CONTENTS. XI 



XIV. Methods for the analysis of beer Continued. i ,,,.,.. 



5. Extract and specific gravity of original wort 90 



6. Degree of fermentation 91 



7. Total acids 91 



8. Volatile acids 91 



9. Reducing sugars 91 



10. Dextrin 91 



(a) Sachsse-Allihn method 91 



(b) Optional method 91 



11. Direct polarization 92 



12. Invert polarization 92 



13. Glycerol 92 



14. Ash 92 



15. Phosphoric acid 92 



16. Protein 92 



17. Carbon dioxid 92 



(a) Bottled goods 92 



(b) Bulk goods 93 



18. Preservatives 94 



(a) Sulphites and sulphurous acid 94 



(b) Fluorids method of Blarez 94 



XV Methods for the analysis of distilled liquors 95 



1. Specific gravity 95 



2. Alcohol by weight 95 



3. Alcohol by volume 95 



4. Extract 95 



5. Ash 95 



6. Acidity 95 



7. Ethereal salts : 95 



8. Aldehydes 96 



(a) Preparation of reagents 96 



(b) Determination 96 



9. Furfural 96 



(a) Preparation of reagents 96 



(b) Determination 97 



10. Fusel oil 97 



(a) Roese method 97 



(b) Allen-Marquardt method 98 



11. Sugar 98 



12. Detection of methyl alcohol 99 



(a) Trillat method 99 



(b) Riche and Bardy method 99 



(c) Leach and Lythgoe method with immersion refractometer. . . 100 



13. Detection of coloring matter 101 



(a) Crampton and Simons test for caramel 101 



(b) Amthor test modified by Lasche* 101 



XVI. Methods for the analysis of vinegar 102 



1. Preparation of sample 



2. Calculation of results 102 



3. Specific gravity 102 



4. Alcohol 102 



5. Solids 102 



6. Ash 102 



7. Solubility and alkalinity of the ash 102 



