FOOD-COLORING SUBSTANCES. 
31 
-dj>> 
d 
d" 
T3 
d 
and dilute 
1 hvdroxid 
ution. 
f 3 
2 © 
Xif 
•° © 
© 
<s 
~x 
© 
e3 

1 
X 
© 
as 
2 
© 
"3 
5 
1 
© 
it 
^3o 
© 3 m 
ft ' 
^£ 
^fc 
z* 
1 pCS 
•S 
m O 
nip 
"m 
w 
O 
13 

o-v» 
a 
O+i 
5 C3T3 
£* 
1 
Sfc 
1 
«{ 
izf 
<i 
<i 
<! 
d" 
ir©- 
~ _ __ 03 
C3 y 
a© © 
d dilute 
acid. 

xli 
© © 
§ 
© 
,0. 
£8 
43 -u 
" ° c3 
Sp2 ft 
5^ 
C3 -u'S 
.s® 
w 
.£ 
£ 
525 
1 S 5"?i> 
© 
a © 
«-i ~ -* 
© § 
© © fc«b,Q 
© £ 
•t^ © 
^ 
1 ^ 
x 
© 
I 
"oa 
d ' 
© 

1 C 3co . 
d 
© 
C3 
! 1M% 
© 


a 

§ 
X 
Amyl al< 
gasoline ir 
(1:1) and 
acetic a 
C3 
© 
fed 
£,© 
<*- © 
.2. 2 
I3* 3 
cot? 
£© 
n 
£* 
O © 
© 
O 
3 

h-1 
3 
3 
S3 d 
X 
© . 
X 
X 
X 
© • 
^ 
oICl 
03 
§ s 
© 
a> 
© 
© 
© 
■S-Bfc.8 
O 
R 
C c3 

Pi 
© 

Pi 

pi ^ 
^ 
Amyl ale 
asoline re 
(1:1) and 
ydrochlor 
fed 
S* 3 
Is 
Sd 
© 
1* 
© *) 
5-£ 
^ X 
+j © 
0^ 
ca . 
ftTJ 
© 
S+ 3 
00 A 

^ 

r* 

S 

c3'E--J 
£ &2 
~-s<~ 5 
p^S^O © 
H^dS 
o£2 
^g3.2 
II 
C3 C 
^.2 
"O T3 'O Ti 

■*-> 4-=' 
^©^ 
pi pi 
© © 
© © 
ii 

>H>H 
>> 
OO 
PQpa 
00 
KPQ 
mm 
lO >0 C^ (M 
oc> o< 
t 
(N CO •* ii?j 
