Food: Its Adulterations, and the Methods for Their Detection

acetic acid added adulteration alcohol alkaline alum ammonia amount analyses annatto arrowroot beer boiling bottle brandy bread butter cane sugar carbonic acid Cayenne cells cent cheese chicory chloride cocoa coffee colouring matter consists constituents contained copper cream detection diameters dilute dissolved distilled dried employed estimated ether evaporated examination extract fermentation filtered flavour gallons gelatin genuine ginger grains grammes grape green husk hydrochloric acid insoluble iron isinglass juice lead liquid liquorice magnesia malt manufacture means method microscope milk mineral mixed mixture mustard nitric acid nitrogen obtained organic matter oxide pepper phosphoric acid portion potash potato powder precipitate present pure residue roasted sago salt samples seed sherry silica soda soluble solution specific gravity spirit starch granules substances sulphate of lime sulphuric acid tannin tartaric acid tion turmeric usually vegetable vinegar weight wheat flour wine woody fibre yeast