L Y T H G O E .4SD M A R S H OiV F A T An’D CALCIL‘AW I S CREA3I.
327
SUM M A R S . inoculated materials and the control. Four (Nos. Reducing 18, 19, 2 2 , and 23) of the seven syrups of this series Sucrose. sugar. were rated as No. 2 in color, three (Nos. 17, 2 0 , Per Description Sample Per cent. Ratio. .j of sample. No. cent. and 2 1 ) were rated as No. I . Five of them (Nos. 1 90 1 ( 1 96.84 1 . 0 7 17, 18, 20, 2 1 , and 2 2 ) were rated as No. 2 1 2 95.41 0.97 1 98 Cf. with A, B , C in flavor and two (Nos. 19 and 23) as No. 3 . The 1 Cf. with 26 96.02 157 1 0.61 Controls. . . . 189 1 Cf. with 25 1 96.42 0.51 shemical analysis showed a n average of 9 3 . 9 3 per I 5 95.37 1.58 60 1 1 Cf. with D cent. sucrose and 3 , 1 1 per cent. reducing sugar. 1 Cf. with 24 116 1 0.82 6 95.19 1.55 [ 7 96.79 62 2 T h e control of this series (No. 5) was rated as No. 46 1 8 96.73 2.09 2 I in both flavor and color. It contained 9 5 . 3 7 per 96.54 1.56 62 2 i 9 2 i Series A , . . , . { 67 1 97.16 1.44 10 cent. sucrose and I ,58 per cent. reducing sugar. 21 59 2 96.16 1.64 11 As a further proof t h a t the inferior color and qual2 } Cf. with No. 2 84 2 1.15 97 .14 12 0.78 122 1 95.61 i t y of late-run sap is due to the fermentative action of 13 0.77 124 1 95.86 S e r i e s B ..... ‘ 1 4 micro-organisms in the spout and bucket, trees were 2.23 43 1 95.71 15 3 1 selected late in the season from which sour sap was 3! 1.72 56 1 96.12 Series C.. . . . 16 2.53 93.34 37 1 being obtained. These were tapped a second time f 17 3.01 32 2 95.30 18 on a level with the original wound and about 4 inches 2.61 95.73 37 2 19 2.98 31 1 93.26 to one side of it. Clean buckets and spouts were emSeries D. . , . 1 20 2 } Cf. with No. 5 27 1 3.4i 92.76 21 ployed a t the new t a p holes. The old buckets were 91.65 3 12 29 2 93.28 4.09 23 2 31 emptied and rehung in their former places. I n this 23 95.27 2.76 35 1 2 Cf. with 6 way two different types of sap were obtained from 2 2 Cf. with 4 94.05 3.13 30 $he same trees at the same time. T h a t from the old 26 3 2 Cf. with 3 92.56 3 55 t a p holes was cloudy and sour, while t h a t from the L-NIVERSITY O F TIERJIOXT, BURLISGTOS, VT. new was perfectly clear and sweet. These were gathered separately and made into syrups. All the material (Nos. 3, 4, and 6) from the fresh t a p hole-d was [COSTRIBUTION FROM THE LABORATORY O F I‘VClD A T D D R U G ISSPECTION O F THE hIASSACHUSETTS STATE BOARD O F HEALTH.] S o . I in both color and flavor, being equally good n-ith the material made from the control of the THE RELATION BETWEEN FAT AND CALCIUM IN CREAM. first run The samples averaged 95.88 per cent. By HERMASNC. LYTHCOE .ISD CLARENCEE. MARSH. sucrose and 0 . 6 5 per cent. of reducing sugar. Of Received >lay 11, 1910. the samples from the old t a p holes, two (Nos. 24 and 2 j ) were rated as No. 2 in color and one (No. 26) A number of analyses of samples of cream were as Yo 3 This was the darkest sample obtained made with a view of determining the largest amount during the season’s work. -411 three were No. 2 of calcium which could naturally be present, and in flavor. They averaged 9 3 . 9 6 per cent. sucrose above which the addition of any compound of caland ,i 1 5 per cent. reducing sugar. Samples 3, 4, cium could be declared. Upon looking over these and 6 were obtained from the new t a p holes at the analyses, i t was noticed that the amount of cdcium same time, respectively, as were Nos. 26, 25 and in the pure product saried considerably and was 24 from the old. Nos. 3, 4, 26 and 25 were ob- lowest in heax-y cream and highest in light cream. A tained during the same run, but 4 and 25 were evap- sample of cream was then obtained and was mixed orated a t once while Xos. 3 and 26 were allowed to incu- in varying proportions with the skimmed milk from bate one day before concentration. This accounts for which i t had been separated. The analyses of these the marked contrast in appearance between Nos. 25 and samples showed that the addition of the skimmed 26. The light initial inoculation in the fresh t a p milk increased the calcium in the mixed product, hole prevented the appearance of a similar contrast the amount being greatest in the sample having the between Nos. 3 and 4. lowest fat. A second series of analyses were made Sample No. I was made from the sap used in upon other mixtures of skimmed milk and cream Series -4. It was handled exactly as was No. with similar results. 2 except that three times as long was used in its The results of the analyses of a number of samples .evaporation. Attention is called to the fact t h a t all of cream are shown in the accompanying plot, the samof the samples reported in this paper conform to the ples being obtained from the following sources : maple syrup standard in spite of the methods of handI . Known punty samples, the cows being milked ling. The following table gives the summary of the and the cream separated in the presence of an analyst analysis and scoring, together with the ratio of su- of the Massachusetts State Board of Health (recorded , crose to reducing sugar. with a cross).
-
1
;I
’
~
I
:I
1
:i
T H E J O U R N A L OF I N D U S T R I A L A N D EIVGI~VEERIA-GCHE.IIISTRY.
328
2 . Samples separated in the laboratory from the milk collected by the inspectors of the department (recorded with a circle). 3. Commercial samples found free from cane sugar by the Baier and Neumann test1 and also found free from preservatives (recorded with a triangle). I n making the analyses the fat was determined by the Babcock method and the calcium, and also the alkalinity of the ash, a s follows : Weigh 2 5 grams of cream into a platinum dish, place in a n oven a t about 125-15oO C. over night and b u m t o a n ash in a muffle a t a low red heat. Dissolve the ash in 2 0 cc. N / I O sulphuric acid, boil to expel the carbon dioxide and titrate back with N/ IO sodium hydroxide, using phenolphthalein as the indicator. Express results as cc. N / I O acid required t o neutralize the ash of IOO grams of cream. Make the final solution of the above determination acid with acetic acid, heat to boiling, add I gram of sodium acetate, and t o the clear solution add a n excess of ammonium oxalate, boil for a few minutes, filter and wash with water. Dissolve the calcium oxalate in hot dilute sulphuric acid and titrate hot with N / I O potassium permanganate. cc. N / I O permanganate multiplied by 0 . 0 1 1 2 (41x 0.0028) gives the percentage of CaO in the sample.
July, 1910
For example, if a quantity of calcium sucrate sufficient to thicken were added to a sample of cream having 30 per cent. fat and 0.085 per cent. calcium oxide, the calcium would be increased to about 0 . 1 1 per cent. or 0 . 1 3 per cent., or less than 0.144 per cent., which is the maximum amount which could be present in natural cream: The fcllowing table shows the maximum amount of calcium oxide corresponding to the fat content in pure cream: Maximum Fat. Per cent. 15 16 17 18 19 20 21 22 23 24
CaO.
Per cent. 0.181
SIaximum Fat. Per cent.
Fat. Per cent. 35 0.154 36 0.151 37 0.149 38 0.146 39 0.144 40 0.141 41 0.139 42 0 137 43 0.134 44 CaO.
Per cent. 0.1.56
25
0.178
26 27 28 29 30 31 32 33 34
0.175 0.173 0,171 0.169 0.166 0.164 0.161 0.158
Axaximum CaO. Per cent. 0,132 0.129 0,127 0.124 0.122 0.120
0.118 0.115 0.113 0.110
Fat. Per cent. 45 46 47 48 49 50 51 52 53 54
Maximum CaO. Per cent. 0,108 0.106 0.103 0.100 0.098 0.096 0.093 0.090 0.088 0 . ~ 8 5
FURTHER STUDIES O F THE REACTIONS OF LIMESULFUR SOLUTION AND ALKALI WATERS ON LEAD ARSENATES. I3y C.
E. BRADLEYAND H. V. TARTAR. Received April 18, 1910.
caO% 0.20
0.19 0.18 0.17
0.16 0.lj
0.14 0.13 0.17.
0.11 0.10
0.09 0.08 0.07
5
IO
15
20
30 F a t %.
25
3j
40
45
j0
j5
It will be seen from the plot that most of the known purity samples and those separated in the laboratory were relatively higher in calcium than the commercial samples. This is probably due to the fact that commercial cream is, as a rule, pasteurized, or is made from pasteurized milk. It is a well-known fact that pasteurizing milk renders some of the calcium insoluble, and experiments made in this laboratory show t h a t cream of the same fat content made from the same milk, part of which has been heated, will contain less calcium in the heated portion. The presence of calcium in less quantity than that shown by the maximum figures does not necessarily mean that the sample is free from calcium sucrate. 12.Nohr.-Genussm., 16, 51.
It was shown by us1 that only very small quantities of arsenic were rendered soluble on mixing a neutral lead arsenate and commercial lime-sulfur in a combined spray. More recently we have noticed that the residue from the mixture of a n acid arsenate was much darker in color than that from the neutral indicating that considerable decomposition or interreaction had taken place in the former instance. It was thought advisable, therefore, to make a comparati\-e study of the reactions taking place and the product formed when either the acid or neutral arsenate of lead is mixed with the lime-sulfur solution under spraying conditions X sample of Niagara lime-sulfur having a specific gravity of 32’ B. was selected for the tests. Bean’s ortho arsenate of lead was taken as a representative of the neutral and Hemingway’s arsenate as a type of the acid arsenate. Analysis in our laboratory had shown these arsenates t o have the following composition : LEAD ARSENATES. Hemingway’s. Per cent. Moisture., . . . . , , . , . , . . , , , . . . . 32.46 Total PbO., , , , , . , , , . . . , . , 42.64 Total Asnos.. . . . . , . . . . , . . . . . 21.45 0.31 Soluble AszO5. . , , . . , . . . 0.93 Soluble impurities. . . . . C03lPCSITION O F
.
. .. . . . ... . .. . . . . .. . . Total. . . , . , . . . . . . . , . . . . . . . ,
~
97.48
Bean’s. Per cent 41.68 42.19 13.47 0.10 1.60
98.94
The arsenates were in each instance added in the proportion of four pounds of the moist arsenate t o 1
THISJOURNAL. 1, 8,610.
