420 PHARMACEUTICAL BACTERIOLOGY 



D. Micro-analytical Work. — The practical work which may be done will 

 depend upon the special preparation and quaHficatiori of the pharmacist, 

 as has been indicated in the preceding pages, and also upon the opportuni- 

 ties which may offer themselves. The following is a partial Ust of sub- 

 stances which may be examined bacteriologically or microscopically, or 

 both. Other work is also indicated. 



(a) Vegetable drugs, crude and powdered. 



(6) Spices and condiments, whole, ground and powdered. Prepared 

 spices and condiments. 



(c) Coffee, tea, cocoa, chocolate, confections, candies. 



(d) Tobacco, including smoking tobacco, cigars, cigarettes, snuff. 



(e) Compound powders, pharmacopceial and others. 

 (/) Tablets, pills, simple powders. 



{g) Meats; raw, cooked, canned, sausage meats, mince meats, etc. 

 (h) Dairying products as milk, cream, cheese, butter, ice creams, 

 cream fillers. 



(i) Cosmetics, dusting powders, insect powders. 



(7) Cattle and poultry powders. 



{k) Starches, dextrins, sausage meat binders (starchy). 



(f) Vegetable foods; as jams, jellies, fresh, pickled, cooked, canned 

 and preserved. 



(w) Flours and meals. 



(») Breakfast foods, baby food, invalid foods. 



(0) Breads, cakes, pies, crackers, etc. 



{p) Catsups, tomato pastes, etc. 



(g) Macaroni, spaghetti, noodles, etc. 

 {r) Nuts, and nut-hke fruits. 



(s) Cloth material, textile fabrics generally, cordage, papers, etc. 



It is assumed that the pharmacist has had the necessary training to 

 undertake the microscopical examination of the substances above classi- 

 fied, with the aid of such standard works of reference as may be required. 

 The micro-analyses should also include: 



1. Gross and net weight determination of all samples that require it, 

 for which purpose an accurate balance is necessary. 



2. Moisture determinations of such substances as may require it. 

 There should be no diflSculty in constructing the necessary apparatus for 

 making moisture determinations. 



3. Ash determinations of substances which require it. This calls for 

 a special equipment including a platinum dish, ignition furnace with 

 burners, etc. 



4. Use of special tests, as sublimation tests for benzoic acid and sali- 

 cylic acid, the hand wheat gluten test, Bamihl gluten test, Grahe's cin- 



