Foods, their composition and analysis : a manual for the use of analytical chemists and others : with an introductory essay on the history of adulteration / by Alexander Wynter Blyth.

Date:
1896
Catalogue details

Licence: Public Domain Mark

Credit: Foods, their composition and analysis : a manual for the use of analytical chemists and others : with an introductory essay on the history of adulteration / by Alexander Wynter Blyth. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

    774/844 (page 718)
    Beibrich red, 566. ,, scarlet, 97. Bengal red, 114. Bensemann's analysis of cocoa, 460. Benzo-Huorine, 111. Benzo-purpurin, 112. Benzoic acid in milk, 316. Benzoyl chloride—Action on alcohol of, 471. ,, violet, 111. Bethall's patent process for milk, 318. Bevan's observations on increase of milk solids by use of formalin, 315. Bibliography—General treatises on food adulteration, 43. relative to almonds, 620. beer, 544. ,, bread and flour,208. ,, cayenne pepper, 017. ,, cocoa, 464. ,, coffee, 447. milk, .337. „ ,, mustard, 602. „ ,, pepper, 613. starches, 178. ,, tea, 424. „ ,, vinegar, 589. ,, ,, wine, 580. Bilberry, 159. Biological processes for the examina- tion of drinking water, 072-689. Bismarck brown, 108, 111. liismuth—Detection of, in milk, 325. Bitch's milk, 260. —Influence of food on, 320. Bitter principles in milk, 248. Bitters used in beer, 532-537. Bixin, 100, 622. Bjorklund's test, 452. Blackberry, 159, 162. Blair's method of moist combustion, 664. ,, water standards, 691. Blood in milk, 267. Blondeau's experiments on cheese ripening, 381. Blue—Alkali, 112. ,, —Alpine, 112. ,, colours. 111. „ milks, 300. Boerhaave's views on milk, 231. Boheic acid, 400. Bohemian tea, 423. Boisboudran's method of obtaining spark spectra, 79 Bollinger's experiments on tubercle, 301. Boracic acid—Borax detection of, 311,312; (in wine), 545. Bordeaux verdissant, 565. Bottger, B.—Estimation of glucose in jiresence of cane sugar, 129. Boussingault's analysis of tiie secre- tion of the milk tree, 262. ,, analysis of wine ash,579, Boutron, Charlard, 40. Boyle, Hon. Robert, 33. Braconnots' analysis of cayenne, 616. Brains—Adulteration of milk with, 307. Brandy, 474, 489. Brasileine, 99. Brasiline, 99. Brassier's analysis of cheese, 382^ Brazil wood, 115. ,, in wine, 571, 575. Bread, 199-208. ,, Acts, 19. ,, —Adulteration of, 202. ,, ,, with iron, 8. ,, —Black, digestibility of, 201. ,, —Mean composition of, 201. ,, —Old German regulations relative to, 16. Breeds of cows most approved by cow-keepers, 326. Brewing — Water used in, 505. ,, frauds, 38. Bromine in water, 634. Brown colours, 108. Brown's analysis of honey, 154. Brucke, E.—Estimation of glucose in presence of cane sugar, 129. BruUe's method of distinguishing butter from margarine, 360. Buckwheat, 177. Buflfalo milk, 237. Bunge's method of estimating alkalies in ash, 122. Bunsen's valve, 120. Bus.5y, A., 40. Butter, 340-378. —Analysis of, .343-346. ,, ,, of insoluble fatty acids, 362. —Ash of, 345.