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
--------------------------+--------------+-------------
| |m.g. K(OH)
Fat. |Melting point.|to saponify
| |one gramme.
--------------------------+--------------+-------------
| ° ° |
Cocoa-butter | 30 to 33 |198 to 203
Arachidis oil | .. | 191·3
Sesamé oil | .. | 190·0
Cotton-seed and olive oil | .. | 191·7
Almond oil | .. | 194·5
Palm oil | 35 to 36 | 202·5
Lard | 32 „ 33 | 195·5
Mutton tallow (fresh) | 42·5 „ 45 | ..
Mutton tallow (old) | 43·5 | 196·5
Bone fat | 21 to 22 | 190·0
Beeswax | 63 | ..
--------------------------+--------------+-------------
Other tests have also been suggested for the detection of foreign fats
in cocoa-butter:--
(_a_) Treat the fat with two parts of cold ether; pure cocoa-butter
dissolves, forming a clear solution, whereas in presence of tallow or
wax a cloudy mixture is obtained.
(_b_) Dissolve 10 grammes of the suspected fat in benzole, and expose
the solution to a temperature of 0°. By this treatment a separation
of pure cocoa-butter in minute grains is produced. The liquid is now
heated to 14°·4, when the cocoa-fat will re-dissolve to a transparent
solution, while the presence of tallow will be recognised by the turbid
appearance of the liquid.
FOOTNOTES:
[14] Jahresberichte, 1883, p. 1002.
[15] Agrikulturchemische Versuchstation, in Münster.
[16] Op. cit.
[17] Repert. f. Analyt. Chemie, 1884, p. 345.
MILK.
Owing to the very important sanitary relations of milk as a model
food, the subject of its sophistication has during the past ten years
received particular notice at the hands of the food-chemist. The
investigations of our public sanitary authorities have shown that milk
adulteration is exceedingly common. It is stated upon good authority
that until quite recently (1883) the 120 millions of quarts of milk
annually brought into New York city were intentionally diluted with
40 millions of quarts of water, the resulting product rivalling in
richness the famous compound once lauded by the philanthropic Squeers.
The results of the examination of milk instituted by the New York State
Board of Health are given below, in which, however, the specimens of
skimmed milk are not included:--
Public-domain text, read in full here on John Shaqi.
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