《THE CHEMICAL ANALYSIS OF FOODS AND FOOD PRODUCTS》

Ⅰ GENERAL METHODS1

General Introduetion1

Sampling6

Net Contents11

Preparation of Sample14

Determination of Speeific Gravity14

Determination of Moisture21

Determination of Ash30

Extractions and Separations39

Selected References45

Ⅱ PHYSICAL CHEMICAL METHODS46

Refractemetry46

Colorimetry48

Spectrometry61

Polarimetry63

Chromatography66

Ion Exchange69

Electrometric Determinations71

Food Rheology83

Viscosity83

Surface Tension Apparatus87

Polarography88

Freezing Point Determinations96

Selected References101

Ⅲ COLORING MATTERS IN FOODS102

Classification103

Pure Dye Percentage108

Water Soluble Food Colors108

Oil Soluble Food Colors117

Short Method for Water Soluble Acid Dyes119

Systematic Examination of Water-Soluble Dyes120

Separation of the Permitted Coal-Tar Water-Soluble Dyes123

Identifieation of Dyea by Spot Tests127

Common Mixtures127

Tartrazine131

Short Method for Oil-Soluble and Natural Coloring Matters132

Separation of Yellow AB and Yellow OB133

Separation of Oil-Soluble Dyes134

Color on Citrus Fruits136

Method for Detection of Artificial Color in Olive Oil136

Separation of Natural Coloring Matters138

Carotene138

Beet Dye in Tomato Prodncts140

Caramel140

Group Separation of Mixtures of FD＆C,DEC,and Ext．D＆C Colors142

Mineral Coloes147

Selected References148

Ⅳ CHEMICAL PRESERVATIVES IN FOODS149

Borie Acid and Borates153

Sulfur Dioxide and Sulfites155

Fluorides159

Iodates160

Free Chlorine161

Oxidizing Agents161

Peroxides161

Organie Preaervatives162

Formaldehyde163

Formic Acid165

Ether Extractive Preservatives165

Lactic Acid166

Abrastol167

Separation of Organie Preservatives and Sweetening Agents168

Volatile Fatty Acids in Bakery Products170

Monochloroacetic Acid171

Thionrea173

2-Aminopyridine in Oranges174

Quaternary Ammonium Compounds176

Selected References181

Ⅴ MFTALS IN FOODS182

Preparation of Ash183

Heavy Metals184

Arsenic184

Antimony192

Lead198

Mercury218

Cadmium221

Thallium224

Zinc226

Copper232

Tin234

Seleeted References236

Ⅵ CHEMICAL FOOD POISONING237

Role of Poisons237

Acute and Chronic Poisoning228

Occurrence of Metallic and Nonmetallic Contaminants in Food239

Detection and Determination245

Systematic Method for Chemical Food Poisons247

Detection of Poisons in Milk and Water255

Organoleptic Analysis256

Chemical Examinations256

Selected References260

Ⅶ MILK AND CREAM261

Composition261

Composite Sample264

Specific Gravity265

Fat266

Total Solids271

Total Protein271

Casein271

Albumin272

Minor Nitrogeneous Components272

Ash273

Acidity273

Lactose274

Added Water274

Rapid Method274

Preservatives276

Foreign Fat276

Chloride Test276

Heat Stability Tests277

Pasteurized Milk278

Homogenized Milk286

Soft Curd Milk287

Reconstituted Milk288

Certified Milk293

Vitamin D Milk293

Vitamin Fortified Milk294

Cream294

Fat296

Acidity298

Determinations of Other Components of Cream298

Thickening Agents298

Reconstituted Cream303

Foreign Fat305

Sour Cream305

Plastic Cream306

Whipped Cream306

Selected References307

Ⅷ MILK PRODUCTS309

Butter309

Moisture310

Fat by Difference310

Fat311

Salt312

Jacobs Rapid Crucible Method312

Total Acids in Butter313

Foreign Fat313

Renovated Butter and Oleomargarine313

Biacetyl and Acetyl Methyl Carbinol314

Pasteurization317

Butter Oil and Ghee317

Cheese317

Definitions319

Moisture325

Fat326

Protein328

Other Components328

Pasteurization328

Evaporated Milk333

Rapid Method for the Analysis of Evaporated Milk335

Fat335

Concentrated Milk335

Condensed Milk336

Fat336

Analyais337

Skim Milk337

Fat337

Buttermilk338

Condensed Buttermilk339

Whey339

Fat339

Fermented Milk340

Filled Milk341

Imitation Milk341

Milk Beverage341

Dried Milk Prodnets342

Moisture343

Solubility Index343

Malted Milk Powder344

Fat344

Malted Milk Drink345

Iee Cream346

Fat347

Aeidity353

Total Food Solids Per Given Volume353

Overrun354

Foreign Fat357

Milk Sherbet357

Ices358

Aeidity358

Detection of Milk Powder in Foods358

Selected References364

Ⅸ OILS AND FATS365

Specific Gravity371

Refractive Index372

Melting Point372

Titer Test372

Physical Aspects373

Iodine Value373

Thiocyanogen Value375

Saponification Value380

Hehner Value381

Reichert Meissl and Polenske Value382

Kirschner Value383

Saturated and Unsaturated Fatty Acids384

Free Fatty Acids or Acid Value385

Cholesterol and Sitosterol386

Unsaponifiable Matter387

Rancidity390

Stability Tests394

Tristearin in Unhydrogenated Pork Fats397

Peanut Oil399

Cottonseed Oil400

Sesame Oil401

Nitric Acid Test402

Tea Seed Oil402

Squalene Content404

Valenta Test407

Triacetin407

Interpretation of Results407

Analytical Methods for Finished Fat Products409

Smoke,Flash,and Fire Points Applicable to Animal and Vegetable Oils and Fats410

Consistency of Shortenings414

Air Ineorporation416

Selected References417

Ⅹ SUGAR FOODS AND CARBOHYDRATES418

Clariflers420

Monosaccharides423

Disaeebarides426

Polysaecharides428

Chemieal Reactions429

Quantitative Methode434

Suerose442

Chemieal Methods442

Optieal Methods442

International Suger Commission Rules443

Sucrose by Polarization Before and After Inversion with Hydrochloric Acid445

Sucrose by the Double Dilution Method446

Sugar Mixtures447

Commercial Glucose458

Honey460

Preparation of Sample460

Polarization461

Reducing Sngars462

Calculation of Sugar Percentages462

Dextrose463

Commercial Glueose463

Dextrin464

Commercial Invert Sugar464

Diastase465

Maple Products465

Preparation of Sample466

Lead Number467

Rapid Conductivity Method468

Cowles Malie Acid Value468

Interpretation of Results,Maple Products470

Confectionery471

Moisture473

Dextrose473

Paraffin474

Alcohol474

Shellac474

Selected References475

Ⅺ GUMS,CEREALS,STARCH,OTHER POLYSACCHARIDES,FLOUR,AND BREAD476

Gums476

Acacia477

Ghatti478

Karaya478

Tragaeanth478

Agar479

Irish Moss480

Algin480

Locust Kernel481

Quince Seed481

Guar482

Payllium Seed482

Flaxseed Gum483

Pectin483

Reactions of the Gums485

Microscopic Examination488

Volatile Acidity490

Detection of Gums in Food Products491

Separation of Gums492

Stabilizers in Frozen Desserts494

Cereal497

Starch498

Pentosans501

Arabans502

Mannans503

Uronie Aeids504

Flour504

Moisture504

Gluten505

Absorption505

Bleached Flour505

Starch506

Rheological Methods506

Selected Beferences508

Ⅻ JAMS,JELLIES,AND FRUITS509

Jams and Preserves509

Jelly512

Fruit Butters514

Preparation of Solution517

Total Solids517

Fruit Juice Ingredient519

Fruit Substance in Fruit Butters519

Alcohol Precipitate521

Pectic Acid522

Total Acidity523

Ash523

Interpretation of Results524

Examination of Fruits and Jams by Lead Precipitation531

Fruits540

Maturity Test for Oranges and Grapefruit544

Maturity Tests for Apples545

Citric Acid545

Tartaric Acid549

Hardness Tester553

Frozen Fruits and Fruit Products554

Selected References558

ⅩⅢ VEGRTABLE PRODUCTS559

Blanching Adequacy561

Alcohol-Insoluble Solids563

Sugar564

Maturity in Frozen Vegetables566

Canned Peas568

Canned Green Beans572

Canned Wax Beans576

Canned Corn576

Tomato Products580

Nuts and Nut Products584

Fat584

Selected References585

ⅩⅣ SPICES,FLACORS,AND CONDIMENTS586

Extracts586

Volatile Oil590

Crude Fiber595

Starch597

Microscopic Examination598

Mayonnaise and Salad Dressing598

Fat600

Acidity601

Sugars601

Mineral Oil in Mayonnaise and Salad Dressing602

Calculation of Composition603

Mustard for Mayonnaise603

Flavoring Extracts603

Vanilla Extract606

Summary of Relative Flavoring Strengths608

Lead Number612

Vinegar614

Glycerol617

Free Mineral Acids619

Detection of Artificial Vinegar620

Selected References624

ⅩⅤ NONALCOHOLIC BEVERAGES AND ALLIED PRODUCTS625

Coffee625

Caffeine627

Chicory630

Tea630

Water Extract630

Caffeine630

Tannin632

Ash633

Cacao Products633

Definitions of Cacao Products634

Fat641

Refractive Index Method for Total Fat in Cacao Products642

Fat in Milk Chocolate643

Milk Proteins644

Estimation of Butterfat and Milk Product Content644

Total Alkaloids645

Theobromine646

Caffeine650

Carbonated Beverages651

Selected References652

ⅩⅥ MEAT,MEAT PRODUCTS,FISH,AND EGGS653

Composition of Meat656

Preparation of Sample658

Moisture659

Protein659

Added Water660

Fat661

Ash664

Cold Water Extract664

Coagulable Proteins665

Proteoses665

Proteose,Peptone,and Gelatin Nitrogen665

Creatine,Folin Method666

Meat Bases666

Non-Protein Nitrogen667

Amino Acids667

Starch667

Hemoglobin in Meat Scraps and Tankage669

Horse Meat670

Detection of Added Gelatin in Smoked Meat Products672

Soybean Flour673

Fish675

Oil675

Chloride676

Detection of Phenol in Smoked Fish677

Oysters677

Raw Oysters678

Canned Oysters681

Canned Shrimp682

Eggs and Egg Products683

Whole Eggs684

Analysis of Eggs684

Fat685

Lipoids and Lipoid Phosphoric Acid686

Distinetion Between Egg Yolk and Vegetable Lecithin687

Glycerol688

Glycerol in Presence of Sugar689

Sugar690

Salt690

Quality Faetors690

Selected References692

ⅩⅦ VITAMINS693

Vitamin A697

Thiamine-Vitamin B1705

Ribofiavin-Vitamin B2713

Niacin and Niacin Amide715

Pyridoxine-Vitamin B6716

Inositol719

Pantothenic Acid720

Aminobenzoic Acid722

Biotin722

Folic Acid723

Vitamin B13724

Aseorbic Acid-Vitamin C724

Dehydroascorbie Aeid732

Vitamins D734

Vitamins E738

Vitamins K741

Selected References742

ⅩⅧ INORGANIC DETERMINATIONS743

Fluoride743

Selenium748

Phosphorus751

Sulfates755

Iodide756

Chloride757

Nitrates and Nitrites760

Nitrates in Flesh Foods761

Nitrite763

Ammonia766

Sodium767

Potassium769

Iron771

Manganese776

Nickel778

Cobalt780

Calcium781

Aluminum782

Selected References783

ⅩⅨ FLAVOR AND QUALITY MEASUREMENT784

Flavor Acceptance784

Flavor Measurement787

Selected References794

ⅩⅩ FILTH AND DECOMPOSITION IN FOODS795

Examination of Whole Foods for Gross Insect and Rodent Contamination795

Filth Becovery Methods803

Maggot Recovery806

Removal of Undesirable Components Before Extraction of Filth807

Oil Clearing and Sedimentation for Excreta810

General Method811

Proeessed Milk813

Butter814

Cheese Products815

Flour818

Spiess819

Blackberries and Raspberries820

Strswberries821

Blueberries822

Fig Paste822

Cranberry Sauce822

Tomato Products823

Corn826

Dried Eggs827

Determination of Volatile Fatty Acids in Dried Eggs829

Lactic Acid833

Snccinic Acid841

Detection of Decomposition In Fish843

Selected References845

ⅩⅪ FTELD TESTS846

General Methods846

Tests Related to Milk849

Tests Related to Food851

Physical Tests854

Selected References855

ⅩⅫ RADIOCHEMICAL DETERMINATIONS856

Contamination of Food By Radioactive Substances856

Uptake of Radionuelides857

Radiotoxicity857

Gross Radioactivity859

Counting861

Identification874

Radiochemical Determination of Strontium-90878

Strontium-90 and Barium-140885

Radium-226888

Selected References889

ⅩⅩⅢ PESTIOIDR RESIDUES891

Chlorinated Organic Pesticides894

DDT895

Chlordan900

Heptachlor901

Benzene Hesachloride901

Parathion902

Detection of Warfarin in Corn Meal906

Microchemieal Detection of Fluorides907

ⅩⅩⅣ ARTIFICIAL SWEFTENING AGENTS912

Saccharin913

Cyclamate919

Dulcin921

Alkoxyaminonitrobenzenes922

2-Halo-5-nitroanilines924

APPENDIX925

SUBJECT INDEX943