44 PROVISIONAL METHODS FOE ANALYSIS OF FOODS. 



(6) Semiplastic, sirupy, or pasty products, Weigh 50 grams of the sample into a 

 250 -cc graduated flask, mix thoroughly or dissolve, if soluble, in water and fill to 

 the mark. Be sure that the solution is uniform, or, if insoluble material is present, 

 that it is evenly mixed by shaking before taking aliquot parts for the various determi- 

 nations. 



(2) Confectionery in layers or sections of different composition. 



When it is desired to examine the different portions separately they should be 

 separated mechanically with a knife when possible, and treated as directed under (1). 



(3) Sugar-coated fruit, nuts, etc. 



In case of a saccharine coating enclosing fruit, nuts, or any less readily soluble 

 material, dissolve or wash off the exterior coating in water, which may, if desired, 

 be evaporated to dry ness for weighing, and proceed as in (1). 



(4) Brandy drops and similar preparations. 



In case of a hard exterior coating enclosing a sirup or fluid which it is desired to 

 examine, puncture the outer coating with a knife and pour out the fluid, using a 

 sufficient number of the "drops" to yield enough fluid for examination (see page 

 49, sec. 14). 



(5) Candied or sugared fruits. 



Proceed as directed under Preserves and Canned Fruits, page 75. 

 3. DETERMINATION OF TOTAL SOLIDS, 

 (a) MOLASSES, SIRUPS, AND HONEY. 

 (1) By direct determination. 



Weigh 20 grams into a 100-cc graduated flask, dissolve in water and make up to the 

 mark. Insure a uniform solution by shaking. Measure 10 cc of this solution into a 

 tared platinum dish containing about 5 grams of freshly ignited, finely divided 

 asbestos fiber, and dry to constant weight at 70 in vacuo or in a McGill oven (see 

 footnote on page 76). 



(2) By calculation from specific gravity. a 



Weigh 25 grams of the sample into a 100-cc graduated flask, dissolve in Water and 

 make up to the mark. Determine the specific gravity of the diluted solution by 

 means of a pycnometer or Westphal balance. Ascertain from Table VI the per- 

 centage by weight of solids corresponding to the specific gravity of the diluted solu- 

 tion and calculate the total solids in the original sample by the formula: Solids in 

 original sample=4DS, D being the specific gravity of the diluted solution and S the 

 per cent of solids in the diluted solution. 



(b) CONFECTIONERY. 



(1) Lozenges and other pulverizable products. 



Weigh from 2 to 5 grams of the powdered sample in a tared platinum dish and dry 

 to constant weight at 70 C. in vacuo or in the McGill oven. 



(2) Semiplastic, sirupy, or pasty products. 



Measure 25 cc of the 20 per cent solution, or mixture 2 (c) (1) (b) into a tared 

 platinum dish containing asbestos fiber and proceed as in 3 (a) (1). 



U. S. Dept. of Agr., Div. of Chrm., Bui. 46 revised, p. -js. 



