XII METHODS OF ANALYSIS. 



XVI. Methods for the analysis of vinegar Continued. p age . 



8. Phosphoric acid of the ash 102 



9. Total acids 103 



10. Volatile acids 103 



11. Fixed acids 103 



12. Oxalic acid 103 



13. Detection of bitartrate of potassium (Allen's method) 103 



14. Free tartaric acid 103 



15. Detection of free mineral acids 103 



(a) Logwood method 103 



(b) Methyl-violet method 104 



16. Determination of free mineral acids 104 



(a) Hilger's method 104 



(b) Hehner's method 104 



17. Reducing sugar after inversion 104 



18. Polarization 104 



19. Detection of dextrin 104 



20. Detection of coloring matters 104 



21. Lead acetate precipitate 105 



22. Detection of foreign pungent materials 105 



23. Heavy metals 105 



24. Detection of preservatives 105 



XVII. Methods for the analysis of meat and meat products 106 



Meat 106 



1. Identification of species 106 



2. Injurious and poisonous products 106 



(a) Trichinae 106 



(b) Poisonous metals 106 



(c) Bacterial products 106 



3. Preparation of sample for chemical examination 107 



4. Moisture 108 



5. Ash 108 



6. Ether extract or crude fat 108 



7. Nitrogenous substances 108 



(a) Total nitrogen 108 



(b) Insoluble proteids 108 



(c) Connective tissue 108 



(d) Coagulable proteids (for uncooked meat only) 108 



(e) Proteoses, peptones, and gelatin 108 



(f) Meatbases 109 



8. Starch 109 



(a) Qualitative determination 109 



(b) Quantitative determination 109 



9. Glycogen 110 



(a) Qualitative method 110 



(b) Quantitative method 110 



10. Reducing sugar. Ill 



11. Potassium nitrate Ill 



(a) Schlosing- Wagner method Ill 



(b) Phenol-sulphonic acid method 112 



12. Detection of preservatives 112 



(a) Sulphurous acid 113 



13. Detection of coloring matter 113 



