On the analysis of concentrated meat preparations

A. Stutzer
1885 The Analyst  
Specidly written for tho ANALYST and transhtctsd l y Mr. Frederick H. Hatch.). I commenced testing, some years ago, with special reference to their 1)hysiologically important constituents, a certain number of articles of food introduced into Germany for the use of invalids and children. I stated that my investigation led to highly interesting results as regards the comparative nutritive value of the various substances so tested." Several of the specimens then examined belonged to the ordinary
more » ... d to the ordinary class of preserved foods, such as, for instance, condensed milk, &c. I also further tested such articles of food as beef, fowl, eggs, and oysters, the two latter being usually greatly overrated in point of nutritive value as compared with meat. Then, again, I analysed caviare, extract of beef, and other preserved food of animal origin. It is strikingly obvious, of course, that, in regard to the various descriptions of food as a means of nourishment, there prevails, not amongst the general public only, but amongst chemists also, a number of erroneous conceptions, which can only be refuted by careful and exhaustive chemical analyaes of such articles of food. The precipitate (consisting of BaS04, FePO" and Fe,O,) is filtered, washed, the filtrate, after the addition of ammonium carbonate and ammonium oxalate, warmed for some time on the water-bath, and filtered, the precipitate (consisting of calcium oxalate and barium carbonate) being well washed ; the filtrate is then evaporated to dryness in a platinum dish, and gently ignited to get rid of the ammonium salts, The residue is dissolved in water, the small quantity of barium carbonate filtered, and the filtrate, after the addition of platinum chloride, evaporated nearly to dryness. The K2 Pt 01, on the filter is dissolvedin hot water, the solution evaporated to dryness in a glass dish, the residue dried for 6 hour at 100" C in the air-bath, and weighed, (To 6e continued in o w next.) The residue is treated with alcohol, filtered, and washed with alcohol.
doi:10.1039/an8851000057 fatcat:awa6azkuirgo5pk7xehk6eok7y