136 METHODS OF ANALYSIS [Chap. 



Feder Anilin Chlorid Test.^"^ — Tentative. 



50 REAGENT. 



Anilin chlorid solution. — To 100 cc. of C. P. anilin add 30 cc. of 25% hydrochloric 

 acid. 



51 MANIPULATION. 



Introduce 5 grams of the honey into a porcelain dish and add 2.5 cc. of the anilin 

 reagent. A bright red color indicates the presence of commercial invert sugar. 



52 DIASTASE." 



Mix 1 part of honey with 2 parts of sterile water. Treat 10 cc. of this solution 

 with 1 cc. of 1% soluble starch solution and digest at 45°C. for an hour. At the end 

 of this time test the mixture with 1 cc. of iodin solution (1 gram of iodin, 2 grams 

 of potassium iodid, 300 cc. of water). Treat another 10 cc. portion of the honey 

 solution, mixed with 1 cc. of the soluble starch solution, without heating to 45°C., 

 with the reagent and compare the colors produced. If the original honey had not 

 been heated sufficiently to kill the diastase, an olive-green or brown coloration will 

 be produced in the mixture that has been heated at 45°C. Heated or artificial 

 honey becomes blue. 



MAPLE PRODUCTS. 



53 PREPARATION OF SAMPLE.— TENTATIVE. 



(a) Maple sirup. — Determine the moisture by the method given under 54 (a). If 

 the moisture is less than 35%, and there is some mineral sediment, pour the clear 

 sirup into a beaker, washing the sediment also into the beaker with water. Then 

 concentrate the sirup by boiling to a moisture content of about 35% (b. p. 104°C.). 

 Set aside until cool, or preferably let the covered material stand overnight, and 

 pour off the clear liquid for the analytical work. Where no sediment is present 

 the sample is ready for analysis after careful mixing. Where sugar has crystal- 

 lized out, warm to dissolve the sugar before starting the analysis. It is desira- 

 ble in order to compare results upon different samples, to reduce all results other 

 than moisture to a dry substance basis as determined in the clear sirup. 



(b) Maple sugar, maple cream, maple wax, etc. — Determine moisture, by the meth- 

 od given under 54 (b), in the sample in its original condition by thoroughly mixing, 

 if semi-plastic, or by rubbing up in a mortar representative portions of the product 

 if solid. For all other analytical determinations use a solution prepared as fol- 

 lows: Weigh roughly 100 grams of the product into a beaker and dissolve by boil- 

 ing with 200 cc. of water. Decant the resulting sirup while hot through a muslin 

 filter, concentrate by boiling to a moisture content of 35% (b. p. 104°C.), cool, or 

 preferably let the covered material stand overnight, set aside until clear, and use 

 this clear sirup for analysis. It is desirable, in order to compare results upon 

 different samples, that all results except moisture be expressed upon a dry basis. 



54 MOISTURE.— TENTATIVE. 



(a) Maple sirup. — Proceed as directed under 35 or 10. 



(b) Maple sugar, maple cream, etc. — Proceed as directed under 35. 



55 POLARIZATION.-TENTATIVE. 



(a) Direct at 20°C. — Proceed as directed under VIII, 14. 



(b) Invert at ;20°C.— Proceed as directed under VIII, 14. 



(C) Invert at 87°C. — Proceed as directed under 25 to detect commercial glucose. 



