SUGAR, MOLASSES, CONFECTIONS, AND HONEY. 645 



POLARIZATION Ob' SAMl'LE OK SUGAR SENT BY DR. H. W. WILEY. 



26.048 grains of the sugar were dissolved in a flask holding 100 grams of water at 

 17.5 C. when filled to the mark : 



Polarization of 200 rani tube . - 99. 4 



Polarization of 100 mm tube 49. 7 



TEST FOR COMMERCIAL GLUCOSE. 



It is convenient in the examination of sirups, honeys, etc., to have an easy prelimi- 

 nary test for the presence of commercial glucose. As commercial glucose always con- 

 tains about 5.0 per cent of dextrin, the writer has employed the dextrin reaction with 

 iodine for this purpose. The test is applied in the following manner : A watch glass, 

 placed upon white paper, is half filled with simp, etc., to be tested. Eight or ten 

 drops of a saturated solution of iodine in 50 per cent alcohol are allowed to fall upon 

 the surface. If no glucose is present the iodine will dissipate in a short time and the 

 original color of the sirup will be restored. If glucose is present a permanent brown 

 color or precipitate will remain. In the case of thick honeys it is best to add a few 

 drops of water and mix before the tincture of iodine is applied. Candies and sugars 

 may be tested in the same way after dissolving a portion to the consistency of sirup. 



SUGARS. 



The 50 samples of low-grade sugars were collected iu the city of Columbus, and 

 fairly represent the quality of sugars as sold on this market. As the analyses show, 

 none of these sugars was adulterated. 



The 50 samples of sirups collected in the city of Columbus, Ohio, embrace New 

 Orleans molasses, maple molasses, and table sirups. Of the 17 samples of New Or- 

 leans molasses examined, 3 were found to be adulterated with commercial glucose. 



Among the 17 samples of maple molasses 6 were found to be adulterated with com- 

 mercial glucose. This fact was a surprise to the writer, since two years ago the 

 dairy and food commission of Ohio had succeeded in driving all of these spurious 

 brands of maple sirup from the State. By referring to the analyses of the remain- 

 ing 11 samples of maple sirup it will be seen that some of the samples have a con- 

 siderable proportion of reducing sugars, and at the same time a low content of ash. 

 In the manufacture of maple sirup and sugar, the salts contained in the sap are not 

 separated from the finished product. The writer has never found the ash of genuine 

 maple sirups to fall below 0.5 per cent. It would seem, therefore, that some of the 

 samples not adulterated with glucose were contaminated with cane sugar or sirup 

 having a low content of ash. 



IIONETS. 



As the itemizeu bill sent with this report will show, the price paid for the 50 sam- 

 ples of honey purchased in various parts of the State was uniformly that of pure 

 honey, or 20 cents per pound. The immense fraud perpetrated upon the consumer in 

 the sale of this one article is evident from the fact, as shown by the analyses, that of 

 the 50 samples examined 20 were found to be adulterated with commercial glucose 

 costing about 3 cents per pound. Only two of the samples, Nos. 14 and 48, contained 

 an exceptional amount of cane sugar. This, would suggest a contamination with 

 cane sugar or sirup, 



CANDIES. 



Not a single sample of the 25 candies examined consisted of pure cane sugar. They 

 were all mixtures of cane sugar with commercial glucose or starch, or both. No 

 mineral contamination, either for bulk or color, was present. All of the colors, with 

 the exception of cochineal, turmeric, and lampblack, were aniline dyes. 

 18808 JS 0.13 2 



