Food Analysis: Typical Methods and the Interpretation of ResultsMcGraw-Hill book Company Incorporated, 1915 - 510 pages |
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Common terms and phrases
acetic acid added adulteration alkaline allspice ammonia amount amyl alcohol aqueous solution boiling brown butter fat calculated caramel carbon cent change No change Chem chloride chocolate coal-tar cocoa cocoanut oil color concentrated containing crucible Decolor detection determination dilute dish dissolved distilled drops ether extract ethyl ethyl alcohol evaporate fatty acids fermentation filter filtrate flask food analysis grams Green heat hydrochloric acid insoluble invert sugar iodine iodine number layer lead acetate liquid material method microscope milk mixture obtained olive oil Orange red oxide petroleum ether pink polarization portion potassium precipitate present pure quantity reaction reagent Red violet refractive index residue salicylic acid sample saponification shake sirup sodium hydroxide soluble specific gravity spices starch substances sucrose sulphuric acid TABLE tartaric acid temperature tion titrate tube usually vanilla vanillin vinegar volatile volume wash water-bath weight whiskey wine Yellow
Popular passages
Page 162 - Number is the number of milligrams of potassium hydroxide required to neutralize the mineral acid content in one gram of oil.
Page 452 - ... as the Commissioner of Internal Revenue, with the approval of the Secretary of the Treasury, may from time to time prescribe...
Page ix - A body immersed in a liquid is buoyed up by a force equal to the weight of the liquid displaced by it.
Page 449 - WINE is the product made by the normal alcoholic fermentation of the juice of sound, ripe grapes, and the usual cellar treatment...
Page 449 - Dry wine Is wine in which the fermentation of the sugars is practically complete...
Page 261 - The amount of phloroglucol used should be about double that of the furfural expected. The solution first turns yellow, then green, and very soon an amorphous greenish precipitate appears, which grows rapidly darker, till it finally becomes almost black. Make the solution up to 400 cc. with 12 per cent hydrochloric acid, and allow to stand overnight.
Page 128 - Milk is the fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before and ten days after calving, and contains not less than eight and one-half (8.5) per cent of solids not fat, and not less than three and one-quarter (3.25) per cent of milk fat.
Page 282 - Maple sirup is sirup made by the evaporation of maple sap or by the solution of maple concrete...
Page 187 - Allow to stand 15 minutes or more and then place the test tube in boiling water. If only vegetable oils are present, the solution will become perfectly clear, while fish oils will remain cloudy or contain a precipitate due to the presence of insoluble bromides.
Page 292 - Honey is the nectar and saccharine exudations of plants gathered, modified, and stored in the comb by honey bees (Apis mellifica and A. dorsata) ; is Isevo-rotatory, contains not more than twenty-five (25) per cent of water, not more than twenty-five hundredths (0.25) per cent of ash, and not more than eight (8) per cent of sucrose.