Twentieth Annual meeting. 25 



tion from nitrites is then at a minimum ? On the other hand, it may be that this is 

 merely accidental, and another year may show contrary results. When our observa- 

 tions have extended through a greater number of years we will be better prepared 

 to discuss these interesting questions. 



ULTEAMARINE BLUE IN SUGARS. 



BY H. L. RAYMOND, PH.D. 



There seems to be no end to the "fixed"' or adulterated goods in the market, 

 and sugar is no exception. It would seem with the late improvements in sugar- 

 refining as if there would be no need of this. It is not sand to which we call the at- 

 tention of this body of scientists, but bluing. 



We find upon examination that the refiners are learning something from the 

 washerwoman — whitening their sugars by means of a color, and that color ultrama- 

 rine. In this bottle are six grains of the pigment, the amount found in three hun- 

 dred grains of sugar. For many ordinary purposes this does not seem to have any 

 deleterious effect, but to the pharmacist it causes both trouble and annoyance. Ultra- 

 marine is a sulpho-silicate of aluminium and sodium. The quantity used is small, 

 but enough to impregnate fruit syrups and those containing free acid with sulphu- 

 retted hydrogen, thus imparting to them a very disagreeable taste and odor. Many 

 a housekeeper can testify to the annoyance caused by this adulteration when she 

 finds, upon opening a jar of fruit, that instead of the delicious fragrance expected, 

 she is greeted by an odor familiar to unpopular orators. The acid of the fruit does 

 the business. 



Prussian blue is also used, but that has not shown any unpleasant effects. We 

 suppose ultramarine blue is generally used because it is cheaper. 



The presence of the latter is detected in several ways. The easiest test, if there 

 appears to be a large quantity of the adulteration, is to dissolve one part of the 

 suspected sugar in twenty parts of water, and allow the solution to stand. If there 

 be any blue, it is shown by the bluish precipitate on the bottom. 



By the use of the microscope, we may detect the presence of the ultramarine 

 when the adulteration is much less, and on account of the peculiar crystals, which are 

 readily distinguished. 



Prof. Nichols, late of the State University, with the assistance of Prof. Franklin, 

 has made some very interesting experiments with the spectroscope, which are of 

 value to us on this subject. By this means, we can determine the presence of any 

 coloring matter in sugar. It is shown by comparing a spectrum of a pigment, 

 having a known white surface, with the polarized spectrum of the suspected sugar 

 under precisely the same conditions. 



(As a note, here would say that Prof. Nichols states that nearly every white sub- 

 stance in the market is made so by the use of blues: for example, carbonate and 

 sulphate of magnesia, carbonate of lime, etc.) 



From a number of samples bought at different stores, we find that twenty-four 

 out of thirty-three contain ultramarine blue. 



There is still another test, and easy to try: that is to add a few drops of acid to 

 a solution of sugar. The olfactories will be the best judge as to the presence or ab- 

 sence of the adulterations. Anyone not acquainted with the delicate (?) odor of sul- 

 phuretted hydrogen, will be introduced with pleasure, at the close of the session. 



