Читать книгу Detection of the Common Food Adulterants - Edwin M. Bruce - Страница 2

PREFACE

CHAPTER I DAIRY PRODUCTS

MILK

ARTIFICIAL COLORING MATTER

PRESERVATIVES

BUTTER

COLORING MATTER

CHAPTER II MEATS AND EGGS

FRESH AND SMOKED PRODUCTS—PRESERVATIVES

CANNED MEAT

FISH SALT DRIED AND OYSTERS

COLORING MATTER

STARCH

DISEASED MEAT

HORSE FLESH

EGGS

CHAPTER III CEREAL PRODUCTS

FLOUR

ALUM

COPPER SULFATE

SUBSTITUTED FLOURS

BREAD

COPPER SULFATE

GINGER CAKE

CHAPTER IV LEAVENING MATERIALS

BAKING POWDERS

TARTARIC ACID

TARTARIC ACID

SULFATES

GYPSUM

AMMONIUM SALTS

ALUM

CREAM OF TARTAR

TARTARIC ACID

ALUMINIUM SALTS

AMMONIA

EARTHY MATERIALS

CHAPTER V CANNED AND BOTTLED VEGETABLES

PRESERVATIVES

COLORING MATTER IN CATSUPS AND TOMATOES

IN GREEN PICKLES, BEANS, PEAS, ETC.

IN MIXED PICKLES

“SOAKED” VEGETABLES

CHAPTER VI FRUITS AND FRUIT PRODUCTS

PRESERVATIVES

COLORING MATTER

APPLE-JUICE IN JELLIES MADE OF SMALL FRUITS

STARCH

GELATIN

AGAR AGAR

HEAVY METALS

ARSENIC

CHAPTER VII FLAVORING EXTRACTS

LEMON EXTRACT

VANILLA EXTRACTS

CARAMEL

CHAPTER VIII SACCHARINE PRODUCTS

HONEY

CANE SUGAR

COMMERCIAL GLUCOSE SYRUP

GELATIN

MAPLE SYRUP

CHAPTER IX SPICES

MUSTARD

FLOUR

COLORING MATTER

PEPPER

CHAPTER X VINEGAR

FREE MINERAL ACIDS

HYDROCHLORIC ACID

MALIC ACID

COLORING MATTER

METALLIC IMPURITIES

GLUCOSE

CHAPTER XI FATS AND OILS

LARD

OLIVE OIL

CHAPTER XII BEVERAGES

COFFEE

TEA

A FEW OF THE BEST BOOKS ON FOOD ANALYSIS

CHEMICALS

INDEX OF AUTHORS AND TESTS

INDEX