Chapter M

Maercker, apparatus for hydrolysis of starch, 204
method of sugar analysis, 153-155
Magnesium sulfate, reagent for precipitating proteids, 433
Maize starch, 221
Malic acid, estimation in fermented beverages, 630, 631
tobacco, 601
Malt extract, 301
Maltosazone, 193
Maltose, estimation, 165
gyrodynat, 119, 206
molecular weight, 177
occurrence, in glucose, 264
separation from dextrin and dextrose, 287-293
table for calculating from copper, 261
determination, 165-167
Maple sugar, 228
conditions of manufacture, 228
Maranta starch, 219
Massecuites, analysis, 254
determination of ash, 256
reducing sugars, 256
water, 255
Maumené, heat of sulfuric saponification, 357, 358
Maxwell, method of extracting lecithin, 430, 431
Meat extracts, analysis, 452-454
composition, 451, 452
Meats, estimation of proteids, 550
fractional analysis, 552
methods of analysis, 549-554
sampling, 547
scientific names,547
Meissl, table for invert sugar, 158
Melons, sampling, 577
Melting point, determination by spheroidal state, 323-326
methods of determining, 321-326
of fats and oils, 320-323
Mercuric compounds, clarification, 104
cyanid, reagent for destroying reducing sugars, 290, 291
salts, reagent for casein, 535
reduction by sugar, 121
Metabolism, vegetable and animal, 2
Metalbumin, 415
Methyl blue, qualitive test for invert sugar, 192
Micro-organisms, occurrence in milk, 469
Midzu ame, Japan glucose, 286
composition, 264
Milk, acidity, 475
alkalinity, 472
alterabitity, 467, 468
appearance, 469
carbohydrates, 293, 511
composition, 464, 465, 468
determination of total solids, 477
effects of boiling, 469
electric conductivity, 472
error due to volume of precipitate in polarization, 277
fat analysis, volumetric methods, 496-504
extraction, asbestos process, 485
paper coil method, 485
variation of methods, 486
freezing point, 472
mean composition, 465
opacity, 473
polarization, 277
preservatives, 471, 472
proteids, 504
estimation, 505
precipitants, 510
sampling, 469, 470
serum, density, 477
specific gravity, 474
sterilized, 468
sugar, estimation, 163, 164
table for estimation, 163
viscosity, 472
Millian, method for determining solubility, 351
modification of Bechi’s test, 401
process of separating arachidic acid, 398
Million’s reagent, 421
Mills, grinding, 7-11
Mitscherlich, determination of ash, 83
reducing sugars, 256
water, 255
specific gravity, 254, 255
Monochromatic flame, constant, 85
Mother beets, determination of sugar, 250, 251
Mucic acid, test for lactose, 190
Mucin, 414
Munroe, thermal reactions of oils, 359
Muscular tissues, occurrence in meat extracts, 456
separation of nitrogenous bodies, 448-450
Muskmelons, composition, 581, 582
Muter, method of determining haloid addition, 374-376
process of separating fat acids, 397
table, for identifying starches, 214-217
Mycsin, 411
Myrosin, 411

N
Natural digestion, 562
Neuclein, 415
Neucleoproteids, 415
Neurokeratin, 416
Nickel prism, 77
theory, 77-80
Nicotin, estimation in tobacco, 605-607
gyrodynat, 606
polarization, 606
Nitric acid, color test, fats and oils, 353
estimation in tobacco, 600
qualitive test, 418
Nitrogen, estimation in fermented beverages, 639
flesh bases, 459
proteids, 445
of total, 423
percentage in proteids, 445
Nitrogenous bases, occurrence in animal tissues, 450, 451
bodies, composition, 410
estimation in meats, 551
occurrence in animal products, 448-462
qualitive tests, 418-421
separation in cheese, 530
Nutritive ratio, 568
values, 566

O
Oat starch, 221
Observation tube, continuous, 253
Oil press, 312
removal from starchy bodies, 300
Oils and fats, extraction, 310, 314
identification, 395, 406
physical properties, 317, 345
coefficient of expansion, 319
composition, 309, 310
heat of bromination, 360
nomenclature, 309
spectroscopic examination, 348
Oleic acid separation from palmitic, 397
Olein, 310
Oleomargarin, calometric distinction from butter, 576
Oleorefractometer, 334
Oleothermometer, 514
Organic acids, occurrence in ensilage, 546
Orseille, detection in wines, 637
Osazones, melting points, 193
Ost, copper carbonate method, 258, 259
solution, 257
Oven, electric, 19
hydrogen drying, 25, 27
steam coil, 20, 21
water jacket, drying, 14
Oxalic acid, estimation in tobacco, 601
Oxygen, absorption by oils, 405
combustion, 569

P
Palm sugar, 228
Palmitic acid, separation from oleic, 397
Palmitin, 310
Pancreas extract, digestion, 560
peptone, 461
Pancreatin digestion, 558
preparation, 560
Paraffin, occurrence in plants, 404, 405
Paralbumin, 415
Patrick, volumetric method of milk fat analysis, 497
Pavy’s process, 143
Pea starch, 220
Peanut oil, detection, 400
Pectic acid, estimation in tobacco, 603
Pectin, occurrence, 577, 578
separation, 578
Pectose, occurrence, 577
Pellet, continuous observation tube, 253
method of cold diffusion, 243, 244
Pentosans, digestibility, 564
estimation, 178
revised factors for calculating, 587
Pentose sugars, estimation, 177
Pepsin digestion, 558
preparation, 558
Peptones, 412
qualitive tests, 420, 421
separation from albumoses, 455
in cheese, 531
Permanganate gelatin, method for tannins, 593, 594
hide powder method for tannins, 595
process, 132
modified by Ewell, 136
Peska’s process, 144
Petroleum ether, preparation, 312
removal from extracted oils, 314
solvent, 41
Phenylhydrazin, action on sugars, 172, 174
compounds with sugar, 192
reagent for precipitating furfurol, 180
sugar, 171
Phloroglucin, modification of furfurol method, 588
reagent for precipitating furfurol, 184
Phosphomolybdic acid, color test, fats and oils, 353
Phosphorus, loss of organic in combustion, 37
Phosphotungstic acid, preparation of reagent, 454
Phytalbumoses, 412
Phytosterin, detection, 403, 404
Picric acid, color test, with fats and oils, 355
Plasmin, 411
Plaster of paris, use in drying, 486
Polarimeter, 83
Polarimètre, 83
Polarimetry, general principles, 92, 93
Polariscope, adjustment, 93, 94
of quartz plates, 96, 97
definition, 80
for estimating levulose, 267, 270
kinds, 80, 81
rotation instruments, 82
Polaristrobometer, 83
Polarization, analytical use of data in
fermented beverages, 634, 635
for factory control, 263
of fermented beverages, 632, 633
Polarized light, 75, 76
application to butter analysis, 514
relation to sugar analysis, 74
Politis, method of sugar analysis, 148
Ponceau-red, detection in wines, 637
Potash, estimation in wines, 637
Potassium cyanid, use in sugar analysis, 146
hydroxid, solvent for proteids, 443
nitrate, occurrence in maize stalks, 417
preserving agent, 417
permanganate, reagent for tannins, 593
Potato starch, 220
Potatoes, estimation of starch, 301, 302
Powdered glass, use in drying, 486
Preserved meats, 563
Proteid bodies, separation, 432, 448
nitrogen, estimation in tea and coffee, 585
qualitive test, 419, 420
Proteids, action of acids, 442
classification, 410
diversity of character, 434
estimation in cereals, 543
koumiss, 534
meats, 550
milk, 505
of digestible in cheese, 531
general principles of separation, 446
insoluble, 413
kinds in milk, 504
methods of drying, 443, 444
precipitation, 439
separation, soluble in water, 439, 440
soluble in dilute alcohol, 440
salt solution, 438
water, 436
solution in alkalies, 442
Proteolytic ferments, 557
Proteoses, definition and properties, 412
separation, 440
Protoalbumose, 412
Pulfrich, refractometer, 331, 333
Pumice stone, use in drying, 33, 486
Purity, apparent, 263
Pyknometer, formulas for calculating volume, 67
use, 63, 64
at high temperature, 65, 66
Pyrogalol, reagent for furfurol determination, 183

Q
Quartz plates, 96, 97
applicability, 98
corrections, 97, 98
Quévenne, lactometer, 466

R
Raffinose, estimation, 115
in presence of sucrose, 266
gyrodynat, 119
molecular weight, 177
Raoul, method of determining molecular weights, 175
Reducing sugars, estimation, 234
in fermented beverages, 632
factors for computation, 141, 142
relation to quantity of copper suboxid, 141
Refractive index of fats and oils, 328
indices, 333, 334
Refractometers, 329, 333
variation, 338
Regnault-Pfaundler, calorimetric formula, 572
Reichert number, 518, 519
Resorcin, qualitive test for levulose, 191
Richmond, thermal reaction of oils, 359, 360
Ritthausen, method of precipitating milk proteids, 506
Roentgen rays, application to analyses, 588
Rye starch, 221

S
Saccharic acid, test for dextrose group, 190
Sachsse’s method of determining amid bodies, 424, 425
solution, 122
Saffron, 522
Safranin, detection in wines, 637
Sago starch, 220
Salicylic acid, detection in fermented beverages, 638, 639
Salt, estimation in butter, 516
Samples, collecting, 5
grinding, 6
preparation, 3, 4
preserving, 5
Sand, use in drying, 486
Saponification, 376, 384
chemical reactions, 377, 378
equivalent, 383
in the cold, 381, 382
methods of conducting, 378, 382
under pressure, 379, 380
value, 382, 383
of butter, 518
with alcohol, 381
without alcohol, 381
Sarkin, 416
composition, 451
Sausages, occurrence of starch, 553
Scheibler, double polarization, 102
extraction tube, 248
Schmidt, method of milk fat analysis, 489
deSchweinitz and Emery, calorimetric distinction between
butter and oleomargarin, 576
Schweitzer and Lungwitz, iodin addition, 367, 368
Scovell, milk sampler, 470
Selenite plate, microscopic examination of starches, 219
use in examination of fat crystals, 343
Sesame oil, detection, 402
furfurol reaction, 521
Shadow polariscope, 90
Short, method of milk fat analysis, 490
Shredding apparatus, 9, 10, 236
Sidersky, modification of Soldaini’s process, 147
Sieben, method of determining levulose, 280
Silver nitrate, color test with fats and oils, 355
Sirups, analysis, 254
determination of ash, 256
reducing sugars, 256
water, 255
specific gravity, 254
Sodium chlorid, reagent for extracting proteids, 433
thiosulfate solution, preparation, 369
Soldaini copper carbonate process, 139, 140
gravimetric method, 258
Soleil-Ventzke polariscope, 88, 89
Solidifying point of fats and oils, 326, 327
Soluble acids, estimation in butter, 517
fat acids, determination, 389, 390
Solvent, recovery, 53, 55
in open dish, 55
Solvents, 52, 53
object, 40
Sour milk, density, 477
Soxhlet, areometric method of milk fat estimation, 492, 494
extraction apparatus, 47
Specific gravity, areometric method, 70
determination in distillate, 615
example, 68
method of expressing, 319
standard of comparison, 320
heats of materials in calorimeter, 573
rotatory power, 115, 116
causes of variation, 117
Spectroscopy, oils and fats, 348
Spencer, air-drying oven, 17
method of estimating caffein, 583
observation tube, 253
Spheroidal state, melting point, 323, 326
Sponge, use in drying, 486
Spongin, 416
Stannic bromate, color test with fats and oils, 356
Starch, colorimetric estimation, 210
composition, 196
disturbing bodies in estimation, 209
estimation in potatoes, 301, 302
sausages, 553
of ash, 203
nitrogen, 203
water, 202, 299
with barium hydroxid, 208
factor for calculating from dextrose, 205
fixation of iodin, 211
gyrodynat of soluble, 206
hydrolysis at high temperatures, 199
in an autoclave, 199, 200
with acids, 203, 204
occurrence, 298
in tobacco, 604
particles, separation, 197
polarization, 205
principles of determination, 201
properties, 196
rapid estimation, 207
separation, 399
solution at high pressure, 206
in nitric acid, 206
Starches, classification, 218
description of typical, 219
identification, 211
microscopic examination, 219
occurrence in the juices of plants, 228
Steam coil oven, 20, 21
Stearin, 310
Stone, method of estimating pentosans, 181
Strontium saccharates, 187
Stutzer, artificial digestion of cheese, 561
method of estimating gelatin, 457
Succinic acid, estimation in fermented beverages, 630, 631
Sucrose, cobaltous nitrate test, 189
estimation in coffee, 586
presence of dextrose, 274
levulose and dextrose, 280, 285
raffinose, 266
molecular weight, 176
occurrence, 264
pipette, 231, 232
qualitive optical test, 188
separation and estimation, 264
Sugar analysis, chemical methods, 120
classification of methods, 61, 62
general remarks, 104
gravimetric copper methods, 149, 170
Halle method, 153, 155
laboratory gravimetric method, 150-153
permanganate process, 132-135
volumetric laboratory method, 129, 130
methods, 121
Sugar beets, analysis, 242
apparatus for grinding, 10
extraction with alcohol, 245, 247
content in maple sap, 228
direct determination in canes, 235
estimation in cane and beet pulp, 238
sap, 228-230
sugar beets, 242
extraction from plants, 230
flask, diffusion and alcohol digestion, 245
Sugar flasks, 98, 99
instantaneous diffusion, 243
juices, preservation, 235
mills, 230
preparation of pure, 60
removal from starchy bodies, 300
solutions, preparation for polarization, 99-104
specific gravity, 62
Sugars, determination in dried material, 239
without weighing, 253
estimation in fermented beverages, 632, 635
hexose, 59
miscellaneous qualitive tests, 193
occurrence in tobacco, 604
optical properties, 74, 75
pentose, 59
qualitive tests, 188
separation by lead oxid, 284, 285
state of existence in plants, 227
Sulfur chlorid, reagent for oils, 402, 403
determination in proteids, 446
loss of organic in combustion, 37
Sulfuric acid, color test for fats and oils, 352
estimation in tobacco, 600
saponification, 357, 358
Sulfurous acid, elimination, 519
estimation in fermented beverage, 638

T
Tannic acid, estimation in tobacco, 604
reagent for milk proteids, 507

Tannin, composition, 588
detection, 589, 593
estimation 589, 596
by hide powder method, 590, 592
infusion, preparation, 596
occurrence, 588
permanganate gelatin method, 593, 594
precipitation with metallic salts, 589
Tartaric acid, estimation in wine, 229, 230
Tea and coffee, 582
Thein, 583
Thermal reactions, fats and oils, 356, 363
Thermostat for steam bath, 15
Thörner, method of milk fat analysis, 491
Tobacco, acid and basic constituents, 597
burning qualities, 608
composition, 598, 599
of ash, 598
fermentation, 596, 597
fractional extraction, 608
Tollens and Günther, method of estimating pentosans, 180
Torsion Viscosimeter, 342
Total solids, calculation, 478
formulas for calculating, 479, 480
Trinitroalbumin, 411
Triple shadow polariscope, 91, 92
Tropæolin, detection in wines, 637
Turbidity temperature, fats and oils, 351
Turmeric, 522
Tyrosin, 412
occurrence in milk, 464
Tyrotoxicon, occurrence in milk, 464

U
Ulsch, drying oven, 31
Unicedin, 413
Urea, occurrence, in milk, 464