Knoxville Whig and chronicle. [volume] (Knoxville, Tenn.) 1875-1882, 1875-03-03
Tn. science oG AduIterntton .

Aby - 4 Aal fNces NAaNo nsSd'Ntsl
Another article for the adulteration
of cream of Tartar is coming in use,
that is, rice-flour and some of the
wholesale grOcers are selling two
grades, one pure and the other adul-
terateu with this material. 1t is Tath-
er more difficult to detect than gyp-
,um 1t may he detected 10y dissolving
tile cream OF tartar in cold water, add
ing sufficient baking soda to neutral
lZe the acid. The solution is then al
lowed To stand uuUl the starch settles
To the bottom. THIS may be examined
uuUsr the microscope for starch grains.
These, ia the case of rice, are small
and have sharp angles they are very
characteristic. The preCipltate may
also be dissolved in hot water, which
distinguishes it from gypsum the
solution when cooled gives the Gus
tonlary reaction with iodine. The
success of this adulteratiou lies in the
fact that the flour is almost complete
ly soluble in hot water, or, at most, on
ly imparts a slight milkiness to the
fluid.
Coffee is favorite article for the
manipulations of the sophisticator, 1t
may be laid down as an almost univer-
sal rule that none of the preparations
nicely ground and packed IN pound
papers are genuine. The price alone
will show this; they are all sold for
less than the unroasted berry.
The ground coffee sold in bulk by
the grocers is Il little better in quality
than the above, but generally consists
of cheap grade OF coffee, and is often
quite largely mixed with ground beans.
The detection of these mixtures isvery
easy. Genuine roasted and ground
coffee will float upon the surface of
water, while beans, peas, and such ar
ticles, at once sink To the bottom.
Peas, beans, burnt sugar, etc, impart
their color much more quickly to water
than genuine coffee does. The burnt
unground coffee is generally pure cof-
fee, although ii may be of very low
grade.
If any one really likes coffee, and
does not drink it, as many seem TO do,
merely because they wish some warm
beverage, the best way is to buy the
raw berries and roast them at home.
Coffee, To be tirst~class, should al
ways be put into IA tight tin can after
roasting, before it has had time to cool,
and only ground as wanted for use.
H. however, people will insist upon
having coffee substitutes, sweet pota-
toes, dried and then Drowned as coffee
is roasted, make one of the best sub
stitutes.
The sophistications practised in re-
gard to tea are the substitution of
leaves of other plants for tea leaves,
and the occasional mixture of dried
spent leaves with frssu ones. This
last trick, however, is almost too much
trouble. The most common fraud il
the change of brand. This is done by
buying up old chests bearing a choice
mark and filling them with All inferi-
or tea of the same general appearance.
This is IA fraud that no one but IA tea
expert can detect, more especially af-
ter the box has been opened the Sec
ond time. The tests given in works
upon adulteratiOn, which may serve
very well To detect such frauds as fac
ing, the mixture of other leaves and
sand, iron filings, and dirt in general,
are powerless against this sophistiea-
ton. Popular Science Monthty.