XII. Methods for the analysis of fruits and fruit products-Continued. 16. Citric acid. 17. Detection of preservatives. 18. Detection of coloring matter 19. Detection of artificial sweetening material 20. Detection of starch.... 21. Detection of gelatin 22. Detection of agar agar. 23. Heavy metals.. XIII. Methods for the analysis of wine. 1. Specific gravity 2. Alcohol Page. 81 81 81 81 82 82 82 82 83 83 83 XVII. Methods for the analysis of meat and meat products-Continued. Meat-Continued. 11. Potassium nitrate... (a) Schlösing-Wagner method.... (b) Phenol-sulphonic-acid method 12. Detection of preservatives (a) Sulphurous acid ............ 13. Detection of coloring matter. Meat extracts 1. Preparation of sample. 2. Moisture. 3. Ash ... 4. Total phosphorus.. 5. Chlorin... 6. Fat. 7. Nitrogenous substances. (a) Total nitrogen.. (b) Meat fiber Page. 111 111 112 112 113 113 114 114 114 114 114 114 114 114 114 115 XVIII. Methods for the analysis of dairy products—Continued. 9. Detection of formaldehyde.... 10. Detection of borax and boric acid. 11. Detection of benzoic acid... 12. Detection of salicylic acid.. 13. Detection of foreign color.. (1) Detection of annatto (in the ether extract) Cream.... Condensed milk..... 1. Preparation of sample.... 2. Total solids... 3. Ash.. 4. Proteids. Page. 121 121 121 121 121 121 122 122 122 122 122 122 122 123 123 123 |