Methods of analysis Continued. Page. 

 I. Wines Continued. 



B. Separation and identification of the coal-tar colors Continued. 



e. Special tests for coal-tar colors 21 



1. Determination of acid magenta Girard's method 21 



2. Test for Martius yellow or naphthalene yellow 21 



3. Test for naphthol colors 21 



4. Test for Bordeaux red 21 



C. Special tests for vegetable colors 22 



a. Detection of caramel Amthor test 22 



6. Detection of turmeric 22 



c. Test for cherry juice 22 



d. Kermese (Phytolacca) 22 



II. Brandy, rum, liqueurs, vinegar, etc 22 



General discussion 22 



Test for caramel (Crampton and Simons) 23 



III. Malt liquors 24 



Natural and artificial colors 24 



Tests for coal-tar colors 24 



Tests for vegetable colors 25 



IV. Canned vegetables 25 



V. Fruits, fruit juices (nonalcoholic), preserves, jam, marmalade, etc 26 



Results on extraction of fruit colors 26 



Detection of cochineal 27 



VI. Dairy products, fats, oils, etc 27 



A. Natural and artificial colors in milk 27 



B. Butter, fats, and oils (fresh ) 28 



. Bujard and Baier test 28 



b. Vandriken test 28 



c. Leeds method 28 



d. Special tests (saffron, turmeric, marigold, annatto) 29 



1. Martin test 29 



2. Carotin test (Moore) 29 



3. Test for saffron, curcuma, carotin, and rocou (Cheval- 



lier and Baudrimont) 30 



4. Test for egg yellow 30 



C. Butter, fats, etc. (rancid) 30 



D. Milk (fresh) 30 



a. Leach's method 30 



b. Caramel test ( mooMfication by Blyth of Leach's test) 32 



E. Milk (sour), Blyth's method 32 



a. Alcohol extract, colored orange, yellow, or brown 33 



6. Water extract from the fat 33 



F. Cheese 34 



VII. Flesh foods 35 



Normal and abnormal colors 35 



Bujard and Baier method 36 



Klinger and Bujard method, modified by Bremer 36 



S pae th m e t h od 36 



Microscopic examination (Marpmann) 36 



VIII. Coffee, tea, cocoa, spices, etc 37 



Coloring matters considered ,.37 



Facings 37 



Azo dyes 37 



Indigo 37 



Catechu (Hager's method) 38 



Campechy wood 38 



Chicory 



Sanders wood in cocoa 38 



Turmeric in rhubarb 



Pepper colors 39 



IX. Starch preparations (pastry, macaroni, nudeln, etc. ) 



Colors considered . . . 39 



Method for coal-tar colors (Reichelmann and Leuscher) 39 



X. Confectionery 



Colors considered 39 



Methods.. 40 



