Department Bulletin


Book Description




Methods in Food Analysis


Book Description

Methods in Food Analysis Applied to Food Products deals with the principles and the acquired tools of food analysis, emphasizing fruit and vegetable products. The book explains the suitability and limitations of the analytical procedures used for food products, from polarimetry and saccharimetry to colorimetry, spectrophotometry, viscosimetry, acidimetry, and alcoholometry. This volume is organized into 20 chapters and begins with an overview of sampling and preparation and preservation of sample. Under the physical methods, the principles of the more common procedures are discussed together with their application to the analysis of fruit and vegetable products. A brief account of the nature of the products is included. In presenting the chemical methods, the salient chemical properties of the constituent are first considered, focusing on those properties used in analysis, which is then followed by an outline of the chemistry of several of the available methods. Finally a detailed description of one of the methods, usually as applied to fruit and vegetable products, is explained. Some references to microanalytical, bioassay and bacteriological procedures are made. This book is intended for food technologists, chemists, and manufacturers; students; and researchers involved in quantitative analyses; organic and inorganic chemistry; and bacteriology.




Chemistry and Analysis of the Permitted Coal-Tar Food Dyes (Classic Reprint)


Book Description

Excerpt from Chemistry and Analysis of the Permitted Coal-Tar Food Dyes For guinea green B - Transfer to a 500 c. C. Volumetric flask that volume of the master solution which contains 5 grams of the dye. Add water, if necessary, to bring the volume to 400 c. 0. Add 8 c. C. Of strong ammonium hydroxide and 125 grams of sodium chloride (free from sul hates) and dilute to 500 c. C. With a saturated solution of sodium 0 oride. Shake vigorously to precipitate the dye and filter through a dry paper. Neutralize 200 c. C. Of the filtrate with dilute hydrochloric acid (1 +9) and add 5 c. C. In excess. Complete the determination and calculate as direct-cd in the first paragraph of this section, beginning with Heat to boiling and add a slight excess of hot 10 per cent barium chloride solution. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.