COMPOSITION AND CHARACTERISTICS OF CANNED MEATS. 1431 

 TOCHER a TEST FOR SESAME OIL. 



Dissolve 1 gram pyrogallol in 15 cc of concentrated hydrochloric 

 acid. Mix this solution with 15 cc of oil in a separatory funnel and 

 allow to stand for a minute. Draw off the aqueous layer and boil for 

 five minutes. In the presence of sesame oil it becomes colored red 

 by transmitted light and blue by reflected light. 



Dissolve in a test tube from 2 to 5 grams of oil or fat in about 10 cc 

 of ether, plug the test tube lightly with cotton, and allow to stand 

 fifteen or more hours in a moderately cool place. 



The most characteristic crystals are obtained when the crystallization 

 proceeds slowly and at temperature of from 22 to 24. The first crop 

 of crystals may be examined and the mother liquor separated and set 

 aside for further crystallization. 



In order to get rid of the oleins Gladding c has suggested the following: 



Dissolve in an Erlenrneyer flask 5 grams of melted fat in 10 cc of 

 absolute alcohol and 5 cc of ether, stopper with cotton and place in 

 ice water for about one-half hour, until the more crystallizable por- 

 tions of the fat have separated. The crystalline part is separated by 

 filtration through a filter paper moistened with alcohol and washed 

 with the alcohol-ether mixture. After drying in the air for some time 

 the crystals are dissolved from the paper by means of ether and then 

 treated in the same way as described in the first method. When the 

 crystals are ready to examine a drop is removed with a pipette, placed 

 on a slide, a drop of cotton oil or olive oil added, and a cover slip 

 pressed gently down. 



COMPOSITION AND CHARACTERISTICS OF CANNED MEAT. 



Owing to the high temperature to which this product is exposed in 

 processing (see page 1376) the addition of chemical preservatives is not 

 necessary to prevent decomposition, and it is improbable that they are 

 ever used for that purpose in canned meats put up in sterilized pack- 

 ages. At the same time, preservatives were detected in a number of 

 samples, especially in chipped beef, canned beef, sausage, potted and 

 deviled goods, and pates. 



The reason for using preservatives in these goods is mentioned in 



a Pharm. journ. and trans., 1891,639; Chem. Zeit, Rep., 1891, 5,15-33; Benedikt 

 and Lewkowitsch, Oils, Fats, and Waxes, p. 319; Winton, Conn. Expt. Sta. Kept., 

 1900, pt. 2, p. 153. 



b U. S. Dept. Agr., Div. Chem. Bui. 13, pt. 4, p. 449; Gladding, Jour. Am. 

 Chem. Soc., 1896, 18, 189; Wiley Prin. and Prac. Agri. Anal., vol. 3, pp. 345-346; 

 Winton, Report Conn. Expt. Sta., 1900, pt. 2, p. 145. 



Jour. Am. Chem. Soc., 1896, 18, 189. 



