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PHARMACEUTICAL BACTEEIOLOGY 



(J) Cordage. Thread. Etc. 

 (g) Hemp fiber and cloth. 

 (A) Linen cloth. (Linen tester.) 

 (i) Artificial (viscose) silk. 



2. Animal Fiber, 

 (o) Human hair. 



lb) Hair of other animals. Wool. Bristle. 



(c) Woolen cloth. 



(d) Camel's hair. Alapaca. Mohair. 



(e) Silk fiber. Silk cloth. 

 (J) Artificial (gelatine) silk. 



3. Mixed Fiber. Animal and Vegetable, 

 (o) Government note. Bank note. 

 (6) Felt paper. 



(c) Shoddy. 



{d) Mixed cloth (wool and cotton). 



4. Inorganic Fiber. 



(o) Glass fiber. Glass wool. 

 (6) Asbestos. 

 (fi) Metal fiber. 

 11. Commercial Starches. 



1. Corn starch. Rice starch. Wheat starch. 



2. Potato starch. Sweet potato starch. Banana starch. 



3. Arrowroot starches, etc. 



ni. Dextrins. A comparative study should be made of the different kinds of dextrins 

 in order to determine the source of the starch used, the degree and character of the 

 dextrinization, etc. 



IV. Starch Fillers. A study of starch fillers used in sausage meats. 



V. Ice Cream Fillers. Kinds. Starch fillers. Gum arable. Tragacanth, etc. 



Fillers combined with milk coagulants (rennet). 



VI. Flours and Meals. 



1. Cereal flours. A critical comparative study should be made of wheat, rye, rice 

 and barley grains and the flours made therefrom. The hand gluten test. The 

 Bamihl test and the Winton modification of the Bamihl test. Processed flours 

 and chemical tests for bleached flours. Polished rice. 



2. Oat meal and corn meal. Make a comparative study. Note the distinct 

 polarizing bands in the corn starch. 



3. Buckwheat flour. Italian Buckeye meal, etc. 



4. Pancake flours. Mixed flours. Make estimates of the percentages of the dif- 

 ferent flours in the compound or mixture. 



5. Banana meal. Squash meal, etc. 



VII. Comparative Study of Brans. — Wheat, rye, rice, barley and corn brans. Middlings. 



VIII. Cotton Seed Cake Linseed Cake. A comparative study. 



IX. Prepared Starches, Flours, and Meals. 



1. Spaghetti, macaroni, noodles. 



2. Sago, etc. 



X. Bread and Pastry. Examine as to the identity of the materials used, as to kind 



of flour, etc. 



1. Breads, biscuits, rolls, etc. Examine as to the identity of starch, use of mixed 

 flours, absence or presence of yeast cells, etc. 



2. Cake, cookies, "Arrowroot biscuits," etc. 



