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Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and RegulationsWiley, Harvey Washington

Science

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Name: Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
Author: Wiley, Harvey Washington

Wiley, Harvey Washington

Food; Food adulteration and inspection

[5] In this column the totals obtained by both the direct and
  the indirect determination of water and fat are given. The upper
  number in each case was obtained by use of the results of direct
  determinations of these constituents; for the lower number in each
  case the results obtained during the preparation of the sample, and
  in the analysis of the dry-air sample, were used. Lecithin is not
  included in the totals given in this table.

TABLE D.--ANALYTICAL DATA FOR BONES, MARROW, SKIN, SPINAL CORD,
TENDONS, AND HOOFS.

PIG NO. 1.--BERKSHIRE.

  --------------+---------+
                |         |
                |         +
                |         |
                |         |
                | Air-dry |
                | sample, |
                | percent |
                |   of    |
    NAMES OF    | original|
     PARTS.     |material.|
  --------------+---------+
  Bones,        |  52.67  |
  (Fat extracted|         |
  with ether),  |  11.40  |
  Marrow,       |   4.44  |
  (Fat extracted|         |
  with ether),  |  17.36  |
  Skin,         |  36.93  |
                |         |
  (Fat extracted|         |
  with ether),  |  15.90  |
                |         |
                |         |
  Spinal cord,  |   8.80  |
  Tendons,      |  31.93  |
  (Fat extracted|         |
  with ether),  |   4.81  |
                |         |
                |         |
  Hoofs,        |  63.44  |
  --------------+---------+

  --------------+-----------------------------------------------------+
                |              PERCENT AIR-DRY MATERIAL.              |
                |------+----+-----------------------------+-----+-----+
                |      |    |          Nitrogen.          |     |     |
                |      |    +------+-------+-------+------+     |     +
                |      |    |      |Of pro-|       |      |     |     |
                |      |    |      | teids |       |      |     |     |
                |      |    |      |  in-  |Precip-|      |     |     |
                |      |    |      |soluble| itated|   Of |     |     |
    NAMES OF    |      |    |      | in hot|   by  | flesh|Leci-|     |
     PARTS.     |Water.|Fat.|Total.| water.|bromin.|bases.|thin.| Ash.|
  --------------+------+----+------+-------+-------+------+-----+-----+
  Bones,        |  5.72|0.52|  6.18|  5.32 |  0.11 | 0.75 | 0.84|49.59|
  (Fat extracted|      |    |      |       |       |      |     |     |
  with ether),  | (.61)| .. |  0.29|   ..  |   ..  |  ..  | ..  |(.28)|
  Marrow,       |  6.68|0.19|  8.31|  7.08 |  0.65 | 0.48 | ..  |  .. |
  (Fat extracted|      |    |      |       |       |      |     |     |
  with ether),  |   .. | .. |  0.07|   ..  |   ..  |  ..  | 2.64|  .. |
  Skin,         |  8.31|3.28| 15.02| 10.95 |  2.89 | 1.18 | 0.33| 1.70|
                |      |    |      |       |       |      |     |     |
  (Fat extracted|      |    |      |       |       |      |     |     |
  with ether),  |   .. | ..

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Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

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