CONTENTS. XV 



XIX. Methods for the analysis of edible fats and oils Continued. Page. 



7. Saponification number or Koettstorfer number 137 



(a) Preparation of reagents 137 



(b) Determination 138 



8. Soluble acids 138 



9. Insoluble acids or Hehner number 139 



10. Reichert-Meissl number or volatile acids 139 



(a) Reichert-Meissl method 139 



(b) Leffman and Beam method 141 



11. Liquid and solid fatty acids (Muter 's method) 142 



12. Free fatty acids 142 



13. Acetyl value (Benedikt-Lewkowitsch method) 142 



(a) Distillation 143 



(b) Filtration 143 



14. Maumene" number 143 



15. Phytosterol and cholesterol 144 



16. Unsaponifiable residue 144 



17. Qualitative tests 144 



(a) Resin oil 144 



(b) Halphen reaction for cotton-seed oil 144 



(c) Bechi or silver nitrate test for cotton-seed oil . 145 



(d) Renard's test for peanut oil as modified by Tolman 145 



(e) Baudouin test for sesame oil 146 



(f) Villavecchia test for sesame oil 146 



(g) Belfield microscopic test for beef fat 147 



XX. Methods for the analysis of cocoa and cocoa products 148 



XXI. Methods for the analysis of tea 149 



1. Detection of stems, dust, and foreign leaves 149 



2. Detection of facing 149 



3. Preparation of sample 149 



4. Moisture 149 



5. Soluble solids (Krauch method) 149 



6. Ash 149 



7. Soluble ash 149 



8. Ash insoluble in acid 149 



9. Alkalinity of ash 149 



10. Phosphates 150 



11. Petroleum ether extract 150 



12. Protein 150 



13. Crude fiber 150 



14. Volatile oil 150 



15. Caffein, or thein (Dvorkovitsch method) 150 



16. Tannin (Proctor's modification of Lowenthal's method) 150 



(a) Preparation of reagents 150 



(b) Determination 151 



XXII. Methods for the analysis of coffee 152 



Raw coffee 152 



Roasted coffee 152 



1. Examination of the whole beans 152 



2. Detection of sugar glazing (Stutzer and Reitnair method) 152 



3. Detection of glycerol 152 



4. Detection of fats and waxes (Spath method) 152 



5. Preparation of sample 152 



6. Moisture 153 



