A Treatise on Adulterations of Food, and Culinary Poisons: Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic EconomyAccum, Friedrich Christian
Science
A Treatise on Adulterations of Food, and Culinary Poisons: Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy
Accum, Friedrich Christian
Food adulteration and inspection
If a few drops of a solution of nitrate of silver occasions a milkiness
with the water, which vanishes again by the copious addition of liquid
ammonia, we have reason to believe that the water contains a salt, one
of the constituent parts of which is muriatic acid.
EXPERIMENT.
If lime water or barytic water occasions a precipitate which again
vanishes by the admixture of muriatic acid, then carbonic acid is
present in the water.
EXPERIMENT.
If a solution of phosphate of soda produces a milkiness with the water,
after a previous addition to it of a similar quantity of neutral
carbonate of ammonia, we may then expect magnesia. The application of
this test is best made in the following manner:
Concentrate a quantity of the water to be examined to about 1/20 part of
its bulk, and drop into about half a wine-glassful, about five grains of
neutral carbonate of ammonia. No magnesia becomes yet precipitated if
this earth be present; but on adding a like quantity of phosphate of
soda, the magnesia falls down, as an insoluble salt. It is essential
that the carbonate of ammonia be neutral.
This test was first pointed out by Dr. Wollaston.
The presence of oxygen gas loosely combined in water may readily be
discovered in the following manner.
EXPERIMENT.
Fill a vial with water, and add to it a small quantity of green sulphate
of iron. If the water be entirely free of oxygen, and if the vessel be
well stopped and completely filled, the solution is transparent; but if
otherwise, it soon becomes slightly turbid, from the oxide of iron
attracting the oxygen, and a small portion of it, in this more highly
oxidated state, leaving the acid and being precipitated. Or, according
to a method pointed out by Driessen, the water is to be boiled for two
hours in a flask filled with it, and immersed in a vessel of water kept
boiling, with the mouth of the flask under the surface of the water: it
is to be inverted in quicksilver, taking care that no air-bubble adheres
to the side of the flask, and being tinged with infusion of litmus, a
little nitrous gas is to be introduced: if the oxygen gas has been
sufficiently expelled from the water, the purple colour of the litmus
does not change; while, if oxygen be present, it immediately becomes
red.[16]
If we examine the different waters which are used for the ordinary
purposes of life, and judge of them by the above tests, we shall find
them to differ considerably from each other. Some contain a large
quantity of saline and earthy matters, whilst others are nearly pure.
The differences are produced by the great solvent power which water
exercises upon most substances. Wells should never be lined with bricks,
which render soft water hard; or, if bricks be employed, they should be
bedded in and covered with cement.
METHOD OF ASCERTAINING THE RELATIVE QUANTITY OF EACH OF THE DIFFERENT
SUBSTANCES USUALLY CONTAINED IN COMMON WATER.
Public-domain text, read in full here on John Shaqi.
A Treatise on Adulterations of Food, and Culinary Poisons: Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy — John Shaqi
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