256 INDEX. 



Page. 



Cassia v. cinnamon and cassia 



characteristics and adulterations of 142-248 



structure of 217 



Cayenne 209-212 



bibliography of 238 



characteristics and adulterations of 141 



composition of 210 



original analyses of 211 



structure of 209,210 



Chemical analysis of spices 165 



Cinnamon and cassia 217-222 



adulterations of 218 



and cassia, analyses of 219-221 



bibliography of 238 



characteristics and adulterations of 142 



character of specimens examined 220 



chemical composition and differences 218 



distinction between, Hehner 218 



Ceylon, ash in 218 



structure of 217 



Cloves - 222-227 



characteristics and adulterations of 142 



clove stems as an adulterant 223 



determination of tannin in 226 



extremes in composition of 226 



oil in 226 



original analyses of 225 



stems as an adulterant 164 



of cloves 223 



structure of 222 



Cocoanut shells, use of, as an adulterant 131,163 



Corn v. maize 



D. 



Detection of adulterations of spices and condiments 150 



Determination of albuminoids 168-170 



crude fiber 168 



fixed oil in mustard, Blyth 177 



nitrogen 168-170 



non-albuminoid nitrogen 170 



oil, volatile 165 



oil in mustard, Leeds and Everhart 177 



piperine 191 



starch .... 166 



tannin 167 



in cloves 226 



Dhoura corn as an adulterant of pepper 201 



E. 

 England, original investigations in 133 



F. 



Fiber, crude, determination of 168 



France, investigations in ,...., , - , 133 



