The Chemical Analysis of FoodsChemical Publishing Company, 1962 - 479 sider CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H; "Filth" Test - 3. GENERAL METHODS - Trace Elements; Preservatives; Antioxidants; Colouring Matters - 4. SUGAR AND PRESERVES - Sugars; Syrup; Liquid Glucose; Honey; Jams; Marmalade; Fruit Curd; Mincemeat - 5. CEREALS AND STARCH PRODUCTS - Starches; Cereals; Flour; Bread; Cake; Custard and Blancmange Powders - 6. BAKING POWDERS; EGGS; SALAD CREAM - 7. FRUIT AND VEGETABLE PRODUCTS - Fruits; Vegetables; Tomato Puree; Tomato Ketchup; Fruit Juices; Soft Drinks; Syrup of Blackcurrant - 8. BEVERAGES - Tea; Coffee; Coffee Essences; Chicory; Cocoa; Chocolate; Cocoa Butter - 9. HERBS AND SPICES - 10. FERMENTATION PRODUCTS - Wines; Spirits; Beer; Cider; Vinegar - 11. FLESH FOODS; TABLE JELLIES - Meat; Meat Products (including Sausages); Meat Extract; Fish; Fish Products; Gelatine; Table Jellies; Agar; Isinglass - 12. DAIRY PRODUCTS (I) - Milk; Cream; Condensed Milk; Dried Milk; Infant Foods; Casein; Malted Milk - 13. DAIRY PRODUCTS (II) - Butter; Margarine; Cheese; Ice Cream - 14. OILS AND FATS - Lard; Suet; Olive Oil Group; Determination of the Fat soluble Vitamins; Mineral Oil in Food - 15. MISCELLANEOUS - Salt; Iodised Salt; Canned Soups; Dried Soups; Butter Confectionery; Saccharin Tablets - APPENDIX I - The Preservatives Regulations - APPENDIX II - Emulsifying and Stabilising Agents - APPENDIX III - Claims regarding Vitamin and Mineral Contents - APPENDIX IV - Filters for Absorptiometry - APPENDIX V - Factors for Volumetric Analysis - APPENDIX VI - Weights and Measures - INDEX - |
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Side 52
... residue with concentrated nitric acid , cover with a clock - glass and evaporate the mixture again on the hotplate . Continue the heating for fifteen minutes after the residue has gone dry . Repeat this nitric acid treatment until the ...
... residue with concentrated nitric acid , cover with a clock - glass and evaporate the mixture again on the hotplate . Continue the heating for fifteen minutes after the residue has gone dry . Repeat this nitric acid treatment until the ...
Side 310
... residue twice more with 25 ml . of alcoholic potash and then boil with 2 × 25 ml . lots of alcohol ( 80 per cent . ) , washing all the extracts through the filter . Add the filter paper and residue to the main residue , add 75 ml . of ...
... residue twice more with 25 ml . of alcoholic potash and then boil with 2 × 25 ml . lots of alcohol ( 80 per cent . ) , washing all the extracts through the filter . Add the filter paper and residue to the main residue , add 75 ml . of ...
Side 380
... residue plus the associated liquid is noted . Then the residue is dried and weighed . Calculate the weight of soluble solids associated with the water lost on drying the residue . Subtract this weight of the soluble solids from the ...
... residue plus the associated liquid is noted . Then the residue is dried and weighed . Calculate the weight of soluble solids associated with the water lost on drying the residue . Subtract this weight of the soluble solids from the ...
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acetic acid add 10 ml added alcohol alkaline ammonia ammonium amount Analyst arsenic beaker benzoic acid boric acid butter calcium calculated cent cheese Chem chloride chloroform cocoa coffee colour composition concentrated condenser containing cool cream described detected dextrose dilute dissolved distillation dried ether evaporate examination extract Fehling's solution figures filter filtrate fish flour Food Standards gelatine graduated flask heat hydrochloric acid insoluble invert sugar iodine value Kirschner value label lactose layer liquid meat method for determining microscopical milk minimum minutes mixture moisture neutralise nitric acid nitrogen obtained oxidation percentage phosphate potassium powder precipitate prepared prescribed present preservative protein quantity reagent Regulations Reichert value residue salt sample shaking sodium hydroxide sodium hydroxide solution soluble ash solvent specific gravity starch sucrose sulphate sulphur dioxide sulphuric acid temperature tion titration tomato total solids tube usually vinegar vitamin volume wash water bath weight