Edwin M. Bruce

“ The oil of true coffee prevents the particles from being readily soaked, and so they float for some time. Chicory and most of the other adulterants of coffee contain no oil, but do contain caramel, which is quickly extracted by the water producing a zone of brown color about such particles. They become soaked and quickly sink. The liquid containing pure coffee diffuses uniformly without coloring the water to any perceptible degree. Chicory and similar roots give a dark brown, turbid infusion. Roasted cereals do not impart so distinct a color to water. ”

“ The ash of pure cider vinegar is always alkaline. If a vinegar should show a neutral reaction this would certainly indicate the presence of a free mineral acid. If the ash be alkaline, no acid except nitric could have been present, and this is seldom, if ever, used as an adulterant of vinegar.
When the Ash is Alkaline Apply
Ashby’s Test.—Extract 0.5 gram of logwood in 100 cc. of water and dry a drop or two on a porcelain surface. Then add a drop of the vinegar and dry again. If the residue is red, a mineral acid is present; if yellow, mineral acids are absent. ”

“ Most imitation coffee, as already stated, is heavier than water. Coffee contains no starch, so the imitation beans made of cereals may be detected by testing for starch.
Starch
Allen’s Method.—Boil the coffee in 10 parts of water. When perfectly cold add to it a little sulfuric acid, then a strong solution of potassium permanganate, drop by drop, with constant shaking, till the liquid is almost decolorized; strain or decant and add to the solution a solution of iodin. If 1 per cent or more of starch is present, a blue coloration will be produced. ”

“ Meats are preserved by treating them with potassium nitrate, boric acid, sulfurous acid, salicylic acid, or benzoic acid. Cheap meat may be substituted for the more expensive. A few cases of horse meat in mince meat and sausages have been discovered. Diseased and stale meats have been found on the market. Canned meats often contain zinc, tin, and lead, and sometimes even arsenic. Aniline-red or cochineal-carmine may be added to improve the color of chopped or ground meats. Starch is sometimes added to sausage and similar meat. ”

“ Foreign resins nearly always produce a coloration.
CARAMEL
Shake the bottle of vanilla, and if the bubbles, which form, are a bright caramel color, keeping the color till all are gone, the presence of caramel is indicated.
Concentrate a portion of the filtrate, which was saved in making the test for foreign resins, at a rather low temperature until it has about the same color as the original extract. Add a few drops of strong hydrochloric acid and heat very gently. If caramel is present, a yellowish-red flocculent precipitate will form. After the liquid cools, filter and wash with water. ”

“ The important ingredients of lemon extract are lemon oil and citral, its aromatic constituent. Oil of citronella and oil of lemon grass are sometimes substituted for lemon oil. Methyl alcohol is sometimes used in place of the more expensive spirit alcohol as a solvent for the lemon oil.
Lemon Oil
The presence of lemon oil may be detected by adding a large excess of water to a small amount of the extract in a test tube. If the mixture does not show some cloudiness, it is a strong indication that no lemon oil is present. The degree of cloudiness gives an idea of the amount of oil present. ”

“ When the fruit becomes a deep yellow or orange color, remove the heat and add 3 cc. of pure, strong sulfuric acid. It should be stirred while nitrous fumes are passing off. Heat again to about 180° C., and before it cools add, drop by drop, 8 cc. of pure concentrated nitric acid. It should be stirred constantly [41] while the acid is being added. Heat at 200° C. till sulfuric acid fumes begin to come off and only a dry mass remains. Powder the mass and exhaust it with boiling water, filter and test the solution when cold with Marsh’s test. ”

“ Vinegars may be adulterated by the addition of mineral acids as sulfuric or hydrochloric. Caramel or the coal-tar dyes may be employed to improve the color or to give color to an artificial product. Malic acid is always present in cider vinegar. Potassium acid tartrate occurs in true wine vinegar. Poisonous metals may be present in vinegars containing free mineral acid. Entirely artificial cider vinegar is often found on the market.
Preparation of the Sample for Testing
If the vinegar is turbid from any suspended matter, it should be filtered. ”

“ Organic coloring matter is best extracted with alcohol. Prussian blue may be detected by dissolving it from the sediment with hot caustic alkali, acidifying with hydrochloric acid, treating it with a drop of ferric chlorid. If present, ferric ferrocyanide, a blue precipitate, will be formed. Indigo is not discharged by sodium hydroxid, while Prussian-blue is. It will form a deep blue solution with sulfuric acid. ”

“ Gelatin may be added to increase the weight or to thicken the more voluble adulterants.
The ash of genuine honey is not over 0.3 per cent. Whenever the ash is greater than this it should be tested for calcium sulfate, the presence of a considerable quantity of which is an almost certain proof that starch glucose or invert sugar has been added to the honey. Sulfates may be detected by adding barium chlorid to the aqueous solution of the honey and precipitating barium sulfate. ”

“ Starch, gelatin, and agar are used as gelatinizing agents.
Fruits put up in tin cans may dissolve the heavy metals as tin, zinc, lead, and even arsenic.
PRESERVATIVES
Preparation of the Sample.—Dissolve 25 or 30 grams of the sample in water which has been acidified with sulfuric acid (1 to 3) , then extract with ether, and remove the ether layer and let it evaporate spontaneously. The residue may contain salicylic acid, benzoic acid, or saccharin. ”

“ Make strongly alkaline with lime water, 25 grams of the milk, and evaporate to dryness on the water bath. Destroy the organic matter by igniting the residue. Dilute with 15 cc. of water and acidify with hydrochloric acid. Then add 1 cc. of the concentrated acid. Dip a piece of delicate turmeric paper in the solution; and if borax or boric acid is present, it will have a characteristic red color when dry. Ammonia changes it to a dark blue green, but the acid will restore the color. ”

“ Hold the egg between a bright light and the eye, and if the air chamber is small, and no dark spots but instead a rather uniform rose-colored tint is seen, the egg is fresh. If the contents appear cloudy and the air chamber larger, the egg is not fresh. The darker the contents of the egg the older it is. ”

“ Dilute with about 5 cc. of water when cool, neutralize with ammonia. It should be filtered when not clear or when crystals of ammonium or potassium sulfate are formed. Add a few drops of ammonium sulfid to the filtrate in such a way as to prevent the mixing of the liquids. The sulfid will be on top. If a bright cherry-red color forms where the two liquids meet, either benzoic acid or saccharin is present. Distil and the benzoic acid will pass over, extract the distillate in the usual way and apply the above test to it for benzoic acid. ”

“ The best grades of vanilla extract are made by treating vanilla beans with 50 per cent alcohol. Coumarin, an extract from tonka beans, may be used in making the extract. This of course would make a cheaper product. ”

“ Those remaining immersed, but suspended in the liquid, are at least three days old, while those rising to the surface and floating are more than five days old. The older the egg, the higher it floats and the more it will stand on end. ”

“ If more than one hole is found soldered in the cap, reject the can. Cans of salmon are the only exception that has come to the author’s notice. A second hole, in general, indicates that decomposition had set in and the can had been punctured and resealed. ”

“ Confirm its presence by neutralizing the aqueous solution of the extracted benzoic acid with sodium hydroxid; concentrate to a very small volume. Acidify with sulfuric acid. A white flocculent precipitate shows the presence of considerable benzoic acid.
CANNED MEAT
If in preparing canned meat only fresh meat is used, there is little need for the use of preservatives, but as considerable smoked and cured meat is thus used, preservatives may find their way into canned meat. ”