FOOD INSPECTION'. 9I 



3. Malt vinegar is the product made by the alcohc>Hc and 

 subsequent acetous fermentations, without distillation, of an 

 infusion of barley malt or cereals whose starch has been con- 

 verted by malt, and is dextro-rotaton*^ and contains, in one hun- 

 dred (100) cubic centimeters, not less than four (4) grams of 

 acetic acid, not less than two (2) grams of solids, and not less 

 than two-tenths (0.2) gram of ash. The water-soluble ash from 

 one hundred (100) cubic centimeters of the vinegar requires 

 not less than four (4) cubic centimeters of decinormal acid to 

 neutralize its alkalinity and contains not less than nine (9) milli- 

 grams of phosphoric acid (PoOg). 



4. Sugar vinegar is the product made by the alcoholic and 

 subsequent acetous fermentations of solutions of a sugar, sirup, 

 molasses, or refiners' sirup, and contains, in one hundred (100) 

 cubic centimeters, not less than four (4) grams of acetic acid. 



5. Glucose vinegar is the product made by the alcoholic and 

 subsequent acetous fermentations of solutions of starch sugar, 

 glucose, or glucose sirup, is dextro-rotatory, and contains, in 

 one hundred Cioo) cubic centimeters, not less than four (4) 

 grams of acetic acid. 



6. Spirit vinegar, distilled vinegar, grain vinegar is the prod- 

 uct made by the acetous fermentation of dilute distilled alcohol 

 and contains, in one hundred (100) cubic centimeters, not less 

 than four (4) grams of acetic acid. 



ANALYSIS OF FOOD PRODUCTS. 



The law regulating the sale and analysis of foods apparently 

 contemplates two things : the proper and truthful branding of 

 all articles of food, and the exclusion from the markets of 

 deleterious food materials. The law does not seek to prevent 

 the sale of any article of wholesome food ; but in case a food 

 material is other than it appears to be, it "shall be plainly labeled, 

 branded or tagged so as to show the exact character thereof." 



Broadly speaking, the adulterants of food are of two types; 

 those which do not particularly afifect the nutritive value of a 

 food ; and those which either lower the nutritive value or actually 

 add deleterious articles. The common adulterant of maple 

 sugar is cane sugar, the sweetening quality of which is identical 



