On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet.

  • Marcet, W. (William), 1828-1900.
Date:
1856
Catalogue details

Licence: Public Domain Mark

Credit: On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    water, 'and test the aqueous solution as directed at p. 9. Burnt sugar is sometimes used for colouring vinegar. Copper and lead,—These substances may find their way into vinegar. Test: The adulteration is detected by sulphuretted hydrogen, which occasions a black precipitate in the vinegar. If copper be present, ammonia will pro- duce a blue colour in the fluid; iodide of potassium will occasion a yellow precipitate of iodide of lead, in vinegar containing a comparatively large quantity of this metal.