Chapter C

Caffein, estimation, 583
Caffetannic acid, 590
Calcium saccharates, 188
Caldwell, hydrogen drying oven, 26, 27
Calories, computation, 574-578
definition, 576
Calorimeter, description, 569
formulas for calculation, 572
hydrothermal value, 573
manipulation, 571
Calorimetric equivalents, 576
Calorimetry, 568-576
Canada balsam, mounting starches, 219
Cane cutting machines, 236, 237
pulp, determination of sugar, 238
drying and extraction, 238
sugar, gyrodynat, 117, 118
Carbohydrates, 58
estimation in cereals, 543
kind, 58
milk, 511
molecular weights, 175
nomenclature, 59
occurrence, 58
in coffee, 585
of rare, 306
separation, 279
in fruits and vegetables, 577
Carbon, estimation in proteids, 444
dioxid, determination, in sugar analysis, 186
estimation, in koumiss, 532
reagent for casein, 509
tetrachlorid, reagent in iodin addition, 368
Carnin, 416
composition, 451
Carr, vacuum drying oven, 22, 23
Casein, estimation, in butter, 516
cheese, 531
with mercurial salts, 535
factors for calculating, 508
method of estimating, 508
precipitants in milk, 276
precipitation, by alum, 535
preparation, 509
separation, by filtering through porous porcelain, 534
from albumin, 507
solution, in acid, 489
theory of precipitation, 508
Caseinogen, 504
Cassava starch, 222
Cattle foods, 545
Cellulose, constitution, 303
qualitive reactions, 306
separation, 304
solubility, 305
Cereals, general principles of analysis, 542
Chalmot and Tollens, method of estimating pentosans, 182
Chandler and Ricketts, polariscope, 266
Cheese, artificial digestion, 561
composition, 524
constituents, 530
filled, 529
methods of analysis, 526-533
manufacture, 525
proteids, separation, 530, 531
Chitin, 416
character of reaction, 512
Chlorophyll, separation, from caffein, 585
Cholesterin, detection, 403, 404
occurrence, in milk, 464
Cholin, 417
separation, from cottonseed, 428, 429
Chondrin, 415
Chrome yellow, 522
Chrysolite, use, in drying, 486
Chyle, occurrence, in milk, 464
Chyme, occurrence, in milk, 464
Citric acid, estimation, in tobacco, 601
occurrence, in milk, 466
Clerget, method of inversion, 105-107
Cobaltous nitrate, reagent for nitrate, 189
Collagen, 413
Coloring matters, determination, in wines, 636, 637
Combustion products, 36, 37
Conchiolin, 416
Conglutin, 411
Constant monochromatic flame, 85
Control observation tube, 95, 96
Copper carbonate process, 138-140
use, in estimating sucrose, dextrose and levulose, 282, 283
cyanid, reagent for estimating lactose, 294, 295
oxid, weighing, in sugar analysis, 262
reagent in determining oxygen absorption of oils, 405
salts, reduction, by sugar, 123
solution, action on dextrose, 125
sulfate, reagent for milk proteids, 506
separating proteid from amid nitrogen, 433
titration of residual, 148, 149
Cottonseed oil, detection, 400
Courtonne, ash muffle, 40
Crampton, preparation of fat crystals, 347
Creamometry, 474
Creydt, formula, 110
Crismer, critical temperature, 349, 350
Critical temperature, fats and oils, 349
Crude proteids, estimation, in cereals, 543
Crystallin, 411
Crystallization, temperature, 327
Cuprous oxid, specific gravity, 137
Curd, estimation, in butter, 516