Food Inspection and Analysis

TABLE OF CONTENTS.

CHAPTER I.

FOOD ANALYSIS AND OFFICIAL CONTROL..

'PAGE

... I-II

Introductory, 1. Food Analysis from the Dietetic Standpoint, 2. Commercial

Food Analysis, 3. Systematic Food Inspection; Functions of the Official Analyst;

Standards of Purity; Nature of Analytical Methods, 3-5. Adulteration of Food, 5.

Misbranding, 6. A Typical System of Food Inspection, 6-9. Practical Enforcement

of Food Laws; Publication; Notification; Prosecution, 10.

CHAPTER II.

THE LABORATORY AND ITS EQUIPMENT..

12-27

Location, 12. Floor; Lighting; Ventilation; Benches, 13. Hoods, 14. Sinks

and Drains, 15. Gas; Electricity; Steam, 17. Suction and Blast, 18. Apparatus,

18-24. Reagents, 24. Equivalents of Standard Solutions, 25-26. Indicators, 27.

CHAPTER III.

FOOD, ITS FUNCTIONS, PROXIMATE COMPONENTS, AND NUTRITIVE VALUE...

28-40

Nature and General Composition of Food; Fats, 28. Proteins; Classification

of Nitrogenous Bodies, 29-34. Proteins, their Subdivisions, Occurrence, and

Characteristic Tests, 29. Amino Acids, etc., 34. Bases; Alkaloids; Nitrates;

Ammonia; Lecithin; Cyan Compounds, 35. Carbohydrates and their Classi-

fication, 35-38. Organic Acids; Mineral or Inorganic Materials; Fuel Value of

Food, 38. Calorimeters, 38-40.

CHAPTER IV

GENERAL ANALYTICAL METHODS..

41-67

Preparation of Sample, 43.

Freezing Point; Moisture,

Proximate Analysis; Expression of Results, 41-42.

Specific Gravity; Methods and Apparatus, 43-48.

49-50. Ash, 51. Extraction with Volatile Solvents, 52-56. Extraction with Immis-

cible Solvents, 57. Nitrogen, 58-62. Protein and Amino Acid Nitrogen; Carbo-

hydrates; Poisons, 63. Arsenic, 63-66. Colorimetric Analysis; Colorimeter, 66.

Tintometer, 67.

CHAPTER V

THE MICROSCOPE IN FOOD ANALYSIS...

PAGE

68-85

Microscopical vs. Chemical Analysis; Technique of Food Microscopy, 68.

Apparatus and Accessories, 69-71. Preparation of Vegetable Foods for Micro-

scopical Examination, 72. Microscopical Diagnosis, 73. Vegetable Tissues and

Cell Contents, under the Microscope, 74-77. Microscopical Reagents, 77-80. Pho-

tomicrography; Appurtenances and Methods, 80-85. Microchemical Reactions,

Types, 86. Butyro-refractometer, 87. Refractometer Heater, 88. Manipula-

tion, 88-90. Equivalents of Refractive Indices and Butyro-refractometer Read-

ings, 91-92. Temperature Correction, 93. Abbé Refractometer, 94. Construc-

tion; Manipulation, 95-97. Immersion Refractometer, 97-98. Manipulation,

99-101. Equivalents of Refractive Indices and Immersion Refractometer Read-

ings, 102-105. Strength of Solutions by Refractometer, 106. Temperature Cor-

rections, 107.

CHAPTER VII.

MILK AND MILK PRODUCTS.

108-204

Milk; Composition; Characteristics; Acidity; Microscopy, 108. Color; Fat;

Lactose, 109. Proteins and other Nitrogenous Bodies, 109-110. Citric Acid;

Other Organic Constituents; Enzymes, 110. Composition of Milk, 111-112.

Composition of Ash, 112-113. Milk of Different Animals; Fore Milk and Strip-

pings, 113. Colostrum, 114. Composition as related t、 Stage of Lactation, Age,

Breed, Feed, etc., 114-116. Frozen Milk; Fermentations of Milk, 116. Analysis of

Milk; Sampling, 117. Specific Gravity, 118-120. Total Solids, 119-121. Ash,

121. Fat, by Extraction, by Centrifugal, and by Refractometric Methods, 121-131.

Proteins; Casein, 132. Albumin; Other Nitrogenous Bodies, 133. Milk Sugar,

by Optical Methods, 134-136, by Fehling's Solution, 136-138. Relation between

the Various Milk Constituents; Calculation by Formulæ, 138-141. Acidity, 140.

Modified Milk and its Preparation, 142–144.

Milk Adulteration and Inspection; Milk Standards, 144-146. Forms of Adul-

teration, and Variation in Standard, 146-147. Rapid Approximate Methods of

Examination, 148. Examination of Milk Serum; Constants, 149-154. Freezing

Point, 153. Systematic Routine Examination, 154. Analytical Methods for

Solids, Fat, and Ash, 155-158. Added Foreign Ingredients, 158. Coloring

Matters and their Detection, 159-162. Preservatives, their Relative Efficiency

and their Detection, 162-171. Added Cane Sugar, Starch, and Condensed

Skimmed Milk, 171. Analysis of Sour Milk, 172.

Homogenized Milk, 172. Analysis, 173.

Pasteurized Milk; Enzyme Tests, 173-174.

Fermented Milk; Kumiss, 174. Mazun; Analysis, 175.

Condensed Milk; Composition, Standards, Adulteration, 175-178. Methods of

Analysis, 178–183. Calculation of Fat in Original Milk, 183.

Cream; Composition, Standards, Adulterants, 186-187. Analytical Methods,
187-190.

Ice Cream; Standards, 191. Classification, Ingredients, 192. Methods of

Analysis, 193-196.

Cheese; Composition, Varieties, 196-197. Standards; Adulteration, 198.

Analytical Methods, 199–203.

Protein Preparations; Casein, 203. Lactalbumin, 204.

Meat; Structure and Components, 205-206. Proximate Composition of the

Common Meats, 207-212. Meat Inspection, 207. Standards, 213. Preserva-

tion; Storage, 214. Curing, 215. Antiseptics, 216. Drawn vs. Undrawn Poultry;

Spoilage, 217. Effect of Cooking, 217-218. Canned Meats, 218-219. Sausages

220-222. Analytical Methods; Water, 223. Fats, 224. Nitrogenous Bodies,

225-230. Ash; Acidity, 230. Starch, 231. Horseflesh, 232. Glycogen, 233–236.

Biological Tests for Horseflesh, 236. Sugars, 237. Preservatives, 238-240. Col.1-

ing Matter, 240–241. Frozen Meat, 241.

Meat Extracts; Manufacture, 242.

Meat Juices, 244.

Peptones and Seasonings, 245. Composition of Extracts, etc., 246-249. Bouillon

Cubes, 250-251. Yeast Extracts, 252. Standards for Extracts, etc., 252-253.

Analytical Methods, 253. Water; Ash; Fat; Nitrogen, 253. Nitrogenous Bodies,

253-257. Acidity, 257. Sugars; Glycerol; Preservatives, 258.

Gelatin, 258.

Constituents, 243.

Fish; Structure; Composition, 259–261. Crustaceans and Mollusks, 262.

Canned, Salted and Smoked Fish, 263. Floating of Shellfish, 264. Preservatives

in Fish and Oysters; Colors, 265.

Concentrated Foods for Armies and Campers, 265-266.

CHAPTER IX

EGGS..

267-279

Nature; Weight, 267. Composition, 268. Shell; Membrane; Egg White, 269.

Constituents, 270. Egg Yolk, 270. Constituents, 271-272. Grades of Eggs;

Preservation, 272. Cold Storage, 273. Spoilage, 274. Frozen Eggs, 275. Desic-

cated Eggs, 276. Analytical Methods, 276-278. Lecithin; Preservatives, 278. Egg

Substitutes, 278-279. Custard Powders, 279.

CHAPTER X.

CEREALS AND THEIR PRODUCTS, LEGUMES, Vegetables, aND FRUITS..

.280-377

Composition of Cereals, Vegetables, Fruits, and Nuts, 280-284. Methods

of Proximate Analysis, 285-288. Carbohydrates of Cereals, 288. Starch: Detec-

tion, Varieties, Classification, Microscopical Examination, 288-292. Starch

Determination, 292-293. Sugars, 293. Cellulose, 294. Pentosans, 294-304.

Carbohydrates of Cereals, 304-305. Proteins of Cereals and Vegetables, 305-309.

Proteins of Wheat, 307-309. Proteins of Other Cereals and Vegetables, 309.

Ash, 310. Scheme for Ash Analysis, 311-313. Sulphur, 313. Chlorine, 314.

Microscopy of Cereal Products, 314-320.

Flour; Milling; Composition, 320-321. Graham Flour, 322. Flour of Other

Cereals, 323. Damaged Flour; Ergot, 323. Adulteration, 324-327. Alum;

Bleaching, 325. Inspection and Analysis; Fineness; Color, 326-327. Absorp-

tion, and Dough Tests, 327. Expansion of Dough; Baking Tests, 328-330.

Ash, 330. Gluten; Gliadin, 331. Glutenin, etc., 332. Acidity; Improvers, 333.

Bleaching; Nitrites, 334-335. Chlorine, 335. Bamihl Test, 336.

Corn Meal; Manufacture, 337. Composition; Spoilage; Acidity, 338.

Bread; Composition; Varieties, 338-340. Water; Acidity, 340. Fat; Yeast

Foods, 341. Alum; Wrapping; Cake, 342. Analytical Methods, 343. Compo-

sition of Cake, 343.

Leavening Materials; Yeast, 343. Compressed Yeast; Dry Yeast, 344. Com-

position, 345. Starch in Compressed Yeast; Microscopy, 346. Carbon Dioxide,

347.

Chemical Leavening Materials, 348. Baking Powders; Classification, 349.

Composition, 350-351. Adulteration, 351. Cathartics in Residue; Alum Salts;

Analytical Methods; Sodium Bicarbonate, 352. Cream of Tartar, 353. Carbon

Dioxide, 353-356. Tartaric Acid, 356-359. Starch, 360. Alumina; Lime;

Potash; Soda, 361. Phosphoric Acid; Sulphuric Acid; Ammonia; Arsenic; Lead,

362.

Semolina and Edible Pastes, 363. Macaroni, etc.; Noodles, 364. Adulteration,

365. Analytical Methods; Lecithin-Phosphoric Acid, 366. Colors, 366-369.

Cereal Breakfast Foods; Nature and Composition, 369-371.

Infants' and Invalids' Foods, 371. Preparation, 372. Composition, 373. Dia-

betic Foods, 373-375. Analytical Methods, 375-377.

PAGE

CHAPTER XI.

TEA, COFFEE, AND COCOA...

378-421

Tea; Varieties; Method of Manufacture, 378. Compositions, 379-381. Analyt-

ical Methods, 381. Protein; Ash; Essential Oil; Insoluble Leaf, 382. Extract,

383. Tannin, 383-385. Theine, or Caffeine, 385-387. Facing, 387. Spent

Leaves; Foreign Leaves, 388. Stems and Fragments, 389. Astringents; Tea

Tablets, 390. Microscopy, 391.

Coffee; Nature; Constituents, 392. Composition, 393-395. Substitutes and

Adulterants, 395. Analytical Methods, 395. Caffetanic Acid, 395-396. Caffeine;

Adulteration, 397. Imitation Coffee; Coloring; Glazing; Methods, 398. Micros-

copy, 399. Chicory; its Microscopical Structure, 400-402. Composition of

Chicory, and its Detection in Coffee, 402-403. Date Stones, 403. Hygienic

Coffee, 404-405. Substitutes, 406.

Cocoa and Cocoa Products, 406. Manufacture, 407. Composition, 407-409.

Theobromine and Nitrogenous Substances; Pentosans, 410. Milk Chocolate;

Compounds, 410. Analytical Methods; Moisture; Ash, 411. Protein; Casein,

412. Theobromine and Caffeine, 413. Crude Fiber; Reducing Matters, 414.

Starch; Pentosans; Sucrose; Lactose, 415. Cocoa Red, 416. Adulteration, and

Standards, 417. Addition of Alkali; Microscopy, 418-419. Cocoa Shells; Added

Starch, Sugar, Fat and Colors, 420-421.

Nature; Adulteration; General Methods of Proximate Analysis, 422. Moisture;

Ash, 423. Ether, and Alcohol Extract; Nitrogen, 424. Starch; Crude Fiber;

Volatile Oils, 425. Microscopy, 426. Spice Adulterants, 426–427.

Cloves; Composition, 426-429. Tannin, 429. Microscopy, 430-431. Stand-

ards; Adulterants; Clove Stems; Exhausted Cloves, 432. Cocoanut Shells, 433.

Allspice; Nature, 434. Composition; Tannin, 435. Microscopy, 436-437.

Standards; Adulteration, 438.

Cassia and Cinnamon; Nature, 438-439. Composition, 439-440. Microscopy,

440-442. Standard; Adulterants; Foreign Bark, 442.

Pepper; Nature, 442. Composition, 443-446. Nitrogen Determination, 446.

Piperin, 447. Microscopy, 447-449. Standards; Adulteration, 449. Pepper

Shells and Dust, 449. Olive Stones, 450. Buckwheat, 451. Long Pepper, 452.

Red Pepper (Cayenne, Paprika, etc.); Nature, 452-453. Constituents, 454.

Composition, 455-458. Microscopy, 458-460. Adulteration, 460–462. Added

Oil in Paprika, 461.

Ginger; Nature, 462. Composition, 463-464. Exhausted Ginger, and its

Detection, 464-465. Microscopy, 465. Standards; Adulteration, 466.

Turmeric; Nature; Composition, 467. Microscopy, 468.

Mustard; Nature, 469-470. Composition, 471-473. Analytical Methods;

Potassium Myronate; Sinapin Thiocyanate; Myrosin; Volatile Oil, 473-474.

Microscopy, 475. Standards; Adulteration, 476. Wild Mustard, 476–477.

Coloring Matter, 478. Prepared Mustard; Composition, Adulteration, 478-479.

Analytical Methods, 479. ·

Nutmeg and Mace; Nature, 480. Composition of Nutmeg, 480-481. Micros-

copy, 481. Standards; Adulteration, 482. Composition of Mace, 482-483.

Microscopy; Standards; Adulteration, 484. Bombay or Wild Mace and its

Detection; Macassar Mace, 484-485.

CHAPTER XIII.

EDIBLE OILS AND FATS.

Constituents; Solubilities, 486. Fatty Acids, 486-487. Saponification, 487.

Hydrogenation; Analytical Methods; Judgment of Purity, 488. Rancidity; Filter-

ing; Weighing; Measuring, 489. Specific Gravity, 490-492. Viscosity, 492.

Refraction, 493-495. Melting Point, 496-497. Reichert-Meissl Process for

Volatile Fatty Acids, 497-499. Polenske Number, 499-500. Soluble and Insol-

uble Fatty Acids, 501-503. Saponification Number, 503-504.

Number; Hübl Method, 504-507. Hanus Method, 508.

Bromine Absorption Number, 509–510. Thermal Tests, 510.

Bromination Test, 511-514. Acetyl Value, 514–516. Valenta Test, 516. Elaidin

Test, 517. Free Fatty Acids, 518. Titer Test, 518-520. Unsaponifiable Matter,

520. Cholesterol and Phytosterol, 520-521. Separation and Crystallization,

522-525. Bömer Phytosterol Acetate Test, 525-526. Paraffin; Microscopy, 527.

Constants of Edible Oils and Fats, 527-529. Olive Oil; Source, 530. Nature;

Composition; Substitutes, 531. Standards, 531-532. Tests for Adulteration,

532-535. Cottonseed Oil; Source; Nature; Composition, 535. Standards;

Bechi Test, 536. Halphen Test, 537. Sesame Oil, 537. Adulterants; Tocher

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