CONTENTS. XVII 



XXIII. Methods for the analysis of flavoring extracts Continued. Page. 



. 7. Ash 161 



8. Sucrose 161 



9. Methyl alcohol 161 



10. Detection of coloring matter 161 



XXIV. Methods for the analysis of spices 162 



Chemical examination 162 



1. Preparation of sample 162 



2. Moisture 162 



3. Ash 162 



4. Soluble ash 162 



5. Ash insoluble in acid . 162 



6. Lime in ash 162 



7. Nitrogen 162 



8. Nitrogen in nonvolatile ether extract Winton, Ogden, and 



Mitchell method (for black and white pepper) 163 



9. Ether extract, volatile and nonvolatile 163 



10. Alcohol extract 163 



11. Copper reducing matters by direct inversion calculated as starch . 163 



12. Starch 164 



13. Crude fiber 164 



14. Tannin (for cloves and allspice) 164 



15. Cold-water extract (for ginger) 164 



16. Total sulphur (for mustard).... 164 



Microscopic examination 164 



(a) Apparatus 165 



(b) Micro-reagents * 165 



(c) Preparation of the sample 165 



(d) Examination ' 166 



XXV. Methods for the analysis of condiments other than spices 167 



Prepared mustard *. 167 



1. Preparation of sample 167 



2. Solids 167 



3. Ash 167 



4. Salt. . . 167 



5. Ether extract 167 



6. Protein 167 



7. Acidity 167 



8. Copper-reducing matters calculated as starch 167 



9. Crude fiber 168 



10. Detection of coloring matter 168 



11. Detection of preservatives 168 



XXVI. Methods for the analysis of baking powder and baking chemicals 169 



1. Total carbon dioxid 169 



(a) Method using Knorr's apparatus 169 



(b) Method using Heidenhain's apparatus 171 



2. Residual carbon dioxid 174 



3. Available carbon dioxid 175 



4. Acidity 175 



5. Detection of tartaric acid, free or combined (Wolff method) 175 



6. Detection of free tartaric acid 175 



7. Total tartaric acid (Goldenberg-Geromont-Heidenhain method). 175 



87404 Bull. 10709 2 



