Public-domain ebook
Language: en3,354 downloads on Project Gutenberg
Subjects
In: Science - Chemistry/Biochemistry·Science - Earth/Agricultural/Farming·How To ...
Public-domain ebook sourced from Project Gutenberg #75389.
Principles and Practice of Agricultural Analysis, Volume III is a comprehensive manual for the chemical examination of agricultural products. Authored by Harvey W. Wiley, a chemist of the U.S. Department of Agriculture, the work opens with a preface that explains its purpose: to give analysts and students a broad view of the field while leaving methodological choices to the practitioner’s judgment. The opening pages outline a systematic structure, beginning with sampling, drying, incineration and extraction, then moving through detailed sections on sugars, starches, fats, nitrogen‑containing compounds, dairy products and a variety of miscellaneous crops. The extensive table of contents signals a methodical, step‑by‑step approach, offering both theoretical background and practical laboratory procedures for the busy worker in agriculture or chemistry.
The text reflects the scholarly tone of the late‑nineteenth century, employing precise, didactic language and a formal, almost conversational voice that assumes a reader with some scientific background. Its exhaustive detail, numerous apparatus descriptions and reliance on contemporary analytical techniques will appeal to historians of science, students of agricultural chemistry, and practitioners who enjoy a meticulous, historically grounded reference rather than a narrative or popular overview.
The opening · free to read
Underscores “_” before and after a word or phrase indicate italics in the original text. Equal signs “=” before and after a word or phrase indicate =bold= in the original text. A single underscore after a symbol indicates a subscript. Small capitals have been converted to SOLID capitals. Illustrations have been moved so they do not break up paragraphs. Antiquated spellings have been preserved. Typographical and punctuation errors have been silently corrected. The “CORRECTIONS FOR VOL. III.” listed at the end of the book have already been applied to the text by the transcriber.
PRINCIPLES AND PRACTICE OF AGRICULTURAL ANALYSIS.
A MANUAL FOR THE EXAMINATION OF SOILS, FERTILIZERS, AND AGRICULTURAL PRODUCTS.
FOR THE USE OF ANALYSTS, TEACHERS, AND STUDENTS OF AGRICULTURAL CHEMISTRY.
VOLUME III.
AGRICULTURAL PRODUCTS.
BY HARVEY W. WILEY, CHEMIST OF THE U. S. DEPARTMENT OF AGRICULTURE.
EASTON, PA. CHEMICAL PUBLISHING CO. 1897.
COPYRIGHT, 1897, BY HARVEY W. WILEY.
PREFACE TO VOLUME THIRD.
The concluding volume of the Principles and Practice of Agricultural Analysis has been written in harmony with the plan adopted at the commencement of the first volume. In it an effort has been made to place the analyst or student en rapport with all the best methods of studying the composition of agricultural products. During the progress of the work the author has frequently been asked why some special method in each case has not been designated as the proper one to be used. To do this would be a radical departure from the fundamental idea of the work; viz., to rely on the good judgment and experience of the chemist. It is not likely that the author’s judgment in such matters is better than that of the analyst using the book, and, except for beginning students pursuing a course of laboratory instruction, a biased judgment is little better than none at all. For student’s work in the laboratory or classroom it is probable that a volume of selected methods based on the present work may be prepared later on, but this possible future need has not been allowed to change the purpose of the author as expressed in the preface of the second volume “to present to the busy worker a broad view of a great subject.” For the courtesy and patience of the publishers, for the uniformly commendatory notices of the reviewers of volumes one and two, and for the personal encouraging expressions of his professional brethren the author is sincerely grateful. He finds in this cordial reception of his book a grateful compensation for long years of labor. The plates of the first edition of the three volumes have been destroyed in order to insure a re-writing of the second edition when it shall be demanded, in order to keep it abreast of the rapid progress in the field of agricultural chemical analysis.
Methods of Sampling, pp. 3-13.—Vegetable substances; Animal substances; Preserving samples; Collecting samples; Grinding samples; Grinding apparatus.
Drying Organic Bodies, pp. 13-36.—Volatile bodies; Drying ovens; Air baths; Drying in vacuum; Electric drying ovens; Steam coil apparatus; Drying in hydrogen; Drying in tubes; Drying viscous liquids; General principles of drying.
Incineration, pp. 36-40.—Principles of incineration; Products of combustion; Purpose and conduct of incineration; German ash method; Courtonne’s muffle.
Extraction of Organic Bodies, pp. 40-57.—Object of extraction; Solvents; Methods of extraction; Extraction by digestion; Extraction by percolation; Apparatus for extraction; Knorr’s extraction apparatus; Soxhlet’s extraction apparatus; Compact extraction apparatus; Recovery of solvents; Authorities cited in Part First.
PART SECOND. SUGARS AND STARCHES.
Introduction, pp. 58-62.—Carbohydrates; Nomenclature; Preparation of pure sugar; Classification of methods of analysis.
Analysis by Density of Solution, pp. 63-72.—Principles of the method; Pyknometers; Calculating volume of pyknometers; Hydrostatic balance; Areometric method; Correction for temperature; Brix hydrometer; Comparison of brix and baumé degrees; Errors due to impurities.
Estimation of Sugars with Polarized Light, pp. 74-120.—Optical properties of sugars; Polarized light; Nicol prism; Polariscope; Kinds of polariscopes; Character of light; Description of polarizing instruments: Laurent polariscope; Polariscope lamps; Soleil-Ventzke polariscope; Half Shadow polariscope; Triple field polariscope; Setting the polariscope; Control observation tube; Quartz plates; Correcting quartz plates; Application of quartz plates; Sugar flasks; Preparing sugar solutions for polarization; Alumina cream; Errors due to lead solutions; Double polarization; Mercuric compounds; Bone-black; Inversion of sugar; Clerget’s method; Influence of strength of solution; Calculation of results; Method of Lindet; Use of invertase; Activity of invertase; Inversion by yeast; Determination of sucrose; Determination of raffinose; Specific rotatory power; Calculating specific rotatory power; Variations in specific rotatory power; Gyrodynatic data; Birotation.
Chemical Methods of Estimating Sugar, pp. 120-149.—General principles; Classification of methods; Reduction of mercuric salts; Sachsse’s solution; Volumetric copper methods; Action of copper solution on dextrose; Fehling’s solution; List of copper solutions; Volumetric laboratory method; Filtering tubes; Correction of errors; Permanganate process; Modified permanganate method; Specific gravity of cuprous oxid; Soldaini’s process; Relation of reducing sugar to quantity of suboxid; Factors for different sugars; Pavy’s process; Peska’s process; Method of Allein and Gaud; Method of Gerrard; Sidersky’s modification; Titration of excess of copper.
Gravimetric Copper Methods, pp. 149-170.—General principles; Laboratory copper method; Halle method; Allihn’s method; Meissl’s method; Determination of invert sugar; Estimation of milk sugar; Determination of maltose; Preparation of levulose; Estimation of levulose.
Miscellaneous Methods of Sugar Analysis, pp. 171-196; Phenylhydrazin; Molecular weights of carbohydrates; Birotation; Estimation of pentosans; Determination of furfurol; Method of Tollens; Method of Stone; Method of Chalmot; Method of Krug; Precipitation with pyrogalol; Precipitation with phloroglucin; Fermentation methods; Estimating alcohol; Estimating carbon dioxid; Precipitation with earthy bases; Barium saccharate; Strontium saccharate; Calcium saccharate; Qualitive tests; Optical tests; Cobaltous nitrate test; The Dextrose group; Tests for levulose; Tests for galactose; Tests for invert sugar; Compounds with phenylhydrazin; Detection of sugars by means of furfurol; Bacterial action on sugars.
Determination of Starch, pp. 196-226.—Constitution of starch; Separation of starch; Methods of separation; Separation with diastase; Separation in an autoclave; Principles of analysis; Estimation of water; Estimation of ash; Estimation of nitrogen; Hydrolysis with acids; Factors for calculation; Polarization of starch; Solution at high pressure; Method of Hibbard; Precipitation with barium hydroxid; Disturbing bodies in starch determinations; Colorimetric estimation of starch; Fixation of iodin; Identification of starches; Vogel’s table; Muter’s table; Blyth’s classification; Preparation of starches for the microscope; Mounting in canada balsam; Description of typical starches; Authorities cited in Part Second.
PART THIRD. SEPARATION AND DETERMINATION OF CARBOHYDRATES IN CRUDE OR MANUFACTURED AGRICULTURAL PRODUCTS.
Sugars in Vegetable Juices, pp. 227-253.—Introduction; Sugar in the sap of trees; Sugar in sugar canes; Weighing pipettes; Gravimeter; Reducing sugars in juices; Preservation of juices; Direct estimation of sugar; Cutting or shredding canes; Methods of analysis; Drying and extracting; Examination of bagasse; Fiber in canes; Sugar beets; Estimation of sugar in sugar beets; Machines for pulping beets; Instantaneous diffusion; Pellet’s process; Alcohol digestion; Extraction with alcohol; Determination of sugar in mother beets; Determination of sugars without weighing; Continuous observation tube.
Analysis of Sirups and Massecuites, pp. 254-264.—Specific gravity; Determination of water; Determination of ash; Determination of reducing sugars; Estimation of minute quantities of invert sugar; Soldaini’s gravimetric method; Weighing the copper as oxid; Analyses for factory control.
Separation of Carbohydrates in Mixtures, pp. 264-292.—Occurrence of sugars; Optical methods; Optical neutrality of invert sugar; Separation of sucrose and invert sugar; Separation of sucrose and raffinose; Determination of levulose; Formula for calculating levulose; Separation of sucrose from dextrose; Estimation of lactose in milk; Error due to volume of precipitate; Separation of sucrose, levulose and dextrose; Sieben’s method; Wiechmann’s method; Copper carbonate method; Winter’s process; Separation with lead oxid; Analysis of commercial glucose and grape sugar; Fermentation method; Oxidation method; Removal of dextrose by copper acetate; Separation of dextrin with alcohol.
Carbohydrates in Milk, pp. 293-298.—Copper tartrate method; The official method; The copper cyanid process; Separation of sugars in evaporated milks; Method of Bigelow and McElroy.
Separation and Determination of Starch and Fiber, pp. 298-306.—Occurrence; Separation of starch; Dry amyliferous bodies; Indirect method of determining water; Removal of oils and sugars; Preparation of diastase; Estimation of starch in potatoes; Constitution of cellulose; Fiber in cellulose; Official method; Separation of cellulose: Solubility of cellulose; Qualitive reactions for cellulose; Rare carbohydrates; Authorities cited in Part Third.
PART FOURTH. FATS AND OILS.
General Principles, pp. 309-316.—Nomenclature; Composition; Principal glycerids; Presses for extraction; Solvents; Freeing extracts of petroleum; Freeing fats of moisture; Sampling and drying for analysis; Estimation of water.
Physical Properties of Fats and Oils, pp. 317-350.—Specific gravity; Balance for determining specific gravity; Expression of specific gravity; Coefficient of expansion of oils; Densities of common fats and oils; Melting point; Determination in capillary tube; Determination by spheroidal state; Solidifying point; Temperature of crystallization; Refractive power; Refractive index; Abbe’s refractometer; Pulfrich’s refractometer; Refractive indices of common oils; Oleorefractometer; Butyrorefractometer; Range of application of the butyrorefractometer; Viscosity; Torsion viscosimeter; Microscopic appearance; Preparation of fat crystals; Observation of fat crystals with polarized light; Spectroscopic examination of oils; Critical temperature; Polarization; Turbidity temperature.
Chemical Properties of Fats and Oils, pp. 351-406.—Solubility in alcohol; Coloration produced by oxidants; Nitric acid coloration; Phosphomolybdic acid coloration; Picric acid coloration; Silver nitrate coloration; Stannic bromid coloration; Auric chlorid coloration; Thermal reactions; Heat of sulfuric saponification; Maumené’s process; Method of Richmond; Relative maumené figure; Heat of bromination; Method of Hehner and Mitchell; Author’s method; Haloid addition numbers; Hübl number; Character of chemical reaction; Solution in carbon tetrachlorid; Estimation of the iodin number; Use of iodin monochlorid; Preservation of the hübl reagent; Bromin addition number; Method of Hehner; Halogen absorption by fat acids; Saponification; Saponification in an open dish; Saponification under pressure; Saponification in the cold; Saponification value; Saponification equivalent; Acetyl value; Determination of volatile fat acids; Removal of the alcohol; Determination of soluble and insoluble fat acids; Formulas for calculation; Determination of free fat acids; Identification of oils and fats; Nature of fat acids; Separation of glycerids; Separation with lime; Separation with lead salts; Separation of arachidic acid; Detection of peanut oil; Bechi’s test; Milliau’s test; Detection of sesamé oil; Sulfur chlorid reaction; Detection of cholesterin and phytosterin; Absorption of oxygen; Elaidin reactions; Authorities cited in Part Fourth.
The book keeps going
Reading is free forever. Sign up and watch scenes appear while you read.
Scenes Storieta drew for other classics.
New illustrated classics
Once or twice a month: the latest books to get full character casts, scene art, and free comic editions. No account needed.
