11 



Jones finds the Canadian maple goods to conform closely to our 

 figures of analysis. The average figures for six samples of Canadian 

 maple sugar are as follows: 



Total ash (per cent)__ - 0. 76 



Soluble ash (per cent) _ . 

 Insoluble ash (per cent) . . 

 Alkalinity of soluble ash (cc)___ 



Alkalinity of insoluble ash (cc) 0. 67 



Ratio of insoluble ash to soluble ash_ _ 1.6 



The laboratory of the inland revenue department of Ottawa, 

 Canada," has made numerous analyses of maple products. Compar- 

 ative figures are obtainable for one determination only namely, 

 tot a 1 ash. For 185 samples of maple sugar the average total ash 

 was 0.89 per cent, calculated to dry substance on a basis of 10 per 

 cent of water or 0.80 per cent of ash in the natural products. The 

 minimum figure was 0.52 per cent and the maximum was 1.44 per 

 cent. For 182 samples of pure maple sirup the average was 0.77 

 per cent, calculated to dry substance on a basis of 35 per cent of 

 water or 0.50 per cent of ash in the natural product. The mini- 

 mum figure was 0.52 per cent and the maximum 1.38 per cent. A 

 genuine product is considered by the Canadian department to have 

 not less than 0.50 per cent of total ash and a malic acid value of 

 not less than 0.40, figured to a dry basis. 



INTERPRETATION OF RESULTS IN DETECTING ADULTERATION. 



In the case of most samples the determination of the lead number 

 and the percentage of total ash will give a clue as to the purity. If 

 the results of these two determinations agree with the average fig- 

 ures given, it is safe to say that the product is either pure or has 

 been most skillfully manipulated. If the sample fails under either 

 of the examinations mentioned, further tests as to solubility and 

 alkalinity of the ash are necessary. The most common form of 

 adulteration is the addition of granulated sugar or a sugar sirup. 

 By this procedure the percentage of ash will be lowered and also 

 the lead number, and consequently all other figures will be propor- 

 tionately decreased. The addition of brown sugar is practiced, but 

 the very dark grades are not used to any great extent, as they 

 influence the flavor. Brown sugar may be high in ash and conse- 

 quently not change the percentage of total ash of the maple prod- 

 uct, which will, however, show a different solubility and alkalinity, 

 and by these figured the adulteration can be recognized. Again, the 

 lead number and also the malic acid value will be greatly reduced 

 by the addition of brown sugar. The percentage of sulphur trioxid 



Bulletin 140, p. 141. 

 [Cir. 40] 



