APPENDIX. 



As stated in the introduction, the methods given in the body of this report were 

 submitted to about 250 chemists for criticism before they were reported to the asso- 

 ciation. The replies received were referred to the various authors and later 

 were considered by them jointly at a meeting held on November 13, 14, 1901. All 

 suggestions that those present approved of from their own experience .were incor- 

 porated in the methods reported to the association and are published in this bulletin. 



In this appendix are given extracts 1'roiu replies containing other suggestions, 

 which, though not adopted, were thought to be valuable and worthy of consideration 

 at the hands of other analysts. At the beginning of each extract are indicated the 

 page and the chapter subdivision of this bulletin containing the matter to which the 

 criticism refers. The comments are by the referee. 



MEAT AM) MKAT PRODUCTS. 



Page 7, 1. Practical men will sometimes say that this or that beef is cotton-seed-fed 

 or slop-fed, judging simply from the appearance of the fat. No doubt such fats do 

 give different factors which it might be well to take into account. 7>. M. 7V///W///. 



Page 10, 4, 5, and 7 (a). Forthe determination of water, ash, fat, and total nitro- 

 gen I have dried a weighed amount (50 grams) of finely chopped meat on a tared, 

 flat, porcelain or nickel dish till the weight is approximately constant after it has 

 stood in the atmosphere of the room over night. This is then immediately tinely 

 powdered and tightly stoppered, and is used for the above determinations. E. E. 

 Smith, 



Page 10, 6. Two grams of the dried sample seems an unnecessarily large quantity. 

 I have used 0.5 to 1.0 gram. 1 think it would be well to specify "passed through a 

 100 (or 80) mesh sieve." E. E. Smith. 



Page 12, 7, (f ). It is quite common to determine meat bases directly by the bromin 

 method without previous determinations of proteoses, peptones, and gelatin. How 

 would the results thus obtained compare with those obtained according to (f)? Is 

 the direct estimation of meat bases from the amount of nitrogenous matter not pre- 

 cipitated by bromin incorrect? A. P. Bryant. 



CoHiiin-Ht by Mr. Bigelow. Results by Mr. Trescot in this laboratory show a mate- 

 rial error in the method suggested by Mr. Bryant, owing t<> the decomposition of 

 meat bases with the evolution of nitrogen. 



Page 16, 13. I have succeeded best in extracting coloring matter from sausage^ by 

 maceration with acidulated alcohol, using hydrochloric acid. A. 8. Mitchell. 



EDIBLE OILS AND FATS. 



Page 20, 2. In preference to the three methods given, 1 consider the Sprengel-tube 

 method by far the most accurate, as well as the most rapid, process for determining 

 the specific gravity at the boiling point. This is particularly the case when a large 

 number of samples have to be examined together. 



I may add that I consider accurate determinations of specific gravity especially 



149 



