242 GENERAL SCIENCE 



Saccharin. Saccharin is frequently added to canned corn and 

 other food products to give sweetness. It is a substance one part 

 of which is supposed to have as much sweetening power as 300 

 parts of sugar. For this reason it is frequently used as a substitute 

 for sugar. 



Saccharin may be detected by shaking 2 or 3 tablespoonfuls of the suspected 

 liquid in a bottle with an equal amount of chloroform, which may be obtained 

 from a druggist. Saccharin is soluble in chloroform, but sugar is insoluble. 

 With a medicine dropper remove some of the chloroform from the bottom of the 

 bottle. By gently heating in a small dish, evaporate the chloroform. Taste 

 the residue. If it is sweet, saccharin is present. 



Saccharin is a poisonous drug obtained from toluene, a product 

 of coal tar. Physicians prescribe the drug in place of sugar for 

 people suffering from diabetes. In such cases only small quantities 

 are to be used, as it is more or less injurious. 



Coffee. When bought in the bean form coffee is not apt to 

 be adulterated. It may, however, be carefully sifted to remove 

 all dirt, dust and small foreign bodies. 



Examine the beards and remove all those which are imperfect, split, or 

 defective. Weigh the perfect beans and estimate the amount removed. 



Ground coffee is more frequently found to be adulterated, as 

 foreign matter is not as easily detected when the material is finely 

 divided. Chicory is the chief. adulterant, although beans, peas and 

 cereals have been more or less used. By the use of a magnifying 

 glass it is possible to pick out particles which are not coffee. Chic- 

 ory has a dark-looking gummy appearance, and is not granular in 

 character. Peas and beans often have a polished surface, whereas 

 coffee appears dull. 



If a tablespoonful of the suspected ground coffee be thrown into 

 a glass of cold water, much of the coffee will float, for it contains a 

 small amount of oil. As a rule, coffee substitutes are heavier than 

 water, and will sink to the bottom. 



To Detect Chicory. Add the ground material very gradually to a glass 

 of cold water. Chicory will make a brownish streak as it sinks to the bottom. 

 The deeper coloring of chicory is caused by caramel which has been produced 



