X METHODS OF ANALYSIS. 



XII. Methods for the analysis of fruits and fruit products Continued. Page. 



19. Detection of artificial sweetening material 81 



20. Detection of starch 82 



21. Detection of gelatin 82 



22. Detection of agar agar 82 



23. Heavy metals 82 



XIII. Methods for the analysis of wine 83 



1. Specific gravity 83 



2. Alcohol 83 



3. Glycerol 83 



(a) In dry wines 83 



(b) In sweet wines 84 



4. Glycerol-alcohol ratio 84 



5. Extract 84 



(a) From specific gravity of dealcoholized wine 84 



(b) By evaporation 84 



6. Ash 85 



7. Ash-extract ratio 85 



8. Sodium chlorid 85 



9. Potassium sulphate 85 



10. Phosphoric acid 85 



11. Barium and strontium 85 



12. Total acids 85 



13. Volatile acids 86 



14. Fixed acids 86 



15. Tartaric acid and tartrates 86 



(a) Total tartaric acid 85 



(b) Cream of tartar 83 



(c) Free tartaric acid 86 



16. Crude protein 87 



17. Sugar 87 



(a) By reduction 87 



(b) By polarization 87 



18. Commercial glucose 87 



19. Gum and dextrin 87 



20. Tannin and coloring matter 88 



(a) Preparation of reagents 88 



(b) Determination 88 



21. Heavy metals 88 



22. Detection of nitrates 88 



(a) Whitewine , 88 



(b) Redwine 89 



23. Detection of foreign coloring matter 89 



24. Detection of preservatives 



XIV. Methods for the analysis of beer 90 



1. Preparation of sample 90 



2. Specific gravity 90 



3. Alcohol 90 



(a) Distillation method 90 



(b) Optional method 90 



4. Extract 90 



(a) Method 1 90 



(b) Optional method II 90 



(c) Optional method III -. 90 



