Determination of Alcohol in Syrups Used in Confectionery.-(Brandydrops.)—Open each drop by cutting off a section with a sharp knife, and collect in a beaker the syrup of from 15 to 25 of the drops, which will usually yield from 30 to 50 grams of syrup. Strain the syrup into a tared beaker through a perforated porcelain filter-plate in a funnel to separate from particles of the inclosing shell, and ascertain the weight. of the syrup. Wash into a distilling-flask, dilute with half its volume of water, and distil off into a tared receiving-flask a volume equal to the original volume of syrup taken. Ascertain the weight of the distillate and its specific gravity by means of a pycnometer. Multiply the percentage by weight of alcohol corresponding to the specific gravity, as found in the tables on page 690 et seq., by the weight of the distillate, and divide this by the weight of syrup taken. The result is the per cent by weight of alcohol in the syrup.

Detection of Colors. It is sometimes necessary to macerate a considerable mass of the material to remove the color, which is, however, in the majority of cases readily soluble. The insoluble colors are nearly all mineral pigments to be looked for in the ash, as in the case of chromate of lead (page 678). Frequently the coloring matter is confined to a thin outer layer, which is readily washed off.

The solution of the dyestuff is examined as directed under colors.

Detection of Arsenic.-Arsenic may be present through impure glucose, shellac, or coloring-matter. If the color is confined to an exterior coating, this should be washed off and examined. If distributed through the mass, a solution of the whole should be taken. Examine for arsenic

by the Gutzeit or Marsh method, as directed on pages 63 to 66.

CHAPTER XV.

ALCOHOLIC BEVERAGES.

Alcoholic Fermentation. In a broad sense all alcoholic liquors are saccharine products, in that they are essentially the result of the fermentation of sugars. In the case of fruits, the sugars already exist as such

in their juices, which, when expressed, almost immediately begin to undergo spontaneously the process of alcoholic fermentation, through the agency of the enzyme zymase of the wild yeasts introduced with the skins of the fruit or from the air. The reaction is as follows:

While the foregoing reaction applies to the dextrose and levulose of invert sugar, which sugar usually predominates in fruit juices, being formed by the inversion of sucrose, the reaction with sucrose itself, which is not directly fermentable, involves a preliminary inversion through the agency of the enzyme invertase present in yeast, thus:

In the case of grains the process is more complex, involving hydrolization of the starch into maltose through the action of the diastase of malt and the further hydrolization of the maltose, which, like sucrose, is not directly fermentable, into dextrose by means of an enzyme of yeast known as maltase or maltoglucase. These reactions may be expressed as follows:

The above reaction, No. 1, illustrating the splitting up of grape sugar into alcohol and carbon dioxide, does not represent the practical yield of alcohol under ordinary conditions that occur in vinous fermentation, for, as a matter of fact, instead of 51.11 parts of alcohol and 48.89 parts carbon dioxide, which would theoretically result as above from the fermentation of 100 parts of dextrose, only about 95% of the theoretical yield can be obtained, so that in practice it is possible to form but about 48.5% alcohol and 46.5% carbon dioxide. The balance, amounting to some 5%, consists chiefly of glycerin, succinic acid, and traces of various compounds, including some of the higher-boiling alcohols (propyl, butyl, and amyl) and their ethers, which form the fusel oil of the distilled liquors.

Vinous fermentation takes place most readily in slightly acid liquids, at a temperature ranging from 25° to 30° C.

It is convenient to divide alcoholic beverages into two main groups, first the fermented and second the distilled liquors. The fermented liquors naturally subdivide themselves into (a) the products of the direct spontaneous fermentation of saccharine fruit juices, such, for example, as those of the apple and the grape, to form cider and wine respectively, and (b) the malted and brewed liquors, such as beer and ale, produced by the conversion of the starch of grain into sugar, and the final alcoholi fermentation of the latter.

The distilled liquors include such products as whiskey, brandy, rum and gin, wherein alcoholic infusions prepared by previous fermentation in various ways are fur.her subjected to distillation.

Alcoholic Liquors and State (or Municipal) Control.-The mere adulteration of liquors does not constitute the only feature which brings them within the scope of the public analyst's work and renders them especially amenable to stringent laws. Indeed, it is often a far more important question for the analyst to decide by his results whether or not the samples submitted to him, by police seizure or otherwise, are sold in violation of the regulations in force in his particular locality governing the liquor traffic.

A common regulation in no-license localities fixes the maximum per cent of alcohol which shall decide whether or not a liquor is legally a temperance drink, and can be sold as such wi.h impuni.y. From is low. content in alcohol, an analyst's findings regarding a certain sample may exonerate the dealer suspected of violating this law, while yet by the very reason of its being low in alcohol the same sample would be placed

in the adulterated list as regards non-conformance to a standard of purity. While the raising of revenue is one purpose for the existence of these laws bearing on liquor license, an equally important object sought to be gained is doubtless the repression of intemperance.

Toxic Effects. A popular impression seems to exist that the toxic effects of an adulterated liquor are far worse from a temperance standpoint than those of a sample of good standard quality, and it is a common experience of the public analyst to have submitted to him by well-meaning temperance advocates samples which are alleged to have caused the worst forms of intoxication, and are thus suspected of being impure. As a matter of fact the chief adulterants of liquors are water, sugar, and. in the case of beer, various bitter principles and vegetable extractives, none of which are on record as being in themselves actively toxic.*

Alcohol is the one ingredient of liquor which, more than any other, produces a marked physiological effect. Many liquors, especially those of the distilled variety classed as adulterated, are so considered by reason of their low alcoholic content through watering or otherwise, hence this commonest form of adulteration, far from being detrimental in itself, is actually helpful to the temperance cause.

Details of Liquor Inspection.-The same precautions should be carefully observed by officers making seizures of liquors for analysis, as by food inspectors, regarding safe delivery of the samples to the analyst. The following instructions are circulated by the State Board of Health of Massachusetts, which has in charge the inspection of liquors, concerning the taking of samples in that state and the transmission to the analyst:

DIRECTIONS FOR TAKING SAMPLES FOR ANALYSES.

The officer making a seizure, or taking samples of beer, should note at the time of such seizure the general appearance of the liquor,-as to whether it is clear or cloudy, whether it is still or has a strong head.

If the liquor is in bottles, take at least one pint bottle; if in barrels, draw a pint bottle from each. Request the owner to seal each sample taken. If the bottles have cork stoppers, cut the stoppers off level with the top of the bottle and cover with wax; if with patent stoppers, a little wax placed upon the wire at the point where it lays against the neck of the bottle is sufficient. If the owner refuses to seal it, then the officer

*The writer refers to substances intentionally added, and not to accidental impurities such as arsenic, etc., that are occasionally found.

should seal it in his presence, calling his attention to the fact. Before leaving the premises, place upon the bottle a label or tag, with the date, the name of the owner, and the name of the officer upon it, and also the name of the town or city. Then place in a box, with the certificate required by law, and forward without delay to the analyst.

Accompanying each sample is a certificate like the following, the first part of which is filled out and signed by the officer, while the second part, containing the data of analysis, is filled out and signed by the analyst and returned by him to the officer. Such a certificate is nearly always accepted as evidence in court without the personal appearance of the analyst.

Ascertain the percentage of alcohol it contains, by volume, at sixty degrees Fahrenheit, and return to me a certificate herewith upon the annexed form.