226 COAL-TAR COLORS USED IN FOOD PRODUCTS. 



G.-T. 49, 60, 104, 518, 523; physiologically examined, with unfavora- 

 ble result, G. T. 516; with favorable result, G. T. 520. 



The chemical examination also shows that each of 9 additional 

 Green Table numbers occurred once among the unreported numbers. 

 They are as follows: not examined physiologically, G. T. 20, 328; 

 examined physiologically: with unfavorable results, G. T. 602; with 

 favorable results, G. T. 92, 477, 521 ; with contradictory results, G. T. 

 16, 43, 163. G. T. 20 is anilin azo (1:8) dioxy naphthalene (3:6) 

 disulpho acid. G. T. 328 is diamino-stilbene-disulpho acid-disazo- 

 phenol. 



This chemical examination finally shows that beside the Green 

 Table numbers there occurred, once each, the following: sulphonated 

 Victoria Blue B and a sulphonated rhodulin and twice, amido-azo- 

 toluene-azo-alpha-naphthol . 



It is clear that this revised statement of facts is without influence 

 on the 7 permitted dyes selected; its only effect is to add G. T. 92 

 (yellow), 477 (blue), and 521 (red) (each occurring but once) to, and 

 to subtract 520 (red) (said to occur twice) from, the 16 dyes (page 166) 

 from among which the 7 permitted dyes were selected, thus giving 18 

 instead of 16 dyes to choose from; however, the final selection is 

 wholly unaffected thereby. It is also clear that any and all inter- 

 mediate conclusions or comparisons are only slightly and immaterially 

 affected, if at all, by the results of this additional examination. 



