270 METHODS OF ANALYSIS. 



Page. 



Saffron detection in butter 125 



Salicylic acid detection in foods 179-181 



Salt in butter 124 



Salts, ethereal, in distilled liquors 95 



Sand in inorganic plant constituents 22 



Sangle-Ferriere method, detection of abrastol in foods 189 



Saponification number, Koettstorfer number 137 



test, fatty acids 136 



Scheibler alcoholic method, sucrose in beets 75 



Schlosing- Wagner method, for potassium nitrate Ill 



Schmidt-Hiepe method, tartaric, citric, and malic acids in fruits 80 



Schultze macerating mixture, for use in microscopic work 165 



Sesame oil qualitative tests 146 



Silica in inorganic plant constituents 22 



Silver nitrate test for cotton-seed oil 145 



use in chlorin determination 23 



Sinibaldi method, detection of abrastol in foods 188 



Sirups 77-82 



Soap 30 



Soda, alcoholic, for use in nicotin determination 32 



in baking powder 178 



lye . 31 



Sodium acetate solution, for use in arsenious oxid determination 26 



Sodium in inorganic plant constituents 23 



soils : 17 



hydroxid for use in nicotin determination 32 



solution for use in nitrogen determination 6 



saponification of fat 137 



volatile acids determination in fats and 



oils 139 



standard, for use in phosphoric acid determination. 4 



potassium tartrate solution for use in arsenious oxid determination ... 26 



thiosulphate solution, preparation and standardizing 136 



Soil 13-20 



digestion with strong acid 14-17 



results, official order of statement 20 



samples, directions for taking 13 



solution, preparation 14 



Solids in coffee 153 



fruits and fruit products 77 



milk 117 



tea : 149 



vinegar 102 



Sostegni and Carpentieri method, detection of artificial colors l!iO 



Soxhlet method, invert sugar and dextrose 42 



Soxhlet-Wein table for lactose -is !! 



Spath method, detection of fats and waxes in coffee 152 



Specific gravity, comparison with Brix degrees and Itaunie degrees, sucrose... 



fats and oils 1 



saccharine products ' 



wine and other liquors 83 



Spices 162-166 



adulterants, microscopic examination 1<> 1 H> ( > 



Starch, detection in fruit products 82 



in baking powders i "' 



foods 53 



meat, methods M> 



prepared mustard 16 



saccharine products 



spices 164 



solution for use as indicator in arsenious oxid determination 



Strontium in wine 85 



Stutzer and Reitnair method, detection of siii^ir gin /ing in coffee 152 



reagent for nitrogen determination 



Sucrol detection in foods, methods 189 



