BUREAU OF ANIMAL INDUSTRY. 371 



of the very considerable time required for each analysis. Investiga- 

 tions were therefore undertaken with the idea of securing a reliable, 

 accurate method which could be carried out with a minimum expendi- 

 ture of time and labor. The result has been the elaboration by Dr. 

 T. M. Price, in charge of the central meat-inspection laboratory, of a 

 very satisfactory method for the estimation of starch in meat food 

 products. This method combines certain features of methods hereto- 

 fore proposed by others, and is to be especially recommended on ac- 

 count of the ease and rapidity with which starch determinations can 

 be made. Bureau of Animal Industry Circular 203 describes the 

 process in detail. 



Very careful study has been given to methods for the quantitative 

 estimation of arsenic in articles, such as coloring matters, which may 

 be at times used as ingredients of meat food products. The result of 

 this work has been to establish beyond question that very minute 

 amounts of arsenic can be estimated with comparative certainty. 

 The method, which will be described in a publication, is based upon a 

 careful digestion of the sample with nitric and sulphuric acids and a 

 final estimation of the amount of arsenic through tlie use of the Gut- 

 zeit apparatus. Articles which are found to contain more than 0.01 

 of a grain of arsenic (As^Os) P^r pound are not allowed to be used as 

 ingredients in meat food products. 



xVt various times during the year inspectors have forwarded for 

 examination samples of stearin which appeared to be discolored from 

 dirt. A careful examination has shown in practically all cases that 

 the discoloration was due to the development of molds in the stearin. 

 These molds produce pigments of a blaclv or reddish color. Chemical 

 examination of the moldy stearins showed that in all cases they con- 

 tained a considerable amount of water, as much as 1 per cent being 

 present in some cases. It seems that the loss to packers from the 

 development of mold in stearin could be in great measure eliminated 

 through a more careful preparation of the stearin so as to avoid the 

 presence of moisture. 



The study of different canned meats, which has been in progress 

 now for several years, is being continued. The results thus far ob- 

 tained do not warrant a report at this time. The work consists in 

 making a thorough chemical, histological, and bacteriological study 

 of the meats at regular intervals. 



The cooperative study of commercial egg-packing plants, men- 

 tioned in my last report, was begun in July, 1911, the chemical side 

 of the investigations being allotted to the Biochemic Division. Two 

 experienced and practical chemists were assigned to the work, wliich 

 was carried out chiefly in the laboratory in South Omaha, Nebr., by 

 Messrs. E. A. Boyer and W. C. Po^yick. 



The various egg-packing establishments in Omaha and South 

 Omalia were visited and their methods studied, after which the prin- 

 cipal plants in Atchison and Topeka, Kans. ; Kansas City and St. 

 I^ouis, Mo.; Chicago, 111.; and Creston and Clarinda, Iowa, were 

 similarly inspected. In this way the workers obtained a giniora! 

 familiarity with the practical methods of candling and grading eggs 

 and of ineparing egg products and a knowledge of the sanitary con- 

 ditions under which the work was conducted. 



The egcs are graded bv "(•an(lling,"a process by which the pliysicnl 

 condition of an unopened egg may be judged by means of transmitted 



