CONTENTS. XIII 



XVII. Methods for the analysis of meat and meat products Continued. Page. 



Meat extracts 114 



1. Preparation of sample 114 



2. Moisture 114 



3. Ash 114 



4. Phosphoric acid 114 



5. Chlorin 114 



6. Fat 114 



7. Nitrogenous substances 114 



(a) Total nitrogen 114 



(b) Meat fiber 115 



(c) Coagulable proteids 115 



(d) Syntonin (acid albumin) 115 



(e) Ammonia 115 



(f) Proteoses and gelatin 115 



(g) Gelatin (Stutzer 's method modified) 116 



(h) Proteoses 116 



(i) Meat bases 116 



8. Glycogen 116 



9. Detection of preservatives 116 



XVIII. Methods for the analysis of dairy products 117 



Milk 117 



1. Total solids 117 



(a) Method 1 117 



(b) Method II 117 



2. Ash 117 



3. Total nitrogen , 117 



4. Casein and albumin in cow's milk 117 



(a) Casein 117 



(b) Albumin 117 



(c) Casein (optional) \ 117 



(d) Albumin (optional) - 117 



5. Milk sugar 118 



(a) Optical method 118 



(b) Gravimetric method 119 



6. Fat 119 



(a) Babcock asbestos method 119 



(b) Paper coil method 120 



(c) Volumetric methods 120 



7. Detection of added water 120 



8. Detection of gelatin 121 



9. Detection of formaldehyde 121 



10. Detection of borax and boric acid 121 



11. Detection of benzoic acid 121 



12. Detection of salicylic acid 121 



13. Detection of foreign color 121 



(a) Leach's method 121 



(b) Lythgoe's test for anilin orange 122 



Cream 122 



Condensed milk 



1. Preparation of sample 



2. Total solids 123 



3. Ash.. , 123 



