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

  • Blyth, Alexander Wynter, 1844-1921.
Date:
1888
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 / Alexander Wynter Blyth. Source: Wellcome Collection.

    683/734 (page 627)
    Bean starch, 151, 199. ,, in flour, 15S. Beaum4—Determination of salt in milk, 206. Bechi’s test for cotton-seed oil in olive oil, 558. Becker’s method of estimating tan- nin in tea, 361. Beech leaf—Description of, 351. Beech-nut—Specific gravity of oil, 557. Beef-dripping—Melting point of, 312. Beer, 433-473. ,, —Analysis of, 44S. ,, —Ash of, 448. „ ,, —Determination of, 470. ,, —Bibliography relative to, 474. ,, bitters, 439. ,, and porter—Acts relative to, 20. 3 3 33 33 33 33 —Extract of, 451. —Fraudulent practices of early brewers, 8. —Original gravity of, 451. — Sour ferments of, 432. —Volatile and fixed acids of, 450. Bees’-wax, 132. Beetroot, as a colouring of wine, 506. Beet sugar—Ash of, 106. ,, —Composition of, 108. Benzoic acid in milk, 278. Benzoyl chloride—Action on alcohol of, 407. Bethall’s patent process for milk,280. Bettel’s process for the combustion of a water residue, 587. Bibliography—General treatises on food adulteration, 43. „ relative to almonds, 552. >, ,, beer, 474. >, ,, bread and flour, 179. ,, ,, cayenne pepper, 549. )> ,, cocoa, 400. >> ,, coffee, 389. >> ,, milk, 298. >* ,, mustard, 534. >i ,, pepper, 544. >> ,, starches, 151. >> t> tea, 368. >) ,, vinegar, 521. » i, wine, 515. Bilberry, 134. Biological processes for the exami- nation of drinking water, 5S6-590. Bismuth—Detection of, in milk, 2S7. Bitch’s milk, 231. „ —Influence of food on, 2S2. Bitter principles in milk, 219. Bitters used in beer, 462. Blackberry, 134, 137. Blood in milk, 237. Blue colours, 95. Blue milks, 23S, 272. Boerhave’s views on milk, 202. Boheic acid, 344. Bohemian tea, 367. Boisbeaudran’s method of obtaining spark spectra, 78, 79. Bolhard’s method of estimating chlorine in water, 565. Bollinger’s experiments on tubercle, 267. Borax—Detection of, in milk, 277. Bottger, B.—Estimation of glucose in presence of cane sugar, 101. Boussingault’s analysis of the secre- tion of the milk tree, 233. Boutron, Charlard, 40. Boyle, Hon. Robert, 33. Brains—Adulteration of milk with, 273. Brandy, 419. Brasileine, 87. Brasiline, 86. Brassier’s analysis of cheese, 335. Brazil wood, 93. „ in wine, 506, 510. Bread, 171-178. „ Acts, 19. ,, —Adulteration of, 174. ,, ,, with iron, 8. ,, —Black, digestibility of, 173. „ —Mean composition of, 174. „ —Old German regulations relative to, 16. Breeds of cows most approved by cow-keepers, 28S. Brewing—Water used in, 435. ,, frauds, 38. Bromine in water, 565. Brown’s analysis of honey, 129. Brucke, E.—Estimation of glucose in presence of cane sugar, 105. Buckwheat, 150, 151. i Bunsen’s valve, 98.