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Index
Detection of the Common Food Adulterants
PREFACE
TABLE OF CONTENTS
CHAPTER I DAIRY PRODUCTS
MILK
ARTIFICIAL COLORING MATTER
Annatto
Caramel
Coal Tar Colors
Starch
Gelatin
PRESERVATIVES
Formaldehyde
Boric Acid
Salicylic Acid
BUTTER
COLORING MATTER
Annatto
Coal-Tar Colors
Saffron
Turmeric
Marigold
Process or Renovated Butter
Oleomargarine
Cottonseed Oil
CHAPTER II MEATS AND EGGS
FRESH AND SMOKED PRODUCTS—PRESERVATIVES
Potassium Nitrate (Saltpeter)
Boric Acid
Sulfurous Acid
Salicylic Acid
Benzoic Acid
CANNED MEAT
Heavy Metals
FISH SALT DRIED AND OYSTERS
COLORING MATTER
STARCH
In Sausage, Deviled Meat, and Similar Products
DISEASED MEAT
HORSE FLESH
In Sausage and Mince Meat
EGGS
CHAPTER III CEREAL PRODUCTS
FLOUR
ALUM
COPPER SULFATE
SUBSTITUTED FLOURS
Corn Meal in Wheat Flour
Wheat in Rye Flour
Ergot in Rye Flour
BREAD
ALUM
COPPER SULFATE
GINGER CAKE
CHAPTER IV LEAVENING MATERIALS
BAKING POWDERS
TARTARIC ACID
Free or Combined
TARTARIC ACID
Free
SULFATES
Calcium, etc.
GYPSUM
Calcium Sulfate
AMMONIUM SALTS
ALUM
CREAM OF TARTAR
TARTARIC ACID
Free or Combined
ALUMINIUM SALTS
AMMONIA
Present in the Form of Ammonia Alum or Ammonium Carbonate
EARTHY MATERIALS
CHAPTER V CANNED AND BOTTLED VEGETABLES
PRESERVATIVES
Formaldehyde
Sulfurous Acid and the Sulfites
Salicylic Acid
Saccharin
Benzoic Acid
COLORING MATTER IN CATSUPS AND TOMATOES
Cochineal
Coal-Tar Coloring Matter
IN GREEN PICKLES, BEANS, PEAS, ETC.
Copper Salts
IN MIXED PICKLES
Turmeric
“SOAKED” VEGETABLES
Peas, Beans, and Corn
Alum in Pickles
Examination of the Can or Box in which Vegetables are Sealed
CHAPTER VI FRUITS AND FRUIT PRODUCTS
PRESERVATIVES
Salicylic Acid
Benzoic Acid
Saccharin
COLORING MATTER
Coal-Tar Dyes
Cochineal
Acid Magenta
Caramel
APPLE-JUICE IN JELLIES MADE OF SMALL FRUITS
STARCH
In Jellies, Jams, and Such Products
GELATIN
In Jellies
AGAR AGAR
HEAVY METALS
Tin, Zinc, Lead, and Copper
ARSENIC
CHAPTER VII FLAVORING EXTRACTS
LEMON EXTRACT
Lemon Oil
Citral
Oil of Citronella
Tartaric or Citric Acid
Methyl Alcohol
Coloring Matter
Turmeric
Coal-Tar Colors
VANILLA EXTRACTS
Alkali
Foreign Resins
CARAMEL
Tannin
Coumarin
CHAPTER VIII SACCHARINE PRODUCTS
HONEY
CANE SUGAR
COMMERCIAL GLUCOSE SYRUP
GELATIN
MAPLE SYRUP
Glucose
CHAPTER IX SPICES
MUSTARD
FLOUR
COLORING MATTER
Turmeric
Martius Yellow or Analogous Coal-Tar Coloring Matter
Cayenne Pepper
PEPPER
Ground Olive Stones or “Poivrette"
Cayenne
CHAPTER X VINEGAR
Preparation of the Sample for Testing
FREE MINERAL ACIDS
When the Ash is Alkaline Apply
Sulfuric Acid
Sulfuric Acid as Distinguished from Sulfates
HYDROCHLORIC ACID
Free
MALIC ACID
COLORING MATTER
Caramel
Coal-Tar Colors in Wine Vinegar
METALLIC IMPURITIES
Spices to Increase Pungency
Tartar in Wine Vinegar
Free Tartaric Acid in Wine Vinegar
GLUCOSE
CHAPTER XI FATS AND OILS
LARD
Cottonseed Oil
Cottonseed Stearin
Beef-Stearin
OLIVE OIL
Cottonseed Oil
Peanut Oil (Arachis Oil)
Sesame Oil
Rape Oil
CHAPTER XII BEVERAGES
COFFEE
Coloring Matter
Imitation Coffee Beans
Starch
Chicory
TEA
Foreign Leaves
Exhausted Tea Leaves
Lie Tea
Facing
Catechu
A FEW OF THE BEST BOOKS ON FOOD ANALYSIS
CHEMICALS
INDEX OF AUTHORS AND TESTS
INDEX
Transcriber’s Notes
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