XVII. METHODS FOR THE ANALYSIS OF MEAT AND MEAT 



PRODUCTS. 



Acidity. Provisional. 



[Page 106.] 



Titrate a sv^utioii jr an aqueous extract of the meat, or meat preparation, with 

 N/10 alkali, using phenolphthalein as indicator; or if the color prevents the use of 

 this indicator, use litmus paper, with the understanding that the results are lower 

 than when p] enolphthalein is employed. 

 252 



