CONTENTS. 



Page. 



Letter of transmittal in 



Introductory and summary. By H. W. Wiley 1015 



Scope of the work 1015 



Methods of preserving 1015 



Preservatives employed 1016 



The use of copper and zinc 1016 



Vessels used 1018 



Food value and digestibility of canned goods 1020 



General remarks 1021 



Report of investigations and analyses. By K. P. McElroy and W. D. Bigelow. 1022 



Historical notes 1022 



Soope of the investigation 1027 



Methods for proximate analysis 1027 



General examination 1027 



Water 1028 



Ether extract --- 1028 



Crude fiber 1028 



Albuminoids 1028 



Digestible albuminoids 1028 



Ash 1029 



Salt 1029 



"Corrected ash" 1029 



Preservatives 1029 



Method for detection of preservatives 1030 



Sulphurous acid 1032 



Sal icylic acid 1033 



Saccharin 1034 



Benzoic acid 1035 



Hydronaphthol 1035 



Boric acid 1035 



Tin plate in cans 1035 



Use of solder in canning 1037 



Lead-topped bottles 1038 



Metallic contaminations 1039 



Lead 1039 



Zinc 1041 



Tin 1041 



Greening vegetables with salts of copper 1042 



Copper-greening in France 1046 



Copper-greening in Belgium 1066 



Copper-greening in Germany 1066 



v 



