Detection of the Common Food Adulterants

About this eBook

Author

Bruce, Edwin M., 1866-

Credits

Produced by Chris Curnow, Eric Skeet and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Food adulteration and inspection

Category

Text

eBook-No.

43545

Project Gutenberg

https://www.gutenberg.org/ebooks/43545

Release Date

August 23, 2013

Copyright

Public domain in the USA.

Contents

1. 1.Detection of the Common Food Adulterants
2. 2.PREFACE
3. 3.TABLE OF CONTENTS
4. 4.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
5. 5.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
6. 6.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
7. 7.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
8. 8.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
9. 9.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
10. 10.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
11. 11.CHAPTER VIII SACCHARINE PRODUCTS — HONEY — CANE SUGAR — COMMERCIAL GLUCOSE SYRUP — GELATIN — MAPLE SYRUP — Glucose
12. 12.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
13. 13.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
14. 14.CHAPTER XI FATS AND OILS — LARD — Cottonseed Oil — Cottonseed Stearin — Beef-Stearin — OLIVE OIL — Cottonseed Oil — Peanut Oil (Arachis Oil) — Sesame Oil — Rape Oil
15. 15.CHAPTER XII BEVERAGES — COFFEE — Coloring Matter — Imitation Coffee Beans — Starch — Chicory — TEA — Foreign Leaves — Exhausted Tea Leaves — Lie Tea — Facing — Catechu
16. 16.A FEW OF THE BEST BOOKS ON FOOD ANALYSIS
17. 17.CHEMICALS
18. 18.INDEX OF AUTHORS AND TESTS
19. 19.INDEX
20. 20.Transcriber’s Notes

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