CONTENTS ix
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the saccharimeter—Light filters—Sugar scale—The Ventzke
scale and the normal weight—The International scale—The
Laurent scale.
The common sugars—Cane sugar—Commercial syrups—Correc-
tion for volume of precipitate—Direct polarization—Invert
polarization—Beet products—Commercial glucose—Detection
of invert sugar—Determination of commercial glucose in
syrups containing invert sugar.
CHAPTER VIII
HYDROGEN ION CONCENTRATION.................138
Methods—The potentiometer method—The indicator method—
Table of indicators—Applications.
PART III
ANALYSIS OF AGRICULTURAL MATERIALS
CHAPTER IX
FEEDS..............................142
Composition of common feeds—Sampling—Moisture—Ash—
Mineral analysis—Crude fat—Crude fiber—Crude protein—
Nitrogen—Kjeldahl method—Gunning method—Kjeldahl-Gun-
ning-Arnold method—Non-protein nitrogen.
Carbohydrates—Reducing sugars—Determination of reduced
cuprous oxide—Gravimetric method—Approximate volumetric
method—Iodide method—Sucrose—Starch—Diastase method—
Direct acid hydrolysis—Arabin, xylan and pentosans—Galactans.
CHAPTER X
SAPONIFIABLE OILS, FATS AND WAXES...............170
Composition—Separation and identification—Specific gravity—
Index of refraction—Melting point of fats—Iodine absorption
number—Acid value—Saponification number—Soluble and
insoluble acids—Reichert-Meissl number—r-Butter and substi-
tutes—Polenske value—Acetyl value—Maumene* number and
specific temperature reaction.
Qualitative reactions—Resin oil—Cotton-seed oil—Sesame oil—
Arachis oil—Soybean oil—Marine animal oils—Color reactions.
CHAPTER XI
DAIRY PRODUCTS........................199
Milk—Sampling—Specific gravity—Added water—Use of dipping
refractometer—Acidity—Total solids—Ash—Fat—P a p e r - c o i 1