15 



V. Coloring Compounds. 



Name. Use. Said to contain. 



Carottine Butter Solution of 1 part annotto in 4 parts oil. 



Orantia Butter Mixture of annotto and sodium carbonate. 



Beer color .Beer Starch, sugar, Na 2 CO 3 ; soluble in 75 per cent alcohol. 



Vinoline Wine Mixture of reds, usually rosanilin salts. 



Bordeaux- Verdisant. Wine Methylene blue, diphenylamin orange, fuchsin S. 



Teinte de Fismes Wine Elderberry juice, alum. 



Teinte Bordelaise . . .Wine Currant sirups, 4 per cent alcohol. 



Saffron substitute Wine Nitro-cresol, potash salt, 40 per cent sal ammoniac. 



Onocyanin Foods Thick liquid ; gives reaction for wine color; con- 

 tains 74 mg. copper per liter. 



Sanguis Sausages Contains red coal-tar dye similar to ponceau. 



Rosalit Sausages Ammoniacal solution of carmine and saff ran 



extract. 



Macilin Meat Wheat starch, potato starch, azo dye. 



Albo-Carnit Sausages Faintly colored solution of sugar 4.4 per cent, 



KN0 3 1.5 per cent, NaCl, and boric acid. 



Rubro-Carnit Sausages Coal-tar dye in H 2 0, 3.5 per cent. 



Roseline Sausages Carmine. 



Brilliant berolina Sausages Ponceau 2G. 



Blutroth, meat juice. Meat Ponceau 2R. 



Krebsfarbe Meat Orange G. 



Wurstroth .Sausages Eosin. 



Darmrothe Sausages Orange II or Mandarin G extra, sodium salt of sul- 



phanil ( or toluidin sulpho-acid) , azo-B-naphthol. 



Krebsfarbe Sausages Ponceau RT. 



Zanzibar carbon Meat Coal-tar dye similar to Vesuvin or Bismarck brown. 



Freeze-Em Dye similar to tropseolin. 



METHODS OF ANALYSIS. 

 I. Wines. 



The natural coloring matter of red wine is oenolin, similar in its 

 properties to anchusin of alkanet. There is also said to be a blue color 

 present identical with the cyanin of flowers. The varying depths of 

 color in red wines is probably due to the coloring matter contained 

 respectively in the pulps and the skins of the grapes emplo} r ed, usually 

 to the latter source. 



The coloring matter of the pulp is very similar in its properties to 

 that of the black currant, elderberry, and bilberry, making these lat- 

 ter very difficult if not wholly impossible to detect when present in 

 wines. The examination of a wine for artificial coloring ma} T cover 

 the entire range of vegetable colors and include a very long list of the 

 coal-tar colors, although in most cases these colors are confined to a 

 comparatively limited area; a certain class of red coal-tar colors being 

 much more frequently met with, as the usual added coloring matter 

 (when colored at all), i. e., ponceaus, tropaeolins, oranges, Biebrich 

 scarlets, etc. , belonging to the azo dyes and the saf ranins of the tri- 

 phenylrnethane series. 



Zts. Nahr. Genussm., 1904, 354. 



