Chapter D

Dairy products, importance, 464
Davis, meat preservatives, 566
Density, determination, 63
of sour milk, 477
Deuteroalbumose, 412
Dextrin, detection, in fermented beverages, 639
occurrence, in glucose, 264
precipitation, by alcohol, 292
separation, from dextrose and maltose, 287-293
Dextrinoid bodies in milk, 511
Dextrosazone, 193
Dextrose, action of alkaline copper solution, 125
estimation, in presence of sucrose, 274, 275
and levulose, 280-285
group, qualitive test, 190
gyrodynat, 118
molecular weight, 176
removal, by copper acetate, 291
separation from maltose and dextrin, 287-293
table for calculating, from copper, 260
Dialysis, 447
application, for precipitating milk proteids, 511
Diastase, action, on starch, 198
preparation, 300
Diffusion, instantaneous, 243
Digestion, alcoholic, 245
Distillation, methods, 612, 613
Doolittle, viscosimeter, 343, 344
Double dilution, milk analysis, 278
polarization, 102
Dreef grinding machine, 11
Dry substance, estimation, for factory control, 263
Drying samples, general principles, 34, 35

E
Earth bases, reagents for precipitating sugar, 187
Ebullioscope, 622, 623
Edson, preserving sugar juices, 235
Elaidin, 406
Elastin, 415
Electric drying oven, 19
Ensilage, alcohol, 546
changes, due to fermentation, 546
comparative value, 547
organic acids, 546
Ether extract, estimation, in cereals, 542
solvent, 41
Evaporated fruits, 580
milk, estimation of sugar, 296
Ewell, method of estimating coffee carbohydrates, 585
permanganate method, 136
Excreta, collection, 562, 563
Extract, composition, in fermented beverages, 624
estimation, by indirect method, 625
in fermented beverages, 624
vacuum, 626
Extraction apparatus, 43-51
by digestion, 42
percolation, 43
compact apparatus, 48-51
methods, 41, 42
with alcohol, 245

F
Fat acids, determinations of nature, 396
formulas for calculating yield, 392, 393
temperature of crystallization, 327
crystals, appearance, with polarized light, 347
microscopic appearance, 346, 347
estimation, in altered milk, 487, 488
butter, 515
koumiss, 534
meats, 550
preserved meats, 563
extraction, methods, adapted to milk, 486
form of globules in milk, 482
globules, method of counting, 483
number, in milk, 482
in milk, classification of methods of analysis, 484
comparison of methods of analysis, 488
wet extraction methods, 488
Fats and oils, coloration, produced by oxidants, 352
consistence, 396
drying, for analysis, 316
estimation of water, 317
extraction, 41
melting point, 320-323
microscopic appearance, 345
physical properties, 317-345
polarization, 350
preparation, for microscope, 345, 346
refractive index, 328
sampling, 315
solubility, in alcohol, 351
specific gravity, 317-319
table of densities, 320
temperature of crystallization, 327
thermal reactions, 356-363
turbidity temperature, 351
composition, 309, 310
freeing, of moisture, 315
nomenclature, 309
Feculometer, Block, 300
Fehling solutions, comparison, 127
composition, 126
historical, 124
Fermentation, method of separating sugars, 288, 289
use, in sugar analysis, 185
Fermented beverages, constituents, 611
description, 610
distillation, 612-614
polarization, 632
specific gravity, 611
Ferments, aliphalytic, 556
amylolytic, 556
proteolytic, 557
Fiber, estimation, 303, 304
in canes, 241
cereals, 543
occurrence, 303
Fibrin, 413, 504
Fibrinogen, 411
Fibroin, 416
Field of vision, appearance, 81
Filled cheese, 529
Fischer, carbohydrates, 59
Fish, preparation, 12
Flesh bases, treatment of residue, insoluble in alcohol, 460
Foods, constituents, comparative values, 567
fuel value, 551
nutritive values, 566
potential energy, 551
Free fat acid, determination, 394
Fruits, composition, 579
evaporated, 580
sampling, 577
Fuchsin, detection, in wines, 637
Furfurol, determination, 180
precipitation, with pyrogalol, 183
qualitive tests, for sugars, 194
reactions, 194, 195

G
Galactan, method of estimating, 586
occurrence, 586
Galactosazone, 193
Galactose, products of oxidation, with nitric acid, 191
Gelatin, 414
estimation, 456-459
reagent for tannins, 590
Gerber, butyrometer, 502
method of milk fat analysis, 502-503
Gerrard, potassium cyanid process, 146
Ginger starch, 220
Gird, gravimeter, 233
Glacial acetic acid, reagent for fats and oils, 351
Gladding, method of preparing fats for the microscope, 346
Glass, errors due to poor, 520
Gliadin, 436
Globin, 411
Globulin, separation in milk, 510
Globulins, properties, 411
separation, 440
Glucosazone, 171
Glucose, commercial, 286
process of manufacture, 287
Glutamic acid, 412
Glutamin, 417
estimation, 426, 427
Gluten, 413
composition, 426
separation, from wheat flour, 434, 435
Glutenin, 436
Glutin, 413
composition, 451
Glycerids, principal, 310
saponification value, 383, 384
separation, 397
Glycerol, estimation, in fermented beverages, 635, 636
formulas for calculating yield, 392, 393
Gomberg, method of estimating caffein, 584, 585
Grape sugar, birotation, 287
commercial, 264, 286
Gravimeter, 233
Green samples, grinding, 9
Grinding apparatus, 6-11
Gum, detection, in fermented beverages, 639
Gypsum, use, in drying sour milk, 487
Gyrodynat, definition, 116

H
Haemocyanin, 411
Haemoglobin, 411
Halle drying apparatus, 29
Haloid absorption by fat acids, 374-376
addition numbers, 364
Heat of bromination, improved method of determining, 361-363
Hehner and Mitchell, method of determining heat of bromination, 361
Richmond, formula for calculating total solids, 479, 480
bromin addition number, 373
Hemi-peptones, 412
Hempel, calorimeter, 569
Heteroalbumose, 412
Hibbard, estimation of starch, 207
Hide powder, reagent for tannins, 590
testing, 592
Honey, composition, 264
Hoppe-Seyler, cellulose, separation, 304
Hops, bitter principles, 640
substitutes, 640
Horse flesh, detection, 554
Hübl’s process, 364-367
reagent, preservation, 371
Hyalin, 416
Hyalogen, 416
Hydrochloric acid, estimation, in tobacco, 600
Hydrogen, drying, 24
estimation, in proteids, 444
Hydrometer, balling, 71
baumé, 71
brix, 71
Hydrometers, 71
Hydrometry, correction for temperature, 72
Hydrostatic balance, 68
plummet, 615
correction table, 615
Hypogaeic acid, separation, 399
Hypoxanthin, occurrence, in milk, 464