APPENDIX 345 



Special. 



1. Alcoholic. 



a. Beer and distilled liquors. 



6. Wine, cider and other fermented fruit juices. 



c. Ginger beer. 



d. Koumiss, etc. 



2. Acetic acid. 



a. Vinegar. 



b. Mashes. 



c. Foods. 



I 



3. Lactic acid. 



a. Milk. 



b. Mashes. 



c. Foods, sauer kraut, brine pickles, etc. 



d. Ensilage. 



4. Butyric acid. 



a. Milk. 



b. Mashes. 



c. Foods. 



5. Ammoniacal. 



a. Urea, uric and hippuric acid. 



b. Proteins and their nitrogenous fractions. 



6. Proteolytic. 



a. Proteins, albumins. 



b. Proteoses, albumoses. 



c. Peptones. 



d. Peptids. 



e. Amino-acids. 



/. Amins and other ammonia derivatives. 



g. Ptomains. 



h. Leucomains. 



i. Non-nitrogenous organic acids. 



7. Alcohols. 



k. Ammonia, H 2 S, and other gases. 



