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A Treatise on Adulterations of Food, and Culinary

Friedrich Christian Accum

6 ratings
A Treatise on Adulterations of Food, and Culinary | Friedrich Christian Accum

A Treatise on Adulterations of Food, and Culinary

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Murray,[17] is fully as accurate a means of analysing waters as any other, and it is easy of execution. The weight of the saline ingredients of a given quantity of water being determined, we may proceed to the accurate analysis of it in the following manner.

EXPERIMENT.

Measure out a determinate volume of the [Pg 57]water (as 500 or 1000 cubic inches,) and evaporate it gradually, in an unglazed open vessel defended from dust, to one third of its original bulk; then divide this evaporated liquid into three equal portions.

EXPERIMENT.

Drop into the first portion, muriate of barytes; wash the precipitate, collect it, dry it at a red heat upon platina foil, and weigh it; digest it in nitric acid, dry it, and weigh it again. The loss of weight indicates the quantity of carbonate of barytes which the precipitate contained. The residual weight is sulphate of barytes; the carbonic acid in the water is equivalent to 0,22 of the weight of the carbonate of barytes; the sulphuric acid to 0,339 of the weight of the sulphate of barytes.

EXPERIMENT.

Precipitate the second portion of the concentrated water, by the addition of nitrate of silver; wash the precipitate, dry it, and fuse it on a piece of foil platina, previously weighed. By weighing the foil containing [Pg 58]the fused chloride of silver, the weight of the precipitate may be ascertained. The fourth part of this weight is equivalent to the weight of the muriatic acid contained in the portion of water precipitated.

EXPERIMENT.

Precipitate the third portion of the water by the addition of oxalate of ammonia; wash and dry the p

Ian 01/18/2020
Surprised there wasn't more on olive oil.
Nicole 12/12/2014
As the title explains, this book regards adulterations of food in the late 19th century. I have to wonder who the audience for this book was, as the tests he encourages the readers to do upon the foods in question would require materials that were not in the average household in this time period (or

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