126 



REPORT OF COMMITTEE C (FOOD ADULTERATION). 

 By L. M. TOLMAN, Chairman. 



WINES. 



It is recommended 



(1) That a committee of five be appointed to cooperate with the Bureau of Standards 

 in drawing up a standard alcohol table. <% 



Adopted. 



(2) That the question of a standard temperature of 20 for specific gravity and 

 alcohol determinations be also referred to the committee of five. 



Adopted. 



(3) That the following subjects be given further study: 

 (a) Methods for determining glycerol. 



(6) Methods for determining total, fixed, and volatile acids. 



(c) Methods for determining coloring matter in genuine wines. 



Adopted. 



FLAVORING EXTRACTS. 



It is recommended 



That the colorimetric method for the determination of citral in lemon extract be 

 adopted as provisional. (See page 32.) 



Adopted. 



DAIRY PRODUCTS. 



It is recommended 



That the Baier and Neumann method for the detection of sucrate of lime in milk 

 and cream be studied. (See page 53.) 



Adopted. 



DISTILLED LIQUORS. 



It is recommended 



(1) That the modified Allen-Marquardt method for the determination of fusel oil 

 be made a provisional method. 



Adopted. 



(2) That in the present method (Bui. 107, Rev., p. 98) a second washing with 

 sodium sulphate be prescribed. 



Adopted. 



(3) That the method for the determination of water-insoluble color in whiskies be 

 made provisional. (See page 207.) 



Adopted. 



(4) That the modified Marsh test for the quantitative determination of the color 

 insoluble in amyl alcohol be adopted as a provisional method. (See page 206.) 



Adopted. 



(5) That the provisional Roese method for determining fusel oil (Bui. 107, Rev., 

 p. 97) be dropped. 



Adopted. 



SPICES. 



It is recommended 



That methods for the detection of added oil in paprika be further studied. 

 Adopted. 



MEAT AND FISH. 

 It is recommended 



(1) That the study be continued in an attempt to apply, improve, or devise methods 

 for the most accurate separation possible of the various protein bodies in meat. 



(2) That the method for determining ammoniacal nitrogen by distillation under 

 reduced pressure be compared with the magnesium oxid method now generally used. 

 (Bui. 107, p. 9.) 



