SOJA-BEAN CURD. 51 
TABLE III.—Analyses of tahuri or tahuli. 
Constituents. Solid. Liquid. 
Per cent. |'Per cent. | 
Water iaancen neste cee LLnL oe Ure WCRI asic CK Chm Sa 55.76 | 57.86 
PP TOLEI Me seen eee ere ae ook ae Mal Cen SRL ea Ue 14. 56 9.56 
INGE OD ern eA Re gt a a AES ON ANCL Na 2.33 1.53 
LO oh ea a i ESP = ew at ae 7.12 2.09 
Nodium chloride saan anon ere = ees yuan Eads Se 12.7 16.38 
S Ola peses Une bien eeee acer oUk ee Emenee ele RUN Uae 0.08 | 0.007 
Fat: Refraction, Zeiss butyro scale, at 28. 95 -_-.______________ late 2 torel| seeps ans! 
Adulteration.No mention of methods of adulteration of this 
cheap food product has been found in the literature. Upon the 
local markets it has been discovered that powdered gypsum was 
mixed with the cheese before baking the cake and also with the 
liquid before coagulation. In some cases the amounts added 
were so small that the purpose was evidently not to increase 
the weight or bulk, but for the coagulation of the curd as pre- 
viously suggested by other writers, and also, perhaps, for in- 
creasing the firmness of the cakes. The salt solution in many 
of the imported shipments is colored red by means of a wood 
or by a vegetable dye. 
The local manufacturers are prohibited from using coloring 
matter or powdered gypsum. Dilute solutions of calcium or 
magnesium salts are not considered objectionable. Where a 
binder is desired to give the cakes greater firmness, starch or 
gelatine is employed. 
