XVIII METHODS OF ANALYSIS. 



XXVI. Methods for the analysis of baking powder and baking chemicals Cont'd. Page. 



8. Starch 176 



(a) Direct inversion method 176 



(b) Indirect method 176 



(c) Modified McGill method 176 



9. Potassium bitartrate 176 



10. Free tartaric acid 177 



11. Detection of alum in presence of phosphates 177 



(a) In baking powder 177 



(b) In cream of tartar 177 



12. Examination of ash 177 



(a) Insoluble ash and preparation of solution 177 



(b) Iron and alumina 177 



(c) Lime 178 



(d) Potash and soda 178 



13. Phosphoric acid 178 



14. Sulphuric acid 178 



15. Ammonia 178 



XXVII. Methods for the detection and determination of food preservatives 179 



1. Salicylic acid 179 



2. Benzoic acid 181 



(a) Qualitative detection 181 



(b) Quantitative estimation 181 



3. Saccharin 182 



(a) Qualitative detection 182 



(b) Approximate quantitative estimation 183 



4. Boric acid and borates 183 



(a) Qualitative detection 183 



(b) Quantitative estimation 183 



5. Formaldehyde 183 



(a) Preparation of sample 183 



(b) Phenylhydrazin hydrochlorid method . . 184 



(c) Phenylhydrazin hydrochlorid and ferricyanid method 184 



(d) Ilehner's method 185 



(e) Leach's method 185 



(f) Rimini's method 185 



(g) Phloroglucol method 185 



6. Fluorids 186 



(a) Modified method of Blarez 186 



(b) Second method 186 



7. Fluoborates and fluosilicates 186 



(a) Firetmethod 186 



(b) Second method 187 



8. Sulphurous acid 187 



(a) Qualitative detection 187 



(b) Determination of total sulphurous acid 187 



(c) Determination of free sulphurous acid 188 



9. Beta-naphthol 188 



10. Abrastol 188 



(a) Sinibaldi's method 188 



(b) SanglS-Ferriere's method 189 



