摘要:

109 NEW ANALYSIS OF THE SANDROCK (I.W.) MINERAL WATER. BY 0. HEHNER, F.I.C., F.C.S. Read before the Society of Public Analysts, on 28th June, 1882. Not far from the southern point of the Isle of Wight, about 150 yards distant from the shore, issues the Sandrock Spring, which yields ths water of which the analysis is given below. It was snalysed in or a little before 1811, by Dr. Marcet, who reported that (' every pint or sixteen-ounce measure of the water contained the following ingredients, via. :- '' Of carbonic acid gas, three-tenths of a cubic inch. " Sulphate of iron, in the state of crystallised green sulphate . . ' Sulphate of alumina, a quantity of which if brought to the state of " crystallised alum would amount to . . . . . . . . . . 31.6 ,, " Sulphate of lime, dried at 160" .. . . . . . . . , .. 10.1 ,, " Sulphate of magnesia, or Epsom salts, crystallised . . . . . 3.6 ,, " Sulphate of soda, or Glauber's salt, crystallised . . . . . . 16.0 ,, L L Muriate of soda, or common salt, crystallised .. .. . . .. 4.0 ,, c b Silica .. .. .. .. .. .. .. .. .. .. 0.7 ,, 107'4 ,, . . 41.4 grains. -I10 THE ANALYST. ~ For purposes of comparison I have recalculated these figures, and the reaults will be found below. It is stated that the water has also been analysed by Berzelius, but I have not been able to find any record of his results. Possibly no independent analysis by Berzeliua existg, as Berzelius and Marcet must have been at some time or other working together, their joint names heading a paper on a digerent subject.My own results are as follows :- Specific gravity of the water at 60* F, 1008.9. c o .. I, Br & CO, Free NH, .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. Albuminoid NH, Combining the above stand thus :- NaCl .. hTs2S0, .. K,SO, .. FeSO, .. Fc23S0, .. A1,3SO, .. Fe,P,O, .. CaSO, .. “H, 1 z so4 MgSO, .* llnS0, .. SiO, .. NiSO, .. HCl (free) . . GO, (free) .. .. .. .. *. .. .. I. .. .. .. .. .. * . .. .. .. .. .. .. .. .. .. .. .. .. .. .I .. .. .. .. .. * . .. .. 19.99 2-10 530.82 9.18 0.38 146.34 4.13 115.87 0.05 0.97 40.98 14.70 1.20 12-95 2-33 0.08 902.07 -- -. strong trace. .. absent. . . 0-0554 . . 0.0132 substances to the .. .. .. .. .. .. .. .. . * .. .. .. .. .. . * .. .. * . .. * . .. * . .. .. .. .. .. .. *. .. 32.94 2-75 4-30 0.20 308.94 9.25 385.88 0.81 09-52 44.10 0.11 2-01 9-18 2.10 902-07 -- - 100,000 parts contain :- .... .. .. .. .. .. .. .. .. .. .. .. .. .. .. salts .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. n. .. .. .. .. .. .. .. .. .. .. .. .. .. most .. .. .. .. .. .. .. *. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. .. * . .. .. .. .. MAR c ET . . , 34.6 * . 424.4 . . 10.0 . . 153.0 .. 48.9 - .. - .. - * . - .. - .. . . 46.9 . . 8.3 .. 44.1 . . 22.4 I .. __ .. -- 792-6 probably present, the results .. .. .. .. .. * . .. * . .. .. .. .. .. .. .. The water is, therefore, a remarkable one, not only for the .. .. .. .. * . .. .. .. .. .. .. .. .. .. .. 57.0 101.0 - - 323.0 162.9 113.8 24.9 - - - - 10.0 - 792-6 108 c.c. per litre. extremely large amounts of ferrous and aluminic sulphates which it contains, but more so on account of the presence in it of a relatively very considerable quantity of nickel sulphate. I know of no water in which anything like the proportion of nickel stated above has been discovered. Nickel andTHE ANALYST. 111 cobalt are not of unfrequent occurrence in the muds deposited by mineral springs, but in the water itself these metals are very rarely traceable. Marcet’s results are, on the whole, and considering the state of analytical chemistry in 1811, very creditable to that ohemist. The main constituent, ferrous sulphate, found by him accords wonderfully near with my own figure. Probably he separated the various salts mainly by crystallization, 8s the terms employed in his report would indicate. 1 am inolined to attributethe differences in the two malycces rather to the methods of analysis than to any change in the composition of the water itself.

ISSN:0003-2654    

DOI:10.1039/AN882070109b

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

THE ANALYST. 111 ON THE WORK DONE BY PUBLIC ANALYSTS DURING 1881 UNDER THE SALE OF FOOD AND DRUGS ACT. By G. IV. WIGNER, F.I.C., F.C.S. Read btfw-e the Society of Public Analysts, on 28th June, 1882. A year ago I had the pleasure of summarising the returns made by Public Analysts a8 to the work done by them under the Sale of Food and Drugs Act during 1880, and of making some remarks on them ; and I have now to bring before your notice another series of returns for 1881. These returns include the work of 78 Public Analyste, nearly all of whom are members of our Society; but a few who have not yet seen their way to join u8, have been kind enough to favour us with the details of their work, so that the table might be made as complete as possible. The object of this yearly summary is to point out the extent to which adulteration prevails gear by year, earlier, and in a somewhat different way than it is reported in the blue books. These latter are, of course, issued at a later period of tho year, and are arranged in a manner which does not enable us, as Public Anslysts, to examine the facts contained in the various returns in the same way as we can in those we ourselves prepare.Since the last paper on this subject appeared, very great steps have been taken, especially in the United States, towards the suppression of adulteration, and a number of different bills have been proposed in the various States, and most of them have been passed. The most satisfactory point in connection with them ip, that neatly all contain what was originalIy proposed by this Society and pressed very strongly upon our own Government, viz., a distinct definition of adulteration, with limits or standards, showing what the constituents of any particular article are (according to the Act) expected to be.Had this course been followed in England, we should have been saved the annoyance which has been caused by the occasional contradiction of opinion between the Inland Revenue Chemists and the Public Analysts. One very important publication in reference to adulteration has taken place during the past year, viz., the reports of the United States analysts who have, by the direotions of the Government, examined the question of adulteration and its prevalenoe in almost all articles over the whole of the States. It is unnecessary to refer to that more fully, since the abstracts of the reports from the Sanitarsl Eflgine8r (which iEi the official organ of the State Board of Health of New Pork) are being reprinted in THE ANALYKC a8 rapidly as space will permit.112 THE ANALYST.Several things have occurred lateIy to prove dhat the Sale of Food and Drugs Act needs further amendment ; but in the present state of legislation it is, of course, quite impos- sible to hope for such a step this session, or even next. Among the amendments which are essentially required, are the compulsory attendance of the referee chemists, whoever they may be, to verify their analysis on oath. I t cannot be too well undersiood that their certificates at present are not Zegal evidence. Provision ia also required for the compulsory collection of samples in larger numbers pro rata to the number of inhabitants. Last year I mentioned that the probable number of samples examined was one out of every million samples purchased, and this Sear the number has fallen by a small fraotion lower still.Taking only one illustration of the results of this imperfect examination of food supply, I may note that several of the larger dairymen supplying London absolutely reject milk, and fine the farmers who send it to them, when the standard falls down within 5 per cent. of as low as the Somerset House chemists are now pashing, and if it falls within 8 per cent. of as low the farmer receives a notice couched in somewhat unpleasant terms. It is little wonder then that they, as well as we, should look upon such a ‘‘ standard,” if so it can be called, as a premium upon adulteration.Passing now from a general view of the subject to the details, we have the following results. The number of returns reoeived of samples analysed and reported upon during the last seven years have been as follows :- Year. Districts. 1875-6 . . . . 109 .. 1877 . . . . 127 .. 1878 . . . . 168 .. 1879 . . . . 212 .. 1880 . . . . 237 .. 1881 . . . . 249 .. Samples Examined. 15 989 11943 15107 17574 17919 17868* Samples Adnlterated. .. 2596 .. 2371 .. 2505 .. 3032 ,. 3132 .. 2960 Percentage Adnlterated. . , 18.10 ,. 17-70 .* 16.58 . . 17.25 . . 17.47 .. 16.56 It will be noted that the returns this year are from 12 more districts than we had last year, and that the number of samples has been somewhat less. 1881 ahows a slight diminntion in the percentage of adulteration, as compared with 1880, from 17-47 to 16.56 - - that is, after two years increase in percentage there is now a decrease-and the percentage is almost the same as it was in 1878.So far as appears from this, the good effect which the Act should have had has been, to st great extent’, neutralized by its imperfect administration. The following table shows the classification of t2he samples submitted to public analysts, including some few waters which, under arrangements which certain analysts have made, are included in the work they have to do under the Sale of Food Act. Dividing these articles into classes we have as follows :- SAMPLES PURCHASED, 1879, 1880 AND 1881.Milk . . . . . . Butter . . . . . . Groceries . . . . . . Drugs . . . . . . Wines, Spirits, and Beer Bread and Flour . . . . Water . . . . . . Sundries . . . . . . Numb em. 1879. 1880. 6038 .. 7251 969 .. 892 4197 .. 3845 615 .. 390 1615 ,. 2220 1471 .. 1326 1240 .. 1604 629 .. 391 1881. .. 6828 .. 1081 .. 4328 .. 487 .. 1967 .. 1134 .. 1463 .. 580 Pereent.ages. 1879. 1880. . * 36.1 .. 40.40 . . .. 5.7 , . 4.97 . . .. 25.0 , 21-48 . . .. 3.6 . . 2.17 .. * . 9.7 . . 12-36 .. .. 8-7 . . 7.40 .. .. 7.5 .. 904 .. .. 3.7 .. 2.18 , . 1681. 38.67 5 86 24-17 2.67 10.86 6.35 8.18 3.24 .___ - - - - _ I _ 16,772 17,919 17,868 100.0 100~00 100*00 * The total in the tabulated stat-ement is incoireotly put at 17808.THE ANALYST. 113 The figures in the last threo columns show the percentage of samples purchased calculated upon the total.In the following table the adixlt,erated samples, which number 2,960 as against 3,132 last year, are classified with the corresponding figures for 1879 and 18S0, the percentages being calculated upon the total number of samples found to be adulterated in each year. SAMPLES FOUND ADULTERATED, OR IN THE CASE OF WATERS, UNFIT TO DRINK, 1879, 1880, AND 1881. E l k .. Numbers. 1879 1880. 1881. .. .. 1332 .. 1595 .. 1379 * . Percentage. 1879. 1880. 1881. 44-72 . . 50.98 . . 45.30 Butter .. .. .. 135 .. 179 .. 137 I . 4.53 .. 5.73 . . 4-65 Groceries . . . . 492 . . 402 . . 420 .. 16.52 .. 12.90 . . 15-27 Drugs .. .. .. 164 .. 79 .. 93 .. 5.52 . . 2.52 . . 3-16 Wines, Spirits, andBeer 457 .. 480 .. 471 a .15.36 . . 15.18 .. 16.00 Bread and Flour .. 68 .. 84 .. 48 .. 2.28 . . 2-68 . . 1.63 Waters . . . . . . 266 . . 287 . . 383 .. 8.93 . . 9-18 .. 1.3.01 fkindries .. .. .. 64 .. 26 . . 29 * . 2-14 . . -83 .. -98 2978 3132 2960 10000 100~00 100*00 - - - -- - - In this case it appears that the percentage of milk adulteration ha8 fallen very slightly, Groceries show an increase as against the decrease of the previous year ; bread and flour a decrease. It is more important to examine the percentage of adulteration as compared with the number of samples of each article purchased, and for this reason 1 have taken five consecu- tive years-viz. : 1877 to 1881-and calculated the percefitage of adulteration as found in each year on each class of goods. PERCENTAGES OF ADULTERATION FOUND FROM 1577 TO 1881, CALCULATED ON THE NUMBER In the case of water there is a large increase in the amount of impurity found.OF SAMPLES OF EACH CLASS ANALYSED. 1877. 1878. 1879. Mill< . . .. -. 26.07 . . 18.38 . . 22.06 . . Butter .. . . . . 12.48 .. 13-23 .. 13.93 .. Groceries . . . . . . 13.03 . . 12.89 . . 11-73 . . Drugs . . . . . . 23.82 . . 35-77 . . 26.66 . . Wine, Spirits, and Beer.. 47.00 , . 29-31 . . 25-30 . . Bread and Flour.. . . 6.84 . . 2.97 . . 4.62 .. 21.63 .. 14.98 { ;;::; 1: Water .. .. Sundries .. .. 1880. 22.00 20.08 10.43 20.26 21-31 6.33 17.73 6.66 1881. .. 19.95 . . 12.67 . . 9.70 . . 19.09 .. 23.94 . . 4-23 . . 26.17 . . 5.00 This table is really the most important in the whole series, for it shows in what way the Act is working upon the vendors of different classes of goods.We find that milk still shows a fractional decrease in adulteration : it has not fallen down to the point reached in 1878, when the Act, if not worked more energetically than now, was certainly more of a terror to dairymen than at present, but 1879,1880, and 1881, each show a small fractional decrease. Butter has again fallen below the high figure which was reached last year and the comparatively high figures of the two previous yemg, and is down again almost to the point which it reached in 1877. Groceries show a decided improvement. Drugs show an improvement of more than 1 per cent, to be added to tho 6 per cent. gain of the previous year.114 THE ANALYST. Wines, spirits, and beer show a fractional improvement, which brings them almost to the average of 1879, Now taking the samples examined in the Metropolitan district alone we get the following results :-The total number purchased was 2806, of which 308, or 14-21 per Gent., were adulterated, this being as nearly as possible I per cent.less than laat yew. These samples are divided thus :- METROPOLITAN DISTRICITS-PERCENTAGE OF ADULTERATION, 1881. The only Milk . . . . . . Butter . . . . Groceries . . . . Drugs . . . . Wines, Spirits, and Beer Bread and Flour . . Waters . . . . Sundries . . . . noticeable changes in .. .. .. .. .. .. .. * . this Examined. Adulterated. Percentage. .. 935 .. 247 .. 26.31 .. 866 .. 68 .. 7.94 .. 188 .. 24 .. 12.76 .. 96 .. 15 .. 15.62 .. 204 .. 3 .. 1.47 2,806 398 14.21 .. 238 .. 34 .. 14.28 ..51 .. 4 ,. 7.84 .. 238 .. 3 .. 1.30 - - - table from that which I gave last year are that the samples of butter show about 7 per cent, less adulteration, and thoee of wines, spirits, and beer about 6 per cent. more, This is about 700 less than was examined in almost the same number of towns during the previous year. The percentage of adulteration is 19.56 as against 17.87 last year. TOWNS IN THE UNITED KINGDOM-PERCENTAGE OF ADULTERATION, 1881. Milk . . . . . . . . . . 3721 .. 742 .. 19.94 Butter . . . . . . . . . . 298 .. 64 .. 91-47 Groceries . . . . . . . . 993 .. 165 .. 16.61 Drugs . . . . . . . . . . 78 .. 11 .. 14-10 Wines, Spirits, and Beer . . . . 361 .. 89 .. 24.65 Bread and Flour . . . . . . 325 .. 12 .. 3.69 Waters . . . . . . . . . . 513 ..166 .. 32.35 Sundries . . . . . . . . 150 .. 11 .. 7.33 6,439 1,260 19-56 Next we have 153 Towns where 6,439 samples have been examined. Examined, Adulterated. Percentage. - - - In this case the notable changes are a fractional improvement of nearly 2 per cent. in the case of milk, about 4+ per cent. improvement in butter, 10 per cent. in groceries, 6 per cent. in drugs, a deterioration in bread and flour, and a marked deterioration in the purity of water supplied for domestic use. Passing from the towns to the counties we have reports from 74 counties and divisions of counties, as againgt 65 last year, with a total of about 500 more samples examined. The percentage of adulteration in these counties appears to have decreased from 17.84 to 15.09. COUNTIES IN THE UNITED KINGDOM. PERCENTAGE OF ADULTERATION, 1881.Xxamined. Adulterated. Percentage. Milk . . . . . . . . 2130 .. 392 .. 18.40 Butter . . . . . . . . 550 .. 41 .. 7-45 Groceries.. . . . . . . 2490 .. 195 .. 7-83 Drugs . . . . . . . . 364 .. 79 .. 28-34 Wines, Spirits and Beer . , 1427 . . 355 . . 24.87 Bread and Flour.. . . . . 552 .. 29 .. 6.24 Waters . . . . . . . . 880 .. 208 .. 23.63 Bundries.. . . . . . . 230 .. 3 . . 1.30 8623 1502 1509 - - -THE ANALYST. 116 Butter and groceries appear to be the articles to which the decrease is most due ; the adulteration of the former having decreased from 15.69 to 7-45, and the latter in almost equal proportion. ( ( Sundries ” show a marked decrease, but the number analysed ia so small that it scarcely tells on the total.The relative proportion of samples pnrchasad in London, the large towns, and counties, show as follows :-London, 15.70 per cent. ; large towns, 36-04 per cent. ; countieg, 48-26 per cent. ; and I now place before you a table which shows side by side the relative per- centage of adulteration found in them. METROPOLIS, TOWNS, AND Milk .. .. .. Butter .. .. .. Groceries .. .. .. Drugs .. .. .. Wines, Spirits, and Beer Bread and Flour . . . . Water8 .. * * .. Sundries .. .. .. COUNTIES. PERCIENTACIE OF ADULTERATION, 1881. London. Lwge Towns. Counties. Who10 Country. 26-31 .. 19.94 . . 18.40 . . 19.95 14.28 .. 21-47 .. 7.45 .. 12.67 7.94 . . 16.61 . . 7.83 . . 9.70 7.84 .. 14.10 . b 28-34 .. 19.09 12-76 .. 24-65 .. 24.87 .. 23.94 1-30 .. 3.69 .. 524 .. 4.23 15-62 ., 32.35 ..23.63 .. 26.17 1.47 .. 7.33 . . 1.30 .. 5-00 I must leave these statistics to be examined, and the deductions to be drawn from them by others, except as regards one or two points. Milk adulteration remains as it always has done, one of the crying shames of the country. Probably it doeB not exceed the mark when I say that J3100,OOO a year is paid in the Metropolitan District alone for water which is sold at the price of milk. In this case the public are simply robbed, and the profit does not go to the Water Companies, but to the milkmen. In the case of butter, which ranks almost next worse among the list of adulterations, it is, perhaps, more strictly correct to say that the public are cheated rather than robbed, because they get a 4 r fat ” of an inferior quality and slightly less palatable, but which ia is still ‘( fat” in substitution for the butter which they intended to buy, The low figure of the alcoholic strength of the wines, spirits, and beer may be passed over as before, on the ground that the public ought to be able to take care of themselves in this respect, and that probably it is quite as well that they can buy spirits of low alcoholic strength a t a low price as strong spirits at an increased price.It is true that the number of samples analysed is small, as it always has been since these returns have been made-487 only were examined last year-but certainly (‘ druggists” should be above suspicion, and it is a tiad thing to see the percentage of adulteration rise as high as 19-09 per cent, In my opinion it would have been far better had I been able to say that every one of these case8 had been taken into court, 80 that, to put it in the mildest way, errors made by trained men might have been exposed.The usual although very unpleasant sequence to my annual report is to point out that there are seven counties and 43 towns, besides one Metropolitan District-St. Martin’s -in which the Act has been absolutdy ignored, and nothing whatever was examined during the year. And in addition there are four counties and 26 towns where the amount of work performed has been utterly inadequate to the number of inhabitants, so that there are 80 counties, cities, and towns in the United Kingdom, and one important Metropolitan Dis- trict, where the authorities have very successfully shown how not to do it ” in the way of complying with one of the most salutary Acts that has been passed during this generation.As illustrations of the curiosities of adulteration I may add that Mr. Gatehouse reports marmalade and jam as containing saltpetre ; Mr. Stock, whisky containing capsi- cum ; Mr. Tatlock, skim milk containing chalk : and Mr. Allen, muffins containing plaster of Paris, and oatmeal aontaining ohdk, As to drugs I can aay nothing.SOCIETY OF PUBLIC ANALYSTS. Analyses of English Public Water Supplies in June, 1882. A l l yesults are expressed in GRAINS PER GALLON. Description of Sample. Date when drawn. Birmingham .. Bolton.. . . . . . . Brighton.. . . . . Bristol.. . . .. .. Cambridge . . . . Croydon .. . . .. Dublin.. .. . . .. Edinburgh , . . , Exeter .... .. .. Grantham .. .. Hastings.. . . . . King's Lynn . . Liverpool .. .. June 2 ,, 16 ,, 8 ,, 1 2 ,, 1 9 ,, 20 May 31 June 15 ,, 12 ,, 21 , 15 ,, 15 ,, 26 - d ;ilo E E trace -0028 401 6 .0014 *0015 *0011 -0014 none - *a 2 @ $3 -0037 *0018 a0083 .0070 SO082 *0045 -0070 *0048 - .g d 0% V U 2 *% $ A 1.91 1-20 1.27 1.24 1.08 1-02 1-24 1.22 OXYGEN, Absorbed in HARDNESS, Clark's Scale, in di - Before ,oihng, .~ 21 20 14.0° 14.80 15.0° 12.5O 14.4O 16.0' 1 & 5 O pees. Aftw 3oiling. Phosphonc Acid In Phosphates. Appearnuce 111 Two-foot Tiibe. l\iIicroscopic&l Examination of Deposit ANALYSTS. 15 milis at 800 Fehr. none -017 *014 -023 -023 ,010 ,024 ,022 -- _- . _ _ . ~ Wigner & Harland. B. Dyer, Wigner & Harland. Joliii Muter.0. Hehner. A. Wyn ter - Bly t h . John Muter. A. DuprB. Kent Co.. . . . ..I May 30 1 c. p. blue New River . . . . I Julie 14 clear none none none noiie none none none none none trace slight trace trace trace trace brace ,006 so3 1 -032 ,057 -042 -0s1 -062 -050 5.6" 3 .OQ 4.0' 3-0° 3.3O 3.50 4.50 3.50 33.4 39.6 18.0 18.9 18 0 21.0 18.9 13.4 vegetable debris satisfactory veg. deb., fibres, nnml. none *16 e l 5 e l l -12 .11 .28 *12 *05 -13 *03 -19 -06 -42 *27 trace trace *13 -34 -12 -32 -03 East London . . 9 c. yell. green Southwarlr & } 1 1: 1 5 p. y. & clear Vauxhall . . f . yellovi p. yellow p. y. & clear c. p. b r a peen none .~____ veg. debris and forms satisfactory veg. deb., fibres, aiirnl. sand, a l p satisfactory none satisfactory none turb.grnsh. v. s. tnrb. c. p. blue grnsh . browi c. p. blue c. colonrless light yellow v. s. brown f. b. yellow c . p. blue p. grnsh. blue dirty yell. light green none none none none none none none none none none weedy none 1.33 .PO 1.97 1.20 1.40 1.19 *86 .80 94 *81 4.50 1.20 1.02 trace none none none trace trace trace none trace trace trace trace trace ,0014 -0011 -0021 -0005 none none -0020 -0008 *0018 *0006 -0014 none *0014 9-80 3.50 13-6O 17.5O 18.0O 1 5.0' 1 - 3 O 4.2O 2-4O 15.3" 7.5O 14*5O 3.5" 20 7 7.1 20.4 22 0 24.8 22.4 4.4 4.8 5.6 21.9 22.7 23.8 7.2 *022 -010 none so16 none none *063 41 2 *b38 none -002 -093 *018 7*9O 3.5" 3.1' 2.80 5 e 6.0' *6O 3-90 2.4O 3-3O 4.0" 4.5" 3.3" A. Hill. W. 13. Watson. Wigner & Harland. F. TV. Stxldart. J. West Enights. C.Heisoh. C. A. Cameron. J . Falconer King. A. F. P. Ashby. Ferkins. H. F. Cheshire. W. Johnstone. A. Srnetham. ,0032 ,0017 ,0025 @020 none ,0055 -0056 .0059 -0006 ,0036 -0112 *0049 satisfactory v. slightDeacription of Sample. Maidstone- Wtr. Company Public Conduit Newark . . . . . . Newcastle -on- Tyne.. . . , .} Nottingham . . Norwich . . . . . . Portsmouth . . Rugby . . . . . . . Salford . . . . . . Southampton.. Swansea . . . . . . Whitehaven .. Date when drawn. SOCIETY OF PUBLIC ANALYSTS. Analgses of English Public Water Supplaes in June, 1882. All results are expressed in GRAINS PER GALLON. Appearance in Two-foot Tube. p. green p. blue c. p. blue f . yell. s. turb c. grnsh. blue p. grnsh. yell. clear c. p. yellow c. s. yellow c, p. yellow clear c. f . green none none none none none none none none none none none none 2.50 2.30 1-26 -94 1-49 1.80 1-15 1.68 *70 -91 1.00 -43 _____I Phosphoric Acid in Phosphates. trace trace trace trace trace trace trace trace none trace trace trace *71 *68 4 4 -03 -65 -08 -18 -02 none *27 none -007 - - 4 4 a0008 -0010 *0031 trace none a0110 -0007 trace *0007 none - 3; *8 3 ga a 'ii -44 so042 *0014 -0043 -0080 -0022 *0070 *0063 4142 *0017 -0110 -0042 -0011 OXYGEN, Absorbed in 5 mins a t 800 Fahr. a012 * O M so13 a 0 6 1 none ,032 ,0595 -003 -036 so03 *007 $hours a t SOo Fahr. *030 -03 1 -031 -100 -028 ,052 -101 ,027 -004 -015 ~~ H ARDNE ss , Clark's Soal0, in de Before soiling. --- 18-00 1 8 ~ 5 ~ 17.2O 13.4' 11 20 11.00 12 20 18.0° 3 oo 12.20 1.40 ees. After lolling. 7.0' 7.0' 13.4" 4.0° 6.7' 3-70 2.3' 8.50 2 5 O 440 1 - 4 O -4O Microscopical Exammation of Deposit. satisfactory satisfactory vegetable debris satisfactory veg. deb., diatoms veg. deb., diatoms none veg. deb., diatoms none veg. deb., diatoms ANALYSTS. M. A. Adams. M. A. Adams. A. Ashby. J. Pattinson. Wigner & Harland. W. G. Crook. W. J. Sykes. A. P. Smith. J. A. Carter Angell. Bell. W. Morgan. A. Kitchin. Abiuraviations :-c., clear; f., f a d ; h , heavy ; p., pale; v. h., very heav ; v. s , ~ very slight.

ISSN:0003-2654    

DOI:10.1039/AN8820700111

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

118 THE ANALYST. PRELIMINARY NOTICE ON THE COMPOSITION OF THE BLACK DEPOSIT WHICH ATTACHES ITSELF TO THE POSITIVE ELECTRODE OF THE BATTERY ON ELECTROLYSING SOLUTIONS OF ARGENTIC NITRATE. BY 5. W. GATEROUSE. Read before the Society of Pwblic Analysts on 31st Nay, 1882. THE composition of this substance is generally stated in our text books to be such that its formula is Ag,O,, The few experiments, however, which I have been able to perform indicate that its composition varies both with the battery power used and with the strength of the solution. In all cases it appears to contain a very large amount of absorbed gas, consisting principalIy of oxygen, but in no case free from nitrogen. With a saturated solution of silver nitrate, or so nearly saturated as not to deposit crystals during the process of electrolysis, and a current proceeding from two pint Grove cells, the deposit at the positive pole is almost black, highly crystalline, and fairly coherent, so that, although much may have fallen to the bottom of the cell, the remainder can be withdrawn attached to the platinum electrode. During the process a purple tint first pervades the solution, gradually turning to a deep brown ; this, first appearing at the positive pole, gradually stretches through the solution till it reaches the negative electrode, which also consists of platinum.The silver deposited on this electrode gradually stretches through the solution in a fine arborescent form till it meets the deposit on the opposite side. Although some of the black deposit adheres to the electrode, much drops to the bottom of the cell, and this, in addition to the oxygen gas given off from the positive electrode itself, yields a constant stream of gas, whether in solid connection with the electrode or not.This evolution of gas proceeds at ordinary temperature, even after all silver nitrate has been removed by washing, and the finer the state of division in which the deposit is formed the greater appears to be the amount of gas absorbed by it. After being heated to 2 1 2 O F. its composition is constant, The depogit evolves oxygen freely when treated with concentrated sulphuric acid, and chlorine when treated with hydrochloric acid. 2.42 grains of the crystalline deposit obtained by using two Bunsen cells was heated for an hour to 120° F., the gas evolved was not measured with great accuracy, but consisted of about 2 G.c., of which approximately nine-tenths were oxygen and the remainder nitrogen.These 2.42 grains raised to a white heat mere reduced to pure silver, the weight of which was 1-985 grains; loss of gas? -435 grains. On the supposition that the whole of the gas thus lost was oxygen, this gives the composition of the substance at 120° F., as silver, 8202 per cent. ; oxygen, 18.00 per cent. ; and leads to the formula Ag,O, being the oorrect one at this temperature,THE ANALYST. 119 With a power of four Bunsen cells, and a slightly acid solution, a fine black powder was obtained, from which volumes of gas continuously ascended as it lay at the bottom of the decomposing cell. There was no trace of adherent crystals, the platinum electrode being merely covered with a fine black powder, and the solution itself took a magnificent violet tint, soon passing to a deep brown, from all parts of whioh the brown deposit seemed t o form ; but it was difficult to distinguish whether this was actually the case or not, as the evolution of gas from the deposited powder was so rapid as to produce currents which carried partiales around from bottom to the top, exactly as we see in the case of convection currents.A portion of this brown powder was washed as rapidly as possible, transferred to a graduated tube fitted with a cork, and small tube at the bottom, but with the smtlll tube reaching some two inches into the larger graduated one. We thus have a species of Ure’s eudiometer, with the open limb small, and entering the large one.The deposit lies at the bottom of the large tube, between it and the small one, and can be thus conveniently heated in a water-bath. Three C.C. of gas were thus collected; of this 2.75 C.C. were absorbed by pyrogallic acid and soda, leaving *25 C.B. of nitrogen. The total amount of solid matter remaining after expulsion of the gas was only 023 grains, of which only 006 graing remained as silver after being heated to redness. The amount here being very small, and the chances of error great, I do not place much reliance on the composition of the substance, as deduced from this experiment, but merely give it as showing the enormous comparative quantity of gas which may, under certain circumstances, be occluded by a smaI1 amount of this solid, In a third experiment, where the deposit was crystalline, and the total solid weighed 6-73 grains, 4 G.C. of gas were collected, of which 3.7 were absorbed by soda and p p - gallio acid, and -3 C.C. of nitrogen remained unabsorbed. These experiments (which are, indeed, only preliminary work on the subject, and as such I take the liberty of placing them befGre the Society) do not, indeed, settle the corn- position of this interesting deposit, nor throw any light on that still more unknown subject of the formation of the purple colour in the solution of the nitrate during the slectrolyais ; yet I hope they indicate a field of interesting study whioh I trust may be entered into by men abler than myself, and with more time to devote to the auhject.

ISSN:0003-2654    

DOI:10.1039/AN8820700118

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

THE ANALYST. 119 COFFEE ADULTERATION. WZTH reference to the clause from the Customs and Inland Revenue Bill, whioh we printed in our last number, our contemporary, The Chemist and Druggist, thought it rather hard that if any person should really desire to have a combination of coffee and dandelion he should be prevented by law from purchasing such, and accordingly wrote to the Chancellor of the Exchequer to ask if such a mixture would be allowed to be sold provided the pro- portions of the ingredients were definitely stated. The following repIy indicates that dandelion, or taraxacum, coffee will be allowed to be sold as heretofore :- Inland Revenue, Somerset Houae, May 25th, 1882. SrB,-The Chancellor of the Exchequer having forwarded to this department your letter of the 2nd instant, I am instructed by the Board to acquaint you, in reply, that120 THE ANALYST. dandelion root will, it is understood, be considered as nnaIogous to chicory ; and, provided duty be paid accordingly as for chicory, no objection will be raised to the sale of a mixture of dandelion root and coffee. The Editor of The Chemist and Druggist. Perhaps some other enterprising Trades’ Jonrnal will write asking a similar question as to turnips, figs, dates, he,, or our contemporaries in the milk line might endeavour to get equally favourable consideration for those persons who ‘‘ really desire to have a combination of ” milk and water sold to them by their milkmen. I am, &c., (Signed) CHARLES B. FORSEY, Secretary.

ISSN:0003-2654    

DOI:10.1039/AN8820700119

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

120 THE ANALYST. PARLIAMENTARY INTELLIGENCE. LAED CHEESE, I n the House of Commons, 0x1 the 12th June, Mr. R. PAGET asked the President of the Board of Trade whether his attention had been called to the manufacture, in the United States of America, of an article called cheese, compounded of a mixture of the bluest skim-milk and lard, and whether he would endeavour to ascertain if any of this spurious cheese ’was imported into this country; and, if so, whether he would take steps to insure that this conipound, when exposed for sale, should be sold only as ‘‘ lard chese,” or be distinguished in such a manner as to prevent imposition on purchasers in this country. Mr. W. EGERTON also asked the President of the Board of Trade whether he had read the report of Dr. Voelcker to the Royal Agricultural Society, on the composition of lard and oleo-margarine cheese lately imported from America ; and whether he would cause inquiries to be made at the ports of entry relative to the importation of such cheeses, SO that they might be entered and sold under their proper deslgnetion, and not as (‘ whole milk ” cheeses.Mr. CHAMHERLAIN : As the hon. member for Mid-Cheshire has also given notice of a question on this subject, I may, perhqis, be allowed to answer the two questions together. My attention has been directed to the manufacture of an article called “ cheese ” compounded of skim-milk and lard, and L am amare that this article is being impoited into this country. I have made inquiries of the Custom House, but at present the import and export statistics do not malie any distinction between this cheese and ordinary cheese, and I am consequently unable to give any information as to the extent of the importation; but the question of statistics is at the present time being considered by a small departmental committee, and I will refer the question of providing for a drstinct classification in future to the committee.As regards the sale i n this country, the Adnlteration Acts impose a penalty of €20 on any person selling any article of food not of the nature, substancc, or quality demanded by the purchaser, without disclosing the fact, and this enactment would, I presume, serve to prevent imposition. I have also read the report of Dr. Voelcker, alluded to by the lion. member for Mid-Cheshire, and find that he states t>hhst, as far as he can judge at present, ‘L the lard and oleo-margarine cheeses are whole- some niid nutritious articles of food, which cannot be distinguished by their appearance and general properties from ordinary cheese.” I am, moreover, doubtful whether in any case i t is desirable to interfere further with the production or sale of this article, even in the interests of agriculturists, as I find that Lord Vernon, who took the chair at a recent meeting of the Agricnltural Society, expressed llis opinion that the Society should be very careful before requesting the interference of the Board of Trade, as one of the great obstacles to butter-making was the dlfficulty of getting rid of the skim-milk, Tvhereas by the introduction of lard or oleo-margarine the dairy companies would be able to work up their &me-produce into a wholesonie article of food.It appears, therefore, that the British farmer may possibly desire to enter into this manufacture. Mr. W. EGEHTON, on Thursday, the 15th June, asked the President of the Board of Trade a question of which he had given him private notice-viz., whether in an answer given on Monday last be had not attributed to Lord Vernon language which had really been used by the President of the Royal Agricultural Society. Mr. CHAMBERLAIN : 1 am much obliged to the lion. niember for pointing out that in my answer on Monday last I attributed to Lord Vernon certain remarks that were really uttered by the President ofTHE ANAhYST. 121 the Royal Agricultural Society.The report from which I derived my information put these remarks down to the President, having previously spoken of Lord Vernon as chairman, and hence my mistake. These remarks were to the effect that the introduction of lard or oleo-margarinc would enable dairy companies to work up their skim-milk into a wholesome article of food ; that the Council shoiild be careful before writing to request the interference of the Board of Trade, as it was a question whether the public were not benefited by such forms of cheap and wholesome food. I am very glad to have the opinion of so eminent an authority as the President of the Royal Agricultural Society on this subject, and I may say that from all the information I have been able to get, I am inclined to agree entirely with his view.These remarks were made by the President before Dr. Voelcker’s report, but after a statement by Dr. Voelcker, which his subsequent report confirmed, that these cheeses were perfectly wholesome food. The letter from the Royal Agricultual Society was received on June 9. Mr. MAGFARLANE, on the 22nd June, asked the President of the Board of Trade what steps he proposed to take to protect the public from imposition in the matter of the new ‘‘wholesome and cheap” Cheddar and other cheese, which mas composed of skimmed milk and various fats, and if he would compel the vendors of such substances to affix notices in their shops and upon the articles, stating pIainly that they were imitatlons, and, if possible, what they were made of, and where they were made.Mr. DODSON: I have undertaken to answer this question, and I do not know that the Government can take any steps to protect the public from imposition in the matter of the ‘‘ wholesome and nutritious ” Cheddar and other cheese referred to, nor does it seem necessary that they should be empowered to do so, as proceedings are open to every purchaser in regard to the sale of adulterated articles. If a shopkeeper sells as cheese an article which contains foreign ingredients, and the purchaser is prejudiced thereby, the shopkeeper can be proceeded against-for penalties-under the Sale of Food and Drugs’ Act, and the seller can only protect himself by delivering to the purchaser, at the time of sale, a notice to the effect that the article is mixed. Mr. MACFARLANE gave notice that he would take an early opportunity of calling attention to the inttdequacy of the Sale of Food Act to protect the poor.122 TBE ANALYST. of beer. It is used to give strength to the beer. It is a small berry, very bitter, and of an intoxicating character. Three grains will produce nausea and prostration ; ten grains will throw a strong dog into convulsions, Now yon can understand how Btrong men, after drinking beer dosed with this poison, lose for a time all power of locomotion. Fox-glove and henbane are used for about the same purposes as cocculus indicus. Oil of vitriol is used to increase the heating qualities of liquor. Wormwood is used for its bitter and stimulating qualities. Green copperas gives porter B frothy ' head,' and the drinker as well. Slaked lime is also to be found in adulterated porter."-New York Times. Jalap is used to offset the astringent qualities of acids.

ISSN:0003-2654    

DOI:10.1039/AN8820700120

出版商:RSC    

年代:1882

数据来源: RSC

摘要:

TBE ANALYST. REPORTS ON ADULTERATION IN THE STATE OF NEW YORK, From the Sanitary Engineer, New York. (Continued from pugs 48.1 GROUP III. CANNED MEATS AND ANIMAL FOODS :-Meats-Fresh, Smoked, Salted, Canned ; Extracts and Essences of Meat and Fish ; Gelatin and Isinglass. Report by Prof. A . H. Chester, Ph.D., of Hamilton College, Clinton, N. Y. MEAT. Dr. Chester commences by calling attention to the importance of meat as an article of diet, The superiority of the English over Continental nations is attributed, in a great part, to the beef and mutton which are so freely consumed in Great Britain. “ It is found that, while milk, butter, and cheese will be great additions to an otherwise pureIy vegetable diet, meat is the great work-producing agent.” ‘6 Fresh meat is undoubtedly the most important and vaIuable kind of animal food, as either salting or smoking it makes it less easily digestible.” There are two contaminations to which fresh meat is subject, and with reference to which the health authorities are called upon to protect the public : the first is the putrefaction or decomposition of meat, and the second refers to the presence of parasites.SO far as the putrefactive changes in meat are not checked by the presence of antiseptics, the public is able to protect itself; but where the meat becomes in any way impaired by causes the effects of which are not immediately discernible, the public need the protection of public officers. The most common and dangerous of these contaminations is the presence of trichins in pork. We have two evils ‘‘ to guard against-the danger to ourselves if trichinous meat is used, and the damage to our trade abroad if we do not suppress the exportation of such meat.” To accomplish the latter object it will “ be necessary to have every lot of bacon and ham packed for shipment abroad inspected for trichins by officers appointed for the purpose.” “For ourselves in this country the danger is not SO great, for we seldom eat our meat raw, as is so frequently the case abroad.” Thorough cooking will kill trichinse, and every part of the meat must be subjected to a temperature of at least 160° F.Merely warming the surface will not be sufficient, and no food prepared from pork should be eaten raw, unless it has been carefully examined for trichince. Prof. Chester then gives an account of the development of the trichinm and the means adopted for their detection. The Trichina spiralis is a minute worm, which in pork is found inclosed in a calcareous cyst.When meat containing these worms is eaten, the gastrio juice dissolves the coating of lime, thus liberating the worm, which soon multiplies in myriads. The worm itself cannot be seen without the aid of a microscope or magnifying glass. Attention is called to a small instrument expressly devised for the microscopic examination of meat for trichinre, and the use of the instrument is so simple that any one could employ it readily. As the best and only remedy for this evil, it is suggested that the sale of trichinous meat be prohibited by law. The practice of feeding to pigs the offal of slaughtered animals is very justly condemned, and to it must be attributed, to a great extent, the spread of this parasitic contamination.MEAT EXTRACTS. 6‘ Sinae the discovery, by Baron Liebig, in 1857, of the extract which bears his name, a great number of auch preparations have been put on the market, mainly for the w e of invalids, their value depending on how newly they approach the original in composition. Extraat of meat, when properly124 THE ANALYST. made, consistfi of those constituents of flesh which are soluble in hot water, the solution having been evaporated as much as possible for convenience in transportation. These soluble parts of meat include a number of obscure chemical sabstances-the value of which has not been accurately ascertained-and certain salts also found in the meat.The proteids, such as albumin and fibrin, are left out, not being soluble in hot water ; a i d if the extract is well made the fat is entirely separated, having a tendency to turn rancid, The gelatin is also excluded as a useless incumbrance, carrying water, and so diluting the product.” ‘‘ The materials composing the extract are not food in the ordinary sense, and ought never to be allowed to take its place, as is insisted upon by Liebig in all his articles on the subject. I t is useful both as a nerve stimulant and as an adjunct to food proper. There are too many recorded cases of its usefulness in the first respect for any candid person to doubt it. It takes the place of alcoholic stirnu- lant, and is often used in casss of extreme nervous exhaustion and prostration.It is of great value in the sick-room in cases of fever, when true food cannot be given. and yet it is necessary to stimulate the the vital forces. It is really nothing more nor less than a concentrated form of the best beef tea, and no one doubts the value of that. Yet there is a popular impression that ordinary beef tea is food, and many invalids are starved upon it when they ought to be nourished. Let it be distinctly understood that beef extracts, and equally beef tea, is not food if used alone. I t is only a stimulant, and resembles tea and coffee in its effects. The nourishing parts of the meat have all been left out, and always will be when it is made with hot water. If beef juice is to be used as nourishment rather than stimulant, it should be extracted with cold water, the addition of a few drops of chlorohydric acid aiding much in the operation.If the muscle-producing parts were added you would then have true meat food. I t is found, however, that these constituents, the albumenoids, can be added in the form of vegetable products, while the extractive matters can only be obtained from meat. This is Liebig’s claim, and it seems to be borne out by all the facts. His belief was strong that the most valuable part of the meat is the extractive matter, since it cannot be obtained from any other source, hence its formula aims to leave out everything else. I t is said by some, holvei-er, that an extract mould be more valuable if it contained in addition the other parts of the meat and was in fact condensed meat. It is therefore claimed for some of the extracts sold that they contain all the valuable constituents of meat in a concentrated form, and are therefore true iood, consequently of far greater value than Liebig’s extract-much greater, in fact, than the amount of meat they are aid to represent .” Beef extracts contain part of the valuable constituents of the meat.The following table gives the residts of the analysis of several of these extracts: 1. 2. 3. 4. 5. 6. 7. 8. 9. I- Liebig’s Extract. ............................ Berger’s Extract of Beef.. .................... Btarr’s Extract of Beef. ...................... Johnston’s Fluid Beef. ....................... Grant’s Beef Peptone.. ...................... Valentine’s Meat Juice....................... London Co.’s Extract of Beef. ................ London Co.% Essence of Mutton.. ............ London Co.’s Essence of Chicken. i ............ n * $ 18.27 40.65 37.00 41.20 37‘15 54.40 81.90 78.00 71-60 58.48 39.85 55.65 50.40 54.92 31.85 16.80 19.50 27-10 23.25 19.50 7-35 8.4 7.93 13.75 1.30 2-50 1.30 -1- 0.05 1.11 1.10 1 1 7 0-00 0.44 .... .... .... 44.11 13 18 10.13 15.93 20.16 26.32 .... .... .... ~6 Numbers two and three contain a larger amount of gelatin ; number four contains a considerable amount of meat fibre in a very finely divided condition. Numbers seven, eight and nine are evidently just what they claim to be, extracts in hot -water, much less concentrated than the others, and containing nothing to preserve them.” 6 1 From these analyses it will be seen that the principal difference between them is the amount of water that they contain; and in some cases there is large amount of gelatin, useful in making soup, but not considered of great value as food.It is evident that the claim of making an extract equal in allTHE ANALYST. 126 respects to fresh meat has not been carried out, and to use any of them as the sole food of an invalid would be a great mistake.” These extracts are free from adulteratioc, “unless the presence of gelatin and an undue amount of water can be so considered.’’ “Besides the various extracts of meat, there are in the market many extracts of fish, some of which are of considerable value.” They are similar to meat extracts, but are not SO pleasant in taste or of as great value.Meat biscuit, composed of the extract, and albuminous and starchy matters, are manufactured to some extent, and are of considerable value. MEAT PRESERVES. ‘‘ There are three principal methods of preserving meat, by salting, smoking and canning. The first two methods do not add anything of a dangerous character to the meat, neither do they efficiently des- troy any danger that may be hidden in it. Meat, unwholesome before, will not be wholesome after such treatment. Trichins will not be killed, and it is in meat so prepared that we will moat often find this pest. But in canned meat there is the added chance that poisonous metallic impurities may get in by accident, as well as that other substances may be put in by design as adulterations.” Among the canned meats largely used in this country are beef, mutton, ham, tongue, turkey, chicken and corned beef, the last more than all the rest put together.The danger of poisoning by metallic salts derived from the cans is considered to be generally over- rated. The use of what is called terne plate, contaming lead, instead of pure tin plate, Bhould be avoided. Referring to the statement recently made by an English chemist, that nearly a11 canned meats and vegetables dissolve tin from the cans, and are dangerous to use in consequence, Prof. Chester questions the acouracy of these observations, and cites cases where canned foods are articles of every-day consumption without any injurious results following. Prof. Chester gives an instance of the placing of several cans of corned beef under a stump in the woods of Minnesota, as a temporary storehouse, They remained there five years, and when taken out the meat mas found to be in perfect condition, To avoid the contamination in part, some manufacturers do not use lead solder.ISINGLASS AND BELATIN. These substances are “identical in composition and uses, but the isinglass is decidedly the finer and more expensive product, and therefore gelatin is often substituted for it in whole or in part. Isinglass is more soluble in water thau gelatin, and makes a cleaner and better jelly, and is said not to be so apt to disagree with the delicate stomach of an invalid. It has a slightly fishy smell, though not an un- pleasant one, while gelatin has more or less the smell of glue.” Four samples were examined, two of them being sold as isinglass and two as gelatin, but all proved to be samples of gelatin, those sold as such being of better quality and rather more expensive than those called isinglass.(To be continued).126 THE ANALYST. 2. And be it enacted, That every person who shall sell or who shall offer for sale, or who shall transport or carry for the purpose of sale, or who shall have in possession with intent to sell or offer for sale, any impure, adulterated or unwholesome milk, and every person who shall adulterate milk, or who shall keep cows for the production of milk in a crowded or unhealthy condition, or feed the same on food that produces impure, diseased or unwholesome milk, or shall feed cows on distillery waste, usually called swill, or upon any substance in a state of putrefaction or rottenness, or upon any substance of an unwholesome nature, shall be liable to the penalties hereinafter provided for in this act.3. And be it enacted, That the addition of water or any other substance or thing is hereby declared an adulteration, and milk that is obtained from animals that are fed on distillery waste, usually called c S swill,” or upon any substance in a state of putrefaction or rottenness, or upon any substance of an unhealthful nature, or milk that has been exposed to or contaminated by the emanations, discharges or exhalation from persons sick with any contagious disease by which the health or life of any person may be endangered or compromised, is hereby declared to be impure and unwholesome. 4.And be it enacted, That in all prosecutions under this act, if the milk shall be shown, upon analysis by a member of the council of public analysts of this state, or the chemist of the state experiment station, to contain more than eighty-eight per centrun of watery fluids, or to contain less than twelve per centum of milk solids, such milk shall be deemed for the purpose of this act to be adulterated . 5. And be it enacted, That every person who shall violate any of the provisions of this act shall be liable to a penalty of fifty dollars for the first offence and one hundred dollars for a second or subsequent offence. 6. And be it enactrd, That justices of the peace and recorders shall have jurisdiction to try and punish all persons for violating the provisions of this act, and the penalties presoribed in section five of this act, for the violation of any of the provisions of this act, may be enforced before any justice of the peace or recorder in any county where the offence is committed, or where the offender is first apprehended.7. And be it enacted, That said justice of the peace or recorder, upon receiving due proof, made before him by the affidavit of one or more persons, of the violation of m y of the provisions of said act, by any person or persons, is hereby authorized and required by his warrant, under his hand and seal, directed to any constable or police officer of his county, to cause such person or persons to be arrested and brought before said justice or recorder, who shall hear and determine the guilt or innocence of the person or persons so charged, and upon conviction of said person or persons, the said justice or recorder is hereby authorized and required to impose upon the offender so convicted before him the penalties prescribed for such offences ; and if any person so convicted shall fail to pay the penalty SO imposed, together with the costs of the prosecution, the said justice or recorder is hereby authorized and required to commit such offender to the common jail of the said county for a period of not less than ten nor more than sixty days ; provided, however, that an analysis of condemned mllk shall be made by a member of the council of public analysts of this state, or the chemist of the state experiment station.8. And be i t enacted, That the certificate of any member of the council of public analysts or chemist of the state experiment etation, given under his hand and seal, and sworn to and subscribed before any justice of the peace or notary public in this state, shall be taken and accepted 8s prima facia? evidence.And be it enacted, That the state board of health is hereby empowered and directed to appoint, each year, a competent person, who shall act as a state inspector of milk, at a salary of eight hundred dollars per annum, payable by the treasurer of this state, by warrant of the comptroller, in quarterly payments, for the purposes of this act, and in addition thereto said inspector shall be paid his actual travelling expenses while in the performance of his duties, and actual expenses of sults and costs of analyses brought by him under this act, payable by the treasurer of this state by warrant of the comp- troller ; said inspector shall act until removed by said board, or until his successor is appointed, and Shall make such reports to mid board, at such time as it may direct ; said inspector, having reason to believe the provisions of this act are being violated, shall have power to open any can, vessel or package containing milk, whethtr sealed, locked or otherwise, or whether in transit or otherwise ; and if, upon inspection, lie shall find such can, vessel or package to contain any milk which has been adulterated, or from which the cream or any part thereof, has been removed, or which is sold, offered or exposed for sale, or held in possession with intent to sell or offer for sale, in violation of any section of this act said inspector is empowered and directed to take a sample of the same for analysis and put into a can, vessel or paccksge, to be sealed in the presence of one or more witnesses, and sent to any member of council of public analysts or the chemist of the state experimental station, and also to condemn the same and pour 9.THE ANALYST.127 the contents of such can, vessel or package upon the ground or return the same to the consignor, and, if upon analysis such milk shall prove to be adulterated, shall bring suit against the person or party so violating the law ; prov&d, however, that if upon analysis it is proved that the condemned milk is unadulterated, the state shall be liable for the value of the article destroyed, which shall be paid by the treasurer of this state, by warrant of the comptroller ; and said inspector is empowered to employ one or more assistants, who shall have power to inspect milk as provided by this act, said assistants to be paid not less than five dollars per day for each and every day of actual service in peiformance of their duties, as provided by this act, payable by the treasurer of this state, by warrant of the comptroller.10. A i d be it e m c t e d , That all penalties imposed shall be paid into the treasury of this state, except in case the local board of health of any city, borough, town or township, shall prosecute the offender, in which case, the penalties shall be paid to the treasury of the city, borough, town or township so prosecuting; provided, that in prosecutions by the executive officer of any local board of health no expense shall be incurred to the state.An act to prevent the adulteration of milk and to regulate the sale of milk,” approved March twenty-second, one thousand eight hundred and eighty-one, and all other acts or parts of acts inconsistent with this act, be and the same are hereby repealed. 12. And be it enacted, That this act shall take effect immediately. Approved Maroh fourteenth, one thousand eight hundred and eighty two. 3.1. And be i t enacted, That an act entitled ANALYST’S REPORT. Dr. W. H. Ellis, public analyst for the district of Toronto, Canada, has issued his annual report on the adulteration of food. The largest proportion of adulteration was found in coffee and spices.Nine samples of the former article were examined, and three of them, including a sample obtained from a co-operative store, were pure ; the remaining six contained chicory from 40 to 60 per cent. Eighteen samples of spices were tested, of which nine were pure. These were one sample of ginger, three of allspice, two of cloves, and three of pepper. One sample of cloves contained clove stalks, and another was adulterated with fifty per cent. of flour or turmeric. A sample of allspice was obtained by the analyst which contained 50 per cent. of peas. The three samples of cinnamon examined consisted of cassia or cassia and flour. Two samples of pepper which were adulterated contained flour from 10 to 16, and one 30 to 40 per cent.of wheat and peas, and 15 per cent. of sand. Of six samples of milk, two were watered, the others were unadulterated. Butter was found to be unadulterated. The aandies were generally pure. Six samples of sugars were found to contain from 1.5 to 8.5 per cent. of glucose, four are described as pure with only a trace of glucose. Every sample of tea was “faced,” but aontained no foreign leaves. The samples of bread were unadulterated. Two specimens of aniseed berries were coloured with ferruginous pigments. SAMPLES O F MILK WHICH HAVE FALLEN BELOW THE SOCIETY’S LIMIT. IN reference to the paper by Mr. W. Johnstone, F.I.C., F.C.S., which was read before the Society of Public Analysts on the 15th February, and was published in the March number of the Analyst, the Publication Committee think it desirable to state thdi it appears from some remarks made by Mr, Johnstone on the reading of his second paper on the same subject on the 28th June, that the analyses were made by coagulating the milk with acetic acid and, after drying the residue, extracting the fat in the Soxhlet apparatus.The statement of this process having been used, was omitted from the paper inquestion, and may possibly cause the results obtained to differ from the Society’s limit.128 THE AXALYST. ANOTHER LARD ADULTERANT. A correspondent of a contemporary, writing from New York says :-It leaked out the other day that cocoanut oil is being used to debase lard. I t can be used to the extent of 10 to 12 per cent. A French chemist in this city claims to be able to deodorise it, but the best sample he submitted, yourcorrespondent examined without knowing what it was, but, supposing it to be lard, he readily detected the flavour of cocoanut oil.Several thousand pounds were a part of the assets of a lard refining firm that failed not long since. We doubt if it is extemively used, for we find that very few of the dealers on the Produce Exchange were aware of this new adulterant. RECENT CHEMICAL PATENTS. The following specifications have been recently published, and can be obtained from the Great Seal Office, Cursitor Street, Chancery Lane, London. NO. 1881 4571 4577 4664 4654 4702 4719 4776 Name of Patentee. E. G. Brewer .. P. Jensen . . . . J. Imray . . . . C. G. Andre .. J.Young . . . .A. and M. Conroy . . H. A. Bonneville . . 4743 E. G. Brewer 4744 E. Edwards 4777 E. R. Prentice 4778 F. Wright , . 4792 W. E. Hubble 4854 J. B. Rogers 4857 J. B. Rogers 4888 T. Richters 4915 E. Edwards 4936 U‘. R. Lake 4942 S. Pitt . . 5185 E. G. Brewer .. .. .. .. .. .. .. .. .. .. * . .. .. .. .. .. .. .. .. * I .. .. .. .. .. .. .. .. *. Title of Patent. Price Measurement of Electricity inDistribution Systems . . . . 6d. Treatment of Iron for Removal of Phosphorous, Sulphur, &on.. 6d. Electrometers . . . . . . . . . . . . . . 2d. Electric Incandescent Lamps . . . . . . . . . . 6d. Manufacture of Sulphate of Lime . . . . . . . . 2d. Treatment of Malt to Produce an Article of Diet to be Used as a Substitute for Coffee.. . . . . . . . . . . 2d. ElectricLamps .. . . . . . . . . . . . . 4d. Preservation of Milk . . . . . . . . . . . . 6d. Extracting Grease and Fat from Bones . . . . . . . . 6d. Electric Lamps . . . . . . . . . . . . . . 2d. Electric Lamps . . . . . . . . . . . . . . 2d. Apparatus for Closing the Circuit on the Extinction of an Production, &c. for Electricity for Lighting Purposes . , . . 2d. Electric Lamps . . . . . . . . . . . . . . 6d. Manufacture of Sulphuric Acid . . . . . . . . . . 4d. Preparation of Farinaceous Food to be Used as a Substitute for Coffee . . . . . . . . . . . . . . 2d. Extracting Glycerine, Oileine, &c. from Various Substances . . 4d. Electric Lamps . . . . . . . . . . . . . . IS. Electric Lamp . . . . . . . . . . . . . . 6d. Applying Electric Currents in the Production of Light.. .. 6d. ~ ~~~~ BOOKS, &c., RECEIVED. The Chemist and Druggist; The Brewers’ Guardian ; The British Medical Journal ; The Medical Press ; The Pharmaceutical Journal ; The Sanitary Record ; The Miller ; Journal of Applied Science ; The Provisioner ; The Practitioner ; New Remedies ; Proceedings of the American Chemical Society ; Le Practicien ; The Inventors’ Record ; New York Public Health ; The Scientific American ; Society of Arts Journal ; Sanitary Engineer of New Pork ; The Chemists’ Journal ; Oil and Drug News; Sugar Cane ; Country Brewers’ Gazette ; The Rledical Record : Oil and Drug Journal ; The Canade Lancet ; Gas and Water Engineering ; The Grocers’ Gazette ; Columbia School of Mines Quarterly Magazine; London Water Supply, by Crookes, Oclling and Tyid ; Catalogue of Massachusetts College of Pharmacy, 1882-3 ; Chicago Chemical Review ; Rlttnunl of Colours and Dye Waxes, by J. W. Slater ; Report of the Smithsonian Institution, Washington 1880 ; New Yorlc Shoe and Leather Nanufacturer. .+** We regret that want of space has compelled us t o defer until next month notices of several books we haw now before UE for review.-ED. ANALYST.

ISSN:0003-2654    

DOI:10.1039/AN8820700123

出版商:RSC    

年代:1882

数据来源: RSC