Detection of the Common Food Adulterants
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of the vinegar to dryness, add a little sodium hydroxid to this residue and burn to an ash over a low flame. It may be necessary to add a little potas- sium nitrate once or twice. Add a little dilute hydro- chloric acid and saturate with hydrogen sulfid and test for lead, zinc, copper, and arsenic according to Allen's method given imder canned meats.
VINEGAR 59 Spices to Increase Pungency Leach. — Neutralize a portion of the vinegar with sodium carbonate. The presence of spices is easily detect...ed by tasting this mixture.
Another Test. — Exactly neutralize a little of the vinegar as above, evaporate to smaller bulk and taste as before, then shake the concentrated liquid with ether, separate the ethereal layer and evaporate it, and taste the residue.
Tartar in Wine Vinegar The presence of tartar in vinegar proves it to be wine vinegar.
Allen's Method. — Evaporate a portion of the vinegar and treat the residue with alcohol; a granular residue of tartar remains undissolved. To prove that it is tartar, decant the alcohol and dissolve the residue in a little hot water, cool, rub the inside of the vessel with a glass rod, and if tartar was present acid potassium tartrate will be de- posited where the rod touched the vessel.
What to read after Detection of the Common Food Adulterants?
You can find similar books in the "Read Also" column, or choose other free books by Edwin Morris Bruce to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
of the vinegar to dryness, add a little sodium hydroxid to this residue and burn to an ash over a low flame. It may be necessary to add a little potas- sium nitrate once or twice. Add a little dilute hydro- chloric acid and saturate with hydrogen sulfid and test for lead, zinc, copper, and arsenic according to Allen's method given imder canned meats.
VINEGAR 59 Spices to Increase Pungency Leach. — Neutralize a portion of the vinegar with sodium carbonate. The presence of spices is easily detect...ed by tasting this mixture.
Another Test. — Exactly neutralize a little of the vinegar as above, evaporate to smaller bulk and taste as before, then shake the concentrated liquid with ether, separate the ethereal layer and evaporate it, and taste the residue.
Tartar in Wine Vinegar The presence of tartar in vinegar proves it to be wine vinegar.
Allen's Method. — Evaporate a portion of the vinegar and treat the residue with alcohol; a granular residue of tartar remains undissolved. To prove that it is tartar, decant the alcohol and dissolve the residue in a little hot water, cool, rub the inside of the vessel with a glass rod, and if tartar was present acid potassium tartrate will be de- posited where the rod touched the vessel.
What to read after Detection of the Common Food Adulterants?
You can find similar books in the "Read Also" column, or choose other free books by Edwin Morris Bruce to read onlineMoreLess
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