266 METHODS OF ANALYSIS. 



Page. 



Heidenhain apparatus for determination of carbon dioxid 171-174 



Hertzfeld, table for determination of invert sugar 43^44 



Hilger and Fricke method, caffeine in coffee 153 



method, free mineral acids in vinegar 104 



Honey, moisture 64 



Horse meat identification 106, 110 



Hortvet method, lead subacetate precipitation in maple products 72 



Hubl iodin solution 136 



Humus in soils 19 



Hydrochloric acid, standard preparation for nitrogen determination 5 



use in soda lye analysis 31 



Hydrogen peroxid method of formaldehyde determination 33 



solution for use in sulphur determination 34 



reduction method, copper determination 51 



Hydroxid in soda lye 31 



Indigo carmine, preparation for use in tannin determination 150 



solution for use in wine analysis 88 



Inorganic plant constituents 21-24 



Insecticides 25-34 



Invert sugar in cattle foods 58 



methods and tables 42^6 



Iodin absorption number 136-137 



in potassium iodid, preparation for use in microscopic work 165 



solution, standard, for use in arsenious oxid determination 25 



solutions, preparation 136 



Iron alum solution, usjs as ferric indicator 23 



Iron in baking powder 177 



oxid, detection in chocolate 69 



Jams 77-82 



Jellies 77-82 



Jorissen method, detection of sucrol or dulcin in food 189 



Juices, fruit 77-82 



Kjeldahl method, nitrogen v 5, 7 



Kissling method, nicotin 32 



Km >rr apparatus for determination of carbon dioxid 169 



Koettstorfer number, saponification of fats 137 



Kremla method, solids in fruits and fruit products 78 



Krug method, caffetannic acid 155 



Lactose, in milk 1 1 8-119 



table 48-49 



Lane, modification of Muter'e method, fatty acids 142 



Leach and Lythgoe method, methyl alcohol detection in distilled liquors 100 



method, detection of formaldehyde in milk 185 



foreign color in milk 121 



test, coumarin detection in vanilla 15 



Lead acetate precipitate, vinegar 105 



test for caramel in vanilla extracts 159 



chromate, detection in confectionery 



subacetate precipitate in maple products . . 



solution for use in sucrose determination 40 



Leffman and Beam method, volatile acid in fats and oils 141 



Lemon extract 159-161 



oil, in lemon extract 160 



Lime in baking powder 178 



Lime-sulphur dips 34 



Lime-sulphur-salt mixture 34 



Lindo-Gladding method, potash in fert ili/.ers 11 



Linthium in soils H> 



Liquors, distilled 95-101 



adulterants 99-101 



Logwood method, detection of free mineral acids in vinegar 103 



London purple 28-30 



LowBnthal method, modified by Proctor, tannin 150 



