154-156] Analysis of Feeding Meals 103 



water. Allow to stand four hours. Squeeze the liquid from 

 this pulp through a bag of fine linen. (The press shown in 

 fig. 43 would be admirable for this purpose.) Filter if neces- 

 sary. Add strong alcohol until a white precipitate (diastase) 

 forms. Filter, wash with alcohol. Press the precipitate be- 

 tween folds of cloth until as dry as possible, transfer to a dish, 

 and place in an exhausted receiver until quite dry. Bottle the 

 powder, and keep in a cool dry place. 



154. The Analysis. — Weigh out 1-5 gram of the meal. 

 Mix with a little water in a 6-oz. beaker, add 50 c.c. of boiling 

 water, stirring well meanwhile. Place the beaker on the water 

 bath until all clots have been thoroughly broken down, then 

 cool down to 62 C. and add about 30 milligrams of diastase 

 powder dissolved in a few c.c. of water. Keep at 62 to 65 C. 

 for about an hour by standing on the water oven. This will 

 convert the whole of the starch into dextrin and maltose. 

 Filter off the liquid, and dilute to 250 c.c. Measure off 50 c.c. of 

 this solution into a beaker, add 2 c.c. of sulphuric acid (1 to 8), 

 and heat in the water bath for four hours, adding water from 

 time to time as the liquid evaporates. Then neutralise with 

 KHO, make up to 100 c.c, and estimate the glucose as de- 

 scribed in paragraphs 82-84. 



155. Gluten in Flour. — Weigh out about 30 grams of 

 flour, knead to a paste with water, and transfer to a linen fibre 

 cloth — or, better, fine silk. Tie it up like a pudding, and knead 

 with the fingers under clear water until no further starch comes 

 out. This may be recognised by its no longer turning the 

 water milky. Remove gluten as described in the case of woody 

 fibre (fig. 40), keeping the spatula wet all the time. Roll the 

 gluten into a ball with wet fingers, wash thoroughly in water, 

 wipe off any moisture, and weigh. 



156. A few typical analyses of feeding meals are appended. 



