CONTENTS. IX 



Methods for the analysis of saccharine products Continued. Page. 



3. Ash Continued. 



(c) Soluble and insoluble ash 68 



(d) Alkalinity of soluble ash 69 



(e) Alkalinity of insoluble ash 69 



(f) Mineral adulterants in ash 69 



4. Nitrogen 70 



5. Sucrose 70 



6. Commercial glucose in molasses, sirups, and honey 70 



7. Reducing sugars 71 



8. Starch 71 



9. Ether extract in confectionery 71 



10. Paraffin in confectionery 72 



11. Alcohol in sirups used in confectionery 72 



12. Lead subacetate precipitate in maple products 72 



(a) Apparatus 72 



(b) Determination 73 



13. Malic acid value of maple products 74 



14. Detection of coloring matter 74 



Methods for the analysis of sugarhouse products 75 



1. Sucrose 75 



(a) Scheibler's alcoholic method 75 



(b) Pellet's aqueous method 75 



Methods for the analysis of fruits and fruit products 77 



1. Preparation of sample 77 



(a) Juices, jellies, and sirups 77 



(b) Fresh fruits 77 



(c) Jams, marmalades, preserves, and canned fruits 77 



2. Alcohol 77 



3. Total solids 77 



(a) In juices, jellies, and sirups 77 



(b) In fresh and dried fruits, jams, marmalades, preserves, and 



canned goods 78 



4. Insoluble solids 78 



(a) Kremla's method, modified 78 



(b) German official method 78 



5. Ash 78 



(a) Determination % 78 



(b) Constituents of the ash 78 



6. Total acidity 79 



7. Volatile acids 79 



8. Detection of free mineral acids 79 



9. Nitrogen 79 



10. Sucrose 79 



(a) By polarization 79 



(b) By reduction 79 



11. Reducing sugars 79 



12. Dextrin 80 



13. Alcohol precipitate 80 



14. Tartaric, citric, and malic acids (Schmidt-Hiepe method modified). . 80 



15. Tartaric acid 81 



16. Citricacid 81 



17. Detection of preservatives 81 



18. Detection of coloring matter 81 



