the preparation of nitro-glycerine. The process consists in combining the glycerine with the sulphuric acid so as to form the glycero-sulphuric acid, and decomposing the latter, slowly, by means of nitric acid. Two solutione are thus prepared : the glycero-sulphuric acid and the sulpho-nitric acid, the latter being formed by the mixture of equal parts of sulphuric and nitric acid. These mixtures give rise to the emission of a large amount of heat, which necessitates the employment of refrigerating mixtures. In finally mixing these acids in convenient pro- portions, & reaction is produced which continues about twenty minutes. The nitro-glycerine ifl deposited at the bottom of the vessel, and may be readily collected and washed. According to the old procesg, the reaction was rapidly accomplished, and a portion of the nitro-glycerine arow to the surface, which rendered the operation of washing difficult.- Oil and Drwg News.

ISSN:0003-2654    

DOI:10.1039/AN8820700135

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

136 THE ANALYST. NOTE ON THE ESTIMATION OF FAT BY CLAUSNIZER AND MAYER’S FORMULA. BY A. WYNTER BLYTH, M.R.C.S. IN 41 samples of milk derived from various sources, and fairly representing the average supply, the formuIa was tested b-j- the following procedure :-lo grammes of milk were evaporated in the usual way by exposure on the water-bath for from three to four hours ; afte weighing the residue, the dish was treated with dry ether, and the fat weighed directly and also estimated by difference. The specific gravity was taken in an ordinary 50 gramme specific gravity bottle ; from the specific gravity and from the total solids, the amount of fat was calculated by the formula and the results compared. The following is a siimmarg :- In 3 out of the 41 cases, correct to the gecond decimal place.In 19 or 46.3 per cent., correct to the first place. In 13 out of the 38 cases, the error was plus; that is, the fat was over-estimated and ranged from -01 to 038, the mean being *11. In 25 out of the 38 cases, the error was minus ; that ia, the fat was returned too low. The range was from 001 to 089, the mean being *13. I trust that other analysts will follow the matter up and publish abstracts of their r e d t s , for it seems that the method is likely to be very useful ; and at all events, sufficiently accurate in a majority of instances for technical work. As to the correctness of the formula, that formula will survive which gives the best results. ANALYSTS OF THE NEW YORK STATE BOARD OF HEALTH. At the meeting of the New Pork State Board of Health, held in Albany on the 9th of May, the Samuel A. Lattimore, Ph.D., following-named gentlemen were eleoted Analysts for the ensuing year. Rochester : Willis G, Tucker, Ph,D., Albany ; Drs, Frederick Hoffman and J. G. Love, of New Pork.

ISSN:0003-2654    

DOI:10.1039/AN8820700136

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

THE ANALYST. 137 POISONINU FROM CANNED FOOD. At 8 recent meeting of the (Ihicago Medical Society, Dr. S. I. Avery reported several cases of poisoning in a Enmily from eating of canned sardines. Dr. Bartlett reported simiIar cases from eating pressed corned beef. Dr. Tilley repohed cases of poisoaing from eating bluefish. Dr. W. H, Curtis attributed the poisoning in such oases to the presenceof 8 peculiar ferment in the food eaten. Dr. Ingals oonsidered that thc fault might lie wit11 the food before oanning.--Chieago HedicaE Review,SOCIETY OF PUBLIC ANALYSTS. Analyses of English Public Water Supplies in July, 1882. dl1 results are expressed in GRAINS PER GALLON. - U g j ; *, ZZS ___ 32.2 18.2 23.0 18-9 18.5 20.3 21.0 19.4 16.5 7.7 20.6 16.8 34.8 25-0 22.8 5.2 6.3 5.6 10.0 _I - .a 2 e ; g 3 EG x ___ *13 .16 *08 *13 a 1 2 -20 *13 -11 -03 -03 *25 *23 -34 a38 *29 trace -23 *21 -06 - Z & 8 *g Ei 4 84 *0062 *0014 -0012 -0070 -0097 -0058 *0070 -0036 ,0058 -0019 -0050 *0068 so020 -0040 -0072 *0058 ,0039 a021 ~~ OXYGEN, Absorbed in EARDNESS, Clark's Scale, in a6 - 3efore oiling. I___ 20.00 1 3 ~ 5 ~ 13.6" 15.0° 12.0" 1 4 ~ 1 ~ 15.0" 14.5" 11-90 3.6' 12.4O 13.0" 18.4O 175" 15.5" 3.9" 2.5" 2.7' 4*2* - ees.- After 'Olhng, 4.40 3.0' 3.2' 4.0" 3.5" 3-50 4.0° 5.0" 5.4" 3.4" 3.9" 3.6O 5-90 5 . 5 O 6.0" 3.7" 2.5" 2.7' 4*OC - - Phosphoric Acid in Phouphat es. none trace none trace trace trace trace trace trace none none trace trace trace trace none trace trace trace Deaoription of Simple. Date when drawn. Appearance in Twa-foot Tube. Microscopical Examination of Deposit.ANALYSTS. C hours at 800 Fahr. *006 -018 -014 *087 *095 -094 -087 *070 -159 -020 none -080 -010 *013 -010 -022 -014 ,039 -061 5 mins. tt BOO F&hr. none *008 none *048 -046 -008 ,046 -03 1 so63 *003 none ,027 a008 none none *016 -051 -019 -019 I- : none none none none none none none 1.85 1.15 1-35 1.24 1-01 1.04 1.24 1.19 Kent Co. .... ..I July 12 New River .*. . .I ,, 17 I c. green blue clear satisfactory satisfactory vegetable debris satisfactory satisfactory satisfactory Wigner & Harland. B. Dyer. Wigner & Harland. John Muter. 0. Hehner. A. Wynter-Blyth. John Muter. A. Duprk. -0041 *0014 -001 0 *0007 -0021 -0002 -0007 none -0014 -0014 -0016 .0010 *0043 -0005 none -0024 .0007 none .0007 East London . . 8 c. yell.green Southwark &}I :/ 12 1 c. pale yell. Vauxhall . . West Middlesix Grand Junction Lambeth .. .. Chelsea . . . . . . yell. green p. yellow c. pale yell. v. p. brown ir. turb. grnsh. clear c. p. blue p. green brown p. blue clear c. p. blue colourless s. brown f. green yell. f. green yell. s. green none none none none none none none none none 1.19 4 8 1.91 -80 8.07 1.40 1-19 *88 *84 a84 1.15 Birmingham .. Bolton. . . . . . . . Brighton. . . . . . Bristol. . . . . . . . Broadstairs. . . . Cambridge . . . . Croydon . . . . . . Edinburgh . . . . Bxeter, unfiltrd, Exeter, filtered Liverpool . . . . A. Hill. W. H. Watson. Wigner & Harland. F. W. Stoddart. Wigner & Harland. J. West Enights. C. Heisoh. J. Falconer King. F. P. Perkins. F. P. Perkins. A. Smetham.eg. & animal organismf satisfactory vegetable debris sand, algs satisfactory satisfactory satisfactory noneMaid&one- Wtr. Company Public Conduit Mmchester .... Norwioh . . . . . . Nottingham .. Portsmouth .. Rugby .. . . r . . . Salford . . . . . . Shrewsbury . . Swansea .. . . . . Whitehaven .. SOCIETY OF PUBLIC ANALYSTS. Analyses of English Public Water Supplies in JuEy, 1882. A11 results are expressed in GRAINS PER GALLON. July 14 ,, 14 ,, 11 ,, 6 ,, 9 ,, 12 ,, 4 ,, 19 ,, 8 ,, 21 ,, 21 Appewce in Two-foot Tube. p. green p. blue c. f. yellow p. gmsh. yell. c. gmsh. blue dear c. p. yellow s. cloudy c. colomless clear c. f. green none none none none none none none none none none .El d .i g 0- - 2.60 2.30 *73 1.90 1.27 1.20 1.04 -70 1.45 1.00 043 _I Phosphoric Acia M Phosphates. -.trace trace none trace none trace h. trnoe none none trace trace - .4 - 82 g2 g 2 *75 *I1 none -06 1.45 *16 *I2 none 033 none -01 -0024 traces traces trace *0007 *0010 *0010 none Sooa ,0014 -0009 -0056 -0076 *0017 *0056 *0132 *0017 -0025 -0049 *0008 OXYGEN, Absorbed in 5 mins at 80° Fahr. -030 0020 *041 ,049 *008 *051 so02 -007 -003 ,010 - L hours Lbt 800 F&C. - -061 *027 -072 *054 *012 a100 -024 -007 -004 *024 in de Before loiling. olllng. 23.4' 22.20 l.7O 12-5O 11.20 1 3 ~ 0 ~ 16.0' 2.5O 21.0° 1-4' *4" 7.0a 6.7' 1 ~ 6 ~ 3.9O 6.6' 2.00 7*50 200 6.0" 1*4O *4O 34.0 33.0 5.0 16.0 22.2 18.2 20.0 4 5 26.0 4.2 2.3 Wcroscopiixl Exsmimtion of Deposit. none none vegetable mtr. satisfactory trace veg. matter veg. deb., diatoms veg.deb., diatoms none none veg. deb., diatoms ANALYST&, . ~. M. A. Adams. M. A. Adams. W. Thomson. W. G. Crook. Wigner & Harltmd. W. A. P. J. Smith. Sykes. J. Carter Bell. W. Morgan. T. P. Blunt. A. Eitchin. Abbreviations:--c., clear; f., hint h., heavy; p., pale; v. h., very heavy v, B., very slight.140 Bought bypublic. SAMPLES. Wine .................... 366 22 ................ Vinegar 4 5 THE ANALYST. 2 i Bad. 0 i u B3 I . 28 1 3 3z g 6 .$ .“ Q 8 ;4“ 3 + z .--I______q- -I__- 125 513 78 149 152 58 437 8 8 2 3 3 Beer .................... 12 1 .................. 1 .................. 11 Cider 4 Spirits of Wine Syrups 1 Water 13 ................... 3 Milk 11 Butter 4 Oil 1 Flour 3 Bread 3 Sugar. Preserved Food 4 Preserves 1 Salt 4 Coffee ..................3 Chocolate ................ 3 Colouring Matter Coloured Toys .................. .......... .................... .................. ...................... .................. .................. .......... ................ .................... .............. Confections 1 1 / 1 Paper 1 Perfumery .............. 2 2 PharmaceuticalPreparations 9 Sundries ................ 13 91 104 11 24 .................. I 2 28 68 ........ 32 2 14 48 I __I_-------- Total .......... 492 41 i 483 1 1015 I 260 231 I 327 169 THE CUSTOM HOUSE AND ADULTERATION. Under the Sale of Food Act a laboratory was established at the Custom House for the purpose of testing the quality of tea imported of a doubtful character, and the department appears, after ten years’ experience, to be exhibiting considerable activity.I t is satisfactory that the number of samples of tea condemned form, after all, but a small proportion of those tested. Out of 1,242 samples sent into the Commisioners’ analyst in the course of last year, 16 lots only were declared unfit for human food. The goods which were in consequence absolutely refused admittance into this country were varieties of tea, or pretended tea, numbering in all 1,153 packages, of which 500 consisted of faced ’’ green teas, and 500 of leaves other than tea cunningly made up to imitate a green tea well known in our markets under the name of “ Imperial.” The remainder were decaying congous and “ fannings.” THE POISONING BY HOT-CROSS BUNS AT INVERNESS. The report of the analyst employed by the Crown in the above case has been sent to the Crown office. No arsenic was found in the buns nor in any of the ingredients from which they were made, nor any trace of metallic poison. There was found, however, an alkaloid possessing irritating qualities, but its exact nature has not been determined. It appears from the evidence collected by the authorities, that loaves and buns were both made from one lot of dough, spice being added for the latter. The loaves turned out perfectly good, the buns bad, The natnral inference is that the poison, whatever its natnie, was in the spice. 21 17 1 5 21 230 16 3 4 1 3 4 1 60 3 3 I 30 2 2 7 107 987

ISSN:0003-2654    

DOI:10.1039/AN8820700137

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

THE ANALYST. 141 REPORTS ON ADULTERATION IN THE STATE OF NEW YORK, From the Sanitary Engineer, New York. (Continusd from page 125.1 VEUETABLE FOOD. GROUP IV. CIEBIUALS, and the products and accessories of Flour, and Bread Foods ; Wheat ; Rye ; Barley and Rice; Oat-meal ; Corn-meal ; Sago ; Tapioca and Leguminous preparations ; Special Artificial Foods for Infants and Invalids ; Baking Powders ; Cream Tartars ; Bicarbonate of Soda ; Bicarbonate of Ammonia ; Alum Powders and the “ Alum Question.” Report by E. G. Love, Ph.D., of New York. As the specified object of these examinations was to obtain information relative to the extent and nature of the adulteration of foods and drugs sold in the State, attention was principally directed to those artiales most liable to adulteration. For this reason, and because the time for the investigation was neoessnrilylimited, the subject of “Infant Foods ” is not considered in the report. Previous examins- tions had shown that these articles of food were not adulterated ; and the nature of any investigation in this direction would concern their dietetio value alone.WhiIe the subject of infant foods is of great importance, it was considered better to lea-cle it for separate study, rather than to commence an examina- tion, which under the circumstances, must have been more or less superficial. As to methods of examination, the microscope was mainly depended upon for the detection of foreign matter of a purely vegetable nature, while for the inorganic adulterants the simple methods of the laboratory were employed.The detection of the different starches is readily effected by the microscope, in which polarized light is employed with advantage. A little practice in the examination of starches of known origin enables one t o distingnish them without much difficulty. Dr. Love has considered the “ Alum Question,” at some length, ‘‘ inasmuch as the very general use of alum baking powders in this country made it desirable to ascertain the prevalent opinion of chemists and physiologists, regarding the wholesomeness of such preparations.” BAKERS’ CHEMICALS. The most important of these are saleratus, baking soda, cream of tartar, and baking powders. $aleratus.-This term was originally applied to bicarbonate of potash, which was used in connection with cream of tartar to obtain carbonic acid gas for leavening purposes, The greater cost of this salt has led, however, to the substitution of the cheaper COmpOUnd, bicarbonate of soda ; and nt present none of the potash salt is sold by grocers.u This substitution cannot be considered as an acluIteration, inasmuch as there is nothing necessarily restricting the name saleratus ’ to the bioarbonate of potash, and so long as the commercial article is sold at the price of the soda compound, there is no evidence of intention to defraud.” Twenty samples of saleratus were examined, and, in every case, the salt was the bicarbonate of soda. No adulteration was detected. The samples were put up in paper packages, and in most cases bore the manufacturer’s name. The practice of selling such articles in bulk is objectionable as oflering greater facilities for adulteration.Baking Soda.-This is the comrneroial bicarbonate of soda, which as such is employed in cooking, and also forms one of the active ingredients of baking powder. Of twenty-three samples examined, only three were adulterated; one with ground gypsum, to the extent of 25 per cent.; another with gypsum and starch ; and the third with snlphate of soda, alid about 17 per cent. of carbonate of lime.142 THE ANALYST. The low cost of baking soda offers little temptation to adulterate it. Small quantities of the sulphate and chloride of sodium are always present in the commercial article as natural impurities in its manufacture, but they are in no way injurious, and, if removed, would very greatly increase its cost. From determinations made in the case of eight of the sampIes submitted, it appears that the amount of snlphate of soda present varied from 0.88 to 2.22 per cent.of the anhydrous salt. Cream of Ta.r.tar.-The comparatively high price of this salt maks it an article of frequent adulteration. Of twenty-seven samples examined, 16 were adulterated, and, in some cases, not a particle of cream of tartar could be found. The adultermts used were terra alba, starch, phosphate of calcium, and tartaric acid. Six samples were adulterated with terra alba alone, seven with terra alba and starch, me with starch alone, and two with starch, terra alba, and acid phosphate of calcium. In six samples tartaric acid had been substituted for cream of tartar, and in each case the sample was otherwise adulterated.In eight sampIes the amount of terra alba was determined, and found to range from 3.27 to 93 per cent. Five samples contained over 70 per cent. of this adulterant. Commercial cream of tartar contains a certain amount of tartrate of lime, as an impurity ; and although this: salt is not injurious, its presence diminishes the value of the article. No limit has been fixed to the amount of tartrate of lime allowable in cream of tartar, and yet there is no reason for not fixing some limit. In twelve of the samples examined the amcunt of tartrate of lime was determined, and found to vary from 3.54 to 10.59 per cent., the average being 8.2 per cant. Some of the samples were purchased of druggists, and the results show that the amount of lime tartrate in these was fully as large as in the samples bought of grocers.They consist of bicarbonate of soda, and some acid OF acid salt, which on the addition of water, react upon each other with the liberation of carbonic acid gas. There are four kinds of baking powders in use, the difference consisting in the nature of the acid compound used. In the first, cream of tartar is emplayed ; in the second, tartaric acid ; in the third, acid phosphate of lime ; and in the fourth, potash or ammonia alum. Moreever, many powders contain a salt of ammonia, generally the sesquicarbonate. The pungent odour of this salt prevents its use in any but the the smallest qmntities, and as so used it cannot be considered as in any way injurious. To prevent a natural deterioration in the powder, mosi manufacturers add flour or starch, which, within certain limits, is not considered as an adulteration, although its excessive use might become such.Eighty-four baking powders were submitted for examination, which may be classified as follows : cream of tartar powders, 49 ; tartaric acid powders, 3 ; alum powders, 20 ; phosphate powders, 3 ; besides which, eight were mixtures of cream of tartar, and alum, and one of phosphate and alum. Seventy. three powders contained flour or starch, and thirty-fire contained ammonia. Eight of the powders were found to be adulterated ; six with terra alba, one with insoluble phosphate of lime, and one with tartrate of lime, doubtless as an adulteration of the cream of tartar employed.Baking Powders.-These are ai tificial preparations employed as substitutes for yeast. FLOUR AND BREAD. The term flour, in its more restricted sense, is applied to the powder obtained by grinding the various cereals used as food. Wheat P2our.-Thirty-five samples of wheat products were submitted for examination, including eight samples of “gluten flour,” and three of “ farina.” There are quite a number of ( 6 gluten flours” in the market, which are supposed to contain a special addition of gluten. The samples submitted were found to be free from adulteration ; and while some can honestly claim to be gluten flours, others &re ordinary wheat flours. As to the other samples of wheaten flour, no adulteration was detected. Mention is made of the adulterants which are sometimes added to wheat and other cereal products.The use of alum, so far as it acts injuriously upon the human system, is coilsidered elsewhere in the report, ‘‘ but its addition to damaged flour should be emphatically condemned, aside from the question of its wholesomeness.” In damaged flour the gluten has undergone a partial decomposition, or fermentation, giving a dark appearance to the flour. The alum acts as an antiseptic, checking thinTHE ANALYST. 143 decomposition, and giving a bread much whiter than could otherwise be obtained. In this way the unscrupulous are able to make s bread possessing the appearance of a first-class article, from material unfit for human food. Of the animal and Vegetable parasites of grain, the most important are smut, mildew, darnel, rust and ergot.There seems to be suiiicient ground for the statement that some ,of the ill effects generally attributed to other causes are in reality due to a vegetable parasite. Flour of Rye, Barley, CorTa, &c.-Of these little need be said here. As a rule they were found free from adulteration. The following shows the number of samples examined : of oat-meal, 12 samples ; barley, 7 ; rye, 7 ; corn-meal, 10 ; corn-starch, 2 ; rice, 5 ; buck-wheat, 8 ; sago, 5 ; and tapioca, 7. One sample of rye-flour was adulterated with wheaten flour of an inferior quality. Arrowroot.-Genuine arrowroot is the starch obtained from the tubers of maranta aruiadinacea. The term, however, is applied to a number of other starches obtained both from tubers and cereals ; and there is, consequently, much confusion with regard to the use of this word.It is a common practice to affix the name of the place where the starch was supposed to have been produced ; but this gives no information as to the exact nature of the product. The only remedy for this evil consists in requiring all dealers to mark the arrowroot with the name of the plant from which it was obtained ; and also, that mixtures of different starches be marked as such. Of twenty-three samples of ‘c arrowroot ” examined, seventeen consisted entireIy of Maranta starch, and six of substitutions, One was mixture of Maranta and tapioca starches, two were Maranta, tapioca and potato, and three consisted of tapioca and potato. Bread.-Ten samples of wheaten bread were submitted and subsequently examined both chemically and microscopically.Special attention was paid to the detection of copper, alum, &c., and in no case were these substances found. The percentage of moisture in the breads varied from 41.5 to 43.9 ; and the amount of ash varied from 0.915 to 1.134 grams in 100 grams of bread. Methods of Bxanzination.-The microscope must be relied upon almost exclusively for the detection of the various starches and abnormal vegetable growths. The detection and estimation of mineral adulterations is readily accomplished by ordinary analytical methods. The determination of alumina, however, for the purpose of deciding the presence of alum, requires considerable care, inasmuch as the amount of alumina, even in an alumed flour or bread is very small, and, under some circumstances might bemistaken for that naturally present in the ash of the flour itself.I t is customary to make some allowance for the alumina of the ash, but no fixed amount has been agreed upon by analysts. Of the various methods €or the determination of the alumina, preference is given to that suggested by Mr. Dupri? and modified by Mr. Wanklyn. I t depends upon the insolubility of the phosphate of alumina and the solubility of the phosphates of calcium and magnesium in acetic acid. THE ALUM QUESTION. (‘ In the making of bread and foods of a similar nature, alum is sometimes added to the flour for one of tworeasons-either to disguise the inferior quality of a damaged flour, or as a constituent of baking-powder used as a substitute for yeast.” In the former case the use of alum must be considered as a very objeotionable form of adulteration, not necessarily in itself, but as permitting the use in articles of food of material having little or no value.The alum question, as it has been disoussed in England and France, has had reference more to the use of alum in flour, in which case there vas greater probability of its entering the system in its natural condition. I n this country, however, the question of more immediate importance has reference to the use of alum in baking-powders where the alum suffers decomposition before the food is eaten. The objections urged against the use of alum have been based more upon theoretical than upon practical or experimental grounds. Many have argued the question upon the physiological effect of alum as described in works on Materia Medica, concluding that its effects as usually taken in food are necessarily the same.The advocates of alum powders, whilst recognising the effect of alum taken medicinally, claim that in baking the powder undergoes decomposition with the formation of the hydrate or of the phosphate of dumina, Moreover, that the &mount of slum is small, and conssquenily without injurious effect,144 12 9 19 18 4 16 28 5 5 4 2 THE ANALYST. 66.6 60-0 70.4 81.8 57.1 76.2 70.0 71.4 50,O 60.0 40.0 Our space will not allow of our following this paper through ; but we may state that Dr. Love cites a number of authorities for the purpose of establishing two points, viz.-is the phosphate of alumina fornied ? and if so, is it soluble in the digestive fluids ? The testimony on these points is 00 conflicting that no positive conclusions can be drawn from it.Numerous opinions are then quoted as to the injurious effect of alum upon the human system. The legislation on this subject in England and France does not especially prohibit the use of alum. In the former the Adulteration hot of 1821 did prohibit its use, but later Acts do not mention it ; and under the present law, before convictions can be obtained it is necessary to establish the fact that alum is injurious. In France its use is indirectly prohibited ; while in Germany the use both of sdphate of copper and alum is forbidden. It is stated in condusion, “ that at the present time there does not seem sufficient evidence as to the injurious effects of alum upon the human system to warrant legislation against it.” V.-CANNED FRUITS AND VEGETABLES ; Preserves ; Vinegar ; Pickles ; Mustard ; Ginger ; Spices ; VIL-TEA ; COFFEE ; COCOA.Antiseptics employed in preserving ; Glazing and Enamel, as aff eoting Food Articles. Report by Prof. S. A . Lattimore, PIt.D., of Rochester University, Rochester, N.Y. CANNED FRUITS AND VEGETABLES. Nine samples of canned fruits were examined, including peaches, plums, grapes, strawberries, cherries, blackberries and olives ; and the same number of canned vegetables, including mushrooms, corn, beans, peas, succotash, tomatoes and pumpkin. No indication of adulteration was found in any of these foods. ‘‘ Attention was given to the possibility of the chemical reaction of the fruit aoids upon theinner surface of the cans, whereby salts of tin and lead might be produced, rendering the contents in some degree poisonous.” VINEGAR AND PICKLES.Four samples of vinegar and nine of pickles were submitted for examination. The d e g a r s 6‘ were all of inferior quality, being deficient in acetic acid, but free from mineral acids, and must, be classed as unadulterated unless an excess of vater may be considered an adulteration.” The samples of pickles ‘‘ gave no evidence of the presence of copper or other metal, The only sample which possessed a suspiciously green appearance was found to contain alum.” SPICEB. Prof. Lat timore’s report furnishes abundant proof in support of the common impression regarding The following table shows the number of samples examined, and the extent the adulteration of spices.of their adulteration : Mustard .................. Ginger. ................... Allspice .................. Cinnamon ................ Cassia .................... Cloves .................... Pepper-black ............ ,! white ............ ,, red .............. Naoe .................... Nutmeg .................. Number of samples examined. 18 15 27 7 21 40 7 10 8 5 aa ITHE ANALYST. 145 “ As the above tab10 shows, a large proportion of them are adulterated, and that with substances presenting 8 certain uniformity. The spices present an inviting field for the exercise of fraudulent arts. They are almost universally sold in the form of fine powder and in opaque packages, which do not admit of easy examination on the part of the purchaser.Consequently, any cheap substance which may be easily pulverised to a similar degree of fineness, and which possesses little distinctive taste or odour of its own, answers the purpose; so that the list of adulterants for this class of articles is naturally very large. The adulterations found in the samples now under consideration may be classed into four groups. First, integuments of grains or seeds, such 2,s bran of wheat and buck-wheat, hulls of mustard seed, flax seed, &c. Second, farinaceous substances of low price, such as are damaged by the accidents of transportation or long storage-such as middlings of various kinds, corn-meal, and stale ship’s bread. Third, leguminous seeds, as peas and beans, which contribute largely to the profit of the spice mixer.Fourth, various articles, chosen with reference to their suitableness for bringing up the mixture as nearIy as possible to the required standard of colour of the genuine article. Various shades, from light colours to dark browns, may be obtained by the skilful roasting of farinaceous and leguminous substances. A little turmeric goes a great way in imparting the rich yellow hue of real mustard to a pale counterfeit of wheat flour and terra alba, or the defective paleness of artificial black pepper is brought up to the desired tone by the judicious sifting in of a little finely pulverised charcoal. Enough has been already given to show that the field for sophistications of this sort is a wide one, and offers large scope for the development of inventive genius ; so that each manufacturer of articles of this class would be likely to possess his own trade secrets.It will be observed that the adulterating materials just mentioned all belong to the class claimed to be harmless. In no instance has any poisonous substance been discovered. The proportion of foreign and genuine substances in the spices varies between wide limits, in some instances the former being slight ; in others, the latter seemingly present in just sufficient quantity to impmt faintly the requisite taste or odour. Even this small proportion of the professed article is occasionally farther diminished by the substitution of other substances ; as for example, in imparting to corn-meal finely ground a pungency suggested by real ginger by the addition of a little salt and red pepper.” COFFEES.Thirty-five samples of unroasted coffee were examined. “In five packages EL few grains were discovered which had been slightly coloured or faced. A minute quantity of bIue pigment adhered to the more prominent parts of the bean, giving a somewhat brighter colour to the coffee when viewed en maw. It was apparently Prussian blue, the quantity obtained being too minute $0 permit satisfactory chemical tests, No lead chromate could be recognized.’’ The coloured coffee was inferior in quality, and it was thought that the colouring matter would separate in the process of roasting. The three samples of roasted, unground coffee examined were free from adulteration. Twenty-one samples of ground coffee were examined, and in nineteen of them foreign substances were discovered. These substanoes were chicory, beans, and occasionally wheat or other grain coarsely ground. One sample consisted entireIy of roasted hominy. Three sampIes of coffee extract were composed chiefly of caramel and liquorice, and contained no coffee. TEAS. Forty-three samples of green tea and eighteen of black tea were submitted for exa~ination, 4‘ Many of these are of the cheapest and most inferior quality, some of them mere tea-rubbish, yet no leaf or fragment of a leaf which has been examined could be considered anything but tea.” No mineral matter was found which could not be “ fairly credited to the rude and careless manner in which it is banded by the rough employes of the tea-farm.” Neither have any positive evidences been discovered of the admixture of exhausted leaves. If they are present, the admixture is too slight to render detecttion possible by the determination of the percentage of extract or tannin, (TO b6 contimtd).

ISSN:0003-2654    

DOI:10.1039/AN8820700141

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

146 THE ANALYST. LAW REPORTS. Dandelion, Cofee-Conviction :- At the Bakewell Petty Sessions, on Saturday, before Mr. It. W. M. Nesfield and Mr. F. Craven, Mr. Richard Robinson, grocer, Chelmorton, charged with selling coffee adulterated with the root of dandelion to the extent of 15 or 20 per cent., was fined Sl and 10s. costs. Buttel. and Beef Fat:- At the Liverpool City Police Court, recently, Mr. John Jones, grocer, 8, Great George’s Place, was summoned for selling butter which was found to be adulterated with 30 per cent. of beef fat, and he was fined 20s. and costs. At the Leicester County Police Office lately, MI+. Henry Chapman, grocer, of Msrkileld, was charged with selling adulterated coffee. Deputy Chief Constable Moore said OD the 9th May he visited the defendant’s shop, and purchased from his wife half a pound of coffee.He told her he had bought the coffee for the purpose of having it analysed and divided it into three portions, one of which he himself kept, another he gave to the defendant’s wife, and the third he forwarded to Dr. Emmerson, the County Analyst, for examination. On May 22 he received a certificate from the analyst, stating that the coftee was adulterated to the extent of 33 per cent. with chicory. About an hour and a half after he had made the purchase, defendant’s wife came to him, and said she had made a mistake, having given him chicory-and-coffee, instead of coffee. Defendant admitted the offence, and was fined 20s. and oosts or ten days’ imprisonment.THE ANALYST. 147 Lard and Water:- At the Eddisbury (Cheshire) Police Court, recently, John Bleaze, shopkeeper, of Kingsley, was ordered to pay 16s.costs for having sold to Police Buperintendent Naylor half a pound of lard which was certified to have been adulterated with 18 per cent. of water. At the WalIasey (Cheshire) Petty Sessions, lately, Mr. Daniel Cunningham, provision dealer, Wallasley Village, was summoned for selling llb. of butter which was not of the nature, substance, and quality required. Inspector Dutton, of the Cheshire Constabulary, went to the defendant’s shop and asked for llb. of butter, which he paid for and handed over to Mr. Carter Bell, of Manchester, the County Analyst. Superintendent Egerton produced a certificate from that gentleman, stating that there mas only 25 per cent.of genuine butter in the sample, the remaining 76 per cent. being made up of fat, &c., The magistrates imposed a fine of 5s. and $2 13s. costs. Special ” ButteT :-- At the Hull Police Court. on June 21, Mr. F. Hodgm, grocer, Hessle Road, was summoned for selling half a pound of butter which was not of the nature, substance, and quality demanded by the purchaser. Mr. Wilson, Deputy Town Clerk, prosecuted on behalf of the Urban Sanitary Authority of the Hull Corporation. Mr. J. Osborne, the inspector under the Food and Drugs Act, visited defendant’s shop on May 13, and aslied for half a pound of butter, which was sold t o him for 7d. He told defendant he had purchased it for analysis, and Hodgson said he had bought it for butter, and he was selling it as such.The butter, on being analysed, was found to contain 75 per cent. of foreign fat. Defendant now said he bought the butter as per sample, and paid 108s. per cwt. for it. Mr. Twiss : If you can prove that you bought it as pure butter it will relieve you. Defendant produced an invoice, which, however, simply specified “ five casks, special.” His Worship said he could not take this into consideration. The defendant was further sunimoned for selling a quarter of a pound of adulterated coffee. On the same day the inspector asked for pure coffee, and was served with a quarter of pound of an article which upon analysis was found to contain 20 per cent. of chicory. Defendant said that when the inspector asked him for this article he asked the lad which coffee he had ground last, and the wrong tin was pointed out to him.The sanitary inspector corroborated this statement, and further stated that he bought both the butter and the coffee before he said they were for analysis. Mr. Twiss fined defendant 60s. and costs for selling adulterated butter. He said it was possible ihere might have been some mistake about the coffee, and in that case judgment mould be respited on payment of oosts.-Mr. John Hunter, grocer, 44 and 46, Great Passage Street, Hull, was also summoned for selling one pound of butter which on analysis was also found to contain 75 per cent. of foreign fat. There was little or no excuse in this case, and the defendant was fined 50s. and costs, Oyleans Butter :- At the Cardiff Polioe Court, before Mr. R. 0. Jones and Alderman Evans, J.Rees Evans, grocer, of Star Street, was summoned for selling as butter a substance not of the nature asked for. Mr. Thorpe, Deputy Town Clerk, prosecuted. It appeared that Police Constable Crocker went to the defendant’s shop and purchased from an assistant three-quarters of a pound of butter. He saw the defendant, and told him that he purchased the butter for the purpose of having it malysed. The defendant replied (( All right.” Witness left the shop, but the defendant ran after him and told him that it was Orleans butter. He asked the assistant for three-quarters of a pound of butter, and the assistant said they had been selling that butter at fourteenpence a pound, but that it had ‘( gone off a little.’’ Mr. Thomas, the Borough Analyst, said that it was an articIe got up to resemble butter.It was known as butterine, and contained a quantity of fat, but no appreciable quantity of butter fat. The defendant said he had bought it as Orleans butter. The magistrates fined the defendant 40s. and 18s. costs. L L Real ” or ‘( Mixed ” Illusturd. Sarah Rowland, provision dealer, of Tattenhall, Cheshire, was summoned before the county justice st Broxton, recently, for selling mustard which the certifkate of Mr. Carter Bell, the Public Analyst, showed to have been adulterated to the extent of 5 per cent. with farinaceous matter. Defendant said that she procured the mustard from a firm in Chester, the executors of the late Mr. John Fleet. She ordered ‘‘ real” mustard, and the article was sent to her as “ real ” mustard, and not mixed mustard." She bought it 8s pure mustard. In ordering defendant to pay the costs, the chairman of the Bench imformed her that she might enter an action agBinst the parties from whom the article was procured. The costs amounted to €1 68. S&d.148 TEE ANALYST. BEER ADULTERATION BILL IN THE HOUSE OF COMMONS. On Tuesday, July 4th, Mr. Hicks moved the second reading of the Beer Adulteration Bill, upon which the House was counted out, and the Bill became a ‘‘ dropped order.” Mr. 3. C. Thresh, pharmaceutical chemist, Buxton, obtained the degree of Doctor of Science in the University of London at the recent examinations.

ISSN:0003-2654    

DOI:10.1039/AN882070146b

出版商:RSC    

年代:1882

数据来源: RSC