FOOD-COLORING SUBSTANCES. 



29 



Amyl 



alcohol 



nasolino 



(3:1) and 



normal 



sodium 



hydroxid 



solution. 





Amyl 



alcoliol 



and normal 



sodium 



hydroxid 



solution. 





»3 



¥■ 



'2g 



Little extracted, 

 N to N/64, ex- 

 ce])t 6; N, al- 

 most all ex- 

 tracted; N/64, 

 morethan one- 

 half extracted; 

 3, less than 

 one-half ex- 

 tracted from N. 



Amylalcoliol 

 Kasoline mixture 



(1:1) and N/64 



sodium hydroxid 



solution. 



lis 



S'-="2 



■O fc.2 



Almost all ex- 

 tracted at 

 normalities 

 1/64 and 

 above. 



Amyl alcohol 



Kasoline 



mixture and 



N/64 acetic acid 



(mixture, 1:1). 



si 



-Vmyl alcohol 



pi.soliiie 



mixture (1:1) 



and dilute 



hydrocliloric 



acid. 



Almost all ex- 

 tracted at 

 normalities 

 1/64 and 

 above. 



Amylalcoliol 



and dilute 



hydrochloric 



acid. 



.Vlmost all ex- 

 tracted at 

 normalities 

 1/6 4 and 

 above. 



Amylalcoliol 

 and" approxi- 

 mate iy normal 

 (,V<> per cent) 

 sodium chlorid 

 solution. 



.\Imost:i 11 ex- 

 tracted. 



11 



Oninco yellow. 

 Yellow." 

 Oniuce yellow. 

 Alkaline solution, 



violet. 

 Alkaline solution , 



retidish brown. 

 Alkaline solution, 



orange. 



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