FLAVORING EXTRACTS. 



161 



6. Total Solids. 



Evaporate 10 cc of the sample ou a water bath at a low temperature, and 

 determine total solids as directed under " XIII. Wine," page 84, paragraph " 5. 



Kx tract." 



7. Ash. 



Determine in the residue from 10 cc of the extract as directed under " VI. 

 General Methods," page 38. 



8. Sucrose. 



Neutralize the normal weight of the extract, evaporate to dryness, wash 

 several times with ether, dissolve in water, and determine as directed under 

 " VI. General Methods," page 40. 



9. Methyl Alcohol. 



Make quantitative and qualitative determinations as directed under " XV. 

 Distilled Liquors," on page 99, using the distillate from the determination of 

 alcohol, paragraph 2, page 160. 



10. Detection of Coloring Matter. 

 Proceed as directed under " XXVIII. Coloring Matters," page 190. 



