92 
Eleventh  Int.  Phar.  Congress. 
(Am.  Jour.  Pharm. 
I    February,  1913. 
stance  by  a  microscopic  measurement  of  the  bran ;  comparison  of 
their  value. 
7.  The  growing  stale  of  bread. 
8.  Should  foods  which  under  certain  circumstances  produce 
prussic  acid  be  allowed  for  consumption? 
9.  Foaming-materials  in  lemonade. 
10.  Examination  of  enamelled  kitchen  utensils. 
11.  Methyl  alcohol  in  beverages. 
12.  Protection  of  food  against  insects. 
13.  Dangers  of  tuck-shops  and  of  sweetmeats. 
Subjects  Introduced  for  Discussion  in  the  Chemical  Subsection. 
1.  The  application  of  colorimetry  in  the  analysis  of  food. 
2.  The  importance  of  refractometry  in  the  chemistry  of  foods. 
3.  To  ascertain  the  adulteration  of  milk  by  means  of  the  freezing 
point  method  and  the  serum  method  of  Ackerman. 
4.  The  use  of  new  vegetable  fats  in  the  margarine-industry. 
5.  Rational  classification  of  cheese  according  to  the  quantity 
of  fat  it  contains. 
6.  Influence  of  the  chemical  composition  of  butter-fat  on  the 
consistency  and  the  qualities  of  the  butter,  also  in  connection  with 
the  composition  of  the  milk. 
7.  Controlling  the  pasteurisation  of  milk  by  non-bacteriological 
methods. 
8.  The  minimum  amount  of  fat  in  cocoa-powder. 
9.  Direct  chemical  measurement  of  fecula. 
10.  The  bleaching  of  flour. 
11.  Components  of  the  fermentation  products  obtained  from  other 
juices  than  grape-  or  apple- juice. 
12.  The  detection  of  organic  poisons  (toxins  and  the  like)  in 
food. 
13.  Denaturation  of  alcohol. 
14.  Estimation  of  manganese  in  drinking-water. 
15.  Analysis  of  mineral  and  medicinal  waters. 
16.  The  amount  of  fibrous  substance  in  cocoa  and  chocolate. 
Subjects  Introduced  for  Discussion  in  the  Biological  Subsection. 
1.  Biological  analysis  of  drinking-water. 
2.  The  significance  of  other  components  of  foodstuffs  than  albu- 
men, fat,  and  hydrocarbon. 
3.  Serum  reactions  in  the  analysis  of  food. 
