CONTENTS. 



Pae. 



General discussion 7 



Public opinion 7 



' "Adulteration " defined 8 



Chemical preservatives 11 



Coloring matter 12 



F< >rins of adulteration of specific foods 14 



Baking powder and baking-powder chemicals 14 



Beverages 15 



Alcoholic . 15 



Nonalcoholic 16 



Canned vegetables 16 



Cereal products 18 



Breakfast foods 18 



Flour 19 



Cocoa and chocolate 19 



Coffee and tea *- - 20 



Condimental sauces 21 



Dairy products 22 



Butter 22 



Cheese 23 



Cream 23 



Milk 24 



Edible fats and oils 26 



Flavoring extracts 28 



Fruit products *..'. 29 



Meat preparations. : 31 



Spices 33 



Sugars, sirups, etc 37 



Vinegar 40 



Simple tests for the detection of food adulterants 41 



Introduction 41 



Chemical reagents 42 



Determination of preservatives - 43 



Detection of salicylic acid ^ 43 



Detection of benzoic acid * 44 



Detection-of boric acid and borax . 44 



Detection of formaldehyde 45 



Detection of saccharin . . . , 45 



Detei^mnation of artificial colors 45 



Detection of coal-tar dyes 45 



Detection of copper 46 



Detection of turmeric 47 



Detection of caramel 48 



* 5 



