646 FOODS AND FOOD ADULTERANTS. 



METHOD FOR DETERMINATION OF SUCROSE IX PRESENCE OF GRAPE SUGAR, AND 

 DEXTRIN OR SOLUBLE STARCH. 



(1) For sirups and honeys. Five grains are weighed and diluted to 500 cc, grape 

 or reducing sugar, determined by Fehliug's solution; 250 cc of the solution are boiled 

 in sand bath for one hour with 5 cc commercial acetic acid, allowed to cool neutral- 

 ized with sodium carbonate, and again diluted to 250 cc. The total reducing sugar 

 is now determiued and the sucrose calculated in the usual manner. 



(2) For candies. Five grains are weighed, dissolved in water and diluted to 200 

 cc ; 100 cc of this solution are diluted to 250 cc and boiled on sand bath for one hour 

 with 5 cc commercial acetic acid. Total reducing sugar determined by Fehling's 

 method. In the other portion the reducing sugar is determined if the solution is of 

 the proper strength ; if not, 5 to 20 grams, as may be necessary, are' weighed and 

 diluted to 100 cc for this purpose. From the data obtained the percentage of sucrose 

 is calculated. That the dextrin is not converted into reducing sugar by this process 

 may bo seen from the analyses of honey, No. 17, 19, etc. That the cane sugar is 

 inverted will be seen by the examination of the analyses of candy, all of which were 

 made by this method. 



NEW YORK, March 1, 1891. 



SIR : Herewith please find my report on 175 samples of sugars, confections, honeys, 

 sirups, and molasses, purchased in New York City and its immediate vicinity, and 

 examined at your request and by authority of the Secretary of Agriculture. 



Allow me to take this opportunity of acknowledging my obligations to Mr. Theo- 

 dore A. Havemeyer, New York, for his kindness and courtesy in granting the facili- 

 ties of one of the laboratories of the American Sugar Refining Company for the pros- 

 ecution of this work. I append a statement on collection of samples, etc. 



Respectfully, 



FERDINAND G. WIECHMANN. 

 Prof. H. W. WILEY, 



Washington, D. C. 



COLLECTION OF SAMPLES. 



All samples were purchased by myself. My efforts were directed to procuring 

 them from the different districts of New York City in order to make the collection a 

 fairly representative one. Some samples were obtained in Brooklyn, eastern divi- 

 sion. 



Sugars. In buying these I generally asked for " brown" sugar in order to secure 

 the lowest grade in the market. In only one or two instances, however, was I suc- 

 cessful in obtaining the article desired, as there is apparently no longer a demand 

 for this quality. A few samples of powdered sugar were selected, in some of the 

 poorer quarters of New York, as popular belief holds this grade especially liable to 

 adulteration. 



Confections. With few exceptions these were bought directly from the manufac- 

 turers. Brightly colored samples were preferred ; specimens, red, blue, green, and 

 yellow in color, are represented in the series analyzed. 



Honeys, In selecting these I aimed to secure as many different brands as possible. 

 The 50 samples secured represent 17 different manufacturers. 



Molasses and sirups. New Orleans and Porto Rico molasses, and sirups, varying 

 from a dark brown to a bright yellow, constitute the series. 



METHODS OF ANALYSIS. 



Treatment of samples. The sugars and confections were thoroughly crushed and 

 mixed and preserved in air-tight jars; the honeys, molasses, and nil-lips worn kept in 

 the bottles in which they were purchased, ami thoroughly mixed before analysis. 



KniminatiHti of )><>lari*<'<>i>c. - -Tlie polariseope used, a half-shade Instrument made. 

 by Schmidt & Haensch, was examined with the test sugar furnished by the Depart-, 



