SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 635 



Water. The substance is to be dried in quantities of about 1 gram for each 5 

 square centimeters of bottom, in flat dishes, first at lower temperature, and, when 

 nearly dry, for one hour at 102 to 103. 



Ash. By incineration of residue from above at low redness until all carbon is con- 

 sumed. 



Tin. Incinerate 25 to 50 g of the molasses in a porcelain dish, and extract ash with hot 

 HCl. Filter and test for tin in filtrate with H 2 S. 



Coloring matters. Incinerate and examine ash for Cu, Pb, etc. If arsenic is sus- 

 pected, test with Marsh apparatus in original sample, after treatment with HCl and 

 KC1O 3 . 



Coloring matters destroyed by incineration are of vegetable or animal origin or coal- 

 tar colors. It will be sufficient to discriminate between the two great classes of colors 

 as indicated above. 



Fermentation. Make a 10 per cent solution of the honey (25 to50g) and treat with 

 yeast; keep at temperature of about 30 until evolution of CO 2 ceases. 



Treatment of fermentation residue." Filter the residue after fermentation, evapo- 

 rate to a thin sirup, measure volume, filter through bone black if necessary, take 

 half of the total volume, and, polarize. Give polarization in degrees, sugar scale, and 

 calculate to a basis of 2(>.048 (16.19) g of the original honey to 100 cc. 



Matter insoluble in cold water. Dry at 100 to 103, weigh and examine for starch, 

 terra alba, etc. 



At the same time a similar examination was undertaken in the chemi- 

 cal laboratory of the Department of Agriculture and the work of car- 

 rying; on these investigations was chietly done by Mr. K. P. McElroy 

 and Mr. E. G. Kuiiyan. Thus in all, ten sets of samples were secured 

 at practically the same time in ten localities representing pretty well 

 the general distribution of these articles of diet over the United States. 



In regard to the examination of honey, in addition to the work of a 

 routine character mentioned before, extensive researches were under- 

 taken in the laboratory of the Department in regard to additional 

 methods of detecting honey adulterants, and also of the methods of ex- 

 amination of the wax, both natural and commercial. It was thought 

 that it would be of great interest to consumers of honey in general to 

 have a careful study made of the wax as well as of the honey contained 

 therein. The detailed results of this examination will be found in the 

 following pages. 



The chief points to be considered in respect of molasses were the use 

 of glucose as an adulterant in so-called cane molasses and the occur- 

 rence of tin. This latter substance is introduced into the molasses in 

 brightening sugar crystals in the centrifugals and in making yellow 

 (Demerara) crystals. Staimous chloride in some form is the salt of tin 

 generally employed for this purpose, and this is sold in the trade under 

 various misleading names. 



In confections the chief points to be considered were the presence 

 of adulterating agents such as chalk, terra alba, glucose, etc., and espe- 

 cially the character of the pigments used in coloring candies. 



Many confections are quite as highly regarded for their delicate and 



* The examination by the method of fermentation was subsequently omitted. 



