262 METHODS OF ANALYSIS. 



Page. 



Ammonia in baking powder 178 



fertilizers 9-10 



Ammonium chloric! solution for use in potash determination 11 



citrate solution for use in phosphoric acid determination 1 



hydroxid, dilute, for washing, phosphoric acid determination .... 2 



nitrate solution for use in phosphoric acid determination 2 



sulpho-cyanate, for use in formaldehyde determination 33 



Amthor test, caramel detection 199 



modified by Lasche, for coloring matter in distilled liquors 101 



Amyl alcohol, extraction of fruit colors 192, 193 



Anilin orange, detection in milk 122 



Anhydrous ether, for use in crude fat or ether extract determination 39 



Annatto detection in butter , 125 



milk 122 



Arachidic oil, detection in olive oil 146 



Arata method, detection of artificial colors 191 



Archil extraction by amyl alcohol 190 



Areometric methods, moisture in saccharine products 65-67 



Arsenic in wine. ' 88 



oxid in London purple 28, 29 



Arsenious oxid in London purple 28, 29 



Paris green 25-27 



Ash, carbon-free, in plants 21 



examination in baking powder 177-178 



in butter 124 



cheese 172 



foods 38-57 



fruit products 78 



saccharine products 67-70 



spices 162 



vinegar, solubility and alkalinity 102 



Atomic weights, international, 1907, table 230 



Avery method, arsenious oxid 26 



sulphur 34 



Avery-Haywood method, arsenious oxid 26 



Azo colors, detection in butter 126 



Babcock asbestos method, solids in milk 117 



centrifugal method, fat in cheese 127 



milk 120 



Bacteria, meat examination : 106-107 



Baking powder 169-178 



Balling saccharometer, readings, correction on account of temperature 224 



Barium chlqrid, use in sulphur determination 34 



Barium in wine 85 



Baudouin test for sesame oil 145 



Baum degree comparison with Brix degree and specific gravity, sucrose 66 



Beans, canned, detection of coloring matters 61 



Bechi test for cotton-seed oil 145 



Beef fat, Belfield microscopic test 147 



Beer 90-94 



wort, specific gravity and percentage, table 209-217 



Beets, sucrose determination, sugarhouse methods 75 



Belfield microscopic test for lu-H' hit 147 



Benedikt-Lewkowitsch method , acetyl value 142 j 



Benzoic acid, detection in foods 181-182 



milk 121 



Beta-naphthol, detection in foods 188 



Blarez method, fluorids in wine 94 



modified method of fluorids, detection in foods 186 



Borates, detection in foods 183 



Boric acid, detection in butter 125 



foods urn 



"Brandy drops, " alcohol determination 



Brix degree, comparison with Baume" and with specific gravity, sucrose 66 



hydrometer, moisture in saccharine products 65 



spindle readings, corrections for various temperatures 67 



