SACCHARINE PRODUCTS. 43 



(b) DEXTROSE. 



Determine dextrose by the methods given in Principles and Practice of Agricul- 

 tural Analysis, vol. 3, pages 287 and following. 



(c) INVERT SUGAR. 



See Principles and Practice of Agricultural Analysis, vol. 3, pages 161, 162, 257 

 and following. 



(d) MALTOSE. 



For separation from dextrin and dextrose, see Principles and Practice of Agricul- 

 tural Analysis, vol. 3, pages 287 and following; for estimation, see pages 165 and fol- 

 lowing. 



The important point to be determined in these foods is the extent to w r hich the 

 so-called predigestion has been carried, and this is done by ascertaining the condi- 

 tion of the carbohydrate and proteid bodies. Attention should also be given to the 

 nature of any ferments which have been employed in effecting the predigestion, or 

 acids, if such have been used. Further, these foods should be examined for pre- 

 servatives, which are sometimes added when the samples are in a liquid state, or are 

 perishable in character. 



VI. SACCHARINE PRODUCTS. 



By ALBERT E. LEACH, 

 Analyst of State Board of Health, Boston, Mass. 



1. GENERAL DISCUSSION. 



This class of food products, from their nature and composition, is so closely allied 

 to sugar and starch (methods for which have been already so fully studied by this 

 association) that little remains of a purely distinctive character in their examination. 

 Being, furthermore, composed almost exclusively of carbohydrates, it is doubtful if, 

 as a rule, much attention need be given to the determination of nitrogen or fatty con- 

 stituents, which occur in very minute quantities only, and chiefly in chocolate and 

 flavoring material, or in the eggs and butter that enter incidentally into the manu- 

 facture of confectionery. 



2. PREPARATION OF THE SAMPLE. 

 (a) MOLASSES AND SIRUP. 



Insure a homogenous mixture by stirring with a rod till any crystallized sugar is 

 evenly distributed throughout the mass. 



(b) HONEY. 



Treat the strained honey as in the case of molasses, 2 (a) . 



In the case of comb honey, cut across the top of the comb, if sealed, and sepa- 

 rate completely from the comb by straining through a 40-mesh sieve. 



If the honey has become wholly or in part solidified by crystallization, use a 

 gentle heat on a closed water bath to restore it to fluid form. 



(c) CONFECTIONERY. 



(1) Products of practically uniform composition throughout. 



(a) Lozenges and other pulverizable products. Grind in a mortar or mill to a fine 

 powder. 



