VIII CONTENTS. 



Examination of canned meat Continued. Page. 



Determination of starch 1398 



Qualitative determination 1398 



Quantitative determination 1398 



Mayerhofer's method 1398 



Diastase method 1399 



AmbiihPs method 1399 



Determination of gl ycogen 1399 



Braittigam and Edelmann's method 1400 



Courlay and Coremons' method 1400 



Briicke's method 1 400 



Haywood's method 1401 



- Method of Pfiiiger and Nerking 1402 



Determination of reducing sugar 1403 



Determination of nitrates 1403 



Qualitative detection of nitrates 1403 



Method of Sch losing- Wagner 1403 



Picric-acid method 1405 



Detection of borax or boric acid 1406 



Quantitative determination of boric acid 1407 



Detection of fluorids and silico-fluorids 1407 



First method 1408 



Second method 1408 



Detection of salicylic acid 1408 



Detection of benzole acid 1408 



Mohler's method 1409 



Other methods 1409 



Detection of saccharin 1410 



Detection of sulphites 1410 



Detection of coloring matter 1410 



Determination of heavy metals 1411 



Examination of fats 1412 



Determination of specific gravity 1412 



Determination at 1 5.5 1412 



Determination at the temperature of boiling water 1413 



Standardization of flasks 1413 



Determination 1414 



Determination of index of refraction 1415 



Abbe's refractometer 1415 



Zeiss butyro-refractometer I : 1416 



Determination of iodin absorption 1417 



Preparation of reagents 1417 



Determination 1418 



Standardizing the sodium thiosulphate solution 1418 



Weighing the sample 141 8 



Absorption of iodin 1418 



Titration of the unabsorbed iodin 1419 



Setting the value of iodin solution by thiosulpiuite isolation. . 1419 

 Determination of saponification number and soluble and insoluble 



acids 1419 



Preparation of reagents 1419 



Weighing of sample ... 1420 



Koetstorfer or saponification number 1420 



Soluble acids 1421 



Insoluble acids or Hehner number . . 1421 



