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TABLE OF CONTENTS.

PAGE

.I2-27

Location, 12. Floor; Lighting; Ventilation; Benches, 13. Hoods, 14. Sinks

and Drains, 15. Gas; Electricity; Steam, 17. Suction and Blast, 18. Apparatus,

18-24. Reagents, 24. Equivalents of Standard Solutions, 25-26. Indicators, 27.

CHAPTER III.

28-40

FOOD, ITS FUNCTIONS, PROXIMATE COMPONENTS, AND NUTRITIVE VALUE....

Nature and General Composition of Food; Fats, 28. Proteins; Classification

of Nitrogenous Bodies, 29-34. Proteins, their Subdivisions, Occurrence, and

Characteristic Tests, 29. Amino Acids, etc., 34. Bases; Alkaloids; Nitrates;

Ammonia; Lecithin; Cyan Compounds, 35. Carbohydrates and their Classi-

fication, 35-38. Organic Acids; Mineral or Inorganic Materials; Fuel Value of

Food, 38. Calorimeters, 38-40.

CHAPTER IV

GENERAL ANALYTICAL METHODS..

41-67

Proximate Analysis; Expression of Results, 41-42. Preparation of Sample, 43.

Specific Gravity; Methods and Apparatus, 43-48. Freezing Point; Moisture,

49-50. Ash, 51. Extraction with Volatile Solvents, 52–56. Extraction with Immis-

cible Solvents, 57. Nitrogen, 58–62. Protein and Amino Acid Nitrogen; Carbo-

hydrates; Poisons, 63. Arsenic, 63-66. Colorimetric Analysis; Colorimeter, 66.

Tintometer, 67.

MILK AND MILK PRODUCTS..

108–204
Milk; Composition; Characteristics; Acidity; Microscopy, 108. Color; Fat;

Lactose, 109. Proteins and other Nitrogenous Bodies, 109–110. Citric Acid;

Other Organic Constituents; Enzymes, 110. Composition of Milk, 111-112.

Composition of Ash, 112-113. Milk of Different Animals; Fore Milk and Strip-
pings, 113. Colostrum, 114. Composition as related t. Stage of Lactation, Age,

Breed, Feed, etc., 114-116. Frozen Milk; Fermentations of Milk, 116. Analysis of

Milk; Sampling, 117. Specific Gravity, 118-120. Total Solids, 119-121.

Fat, by Extraction, by Centrifugal, and by Refractometric Methods, 121-131.

Proteins; Casein, 132. Albumin; Other Nitrogenous Bodies, 133. Milk Sugar,

by Optical Methods, 134-136, by Fehling's Solution, 136-138. Relation between

the Various Milk Constituents; Calculation by Formulæ, 138-141. Acidity, 140.

Modified Milk and its Preparation, 142–144.

Milk Adulteration and Inspection; Milk Standards, 144-146. Forms of Adul-

teration, and Variation in Standard, 146-147. Rapid Approximate Methods of

Examination, 148. Examination of Milk Serum; Constants, 149-154. Freezing

Point, 153. Systematic Routine Examination, 154. Analytical Methods for

Solids, Fat, and Ash, 155-158. Added Foreign Ingredients, 158. Coloring

Matters and their Detection, 159-162. Preservatives, their Relative Efficiency

and their Detection, 162–171. Added Cane Sugar, Starch, and Condensed

Skimmed Milk, 171. Analysis of Sour Milk, 172.

Homogenized Milk, 172. Analysis, 173.

Pasteurized Milk; Enzyme Tests, 173-174.

Fermented Milk; Kumiss, 174. Mazun; Analysis, 175.

Condensed Milk; Composition, Standards, Adulteration, 175-178. Methods of

Analysis, 178-183. Calculation of Fat in Original Milk, 183.

Milk Powder, 184. Analysis, 185.

Cream; Composition, Standards, Adulterants, 186–187. Analytical Methods,
187–190.

Ice Cream; Standards, 191. Classification, Ingredients, 192. Methods of

Analysis, 193–196.

Cheese; Composition, Varieties, 196-197. Standards; Adulteration, 198.

Analytical Methods, 199–203.

Protein Preparations; Casein, 203. Lactalbumin, 204.

Flour; Milling; Composition, 320-321. Graham Flour, 322. Flour of Other

Cereals, 323. Damaged Flour; Ergot, 323. Adulteration, 324-327. Alum;

Bleaching, 325. Inspection and Analysis; Fineness; Color, 326–327. Absorp-

tion, and Dough Tests, 327. Expansion of Dough; Baking Tests, 328-330.

Ash, 330. Gluten; Gliadin, 331. Glutenin, etc., 332. Acidity; Improvers, 333.

Bleaching; Nitrites, 334-335. Chlorine, 335. Bamihl Test, 336.

Corn Meal; Manufacture, 337. Composition; Spoilage; Acidity, 338.

Bread; Composition; Varieties, 338-340. Water; Acidity, 340. Fat; Yeast

Foods, 341. Alum; Wrapping; Cake, 342. Analytical Methods, 343. Compo-

sition of Cake, 343.

Leavening Materials; Yeast, 343. Compressed Yeast; Dry Yeast, 344. Com-

position, 345. Starch in Compressed Yeast; Microscopy, 346. Carbon Dioxide,

347.

Chemical Leavening Materials, 348. Baking Powders; Classification, 349.

Composition, 350-351. Adulteration, 351. Cathartics in Residue; Alum Salts;

Analytical Methods; Sodium Bicarbonate, 352. Cream of Tartar, 353. Carbon

Dioxide, 353-356. Tartaric Acid, 356-359. Starch, 360. Alumina; Lime;

Potash; Soda, 361. Phosphoric Acid; Sulphuric Acid; Ammonia; Arsenic; Lead,

362.

Semolina and Edible Pastes, 363. Macaroni, etc.; Noodles, 364. Adulteration,

365. Analytical Methods; Lecithin-Phosphoric Acid, 366. Colors, 366-369.

Cereal Breakfast Foods; Nature and Composition, 369-371.

Infants' and Invalids' Foods, 371. Preparation, 372. Composition, 373. Dia-

betic Foods, 373-375. Analytical Methods, 375-377.

Turmeric; Nature; Composition, 467. Microscopy, 468.

Mustard; Nature, 469-470. Composition, 471-473. Analytical Methods;

Potassium Myronate; Sinapin Thiocyanate; Myrosin; Volatile Oil, 473-474.

Microscopy, 475. Standards; Adulteration, 476. Wild Mustard, 476-477.

Coloring Matter, 478. Prepared Mustard; Composition, Adulteration, 478-479.

Analytical Methods, 479. ·

Nutmeg and Mace; Nature, 480. Composition of Nutmeg, 480-481. Micros-

copy, 481. Standards; Adulteration, 482. Composition of Mace, 482-483.

Microscopy; Standards; Adulteration, 484. Bombay or Wild Mace and its

Detection; Macassar Mace, 484-485.

CHAPTER XIII.

EDIBLE OILS AND FATS.....

486-585

Constituents; Solubilities, 486. Fatty Acids, 486–487. Saponification, 487.

Hydrogenation; Analytical Methods; Judgment of Purity, 488. Rancidity; Filter-

ing; Weighing; Measuring, 489. Specific Gravity, 490-492. Viscosity, 492.

Refraction, 493-495. Melting Point, 496-497. Reichert-Meissl Process for

Volatile Fatty Acids, 497-499. Polenske Number, 499-500. Soluble and Insol-

uble Fatty Acids, 501-503. Saponification Number, 503-504. Iodine Absorption

Number; Hübl Method, 504-507. Hanus Method, 508. Wijs Method, 509.

Bromine Absorption Number, 509-510. Thermal Tests, 510. Maumené Test, 511.

Bromination Test, 511-514. Acetyl Value, 514-516. Valenta Test, 516. Elaidin

Test, 517. Free Fatty Acids, 518. Titer Test, 518-520. Unsaponifiable Matter,

520. Cholesterol and Phytosterol, 520-521. Separation and Crystallization,

522-525. Bömer Phytosterol Acetaie Test, 525-526. Paraffin; Microscopy, 527.

Constants of Edible Oils and Fats, 527-529. Olive Oil; Source, 530. Nature;

Composition; Substitutes, 531. Standards, 531-532. Tests for Adulteration,

532-535. Cottonseed Oil; Source; Nature; Composition, 535. Standards;

Bechi Test, 536. Halphen Test, 537. Sesame Oil, 537. Adulterants; Tocher

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