VIII METHODS OF ANALYSIS. 



VI. General methods for the analysis of foods and feeding stuffs Continued. Page. 



8. Starch 53 



(a) Direct acid hydrolysis (modified Sachsse method) 53 



(b) Diastase method with subsequent acid hydrolysis 53 



9. Pentosans 54 



(a) Preparation of reagents 54 



(b) Determination 54 



10. Galactan 55 



11. Crude fiber 56 



(a) Preparation of reagents 56 



(b) Determination 56 



VII. Methods for the analysis of cattle foods 57 



1. Preparation of sample 57 



2. Moisture 57 



3. Ash 57 



4. Nitrogenous bodies 57 



(a) Crude protein or total nitrogenous bodies 57 



(b) Pure protein or albuminoid bodies 57 



(c)' Amido nitrogen 57 



5. Crude fat or ether extract 57 



6. Sugars 57 



(a) Preparation of solution. , 57 



(b) Reducing sugar 58 



(c) Sucrose 58 



7. Starch 58 



8. Pentosans 58 



9. Galactan 58 



10. Crude fiber 58 



VIII. Methods for the analysis of cereal foods (in preparation) 59 



IX. Methods for the analysis of canned vegetables 60 



1. Physical examination 60 



2. Preparation of the sample 60 



3. Total and volatile acids 60 



4. Detection of saccharin 61 



5. Detection of preservatives 61 



6. Detection of coloring matter 61 



(a) In tomatoes and catsups 61 



(b) In peas, beans, gherkins, etc 61 



(c) In mixed pickles, etc,. 61 



7. Heavy metals 61 



(a) Allen's method modified 61 



(b) Munson's method 62 



8. Soaked vegetables 63 



X. Methods for the analysis of saccharine products 64 



1. Preparation of sample 64 



(a) Molasses, sirups, honey, etc 64 



(b) Semiplastic, sirupy, or pasty products 64 



(c) Sugar and confectionery 64 



2. Moisture 64 



(a) By drying 64 



(b) Areometric methods 65 



3. Ash 67 



(a) Determination 67 



(b) Quantitative analysis of the ash 68 



