CHAPTER III.

Chapter 164 wordsPublic domain

HOW TO DETECT ADULTERATIONS IN 15-34 SPICES—THEIR FORMATION AND ANALYSIS,

Potato Starch, 21

Maranta Starch, 22

Circuma, 22

Leguminous Starches, 23

Nutmeg Starch, 23

Capsicum Starch, 23

Pepper Starch, 23

Cinnamon Starch, 24

Buckwheat Starch, 24

Maize or Corn Starch, 24

Rice Starch, 24

Wheat Starch, 24

Barley Starch, 25

Rye Starch, 25

Oat Starch, 25

Reagents and Apparatus, 30

The Determination, 32