Chapter 21

LABORATORY PRACTICE 299

Object of Laboratory Practice; Laboratory Note-book and Suggestions for Laboratory Practice; List of Apparatus Used; Photograph of Apparatus Used; Directions for Weighing; Directions for Measuring; Use of Microscope; Water in Flour; Water in Butter; Ash in Flour; Nitric Acid Test for Nitrogenous Organic Matter; Acidity of Lemons; Influence of Heat on Potato Starch Grains; Influence of Yeast on Starch Grains; Mechanical Composition of Potatoes; Pectose from Apples; Lemon Extract; Vanilla Extract; Testing Olive Oil for Cotton Seed Oil; Testing for Coal Tar Dyes; Determining the Per Cent of Skin in Beans; Extraction of Fat from Peanuts; Microscopic Examination of Milk; Formaldehyde in Cream or Milk; Gelatine in Cream or Milk; Testing for Oleomargarine; Testing for Watering or Skimming of Milk; Boric Acid in Meat; Microscopic Examination of Cereal Starch Grains; Identification of Commercial Cereals; Granulation and Color of Flour; Capacity of Flour to absorb Water; Acidity of Flour; Moist and Dry Gluten; Gliadin from Flour; Bread-making Test; Microscopic Examination of Yeast; Testing Baking Powders for Alum; Testing Baking Powders for Phosphoric Acid; Testing Baking Powders for Ammonia; Vinegar Solids; Specific Gravity of Vinegar; Acidity of Vinegar; Deportment of Vinegar with Reagents; Testing Mustard for Turmeric; Examination of Tea Leaves; Action of Iron Compounds upon Tannic Acid; Identification of Coffee Berries; Detecting Chicory in Coffee; Comparative Amounts of Soap Necessary with Hard and Soft Water; Solvent Action of Water on Lead; Suspended Matter in Water; Organic Matter in Water; Deposition of Lime by Boiling Water; Qualitative Tests for Minerals in Water; Testing for Nitrites in Water.

REVIEW QUESTIONS 323

REFERENCES 350

INDEX 357

HUMAN FOODS AND THEIR NUTRITIVE VALUE