Official and provisional methods of analysis, Association of official agricultural chemists
By: edited by Harvey W. Wiley
Contributors: United States. Bureau of Chemistry; United States. Department of Agriculture; Association of Official Agricultural Chemists. Committee on Revision of Methods
Series: Bulletin / U.S. Dept. of agriculture. Bureau of Chemistry -- no. 107; Bulletin (United States. Bureau of Chemistry) -- no. 107.
Publisher: U.S. Dept. of Agriculture, Bureau of Chemistry
Published: 1908
Place of publication: Washington, D.C
Language: eng
Number of pages: 272
Subjects: Analytic Chemistry; Agricultural chemistry
Notes: At head of title:  U.S. Department of Agriculture, Bureau of Chemistry.

As compiled by the Committee on revision of methods  (J. K. Haywood, Chairman, J. P. Stree, F. W. Woll, J. H. Petit, L. M. Toll, F. P. Vetch, and A. L. Winton), November 1, 1906, and provisionally adopted by the association; further revised and finally adopted, October, 1907.
Table of contents: title: 1. Methods for the analysis of fertilizers. pp. 1.; title: 2. Methods for the analysis of soils. pp. 13.; title: 3. Methods for the analysis of inorganic plant constituents. pp. 21.; title: 4. Methods for the analysis of insecticides and fungicides. pp. 25.; title: 5. Methods for the analysis of tanning materials. pp. 35.; title: 6. General methods for the analysis of foods and feeding stuffs. pp. 38.; title: 7. Methods for the analysis of cattle foods. pp. 57.; title: 8. Methods for the analysis of cereal foods (in preparation). pp. 59.; title: 9. Methods for the analysis of canned vegetables. pp. 60.; title: 10. Methods for the analysis of saccharine products. pp. 64.; title: 11. Methods for the analysis of sugarhous products. pp. 75.; title: 12. Methods for the analysis of fruits and fruit products. pp. 77.; title: 13. Methods for the analysis of wine. pp. 83.; title: 14. Methods for the analysis of beer. pp. 90.; title: 15. Methods for the analysis of distilled liquors. pp. 95.; title: 16. Methods for the analysis of vinegar. pp. 102.; title: 17. Methods for the analysis of meat and meat products. pp. 106.; title: 18. Methods for the analysis of dairy products. pp. 117.; title: 19. Methods for the analysis of edible fats and oils. pp. 129.; title: 20. Methods for the analysis of cocoa and cocoa products. pp. 148.; title: 21. Methods for the analysis of tea. pp. 149.; title: 22. Methods for the analysis of coffee. pp. 152.; title: 23. Methods for the analysis of flavoring extracts. pp. 156.; title: 24. Methods for the analysis of spices. pp. 162.; title: 25. Methods for the analysis of condiments other than spices. pp. 167.; title: 26. Methods for the analysis of baking powders and baking chemicals. pp. 169.; title: 27. Methods for the detection and determination of preservatives. pp. 179.; title: 28. Methods for the detection and determination of coloring matter. pp. 190.; title: 29. Methods for the analysis of drugs. pp. 201.; title: 30. Reference tables. pp. 203.; title: Appendix 1: Methods for the analysis of fertilizers. pp. 233.; title: Appendix 2: Methods for the analysis of soils. pp. 234.; title: Appendix 3: Inorganic plant constituents. pp. 236.; title: Appendix 4: Methods for the analysis of insecticides and fungicides. pp. 239.; title: Appendix 6: General methods for the analysis of foods and feeding stuffs. pp. 241.; title: Appendix 17: Methods for the analysis of meat and meat products. pp. 243.; title: Appendix 18: Methods for the analysis of dairy products. pp. 253.; title: Appendix 20. Methods for the analysis of cocoa and cocoa products. pp. 254.; title: Appendix 29. Methods for the analysis of drugs. pp. 258.; title: Index. pp. 261.