Adulterations of food : with short processes for their detection / by Rowland J. Atcherley.

  • Atcherley, Rowland J.
Date:
1874
Catalogue details

Licence: Public Domain Mark

Credit: Adulterations of food : with short processes for their detection / by Rowland J. Atcherley. Source: Wellcome Collection.

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    been discovered even colored. The linen and cotton fibres are easily recognised. Butter containing starch may be treated under the microscope with iodine, when the characteristic blue color will become evident. Lard may also be recognised by the microscope ; it is highly crystalline. Pure butter consists essentially of the gly- cerides of stearic, palmitic and oleic acids, together with a small quantity of butyrin, the glyceride of the volatile butyric acid. In rancid butter this latter fat is decom- posed, and the volatile acid is set free. Minute quantities of capric, caproic, and caprylic acids are also present. The total of these fats amount in genuine fresh butter to about 85 p. c, the remainder should consist of nothing else but casein, salt, water, and a trace of earthy phosphates. CATSUP or KETCHUP. Probable Adulterants. — The jmcc expressed from the livers of putrefy i7ig horses and other animals.