Foods, their composition and analysis : a manual for the use of analytical chemists and others : with an introductory essay on the history of adulteration / by Alexander Wynter Blyth.

Date:
1896
Catalogue details

Licence: Public Domain Mark

Credit: Foods, their composition and analysis : a manual for the use of analytical chemists and others : with an introductory essay on the history of adulteration / by Alexander Wynter Blyth. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

    778/844 (page 722)
    Donne—Method of detecting potato starch, 190. Doorschodt—Analysis of milk, 233. Drageudoi irs analysis of tea, 401,-lOi. ,, nietliod for detecting picrotoxin, 538. method of quantitative estimation of starch, 104. process as to beer, 532- 530. Dripping—Meltiii_^'-point of, 3-54. Druggists—Old position and regula- tions of, 11, 14. Drugs—Adulteration of, 47. —Compounded, 48. ,, —Colouring of, 700. ,, —Old Glernian regulations as to, IS. Drying oils—Tests for, 617. Duclaux's analysis of butter-fat (foot- note), 340. method of distilling vola- tile acids, 555. Dumoncliaux on milk, 233. Dunlop cheese, T. xxb., 380. Dupre and Hake's metliod of esti- mating minute quantities of car- bon, 067. Diipre and Thudichum's method of estimating wine extract, 558. Dui)r6's analysis of wine, 548, 549. „ experiments on the separa- tion of alum from ilour, 20.=), 206. method of burning water residues, 658. ,, process for detecting the culouring-matter of wine, 567. Dutch cheese, T. xxb., 380. ,, cocoas, 450. Eijington'.s observations on scarlet fever, 300. Ehrenberg's Infusorial Life, 36. Elaidin test, 617. ]'Jlderberrics as a colouring of wine, 570, 572, 577. Ender's process of detecting bitter princiy>les in beer, 536, 537. Eosine, 102, 112, 114, 566. l^pps's cocoa, 450. Ei^uinic acid, 258. Ergot in flour, 189. Ericolin, 535. Erucic auid, 503. Erythropliyll._104. ]<]rythrose, ]'_*/. Erythrosine, <Ki, 112, 114. Esters—Estimalioii of, in wine, 556, 557. Ethers, 482, 483. lilthyleosinu in wine, 566. Ethyl, orau;;c, 114. ,, purple, 111. Ethylic alcohol, 4(56 , 407. I'lwart's description of a disease arising from milk, 304. Expenses under the Sale of Food and Drugs Act, 70(). E.\tinction coefficient, 84. Facing of tea, 406. False warranty. 61. l''arinaceous food for children, 209. Faro beers, 505. Fast black, 111. ,, red, 97. Fat—Decomposition of, into fatty acids and glycerin, 362, 364. Faust and Schunster's infants food, 209. Fear milk, .308. Fehling's solution, 137. ,, —Soxhlet's method of using, 139. Fermentation—Alcoholic, 499. ,, fermented liquors, 499. Ferments of sour beer, 503. Ferrous chloride solution, 602. Fish—Experiments on, as a part of water analysis, 686. Flavaniline, 114. Flavin, 116. Fleischmann and Vieth's experi- ments on food in relation to milk, .322, Flour] 179-198. ,, —Acts relative to, 30. ,, —Adulterations of, 190. —Analysis of, 196-108. Flour and bread —Early French regu- lations relative to, 13. ,, —Cold extract of, 196. „ —Fat of, 196. ,, —Legal case relative to, 198. ,, —Millon and Kekule's ana- lyses of, 181. ,, —Nitrates in, 182.