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Detection of the Common Food Adulterants

Chapter 159: Transcriber’s Notes
By Edwin M. Bruce
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About This Book

A practical laboratory manual collects clear qualitative chemical procedures for detecting common food adulterants and preservatives. Organized by food category—dairy, meats and eggs, cereals, leavening agents, canned vegetables, fruits, flavor extracts, sweeteners, spices, vinegar, fats and beverages—it explains likely adulterants and step-by-step tests to identify coloring agents, preservatives, starches, gelatin, and substituted ingredients. Procedural notes discuss sampling, reagents, and simple confirmatory reactions suitable for health officers, teachers, and students. Appendices and transcriber notes supply additional technical guidance and references.

Transcriber’s Notes

This text follows the source document in spelling and hyphenation, including inconsistencies, except as mentioned below. Inconsistencies in section heading have been retained as well.

The index entries are not always in alphabetical order; this has not been changed.

Changes made to the text:
Some missing or wrong punctuation has been corrected silently.
Ratios have been changed to x : y where relevant.

Minor typographical errors corrected:
Page vii: Commerical to Commercial
Page 16: oelomargarine to oleamargarine
Page 49: invert suger to invert sugar
Page 62: ... (about 3 cc. of this ... to ... (about 3 cc.) of this ...
Page 71: seasame to sesame

Page 68: A FEW OF THE BEST BOOKS ON FOOD ANALYSIS has been considered a separate chapter.

Page 69: the page header CHEMICALS has been used as the chapter heading.

The following words in the indexes have been changed to conform to those in the text: Bechman to Beckmann; Kammerer to Kämmerer; Klingler to Klinger; Winter-Blyth and Winter Blyth to Wynter Blyth.