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240
Table of 83 Samples submitted for examination during the year 1893—Continued.
No
Article.
Quality.
Principal facts of Analysis.
Remarks.
61
Butter
Genuine
Sp. Gr. of
Butter Fat = 911.86; Reichert process modified
at 100° F. (on 5 grms fat) c.c. of
Soda N req. = 29.5
62
Butter
Genuine
,, 9117 „ 29.5
63
Butter
Contained 96 % of margarine
,, 9049 „ 1.35
Fined 10s. and 2s. costs.
64
Butter
Genuine
„ 914-4 „ 30.0
65
Milk
Genuine
Cream 14.0%; milk solids 13.85%
66
Claret
Doubtful
Alcohol 9.40%; very acid, contained some
deposit
Was labelled "Grand Vin Margaux."
67
Vinegar
35 % of added water
Acetic Acid 2.58%
Vendor warned.
68
Vinegar
Good
Acetic Acid 5.58%
69
Vinegar
30 % added water
Acetic Acid 2.76%
Vendor warned.
60
Vinegar
Good
Acetic Acid 5 64%
71
White Vinegar
Good
Acetic Acid 6.06%
Contained a trace of copper.
72
Vinegar
Good
Acetic Acid 4.74%
73
Vinegar
Good
Acetic Acid 5.52%
74
Vinegar
Good
Acetic Acid 5.64%
75
Vinegar
Adulterated with sulphuric
acid
Total acidity calculated as acetic acid = 4.76%
(Vide Report.)
Free sulphuric acid=.1275%
Vendor warned.
76
Vinegar
Good
Acetic Acid 5.0
77
Vinegar
Good
Acetic Acid 4.98
Sp. Gr. of
Butter Fat =911.9; Reichert process modified
at 100° F (on 5 grms fat) c.c. of
Sold as white wine vinegar.
78
Butter
Genuine
Soda ? req. = 26.0
79
Butter
Genuine
,, 911.3 ,, 24.6
70
Butter
Genuine
,, 912.7 „ 30.4
81
Butter
Genuine
,, 911.5 „ 26.3
82
Butter
Genuine
,, 912.16 ,, 29.6
83
Butter
Genuine
„ 912.2 „ 28.2