View report page

99
Report of the Medical Officer of Health.
Vinegar (6) All these samples were found to be deficient in
Acetic Acid; the deficiency varying from
19 to 23.5 per cent.
Cake (6) These were all found to contain a Boron
servative accounted for by the use of Liquid
Eggs in their preparation. The quantity of
preservative detected ranged from 11.9 to
21.7 grains per lb. Crystallised Boric Acid.
Cake, sponge (7) As in the case of Cake all these were found to
contain Boric Acid, the quantity present
varying from 12.5 to 24.3 grains per lb.
Eggs, liquid (3) These samples were preserved with Boric Acid,
and contained from 37.8 to 60.2 grains
per lb.
Lemonade powder (3) Lemonade powder should be prepared with Citric
Acid; in these cases Tartaric Acid had been
employed.
Olive Oil (1) Consisted entirely of Cotton Seed Oil.
Rice (2) These samples had been polished with Talc, and
a slight excess of that agent had been
allowed to remain on the surface of the
grain, the maximum permissible being 0.5
per cent.
Vegetables, tinned (1) Sulphate of Copper had been employed in this
case to fix the colour of the beans. The
quantity remaining on the vegetable was,
however, very small, amounting to only
0.07 grains per lb. expressed as Copper.
Wines, non-alcoholic (6) In the preparation of these Wines Salicylic Acid
had been employed as a preservative, and
was found to be present in quantities ranging
from 2.3 to 7.0 grains per pint.
We are, Mr. Mayor, Ladies and Gentlemen,
Your obedient Servants,
A. H. M. MUTER, F.I.C., F.C.S.,
Public Analyst.
CHARLES A. HACKMAN, F.I.C.
Additional Public Analyst.
South London Central Public Laboratory,
325, Kennington Road, S.E. 11,
25th February, 1924.