This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 Excerpt: ...also have odor, and are not edible. The adulteration could not be with fine olive-oil, for it is too costly. Illuminating olive-oil has a characteristic taste and odor, which throws that out. Cottonseed oil, by its color and taste, and the oil of sweet almonds, by its price, are thrown out of the question. There remain ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 Excerpt: ...also have odor, and are not edible. The adulteration could not be with fine olive-oil, for it is too costly. Illuminating olive-oil has a characteristic taste and odor, which throws that out. Cottonseed oil, by its color and taste, and the oil of sweet almonds, by its price, are thrown out of the question. There remain nut, colza, rape-seed, sesame, camline, and poppy. Try the chloride of zinc. Suppose a white or slightly yellowish mass be obtained? This reaction eliminates colza, rapeseed, and camline, leaving nut, sesame, and poppy. Next use sulphuric acid, which may give a reddish-yellow color. As the nut-oil does not give this reaction, there remain sesame and poppy. Trying the fuming bichloride of tin, it gives a faint-yellow coloration and a straw-yellow solidified mass. We still find these reactions to indicate sesame and poppy oils. It then becomes certain that the poppy oil is adulterated with sesame. Try phosphoric acid. This gives, perhaps, a faint yellow--orange yellow. The detection is complete, since poppy-oil should give a white emulsion. Lastly, try Behrens' reagent, which will determine the presence of the oil of sesame with certainty. These methods apply equally well to the greases as to the oils. The reactions of the oils have been studied by many chemists, among whom are to be especially mentioned, besides Chateau, Calvert, Prescott, Gerhardt and Chancel. These reactions, for greater convenience, have been collected into a single large table for the author by Mr. L. S. Randolph, which table is here given. Prescott's Organic Analysis.--Precis d'Analyse Chemique Qualitative. MM. Gerhardt et Cbancel. TABLE II.--PHYSICAL AND CHEMICAL PROPERTIES OF OILS AND COLOR REACTIONS. Compiled from Chateau, Calvert, Prescott, and other author. TABLE II....
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Seller's Description:
Ex-Library. Hardcover with brown cloth boards in dust jacket, 1885, octavo, 365pp., sparsely illustrated in b&w. Book ex-library with numbers, stamps, etc.; otherwise spine ends and corners worn, soil and rubbing, binding tight but cracked at inner hinges, text toned throughout, and shows a few erasable marks in blue pencil. No DJ. Reading/study copy only.
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Seller's Description:
8vo, hardcover. No dj, brown cloth. Good condition. Ex-library. Minimal interior stamping. Spine ends a bit frayed. contents clean, unworn, no marking or writing. Binding sturdy and tight, 425 pp.
