Report of the Director-General of Public Health, New South Wales.

  • New South Wales. Department of Public Health.
Date:
[1930]
Catalogue details

Licence: Public Domain Mark

Credit: Report of the Director-General of Public Health, New South Wales. Source: Wellcome Collection.

    27/180 (page 15)
    CO Hh weighing, the insoluble matter was separated from the hardened filter paper used, by washing it with a jet of hot water into a crystallising dish. After evaporation to dryness, the dish and contents were weighed nd the weight of the dish subtracted. The following are the analyses of the samples examined in the .laboratory :—• Description of Sample. Insoluble Solids. Orange Juice (a good mechanically extracted juice) . Lemon Juice ( „ „ „ ) . Lemon Juice expressed in Laboratory. (1 doz. lemons of average quality were deprived of their skins, and as far as possible were freed from any adhering pith. They were then pulped, this pulp containing all the coarse segment partition walls and juice cells). Lemon Juice expressed in Laboratory. (1 doz. lemons of similar quality to above were squeezed in an ordinary glass squeezer. This juice represents an ordinary lemon squash containing practically all the juice cells, but not the segment partition walls). per cent 10 0-6 2-2 0-5 After consideration of the above figures, it was decided that, in order to prevent the addition of rind, pith and segment partition walls to citrus fruit juices, the following standards should be recom¬ mended :—• Insoluble Solids in Orange Juice . Not more than 1-5 per cent. Insoluble Solids in Lemon Juice . Not more than 1-0 ner cent. -i. Jam.—With a view to formulating a suitable standard for jam, samples differing in quality were examined, the following results being obtained:— Strawberry Strawberry Raspberry Raspberry Conserve. Conserve. Jam. Jam. per cent. per cent. per cent. per cent. Moisture (loss at ICO deg. C.) . 21-5 42-9 20-65 25-56 Total Solids. 78-5 571 79-35 74-44 Insoluble Solids . 10 1-6 3 13 3-18 Alcohol Precipitate (Pectin, &c.). 0-27 0-39 0-24 0-31 Total Acidity (as Citric Acid) . 0-59 0-60 0-90 0-82 Malic Acid . Not more than 01 0-1 0-1 0-1 Citrates (as Citric Acid) . 0-72 107 1-09 1-27 The question of permitting the addition of various fruit derivatives to jam, with a view to improving manufacture without lowering the quality, was considered. Where the fruit used, through seasonal or other cause, is deficient in those natural qualities (acid, pectin, &o.) on which the flavour and appearance of the finished product depend, it appears reasonable to allow the addition of limited amounts of these substances in order to ensure the manufacture of a better and more uniform article. Moreover, recent investigation has shown that acid is necessary for the conversion of pectose into pectin. As, however, the indiscriminate use of acid and pectin might result in lessening the quantity of fruit used, it is necessary, if the use of these substances is to be sanctioned, to prescribe a minimum fruit, content. After .consideration of all the facts, it was recommended that the standard should provide for a fruit content of not less than 45 per cent, (by weight), and should permit the addition of up to 0-3 per cent, pectin (calculated as calcium pectate) and 0-5 per cent, of fruit acids. Saponin—use in beverages.—During the year a sample of “ heading, used for promoting froth on. beverages, was received for analysis. This was found to be a solution of saponin, probably obtained from Quillaia bark. The saponins derived from this source are stated to contain toxic glucosides (quillaic acid and sapotoxin), and the presence of any glucoside must, in accordance with the requirements of Regulation 66 (1), be declared on the label. Substances similar to this have been universally used for the production of froth on temperance and other drinks for a very long period. Although saponin has well-defined toxic properties, it is recognised that the mucous membrane of the digestive canal forms an almost complete protection to limited amounts of it, and, therefore, it is unlikely that harmful results would ensue from the quantities at present being used in beverages. If, however, its continued use is to be allowed, it is desirable that the maximum amount permissible should be specified. Experiments as to the toxicity of the sample submitted were carried out as follow :— A guinea pig weighing 472-5 grammes was drenched with 1 c.c. of the sample and was not affected after twenty-four hours. The same pig was then drenched with 5 c.c. It showed extreme distress at the expiration of one and three-quaiter hours, and died within two hours. On examination the stomach showed a large patch of haemorrhage in the wall; congestion in the upper third of the intestines; slight congestion of the spleen and liver. The kidneys and suprarenals were normal. The stomach and part of the intestines were very considerably distended with froth, and the heart was very full. The immediate cause of death was apparently the pressure on the heart from the enormously distended stomach. SacchtMin in foods.—The substitution of saccharin for sugar has lately become increasingly noticeable. An examination of pickles made in 1929 disclosed the fact that practically all the locally-made articles contained this substance, manufacturers urging in its favour that the public demanded white, sweet pickles, which could only be supplied by the substitution of saccharin for sugar in manufacture. It was stated that when sugar is used, reaction with acetic acid causes discolouration and renders the article unattractive. In 1930 it was found that saccharin was used by manufacturers in this State in the preparation of ice cream cones. The reason given for the substitution in this instance was that cones containing the requisite amount of sugar became soft on exposure, and in that condition proved unsatisfactory containers for ice cream. A representative number of cordials was examined for the presence of saccharin, but in only two cases, both of which were of country manufacture, was saccharin found*