Butter: its analysis and adulterations, by A. Angell and O. Hehner1874 |
Otras ediciones - Ver todas
Butter: its analysis and adulterations, by A. Angell and O. Hehner Arthur Angell Vista completa - 1877 |
Términos y frases comunes
20 per cent admixture analysis average Beef boiling Bromeis bulb butter contains butter from Chale Butter from Ventnor butter yielded butterin butyric acid Calculated Campbell Brown caproic caprylic Caprylic Acid casein chapter chemical CHO₂ colour constituent of butter Curd Salt Fat detect difference distillate dripping estimate foreign fats Farm butter fat with butter fats in butter fatty acids filter filtrate fixed acids flask genuine butter Gingko biloba give glass glycerides gram Hassall high fusing point insoluble lard method microscope milk mixed mixture mutton obscures the thermometer obtained oily liquid oleic acid olein palm-oil palmitic palmitic acid palmitin per-centage Police-court pure butter quantity of volatile rancid rancid butter salt butter sample of butter saponified sinking point small quantity smell soap with dilute soluble acids soluble in water stearic acid stearin stituents Sussex butter tallow temperature tion tube volatile acids Wanklyn Water Curd Salt weight WYMAN & SONS
Pasajes populares
Página 21 - Weigh out an ounce of the sample of butter which is to be examined, place it in a test-tube seven-eighths of an inch in diameter, and melt by placing the tube in hot water. Place a thermometer, with a pear-shaped bulb, so that the bulb shall be in the middle of the fat about one inch below the surface, and allow the whole to cool spontaneously. If the quantity of water in the butter be large, it will collect in the- tube below the fat ; the casein will also collect in the lower part of the tube....
Página 27 - ... may be taken at the same time. Having fixed the tube in an upright position, drop the bulb on to the surface of the fat. The arrangement is now complete, and heat may be applied by means of a Bunsen burner, raised so as to just touch the sand-bath.
Página 31 - Problem : To calculate the sinking point of a mixture of known composition. Multiply the percentage of the first constituent by its sinking point. Multiply the percentage of the second constituent by its sinking point. » Average, 50-G 3 . t Average, 50-9'.
Página 11 - ... may be easily obtained by adding the percentages of ash and of fixed carbon. Fixed carbon and ash. — The carbon of the peat coke, which was not expelled in moderate heating, is expelled on prolonged neating, leaving a residue composed wholly of ash. The percentage of fixed carbon is calculated from the difference between the weight of the ash and that of the peat coke (fixed carbon and ash). The values given in the tables on pages 114—119 and in diagram 4, figure 20, are recalculated to the...
Página 18 - ... therefore only the microscopic examination and the estimation of fixed fatty acids to be dealt with. In butter analysis it is dangerous to rely implicitly upon microscopic appearances ; the microscope, however, should not be entirely dispensed with, it frequently affords valuable corroborative evidence. In no case does any fat in the raw state show traces of crystals ; on the contrary, when a fat is fused the membrane is broken up, and all the constituents are melted into an oily liquid, from...
Página 22 - ... thermometer is obscured between 74° and 68°, and the mass is solid at 60°. Beef dripping obscures the thermometer at 79°, and is solid at 72°. Mutton dripping obscures the thermometer at about 85°, and is solid at 84°. Lard obscures the thermometer at 84°, and is solid at from 79° to 70°, but it often remains as soft as butter at a much lower temperature. Mixtures solidify at intermediate temperatures.
Página 43 - The fatty acids were fused in the liquid, and filtered through a weighed filter. Before pouring the fatty acids on to the filter, the paper must be well moistened, or some of the fatty acids may pass through it. They were washed with boiling water, dried at 100° C., and weighed. Obtained, 95'63 per cent., which figure agrees with the theory.
Página 35 - If the butter is adulterated, some of the stearin, and much of the palmitin, will still remain in solution, and may be obtained by continuing the process of spontaneous evaporation. Some samples of pure butter yield no deposit from 3 oz. of ether at 65° ; but fairly good butter will generally form a slight deposit, the amount of which varies in different samples. A sample of butter known to be pure should be examined side by side with the sample suspected to be adulterated ; and, as winter butter...
Página 34 - Tidy, in a paper read before the Society of Medical Officers of Health, that butter contains more than traces of palmitin, stearin, or olein.
Página 21 - Table for the Examination of Butter. I. Weigh out an ounce of the sample of butter which is to be examined, place it in a test-tube seven-eighths of an inch in diameter, and melt by placing the tube in hot water. Place a thermometer, with a pear-shaped bulb, so that the bulb shall be in the middle of the fat about i inch below the surface, and allow the whole to cool spontaneously.