6 CONTENTS. 



Simple tests for the detection of food adulterants Continued. Page 



Examination of certain classes of foods 4i 



Canned vegetables 4 



Coffee 41 



Physical tests 4! 



Chemical tests 5< 



Condimental sauces 5 



Dairy products 5i 



Butter. . _" 5< 



Milk 5 



Detection of water 5: 



Detection of color 5; 



Detection of formaldehyde .' 5: 



Edible oils 5; 



Detection of cottonseed oil 5! 



Eggs 5; 



Flavoring extracts 5- 



Vanilla extract 5' 



Detection of caramel 5- 



Examination of resin 5i 



Lemon extract 51 



Fruit products 5< 



Detection of starch & 



Detection of glucose . . .' 5i 



Detection of foreign seeds. 5' 



Detection of preservatives and colors 5 



Meat products 5 



Detection of boric acid or borax 5 



Detection of colors 5i 



Spices 5i 



Detection of starch in cloves, mustard, and cayenne 5i 



Detection of colors 5i 



Vinegar 51 



