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
2. All vinegar shall have an acidity equivalent to the presence of
not less than five per cent. by weight of absolute acetic acid, and
in the case of cider vinegar shall contain in addition not less than
one and one-half per cent. by weight of cider vinegar solids upon full
evaporation over boiling water, and if any vinegar contains less than
the above amount of acidity, or if any cider vinegar contains less
than the above amount of cider vinegar solids, such vinegar shall be
deemed to be adulterated within the meaning of this Act.
[Sidenote: Milk inspectors to enforce Act.]
3. It shall be the duty of the inspectors of milk who may be appointed
by any city or town to enforce the provisions of this Act.
[Sidenote: Penalty for violation.]
4. Whoever violates any of the provisions of this Act shall be
punished by fine not exceeding one hundred dollars.
5. All Acts or parts of Acts inconsistent with this Act are hereby
repealed.
Approved June 2, 1884.
The method of testing vinegar, used by Dr. B. F. Davenport, late
Vinegar Inspector of Boston, is as follows:--
The following detailed practical method of determining whether
a sample of “cider vinegar or apple vinegar” conforms to the
requirements of the Statute of April 1885, relating thereto, which
requires that it should be not only the legitimate and exclusive
product of pure apple juice or cider, but also that it should not
fall below the quality of possessing an acidity equivalent to the
presence of not less than 4½ per cent. by weight of absolute--that is,
monohydrated--acetic acid, and should yield upon full evaporation at
the temperature of boiling water not less than 2 per cent. by weight
of cider vinegar solids, may prove of interest to those dealing in the
article. As the limits set by the Statute are in per cents. by weight,
the portion of vinegar taken for the tests should, for perfect
accuracy, be also taken by weight--that is, the quantities of 6 and of
10 grammes are to be taken for the tests of strength and of residue;
but as taking it by measure, if of about the ordinary atmospheric
temperature of 60 to 70 degrees F. will make the apparent percentage
at most only 1 to 2 per cent. of itself greater than the true--that
is, will make a true 5 per cent. vinegar appear to be, say, from 5·05
to 5·10 per cent.--measuring proves in practice to be accurate enough
for all common commercial purposes, and therefore the quantities of
6 and of 10 cubic centimetres by measure may be taken in place of as
many grammes.
Public-domain text, read in full here on John Shaqi.
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