86 



FOOD MATERIALS 



by squeezing out the fluid and spreading out the remainder. 

 When dry, collect in a small vessel and remove fat with gaso- 

 lene or ether. 



d) Test for milk sugar: Test the clear liquid obtained in c) 

 by Trommer's Test. 



e) Test for proteid: Test by Xantho-proteic reaction residue 

 in c) left after fat has been extracted. 



COMPOSITION OF FOOD MATERIALS 



