Food Adulteration and Its Detection: With photomicrographic plates and a bibliographical appendixBattershall, Jesse P. (Jesse Park)
Science
Food Adulteration and Its Detection: With photomicrographic plates and a bibliographical appendix
Battershall, Jesse P. (Jesse Park)
Food adulteration and inspection; Food adulteration and inspection -- United States
_d. Ash insoluble in acid._--The ash insoluble in water is boiled with
dilute hydrochloric acid, and the residue separated by filtration,
washed, ignited, and weighed. In pure tea, the remaining ash ranges
between 0·3 and 0·8 per cent.; in faced tea, or in tea adulterated by
the addition of sand, etc., it may reach the proportion of 2 to 5 per
cent. Fragments of silica and brickdust are occasionally found in the
ash insoluble in acid.
_The Extract._--Two grammes of the _carefully sampled_ tea are
boiled with water until all soluble matter is dissolved, more water
being added from time to time to prevent the solution becoming too
concentrated. The operation may also be conducted in a flask connected
with an ascending Liebig’s condenser. In either case, the infusion
obtained is poured upon a tared filter, and the remaining insoluble
leaf repeatedly washed with hot water so long as the filtered liquor
shows a colour. The filtrate is now diluted to a volume of 200 c.c.,
and of this 50 c.c. are taken and evaporated in a weighed dish until
the weight of the extract remains constant. Genuine tea affords from 32
to 50 per cent. of extract, according to its age and quality; in spent
tea the proportion of extract will naturally be greatly reduced. Mr.
Allen employs the formula below for determining the percentage of spent
tea E in a sample, R representing the percentage of extract found.
E = ((32 - R)100) / 30.
In order to test the practical value of this equation, a sample of
black tea was mixed with 50 per cent. of spent tea-leaves, and a
determination made of the extract afforded. The calculated proportion
of spent tea was 44 per cent., instead of 50 per cent. It should be
added, however, that the tea taken subsequently proved to be of a very
superior quality, yielding an extract of 40 per cent.
_Gum (Dextrine)._--The proportion of gum contained in genuine tea is
usually inconsiderable. Its separation is effected by treating the
concentrated extract with alcohol, allowing the mixture to stand at
rest for a few hours, and collecting the precipitated gum upon a tared
filter, and carefully drying and weighing it. As a certain amount of
mineral matter is generally present in the precipitate, this should
afterwards be incinerated and a deduction made for the ash thus
obtained. A more satisfactory method is to treat the separated dextrine
with very dilute sulphuric acid, and estimate the amount of glucose
formed by means of Fehling’s solution (see p. 37); 100 parts of glucose
are equivalent to 90 parts of dextrine.
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