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.

    780/844 (page 724)
    Grapes, 159. Creen colours, 104-106. Gricssmayer's method of estimating ]iop resin and glycerin, 531. Gricss's reagent for nitrites, 692. Grimvvade's patent process for milk preservation, 318. Grcining's method of ascertaining the strength of spirits, 473. Ground nut oil, 359. Gruyere cheese, 380. Guignet's method for the identifica- tion of sugars, 2SG. Guillcmare and Lecourt's method of colouring vegetables, 224. Guinea greens, 112. Gum—Determination of, 422. Haakstick's method of examining beer, 530. Ha'inatein, 98. Hajiuatoxylin, 38. Hager's aniline test, 452. ,, method of analysing cofifee, 440. fpo 4.>» >» •) ft ^^) *—^• ,, specific gravity table for wine extract, 559. Halogens — Determination of, in water analysis, 634. Hammersten on casein, 242. Hardness of water—Determination of, 657. „ —Tables of, 695, 696. Hardy's test for alcohol, 472. Hassall, Dr., 25, 42. Hawthorn leaf—Description of, 407. Hehner and Mitchell's thermal test for oils, 389. Hehner's analysis of genuine honey, 154. ,, bromine method of testing fats, 374. „ method of calculating re- sults of vinegar analysis, 587. estimating hard- ness in water, 657. Heisch's analysis of cocoa, 458. Helianthine in wine, 566. Hema-spectroscope, 78. Hessian purple, 112. Hiepe's method of estimating chicory, 446. Hippopotamus—Milk of, 259. Hoflman's exjierimcnts on milk, 23G. violet. 111, 114, 117. Hog-bcan starch, 178. Hollyhock as an adulterant of wine, 575, 577. Homa'opathic cocoa, 450. Honey, 153-157. ,, —Ant, 153. ,, —Artificial, 157. Hooke, Dr., .O. Hop-cones—Ash of, .^13. Hoppe-Seyler's analvsis of chloro- pli^U, 104. ,, —Views on milk globules, 238. Hop-resin, 512, 531. Hops, 510. ,, —Ash of, 513. „ —Bitters of, 512. ,, —Oil of, 512. Horder v. Meddings, 50. ,, Scott, 57. Horsefoot oil, 559. Horsford - Liel)i::; bread — Digesti- bility of, 201.^ House's patent milk, 320. Huble's iodine method for testing fats, 372, 373. Human milk, 255, 256. ,, Keiset's observations on, 254. Hureaux, 42. Husson's test for butter, 349. Hydrazone, 126. ,, colours, 109. Hydrocarotin, 494. Hyoscyamin in beer, 535. Hysteria—Milk in, 293. ICE-C0ATiN(i of cakes, 151. Idioblasts of tea, 396. Ilex cassiva, 427. Indamines, 111. Indazone, 111. Indican, 106. Indiglucin, 106. Indigo, 108, 109, 113. ,, -Artificial, 110. ,, as an adulterant of wine, 567, 576, 577. ,, disulphouio acid, 112.