. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. FAT CRYSTALS 103 Preparation of the Acetates.—A small amount (3 to 5 cc.) of acetic anhydrid is added to the dry residue in the beaker and heated to boiling over a free flame, the beaker being covered with a watch glass during the process. After a brief boiling—-a few seconds is sufficient—the flame is removed and the beaker transferred to the steam bath and left there until the acetic anhydrid is driven off. Purification of the Acetates.—Thirty-five
. Bacteriological methods in food and drug laboratories, with an introduction to micro-analytical methods. Bacteriology; Food; Drug adulteration. FAT CRYSTALS 103 Preparation of the Acetates.—A small amount (3 to 5 cc.) of acetic anhydrid is added to the dry residue in the beaker and heated to boiling over a free flame, the beaker being covered with a watch glass during the process. After a brief boiling—-a few seconds is sufficient—the flame is removed and the beaker transferred to the steam bath and left there until the acetic anhydrid is driven off. Purification of the Acetates.—Thirty-five cc. of hot 80 per cent, alcohol are added to the acetylated residue in the beaker and heated to boiling with vigorous stirring. The liquid is then filtered quickly through a folded filter and the in- soluble residue washed well with boiling 80 per cent, alcohol. The acetates of chol- esterol and phytosterol are dissolved, while the greater portion of the impurities present are not dissolved by the alcohol and remain on the filter. Paraffin and paraf-. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Schneider, Albert, 1863-1928. Philadelphia, P. Blakiston's son & co
Size: 1374px × 1818px
Photo credit: © Library Book Collection / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1915
