198 



Ash determinations and ratios of muscovado and maple sugars indicative of aduUeration. 

 [All results reduced to a moisture-free basis.] 



a Average of a number of analyses made by Jones, Vermont Agr. Exp. Sta. Report, 1905. 



Unfortunately a sirup prepared from the muscovado sugar fermented before time 

 could be found to make the usual determinations, and no more of the sample remained 

 for further work. However, it^ seems reasonable to assume that the sirup as well as 

 the sugar could be detected by the high ratio of insoluble ash to soluble ash, and the 

 low alkalinity of both. As confirmatory evidence an ash analysis should be made 

 wherein a high percentage of potassium oxid and sulphur trioxid, together with a 

 small amount of calcium oxid, would indicate the adulteration. It would appear 

 also as if the phosphoric-acid content gave useful information, both of the muscovado 

 sugars possessing notable amounts and the maple sugar little. These data are also 

 given in the table in the form of ratios, which serve better to emphasize the contrast. 

 As there is good reason to suspect that the brown sugar under discussion is being used 

 by manufacturers of maple products, it seems highly important that an examination 

 of the ash should be included in all routine analyses of these goods. 



Acknowledgments are due to Mr. W. A. Bender for the ash analyses here given and 

 to Mr. A. E. Taylor for many of the other determinations. 



NOTES ON THE WINTON LEAD NUMBER OF MIXTURES OF CANE 



AND MAPLE SIRUP. 



By R. E. DOOLITTLE and A. F. SEEKER. 



Among a number of samples of cane and maple sirup mixtures examined during the 

 past year were a few which had been mixed in the presence of one of the officials of the 

 laboratory and were known to contain 10 per cent of maple sugar. Upon analysis it 

 was found that these sirups gave no precipitate whatever with basic lead acetate when 

 making the lead number determinations according to Winton's method. 



A sample of the same maple sugar from which the sirups had been prepared was 

 examined at the same time and gave a lead number of 2.31, besides other results which 

 indicated the purity of the product, and therefore the negative results obtained with 

 the 10 per cent mixtures caused some surprise. 



Upon carefully repeating the determination it was observed that a precipitate was 

 formed when the lead subacetate solution first came in contact with the sirup, but 

 this was later redissolved when the whole of the reagent had been added. It was 

 judged, therefore, that so great an excess of basic acetate prevented the usual precipi- 

 tation with mixtures of this strength. 



A number of portions of 5 grams each were accordingly taken, diluted to 15 cc with 

 water, and placed in test tubes. To each of these were added different amounts of 

 the standard basic acetate solution, varying from 0.1 to 5 cc, and after thorough shaking 

 the turbidity noted. The tubes to which the smaller amounts of reagent had been 

 added were perfectly clear, but a turbidity appeared as the quantity approached 0.5 cc, 

 then came a slight precipitate, which reached its maximum at 1 cc and gradually 

 decreased again to only a slight opalescence with 5 cc. Winton's method calls for 25 cc 



