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
"The experience of a single person, or of many persons, however
numerous, is quite incompetent to the decision of a question of this
nature.
"The pernicious effects of an intemperate use of spiritous liquors is
not less certain because we often see habitual drunkards enjoy a state
of good health, and arrive at old age: and the same may be said of
individuals who indulge in vices of all kinds, evidently destructive to
life; many of whom, in spite of their bad habits, attain to a vigorous
old age."[23]
In confirmation of these remarks, we adduce the following account of the
effect of water contaminated by lead, given by Sir G. Baker:
"The most remarkable case on the subject that now occurs to my memory,
is that of Lord Ashburnham's family, in Sussex; to which, spring water
was supplied, from a considerable distance, in leaden pipes. In
consequence, his Lordship's servants were every year tormented with
colic, and some of them died. An eminent physician, of Battle, who
corresponded with me on the subject, sent up some gallons of that water,
which were analysed by Dr. Higgins, who reported that the water had
contained more than the common quantity of carbonic acid; and that he
found in it lead in solution, which he attributed to the carbonic acid.
In consequence of this, Lord Ashburnham substituted wooden for leaden
pipes; and from that time his family have had no particular complaints
in their bowels."
_Richmond, Sept. 27, 1802._
METHOD OF DETECTING LEAD, WHEN CONTAINED IN WATER.
One of the most delicate tests for detecting lead, is water impregnated
with sulphuretted hydrogen gas, which instantly imparts to the fluid
containing the minutest quantity of lead, a brown or blackish tinge.
This test is so delicate that distilled water, when condensed by a
leaden pipe in a still tub, is affected by it. To shew the action of
this test, the following experiments will serve.
EXPERIMENT.
Pour into a wine-glass containing distilled water, an equal quantity of
water impregnated with sulphuretted hydrogen gas: no change will take
place; but if a 1/4 of a grain of acetate of lead (sugar of lead of
commerce), or any other preparation of lead, be added, the mixture will
instantly turn brown and dark-coloured.
To apply this test, one part of the suspected water need merely to be
mingled with a like quantity of water impregnated with sulphuretted
hydrogen. Or better, a larger quantity, a gallon for example, of the
water may be concentrated by evaporation to about half a pint, and then
submitted to the action of the test.
Another and more efficient mode of applying this test, is, to pass a
current of sulphuretted hydrogen gas through the suspected water in the
following manner.
EXPERIMENT.
[Illustration]
Reviews
Reviews
No reviews yet
Be the first to share your thoughts on this work.
Join the Discussion
Join the discussion
Sign in to leave a comment or review.
Sign InorCreate an account