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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    bath until all the ether has been distilled off; the residue is then tested by the sense of smell. The fatty matters found in the liver have a peculiar fetid odor, which when once smelt is not easily forgotten. Good catsup, when concentrated to half its bulk and left to cool, forms no scum or skin on the surface. The alcoholic extract has no other taste but that of mushrooms. CAYENNE PEPPER. Probable Adulterants.—Salt, brick- dust, Venetian red, red lead. All these adulterants, being of a mineral character, may easily be recognised on incineration. Analysis.—The salt may be detected and estimated by means of a solution of nitrate of silver. A portion of the ash being dissolved in hot nitric acid, gritty insoluble particles will be rendered visible should brickdust have been added. The diluted solution will give a blue colour with ferrocyanide of potassium in the case of