Chapter V

Vacuum, drying, 18
Van Slyke, method of estimating casein, 508
Vegetable substances, preparation, 3, 4
Vegetables, sampling, 577
Vinolin, detection in wines, 637
Viscosimetry, 342, 345
Viscosity of fats and oils, 342
Viscous liquids, drying, 32, 33
Vitellin, 411
Vogel, table for identifying starches, 212, 213
Volatile acids, estimation in butter, 517
fermented beverages, 627, 628
bodies, drying, 13
fat acids, determination, 386, 388
distillation, 387, 388
titration, 388
Volume of precipitate, calculation, 279

W
Water, action on composition of proteids, 437
estimation in butter, 515
cereals, 542
fermented beverages, 626
fruits and vegetables, 578
koumiss, 536
meats, 549
tobacco, 599
Watermelons, composition, 581, 582
Wax, occurrence in tobacco, 608
Waxes, composition, 309
Westphal balance, 69
Wheat starch, 221
Wiechmann, formula for calculating sugars, 307
method of estimating levulose, sucrose and dextrose, 280, 281
Williams, calorimeter, 570
Winter, estimation of levulose and dextrose
in presence of sucrose, 283, 284
Wood pulp, use in drying, 486
Wrampelmayer, drying oven, 30