View report page

110
and a specific fruit content is laid down for each type of jam according to the
fruit or fruits used. Second quality jams will be described on the label by
the name of the fruit or fruits together with the words "with other fruit
juice" in letters of equal size.
Further all jams will contain a certain minimum percentage of total soluble
solids.
Coffee.
Seven samples analysed were genuine. One sample labelled "Coffee
and Chicory Mixture " contained 64 per cent. of chicory.
Condensed Milk and Dried Milk.
Nine samples of condensed milk and 3 samples of dried milk were genuine.
These samples complied with the requirements of the Condensed Milk and
Dried Milk Regulations respectively as regards percentage composition of
milk fat and milk solids, and each tin was correctly labelled and contained
sufficient condensed or dried milk to produce the number of pints of standard
milk as stated on the label. All the samples were free from preservative.
Diabetic Flour.
One sample examined was reported as adulterated.
E 30. Contained 56.3 per cent. of starch, etc. (soluble sugar-forming
carbohydrates).
The vendor was cautioned, with a suggestion that the analysis of the flour
should be printed on the bags.
This sample was taken formally, following the analysis of the same flour
(Diabetic Flour, No. 1), for a private purchaser. This purchaser when
submitting the sample for analysis stated that he only required to know whether
the sample contained starch, as he supposed, whether rightly or wrongly,
that a flour sold as "diabetic flour" should be free from starch. At my
suggestion he showed my analysis of this flour to his own doctor and to a
medical specialist whom he consulted and was told that this flour was decidedly
unsuitable.
The flour consists of ordinary wheat flour in which the protein had been
increased by about 10 per cent. (on the flour) the normal amount of starch,
in consequence, being lessened to that extent ; it is therefore little better
than ordinary flour. A true diabetic food is one in which starch and other