Detection of the Common Food AdulterantsBruce, Edwin M.
Science
Detection of the Common Food Adulterants
Bruce, Edwin M.
Food adulteration and inspection
To 5 cc. of the above distillate in a test tube, add 2 or 3 drops of a 1
per cent aqueous solution of phenol and mix well. Incline the tube and
carefully pour down the side 5 cc. of concentrated commercial sulfuric
acid so that the two liquids do not mix. If formaldehyde is present
there will be a crimson zone at the plane of union of the solutions.
This coloration takes place when the formaldehyde is present in the
proportion of 1 part in 100,000 parts. When there is a greater quantity
of formaldehyde present a white turbidity or a light-colored precipitate
forms above the coloring.
_Phenylhydrazine Hydrochloric Test._--Dissolve 2 grams of
phenylhydrazine hydrochlorid and 3 grams of sodium acetate in 20 cc. of
water. Add 2 to 4 drops of this reagent and the same number of drops of
sulfuric acid to 1 or 2 cc. of the above distillate, to be examined in a
test tube. A green coloration is produced when formaldehyde is present.
_Hydrochloric Acid Test._--Add 5 cc. of the distillate to be tested to
about 5 cc. of milk known to be pure, and about 10 cc. of concentrated
hydrochloric acid (sp. gr. 1.2) which contains 1 cc. of a 10 per cent
ferric chlorid solution to each 500 cc. of the acid. Heat slowly to 80°
or 90° C. over the free flame, agitating it at the same time to break up
the curd. A violet coloration indicates formaldehyde.
SULFUROUS ACID AND THE SULFITES
Free sulfurous acid is not largely used as a food preservative, though
its salts are quite commonly employed.
_Detection._--Mix 150 grams of the finely ground sample with enough
water to make a thin paste. Acidify with phosphoric acid and distil till
25 cc. have been collected. (The delivery tube of the condenser should
dip below the surface of a little water.) Treat the distillate with a
few drops of bromine water and boil for a short time. If a precipitate
forms on the addition of barium chlorid the presence of sulfurous acid
is indicated.
SALICYLIC ACID
Acidify 50 cc. of the sample with sulfuric acid, and shake vigorously
with 50 cc. of a mixture of equal parts of ether and petroleum spirit.
When the liquids have separated, draw off as much as possible of the
solvent and filter. If an emulsion forms use a centrifugal machine, and
evaporate with a small flame. If needle-shaped crystals form, salicylic
acid is present. Add a few drops of water and a drop of very dilute
ferric chlorid solution in such a way that the solutions will come
together slowly. The presence of salicylic acid gives a purple or violet
color.
SACCHARIN
This is used quite extensively as a sweetening agent in canned sweet
corn, and other similar products.
Macerate about 20 grams of the sample after mixing with 30 to 40 cc. of
water and strain through muslin. Acidify with 1 or 2 cc. of sulfuric
acid (1 to 3) and extract with ether. (If an emulsion forms, use a
centrifugal machine.) Separate the ether layer and let the ether
evaporate spontaneously and use the residue in the following tests:
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