166 INDEX. 



Page. 



Meat, potassium nitrate, determination 14 



preservatives detection 16 



proteids, coagulated . 10 



proteoses, peptones, and gelatin, determination 11 



sample, preparation 9 



species of animal 7 



starch, determination 12 



sugar, determination 14 



connective tissue, determination 11 



trichinae 8 



water, determination 10 



Melting point, determination 30 



Metals 65 



determination . 8, 52, 65, 81, 87, 111 



Methyl alcohol, detection 72, 73 



M'Gill method for determination of starch in baking powder 105 



Milk and cream, colors, detection of foreign 36 



fat, determination 36 



gelatin, detection 36 



preservatives, detection 36 



solids, determination of total 36 



condensed 42 



3lolasses and sirup 43 



commercial glucose, determination 48 



polarization 47 



sirups and honey, total solids, determination 44 



N. 



Naphthalene yellow, test .' 114 



Nitrates, detection 88 



Nitrogen, determination 10, 17, 46, 59, 77 



Nitrogenous compounds, determination 41 



Nuts, sugar-coated 44 



Oils, acetyl value, determination 28 



Bechi test 33 



distillation process 28 



free fatty acids, determination 27 



Halphen reaction for cotton-seed oil 32 



index of refraction, determination 22 



insoluble acids or Hehner number, determination 27 



iodin absorption (Hiibl's method) 24 



Kcetstorfer or saponification number 26 



liquid and solid fatty acids 28 



Maumen6 number 31 



melting points, determination 30 



melting point of fatty acids, determination 31 



microscopical examination 35 



peanut 33 



phytosterol and cholesterol, determination 29 



resin, determination 32 



sesame, detection 34 



