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قراءة كتاب Detection of the Common Food Adulterants
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Detection of the Common
Food Adulterants
BY
EDWIN M. BRUCE
INSTRUCTOR IN CHEMISTRY, INDIANA STATE NORMAL SCHOOL
LONDON
ARCHIBALD CONSTABLE & CO., Ltd.
10 Orange Street, Leicester Square, W.C.
1907
Copyright, 1907
By D. Van Nostrand Co.
PREFACE
Because of the recent agitation of the pure food question throughout the country, health officers, food-inspectors, and chemistry teachers and students are constantly called upon to test the purity of various foods. And this usually involves nothing more than making simple qualitative tests for adulterants. In view of the fact that there is now no text or manual devoted exclusively to the qualitative examination of foods, this little book is offered to those who are interested in this work.
Its aim is to bring together in one small book the best and simplest qualitative tests for all the common food adulterants. It contains a brief statement of the adulterants likely to be found and the reason for their use. It is hoped that it will be specially valuable to chemistry teachers in furnishing excellent supplementary work in qualitative analysis. But it is hoped that it will find its greatest usefulness in contributing something toward the great pure food reform.
It is impossible to make due mention of all the sources from which these various tests have been collected, but where possible, the author’s name has been associated with the test.
Terre Haute, Ind.
March 25, 1907.
TABLE OF CONTENTS
| CHAPTER I | PAGE | |
| Dairy Products | 1 | |
| Milk—Adulterations of—Coloring matters—Annatto—Caramel—Coal-tar colors—Preservatives—Formaldehyde—Boric acid—Salicylic acid—Gelatin—Starch. | ||
| Butter—Adulterations of—Coloring matter—Preparation of sample—Annatto—Coal-tar colors—Saffron—Turmeric—Marigold—Process or renovated butter—Oleomargarine—Cottonseed oil. | ||
| CHAPTER II | ||
| Meats and Eggs | 8 | |
| Adulterations of—Fresh and smoked—Preservatives—Potassium nitrate—Boric acid—Sulfurous acid—Salicylic acid—Benzoic acid—Canned—Preservatives (same as those of fresh and smoked meat)—Heavy metals—Coloring matter (see under sausages, etc.)—Fish, salt, dried and oysters—Preservatives—Boric acid (same under smoked and fresh meat)—Coloring matter—Aniline red and cochineal-carmine—In sausages, chopped meat, preparations and corned meat—Starch—In sausages, deviled meat and similar products—Diseased meats—Horse-flesh in sausages and in mince-meat. | ||
| Eggs—Test for age. | ||
| CHAPTER III | ||
| Cereal Products | 16 | |
| Flour—Adulteration of—Alum—Copper sulfate—Substituted flours—General test—Corn meal in wheat flour—Wheat flour in rye flour—Ergot in rye flour. | ||
| Bread—Adulterations of—Alum—Copper sulfate. | ||
| Ginger Cake—Adulterations of—Stannous chlorid. | ||
| CHAPTER IV | ||
| Leavening Materials | 20 | |
| Baking Powders—Adulterations of—Tartaric acid (free or combined)—Tartaric acid (free)—Sulfates (calcium, etc.)—Gypsum—Ammonium salts—Alum. | ||
| Cream of Tartar—Adulterations of—Tartaric acid (free or combined)—Aluminium salts—Ammonia—Earthy materials. | ||
| CHAPTER V | ||
| Canned and Bottled Vegetables | 24 | |
| Adulterations of—Preservatives—Preparation of sample—Formaldehyde—Sulfurous acid and the sulfites—Salicylic acid—Saccharin—Benzoic acid—Coloring matter—Cochineal—Coal-tar dyes—Copper salts—In green pickles, beans, peas, etc.—Turmeric—In mixed pickles—Heavy metals (other than copper, same as under meats)—Soaked vegetables—Peas, beans and corn—Alum—In pickles—Examination of the can or box. | ||
| CHAPTER VI | ||
| Fruits and Fruit Products | 33 | |
| Adulterations of—Preservatives—Preparation of sample—Salicylic acid—Benzoic acid—Saccharin—Coloring matter—Coal-tar dyes—Cochineal—Acid magenta—Apple juice in jellies made from small fruits—Detection (see test for starch)—Starch—In jellies, jams and such products—Gelatin—In jellies—Agar agar—Heavy metals—Arsenic. | ||
| CHAPTER VII | ||
| Flavoring Extracts | 42 | |
| Lemon Extract—Lemon oil—Citral—Oil of citronella—Tartaric or citric acid—Methyl alcohol—Coloring matter—Turmeric—Coal-tar colors. | ||
| Vanilla Extract—Adulterations of—Preliminary test—Alkali—Foreign resins—Caramel—Tannin—Coumarin. | ||
| CHAPTER VIII | ||
| Saccharine Products | ||