THE frequent occurrence of oocoanut oil in margarine mixtures (butter substitutes) at the present time has introduced a, new factor into butter analysis. It is fully recognised that the simple method of examination by the official Reichert-Wollny process is no longer effective for determining whether margarine comes within the legal definition or not. Still less is it possible in the presence of cocoanut oil to arrive at the proportions in a mixture by this method.
THE fluorides of the alkali metals have recently come into prominence as suggested preservatives for articles of food. I n Reports to the Local Government Board by Drs. MacFadden and Monier-Williams (Food Reports No. 17 and Report on the Work of Inspectors of Foods for the year 1912-13) reference is made to one or two preparations of this nature advertised under proprietary names, with the statement that the preservative is of a perf ect 1 y harmless character. As, so fax, these preservatives have been found mainly in milk, cream, and butter, the action, if any, of lactic acid upon soluble fluorides becomes a matter of some importance. With a view to obtaining information on this point, as a preliminary experiment, some pure concentrated lactic acid was allowed to act upon a little
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