None
43, Composition and Digestibility of Potatoes and Eggs. 1897. 44. Metabolism of Nitrogen and Carbon in the Human Organism. 1897. BIBLIOGRAPHY. 26 9 45> A Digest of Metabolism Experiments. 1897. 46. Dietary Studies in New York City. 1898. 52. Nutrition Investigations in Pittsburgh, Pa. 189&. 53. " " at the University of Tennessee. 1898. 54. " " in New Mexico, 1898. 55. Dietary Studies in Chicago. 1898. 63. Experiments on the Conservation of Energy in the Human Body. 1899. 66. Creatin and Creatinin. 1899. 67. Bread and Bread Making. 1899. 69. Experiments on the Metabolism of Matter and Energy in the Human Body. 1899. 71. Dietary Studies of Negroes. 1899. 75. " " " University Boat Crews. 1900. 84. Nutrition Investigations at the California Agr. Expt. Station. 1900. 85. Investigations on the Digestibility and Nutritive Value of Bread. 1900. 89. Effect of Muscular Work on Digestion of Food and Metabolism of Nitrogen. 1901. 91. Nutrition Investigations at the University of Illinois, etc. 1901. 98. Effect of Severe and Prolonged Muscular Work on Food Consump- tion, Digestibility, and Metabolism. 1901. 101. Studies on Bread and Bread Making. 1901. 102. Losses in Cooking Meat. 1901. 107. Nutrition Investigations among Fruitarians and Chinese. 1901. 109. Metabolism of Matter and Energy in the Human Body. 1902. 116. Dietary Studies in New York City. 1902. 117. Effect of Muscular Work upon Digestibility of Food and Metab- olism of Nitrogen. 1902. 121. Metabolism of Nitrogen, Sulphur, and Phosphorus in the Human Organism. 1902. 126. Digestibility and Nutritive Value of Bread. 1903. 129. Dietary Studies: Boston and other Places. 1903. 132. Further Investigations among Fruitarians. 1903. Division of Chemistry, Bulletins. No. 13. Foods and Food Adulteration — (Ten Parts). 1887-1902. 45. Analyses of Cereals. 1895. 46. Official Methods of Analysis. 1895. 50. Composition of Maize. 1898. 59. Composition of American Wines. 1900. 61. Pure Food Laws of Foreign Countries. 1901. 65. Provisional Methods for Analysis of Foods. 1902. 66. Fruits and Fruit Products. 1902. 69. Foods and Food Control. 1902. 72. American Wines at Paris Exposition of 1900. 1903, %70 bibliography; . Farmers' Bulletins. ... . -..'i.\ . .-.'...•■=: . :■•>.;•?•! •::•.;.-: r';-b. No. 23. Foods : Nutritive Value and Cost, i 894, : : 29; -Souring of Milk. ! • tSg 5 . * • ■ ■■ ! 34. Meats: Composition and Cooking. 1896. .;•:*' 74. Milk as Food. 1898. .,,>. .!:i-: . ■•,-•. •Yi 85. FiSh: a!S Food.' 1898.;- :;"J : • ■:^:'i '. .; ,.:;:, .. :■;.: i ... > 03. Sugar as Food. 1899, <k< 1 1 2. Bread and the Principles of Bread Making; 1 stftjddji '•- : ') 121. Beans, Peas, and other Legumes as Food. (190108 hi v» ; 128. Eggs and their1 Uses as Food. 1901. 131. Household Tests for Detection of Oleomargarine and Renovated Butter. 1901. . i ; 142. The Nutritive and Economic Value of Food 1961. • v i / ■■■•(: Bureau of Chemistry Bulletins.' : . ; No. 77. Olive Oil and Its Substitutes. 84. I flue nee of Food Preservatives and Artificial Colors on Digestion and Health. 100. Some Forms of Food Adulteration and Simple Methods for their Detection. 107. Official arid' Provisional Methods of Analysis, j 10. Chemical Analysis and Composition of American Honeys. 114. Meat Extracts and Similar Preparations. Much valuable information will also be found in the monthly bulletins and (reports of several of the State experiment stations and boards of health, notably those of Connecticut, North Dakota, Maine, Kansas, New Hampshire, Vermont, and Massachusetts. INDEX. PAGE Acceptable water 80 Acid hydrolysis, of starch 211 mercuric nitrate, preparation of 260 , sulphanilic, reagent for nitrite test 257 , sulphuric, reagent for air analysis 255 , " , free from nitrogen 258 Acids, determination in wine 220 , volatile, in wine 220 Adams' method for fat determination 175 Adulteration, cause of . 156 defined 156 , extent of 160 Air, amount required per capita 20 currents, location of 25 , composition of expired ip , ' ' inspired 10 , dust in 18 , effect of humidity in 14 essential to life 3 , occasional impurities in 16, 17 of cities 17 , variations in composition of 12 , water vapor in . 14 Albumin, determination in milk . 184 Albuminoid ammonia, in relation to organic nitrogen 108 in water, determination of 100 Alcohol, determination in lemon extract 232 , " "wine 217 , table for determining 244 -extract ratio 218 Alkalinity in water 119 Alkaline permanganate, reagent for water analysis 256 Aluminum hydroxide . . 259 .271 272 INDEX. PAGET Alum in water, determination of x 3* Alumina, milk of, reagent 259 Ammonia, standard solution, preparation of 257 , presence in water *-g , in water, determination of ICK> Analyses, interpretation of g2 Aqueous vapor, tension of 236 Ash, determination in cereals 206 , in wine 218 , of milk 1 73 Babcock method for fat determination 1 76- Barium hydroxide, reagent for air analysis 255 Beer, analysis of , 224 Benzoic acid, detection of 223 Bibliography 263 Biological examination of water 135 Boric acid, detection in milk 188 Breakfast foods 161 Brook water 86 Butter, analysis of 193 , complete analysis of 204. , composition of 191 Calcium chloride, standard solution of 259 Calorie, definition of 148 Cane-sugar, detection in milk 185 Caramel, detection in vanilla 230 Carbohydrates, function of 146 , separation in cereals 209 Carbon dioxide, amount expired 15 , determination of, in air 27 , "popular tests" for 40 as a disturbing factor 12 , properties of 21 table of weight of cubic centimeter of 237 in water, determination of 1 29 , a test of ventilation 23 Carbonaceous matter in water, determination of 112 Carbonic acid in water, determination of free 129 Carbon monoxide, detection of, in air 49 , estimation of, in air 50 , effect on blood 16 Change on ignition 117 INDEX. 27^ PAGE Chlorine in ground water go- water, determination 113 ' ' , source of 71 Casein, determination of j#4 Citral, determination of 233 Clark's method for hardness 117 Classification of waters &$ Cocoanut oil, detection in butter 195 Cohen method for carbon dioxide 48. Collection of water samples 94 Color of water, determination of 130 standards for water 13°~13$- Colors, detection of 221 , " in milk 186- in food 163 Condensed milk, analysis of 189 , composition of 189. Cooking, changes caused by 148 Coumarin, determination of ,.. 227 , Leach's test for 228. Cream, determination of 171 " Crowd poison " 18-24 Crude fibre, determination of 214 Cycle of nitrogen 65 Dextrin, estimation in cereals 21a Diastase, estimation of starch by 212 Dietaries 152 Dissolved oxygen, reagents for, preparation of 260 in water, determination of 1 23 Distilled water 73. Dust and soot 54, 55, 56 , estimation of, in air 54 Ether, anhydrous, preparation of 261 extract of cereals 206 Extract in beer-wort, table for 249 ... , determination in beer 224 , "wine 217 in wine, table of 247 Fat, determination of, in milk 175 Fats, value of 145 Fatty acids, determination of, in butter 196 274 /INDEX. PAGE Fehling's solution, preparation of. , * 261 Filters r , r 87 Fitz and Wolpert 43 method for. carbon dioxide 45 shaker 45~47 Fluorides, detection of ,. -. 226 Food, composition of. .143 , definition and uses 143 , principles — ........... 143 , materials, table of composition of. 150 , predigested .. .... 162 .Formaldehyde, detection in milk 187 Glass pipe. 94 Glycerine, determination in wine 219 Gottlieb method for fat estimation 178 Ground water, history of 62 Gunning method for nitrogen 209 Hanus' iodine solution, preparation of 260 Hardness in water, determination of 117 , table of 242 Heat of combustion, values for 148 Humidity in air, effect of 14 Ice, rules for use of 72 Interpretation of water analysis 82 Iodine value, determination of 197 Iron in water, determination of — 127 , standard solution of 259 Kjeldahl method for nitrogen 206 Lactose, estimation of 181 Lake water -. ■ 84 Lead acetate, basic, preparation of 261 in water, determination of 139 , standard solution of 260 Lemon extract 23 1 oil, determination of 23 2 Lime water, reagent for air analysis 255 .Loss on ignition in water, determination of 115 INDEX. 275 ;. >T PAGE Malt extract, preparation of ... ..... ,..„. 213 Melting point of butter 2or Meteoric water. 59 Micro-organisms, estimation of in air 51 , role of, in water 65 Milk, acidity of. 172 , adulterations of 184 , composition of ■, .■ 168 , fermentations of 169 , reaction of 172 , relation of constituents. 179 , United States standard 169 sugar, estimation of 181 Mineral salts, value in food 147 substances in water 91 Misbranding, defined 157 Mountain " sickness " 13 Nutritive ratio 149 Nitrates in ground water ^. 91 in water, determination of no Nitrate standard solution, preparation of 258 Nitrogen, cycle of 65 , determination of, by Kjeldahl method 106 essential to living matter 75 , total organic, determination of, in water 106 Nitrogenous substances, function of 144 Nitrites in water, determination of 108 estimation of , in air 51 Nitrite standard solution, preparation of 257 Naphthylamine acetate reagent for nitrite test 257 Nessler's reagent, preparation of 256 Odor of water, detection of 133 , analytical value of 88 Oleomargarine 192 Opacity of milk 171 Organic matter in the air 52 nitrogen in water, determination of. PAGK Petterson and Palmquist apparatus 40 Phosphates in water, determination of 1 20 Purified vs. clarified water 69 " Popular tests " for carbon dioxide 70 Potassium chromate, reagent, preparation of 259 ferrocyanide 61 hydroxide 258 iodide reagent, 261 sulphide reagent 262 sulphocyanide reagent 259 Pressure, influence on respiratory exchange 13 Preservatives in food 163 Proteids of milk, determination of 183 , Kjeldahl method for 206 Residue on evaporation, determination of 115 Reducing sugar, determination in beer 225 Reducing sugar, Munson and Walker's table for 248 Refractive index of butter 201 Refractometer, Abbe 202 Reichert-Meissl number 194 Renovated butter 192 , detection of 200 Resins, detection in vanilla 229 Respiratory exchange 15 quotient 14 River water 85 " Safe " water 75-79 Salicylic acid, detection of 223 Salt, determination in butter 204 Samples, collection of water 96 Sanitary chemistry, scope of 1 science, importance of 2 Sediment of water, estimation of 136 " Sewer-air " 1 7-24 Shallow wells 90 Silver nitrate, chlorine reagent 259 Soap, standard solution of 259 Sodium carbonate, detection in milk 188 chloride, standard solution 258 Solids of milk 173 Soot, estimation of, in air 54 Specific gravity of butter 201 milk 170 INDEX. 277 PAGB Specific gravity of milk, table for 243 wine 216 Spoon test 199 Springs 88 Starch, detection in milk 186 , determination of 211 Steam vacuum 50, 51 Storage of water 71, 87 Sugars, determination in cereals 210 Sulphites, detection of 225 Surface water 85, 89 , character of 72 Turbidity of water, estimation of 136 Turmeric, detection of 233 Vanilla extract 226 Vanillin, determination of 227 Ventilation, apparatus to illustrate r 24 , natural vs. artificial 23 a necessity 19 , principle of 22 , requirements of 26 , to test efficiency of 24 Vital capacity 10 Walker method for carbon dioxide 34 Water, acceptable 82 Water analysis, blank form for 141 , points to determine in 80 , statement of results 140 , value of 94 Water, classification of 85 , circulation of 61 , determination in butter 204 , illustration of contamination of 62 , its relation to health 66 , legal restrictions upon use of 57 , need of 6 , passage through the ground 64 , preliminary inspection of source of 80 , presence of organisms in 66 , solvent power of 65 , storage of 71 j the ideal drinking-water 59 78 INDEX. PAGE- Water-rvapor in air ...... .. . . . ■ 16 Water siphon — 48, 49 <. j daily quantity needed ....... 6 Water-pipes ... 94 Waters, table of average composition of .... 238 normal . 239 ,. polluted, table of . . 240, 241 Water free from ammonia, preparation of 255: , determination in cereals • 2p|i "- ."milk. ' :c/,.j&f Well-water . — .-,=....:.■ , &w. arw&bcjd Wine, analysis of ................. .. . r 216 , composition of 215 Wolpert shaker ....... .----. • - - - uftrv? 47' Wooden pipe n?sf*~ 94-' HOV 5 1909 /COPY. DEL. TO CAT. OiV. NOV 6.IU33 m ess \7WJp. H ■ s 'V ■ ■ ■ ■ - KM Ti ^H MB ■. 