SPICES AND CONDIMENTS. 



191 



The per cent, of ash Bottger finds for black pepper to be between 

 3.4 and 5.1 per cent., white pepper between .8 and 2.9 per cent., with 

 an exception in the case of Laiupong pepper, which has 6.4 per cent. 

 He concludes, with other investigators, that 6 is the highest allowable 

 figure for ash in black pepper, with anything above 5 as suspicious. 

 Three per cent, is, in the same way, the highest allowable figure for 

 white pepper. 



Of the composition of the ash he says : 



The facts point to the conclusion that an exhaustive investigation of the mineral 

 constituents in many cases may be of benefit in forming an opinion of the quality 

 and purity of peppers. * 



He found the following extremes : 



He gives the following detailed analyses : 



Percentage composition of the pepper ash. 



Eottger then discusses the determination of the piperine, and allows 

 lat for simplicity and accuracy drying the powder with milk of lime 

 ind extraction with ether is to be preferred. When the ether is pure, 

 Iry, and free from alcohol we find lime is of little use, or rather a com- 

 plication, and that for purposes of detecting adulteration the ether ex- 

 tract alone furnishes all the information desired. 



Lenzf has determined the amount of sugar produced by inverting the 

 starch in fourteen peppers, and in the common adulterants, with acid. 

 [e found all the samples gave an equivalent of more than 50 per cent. 



* Halenke has more recently discussed this subject: vide bibliography, Appendix A, 

 t Zeit.Anal.Chem., 1884, 23, 501. 



