This book is included in the Self Reliance Cooking, Canning, Preserving section.
Preface THE reasons for the production of this book have been dealt with in the preface to Vol. I. Since the first volume was published the degree of B.Sc. (Household and Social Science) has been substituted for the diploma originally granted by the University of London, and the complete book is intended primarily for students taking the course in Applied Chemistry, which is one of the subjects for this degree. In the time available for instruction in this subject it is obviously impossible to deal with a number of important branches of Applied Chemistry. It is not even possible to include the whole of the matter dealt with in these two volumes in the course of any one session. The present volume deals with certain branches of the chemistry of food and with the interpretation of the analytical results obtained The subject of food is, of course, also dealt with in this College in connection with the instruction in Physiology, Hygiene, Bacteriology, and Household Work. As in the case of Vol. I. a certain amount of theoretical matter is introduced, which will, we hope, enhance its value as a laboratory manual. Some of the experiments described in the chapter on the Cooking of Foods involve the use of cooking stoves, saucepans, etc. Such work cannot be conveniently carried out in the Chemical Laboratory, and in this Department special equipment for this purpose is provided in the Kitchen Laboratory (see Preface to Vol. I.). As in the previous volume, this section of the work, being of a more specialised nature, is denoted by two asterisks. We wish to express our thanks to Mrs. D. Jackman, B.Sc., for preparing some of the diagrams and for assistance in reading the proofs. For the use of blocks for illustrations we are indebted to Messrs. A. Gallenkamp & Co. Ltd., Messrs. Baird & Tatlock (London) Ltd,, and Messrs. F. E. Becker & Co. C. K. T. H. M. KING'S COLLEGE OF HOUSEHOLD AND SOCIAL SCIENCE, CAMPDEN HILL ROAD, KENSINGTON, W. 8. PREFACE TO SECOND EDITION When this book was originally published in 1925 the Ministry of Health had under consideration various regulations with regard to preservatives. These are now in effect and have occasioned a number of alterations and additions in this second edition. The opportunity has been taken of including a Section on Reconstituted Cream and of incorporating suggestions made by reviewers of the first edition. We are again very much indebted to Mrs. D. N. Jackman for her help in the revision. C K. T. H. M. Contents
CHAPTER I - MILK General Characteristics of Cows' Milk. The Determination of the Specific Gravity. Use of Lactometer. Determination of Total Solids. Determination of Ash. Determination of Fat (Gerber, Gottlieb-Rose, Werner-Schmidt and Adams Methods). Calculation of Extent of Adulteration. Determination of Total Protein. Determination of Lactose. Determination of Acidity. Added Colouring Matter in Milk. Preservatives in Milk (boric acid, formaldehyde, etc.). Boiled and Pasteurised Milk. Homogenised Milk. Cream. Reconstituted Cream. Synthetic Cream. Condensed Milk. Dried Milk . CHAPTER II - EDIBLE OILS AND FATS General Characteristics. Physical Processes involved in the Examination of Oils and Fats. Chemical Characteristics and Processes. Saponification Value. Reichert-Meissl and Polenske Values. Iodine Value. Hydrogenation Acid Value. Acetyl Value. Cholesterol and Phytosterol -Rancidity. BUTTER AND MARGARINE The Manufacture of Margarine. Analysis of Butter and Margarine. Determinations of Water, Fat, Curd and Salt. Examination of Butter and Margarine Fat. Interpretation of Results. Colouring Matter and Preservatives in Butter and Margarine. Lard. Cheese. Olive Oil. Cotton Seed Oil. CHAPTER III - CARBOHYDRATE FOODS Classification of the Carbohydrates REACTIONS OF MONO- AND DI-SACCHARIDES Reduction of Cupric Salts. Formation of Osazones. Optical Activity. Qualitative Examination of the Sugars. QUANTITATIVE DETERMINATION OF THE SUGARS Determination by Fehling's Solution (Volumetric). Polarimetry of the Sugars. The Polarisation of Light. Specific Rotatory Power. Polarimetnc Determination of Cane Sugar. Method of Double Polarisation. Other Sugar Solutions. REACTIONS OF POLYSACCHARIDES Starch. Dextrin. Cellulose. ENZYME ACTION AND FERMENTATION. SUGAR PRODUCTS Cane-sugar. Molasses. Treacle, etc. Glucose Syrup. Honey. Artificial Honey or Invert Sugar. Chemical Examination of Glucose Syrup, Golden Syrup, and Honey. FLOUR Nature and Properties of Flour. Chemical Examination of Flour. Bleached Flour CHAPTER IV - RAISING AGENTS Introduction. Composition of Baking Powders. Preparation of Baking Powders. EXAMINATION OF BAKING POWDERS Total and Available Carbon Dioxide. Examination of Acid. Determination of Tartaric Acid and Tartrates. Self-raising Flours. "EGG POWDERS" AND EGG SUBSTITUTES Dried Eggs and "Egg Powders." ARTIFICIAL COLOURING MATTERS IN FOODS Vegetable Colours. Coal Tar Dyes. Mineral Colours and Lakes. Cochineal. Examination of the Colouring Matter of an " Egg Powder." Cake and Sponge Mixtures. CHAPTER V - MEAT, MEAT EXTRACTS, ETC. The Nature of Meat. Properties and Classification of the Proteins. CHEMICAL EXAMINATION OF MEAT Moisture and Fat. Separation and Examination of Nitrogenous Compounds. Examination of Sausages. Estimation of Meat in Sausages and Meat Pastes. MEAT EXTRACTS AND MEAT JUICES Qualitative Examination. Quantitative Examination. CHAPTER VI - VINEGAR, FRUIT JUICES AND VEGETABLE ACIDS Preparation and Properties of Vinegar. EXAMINATION OF VINEGAR Determination of Total Solids and Examination of Residue. Total Acidity. Mineral Acids in Vinegar. Colour Reactions for the Detection of Mineral Acids. Hydrogen Ion Concentration. PH Value. Methods of determining PH. Detection of Mineral Acids in Vinegar by PH Value. Alcohol in Vinegar. FRUIT JUICES AND VEGETABLE ACIDS Examination of Lime Juice, Lemon Squash, etc. CHAPTER VII - BEVERAGES TEA Nature and Properties of Tea. Adulteration of Tea. Tea Infusions. COFFEE Nature and Properties of Coffee. Adulteration of Coffee with Chicory. COCOA AND CHOCOLATE Nature and Properties of Cocoa and Chocolate. Adulteration of Cocoa. ALCOHOLIC BEVERAGES Introduction. Determination of Alcohol. Proof Spirit. Denaturing of Alcohol. CHAPTER VIII - THE PRESERVATION OF FOOD. POISONOUS METALS IN FOODS Introduction. Chemical Preservatives. Cold Storage. Foods preserved in Tinned Iron and Glass Containers. Inspection of Tinned Foods. The Action of Tinned Foods on the Container. POISONOUS METALS IN FOODS Detection and Determination of Tin, Lead and Copper. Zinc and Aluminium in Foods. Arsenic in Foods. The Gutzeit Test for Arsenic. Examination of Glucose for the Presence of Arsenic. Antimony in Beverages. CHAPTER IX - THE COOKING OF FOOD. CONDIMENTS, ETC. Introduction. SUGAR BOILING AND CONFECTIONERY PROCESSES Stages or Degrees of Sugar Boiling. "Cutting the Grain." Preparation of Barley Sugar and Fondant. Sweetening Power of Sugar. Chocolates. THE HEATING OF MILK Experiments on the Heating of Milk. THE COOKING OF VEGETABLES Examination of Raw and Cooked Potato. The Cooking of Green Vegetables. Colour Changes produced on Cooking. Examination of Volatile Products. Losses in Solid Matter during Cooking. Use of Ammonium Carbonate in Steaming Vegetables.The Cooking of Dried Legumes. BREADMAKING Preparation of Bread by the Fermentation Process. Flour Improvers. Baking Tests. Directions for Small Scale Baking. Tests . FLAVOURING AGENTS Essential Oils. Essences. Condiments. Mustard, Pepper and Salt. CHAPTER X - THE CALORIFIC VALUE OF FOODS Introduction. The Bomb Calorimeter. Determination of the Calorific Value of a Substance. Outline of Method. Determination of the Water Equivalent of the Apparatus. Determination of the Calorific Value of Olive Oil and of Cooked Potato. BOOKS OF REFERENCE INDEX End of Preview. RETURN to Main Titles Index or Self Reliance Cooking, Canning, Preserving
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