370 INDEX 



Carbon, dioxid, residual, in baking powders 343 



total, in baking powders 339 



Carbonic and bicarbonic acids, in waters 42, 49 



Casein, in dairy products 287, 294 



milk chocolate 329 



Cassia extract 267 



Cereal foods 187-191 



Chace Method for pinene 265 



total aldehydes in flavoring extracts 262, 265 



Cheese 296 



Chicory, in coffee 334 



Chlorin, in butter 294 



cyanids 73 



meat extracts 280 



plants 32, 33 



waters 38, 41, 49, 51 



wheat flour 189 



wines 238 



Chlorophyll 168 



Cholesterol and phytosterol, in mixtures of animal and vegetable fats 311 



Cinnamon extract 267 



Citral, in flavoring extracts 263, 265 



Citric acid, in fruits and fruit products 182 



Clarifying reagents for optical methods 82 



Clove extract 267 



Coating and glazing substances, in coffees 333 



Cochineal 168 



Codein sulphate 359 



Coffee, green 331 



roasted 331 



Coffees 331-334 



Color, in beers 249 



potable water 35 



vinegars 257 



residual, in vanilla extract 261 



value, in vanilla extract 261 



wheat flour 191 



water-insoluble, in whiskies 248 



Coloring matters 155-169 



in dairy products 292, 293, 295 



wines 240 



natural 163, 168 



separation by immiscible solvents 157 



Colors, insoluble in amyl alcohol, in distilled liquors 248 



vanilla extract 261 



Condensed milk (sweetened) 293 



(unsweetened) 293 



Condiments 317-326 



Cook Method for glycerol in meat extracts 285 



Copper, in foods 175 



