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Official and Provisional Methods of Analysis, Association of Official Agricultural Chemists

Official and Provisional Methods of Analysis, Association of Official Agricultural Chemists


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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1908 Excerpt: ...90 C. at any time. Transfer the filter papers containing the tannic acid and phosphotungstic acid precipitates to a Kjeldahl flask and determine nitrogen. The nitrogen so obtained multiplied by 6.25 gives the percentage of proteoses, peptones, and gelatin. (f) Meat Bases. Deduct from the total nitrogen the sum of the nitrogen obtained in the determination of insoluble proteids, coagulable proteids, proteoses, peptones, and gelatin for the nitrogen of the meat bases. Multiply the result by 3.12 to obtain the percentage of meat bases. 8. Starch. (In chopped meat, sausage, deviled meat, etc.) (a) Qualitative Determination.--Provisional. Treat 5 or 6 grams of the sample with boiling water for two or three minutes; cool the mixture, and test the supernatant liquid with iodin solution. In using this test it must be remembered that a small amount of starch may be present as the result of the use'of spices. If a marked reaction is given, however, it may be concluded that starch or flour has been added, and a quantitative determination may be made. The above qualitative method may be replaced by a microscopic examination, by which not only the presence of added starch, but also the variety employed may be determined. (b) Quantitative Determination. (1) Amruhl's Method.t--Provisional. This method is short and convenient, but the results obtained by it are only roughly approximate. Thoroughly macerate 2 grams o of the meat under examination with 50 times its weight of water. Boil for thirty minutes and dilute to 100 cc for every gram of meat employed. Cool an aliquot of the liquid, treat with iodin, and compare the depth of color with solutions containing a known amount of the same kind of starch (the variety of starch in the sample is determined microscopically), and...


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Product Details
  • ISBN-13: 9781130100013
  • Publisher: Rarebooksclub.com
  • Publisher Imprint: Rarebooksclub.com
  • Height: 246 mm
  • No of Pages: 104
  • Spine Width: 6 mm
  • Width: 189 mm
  • ISBN-10: 1130100014
  • Publisher Date: 01 Mar 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 200 gr


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