CONTENTS. 



Page. 



Introduction 1 



Food preservatives 3 



1 . Salicylic acid 3 



(a) Qualitative detection 3 



(b) Quantitative determination 4 



2. Benzoic acid 5 



(a) Qualitative detection 5 



(1) First method 5 



(2) Second method 5 



(b) Quantitative estimation _ 5 



3. Saccharin 6 



(a) Qualitative detection 6 



(b) Quantitative estimation 7 



(1) First method 7 



(2) .Second method .' 7 



4. Boric acid and borates 7 



(a) Qualitative detection. 7 



(b) Quantitative estimation 7 



5. Formaldehyde 8 



(a) Preparation of sample 8 



(b) Phenylhydrazin hydrochlorid method 8 



(c) Phenylhydrazin hydrochlorid and ferricyanid method 8 



(d) Hehner's method 9 



(e) Leach's method , 9 



(f) Rimini's method 9 



(g) Phloroglucin method 9 



(h) Resorcin method 9 



6. Fluorids 10 



(a) Modified method of Blaroz 10 



(b) Second method 10 



(c) Third method J 10 



7. Fluoborates and fiuosilicates 11 



(a) First method 11 



(b) Second method 11 



8. Sulphurous acid 11 



(a) Qualitative detection 11 



(b) Determination of total sulphurous acid 11 



(1) Firstmethod 11 



(2) Second method 12 



(c) Determination of free sulphurous acid 12 



9. Beta-naphthol .' 12 



10. Abrastol 12 



(a) Sinabaldi's method 12 



(b) Sangle"-Ferriere's method 13 



11. Sucrol or dulcin 



(a) Morpurgo's method 



(b) Jorissen's method 13 



