Excerpt from Food Adulteration and Its Detection: With Photomicrographic Plates and a Bibliographical Appendix OF the various branches cognate to chemical research which excite public attention, that of food adulteration. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

[Embodies] some salient features of the present status of food adulteration in the United States.

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1887 edition. Excerpt: ...matters in wine. Among those suggested are the following: --1. A few drops of the sample are placed in succession on the smooth surface of a piece of white calcined lime, and notice taken of the tint produced. The following colours are stated to occur with pure and artificially coloured wine: --yellowish brown. rose colour. J? reddish violet. yellowish brown. yellowish red. 2. If ammonium hydroxide be added to the suspected sample to distinct alkaline reaction, then a little ammonium sulphide and the liquid filtered, the filtrate from genuine wine will possess a green tint, whereas that obtained from artificially coloured wine will exhibit other colours, such as red, blue, violet, or brown. 3. 100 c.c. of the wine are evaporated to about onehalf of the original volume, ammonium hydroxide added to alkaline reaction, and the liquid thoroughly shaken. Ether is then added, and the mixture again well shaken. It is next introduced into a separator, and allowed to stand at rest until the ether has risen to the surface, when the lower stratum is drawn off, and the residual ether washed by agitation with water, which is subsequently removed. The ethereal solution is now transferred to a flask connected with a Liebig's condenser, a piece of white %voollen yarn introduced into the liquid, and the contents of the flask distilled at a gentle heat: in presence of the smallest amount of fuchsine, the wool will acquire a very perceptible reddish hue. 4 A slight excess of ammonium hydroxide is added to 50 c.c. of the wine, a piece of white woollen fabric introduced, and the liquid boiled until the alcohol and ammonia are expelled. By this treatment it will be found that most aniline colouring matters, if present, become attached to the wool. Their...