Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/664

 Meat, chemical detection, 24 composition of fresh and canned, 46 detection of different kinds, 24 disposition of fragments, 23 dried, 25 extract, active principles, 86 adulteration, 86 kinds of preparations, 88, 89 nitrogenous bases, 88 relation of price and nutritive value, 87 food classification, 12 industry, magnitude, 61 juice, composition of ash, 86 microscopic appearance, 24 odor and taste, 24 preparation for canning, 40-41

Meats, 11 adulterations of comminuted, 54 deviled, 54 miscellaneous, 54 mixed, 54 potted, 54 effects of cold storage, 35 methods of preservation, 34, 35 pickled, 26 potted, 51 summary of data, 92, 93

Melons, 284 composition, 285, 286

Menhaden, 132

Milk, 169 average composition, 169 content of fat, 174 certified, 171 character of environment, 170 comparative composition, 175 curd test, 176 pasteurized, 173 preparation, 171

Mince meat, 494 adulteration, 495 pressed, 495

Mixed flour, 244

Mock turtle soup, 79

Modified milk, composition, 497

Molasses, 477 cane, 478 first, second, and third, 478 refinery, 479 sugar-house, 479

Mulberry, 343

Mullet, 132

Muscarine, 447

Mushroom, cepe, 445 common, 440 fairy ring, 443 fly amanita, 446 horse, 441 poisoning, 448 treatment, 448 shaggy, 442, 443

Mushrooms, adulteration, 449 canned, 449 composition, 432 condition of growth, 431 cultivation in France, 431 edible types, 440 food value, 454 historical, 429 mycelium, 430 pieces and stems, 449 poisonous and edible, 433, 434 removal of poison, 448 signs of edible and poisonous, 435-439 soil, 430 spawn, 430 spores, 430 varieties, 440

Muskallunge, 133

Muskmelon, 284

Mussel, 158

Mustard, 325

Mutton, commercial cuts, 19

N.

Napoleon, decree relating to beet sugar, 457

Neat's foot oil, 94

Neutral lard, 68

Nitrogenous bases, 88

Noodles, 270

Normal dose, 39, 40

Nutmeg, 325

Nuts as a diet, 428

O.

Oats, 232 acreage and yield, 233 composition, 234 products, 234 protein, 234 ratio of kernel to hull, 233 starch, 236

Oatmeal, adulteration, 235

Oil, cod liver, 166 salmon, 166 sardine, 166

Oils and fats, chemical characteristics, 389, 390 crystalline characteristics, 391 melting point, 392 physical characteristics, 392 refractive index, 392 Reichert-Meissl number, 393 saponification value, 393 specific gravity, 393 vegetable, 389 animal, 165 distribution, 391 drying, 391 terrestrial animal, 93

Okra, 286

Oleomargarine, 187 adulteration, 189 composition, 190