242 METHODS OF ANALYSIS 



38 PRESERVATIVES.-TENTATIVE. 



Proceed as directed under X. 



The detection of added boric acid is somewhat difficult because a small amount 

 of it is normally present in certain wines. Therefore, a quantitative determina- 

 tion should be made. The determination of sulphurous acid must also be quanti- 

 tative. A small amount of salicylic acid is also normal in wine, and for that reason 

 not more than 50 cc. of the sample should be used in testing for that preservative. 



BIBLIOGRAPHY. 



' U. S. Bur. Standards Bull. 9, No. 3. (Reprint 197). 



« J. Russ. Phys. Chem. Soc, 1908, 40: 107. 



' J. Ind. Eng. Chem., 1909, 1: 31. 



* U. S. Bur. Chem. Bull. 162, p. 72. 



"* Ibid., p. 75. 



« U. S. P., VIII, 1907, p. 89. 



' Ann. Oenologie, 1871-72, 2:1. 



"Arch. Hyg., 1884, 2: 273. 



