ISBN: 9781130654813

RareBooksClub. Paperback. New. This item is printed on demand. Paperback. 238 pages. Dimensions: 9.7in. x 7.4in. x 0.5in.This historic book may have numerous typos and missing text. Pur… Plus…

RareBooksClub. Paperback. New. This item is printed on demand. Paperback. 238 pages. Dimensions: 9.7in. x 7.4in. x 0.5in.This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1898 edition. Excerpt: . . . found by the same process in the original sausage. The difference was regarded as proteid nitrogen, and multiplied by 6. 3 to find the proportion of these compounds present. The starch was determined by Mahrhofers process (see next page). No allowance was made for that derived from the pepper, or other spices. No wheat-starch could be observed by the microscope in the case of the first two samples. The dry bread used in the manufacture of sausages may be taken as containing 60 per cent. of starch. A. V. Stokes, in a communication to the author, states that in 1894 he found that sausages which were being extensively sold on street-stalls in the east of London contained 10 per cent. of flesh, 20 of fat, and 70 per cent. of bread. On being placed in water they disintegrated, the meat sinking rapidly, so that a fairly good separation of the constituents could be effected by elutriation. No proceedings were taken against the vendors, owing to the absence of any legal or authoritative definition of a sausage. 1 This method has, of course, no pretensions to great accuracy, but is useful as indicating the character of the materials used in manufacturing the sausage. sraaca IN SAUSAGES. 287 Starch in sausages, when present in more than the trifling proportion due to the pepper, indicates an admixture of flour, bread, or other farinaceous material. Broken and Waste biscuits are extensively used for the purpose. The presence of such amylaceous substances may be detected by moistening the sausage with a dilute solution of iodine, and examining the mixture under the microscope. The starch-granules, more or less altered by the action of heat, will be readily recognized by their blue color. For the determination of the amount of starch in. . . This item ships from La Vergne,TN., RareBooksClub<