CONTENTS. IX 



Examination of canned meat Continued. Pago. 

 Examination of fats Continued. 



Determination of free fatty acids _.__' 1421 



Determination of volatile acids 1422 



Determination of acetyl value 1422 



Distillation process 1422 



Filtration process ] 42',} 



Determination of phytosterol and cholesterol 1423 



Determination of the unsaponifiable residue 1423 



Determination of melting points of fats 1424 



Wiley's method 1424 



Preparation of reagents 1424 



Apparatus 1424 



Determination 1425 



Determination of melting point of fatty acids 1426 



Determination of Maumene number 1427 



Determination of resin oil 1427 



Halphen reaction of cotton-seed oil 1428 



Bechi or silver nitrate test for cotton-seed oil 1428 



Separation of arachidic acid 1429 



Baudouin test for sesame oil 1430 



Villivecchia test for sesame oil 1430 



Tocher test for sesame oil i 1431 



Microscopical examination 1431 



Composition and characteristics of canned meat 1431 



Canned roast beef 1433 



Canned corned beef 1434 



Canned dried and smoked beef 1435 



Horse meat 1436 



Canned ham and bacon 1438 



Canned tongue 1439 



Canned fowl 1439 



Potted beef - 1440 



Potted chicken and turkey 1440 



Potted ham 1441 



Potted tongue '...-.. --- 1441 



Mixed and miscellaneous potted goods 1442 



Deviled meat 1442 



Canned sausage 1442 



Pates and purees 1443 



Miscellaneous meats 1443 



Descriptive and analytical tables - 1443 



ILLUSTRATIONS. 



Page. 

 FIG. 1 . Schlosing- Wagner apparatus for detection of nitrates 1404 



2. Zeiss's butyro-refractometer 1416 



3. Apparatus for the determination of the melting point of fats 1425 



