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acetic acid added adulteration alcohol alkaline ammonia amount Analyst barium benzoic acid boiling boric acid butter calculated cane sugar carbon dioxide casein cent cheese chloride chloroform citric acid cocoa coffee colour composition contain cooled copper cream detected determined dextrin dextrose dilute dissolved distillation dried estimation ether extract evaporated examination excess Fehling's Fehling's solution filtered filtrate flask flour fruit gelatin ginger gives glucose grains heated hydrochloric acid ignited insoluble invert sugar iodine value juice lactose liquid maltose margarine meat method microscope minutes mixed mixture mustard neutralised nitrogen oxide percentage phosphate potassium powder precipitate present proportion protein reagent Reichert value residue salt sample shaken sodium hydroxide sodium hydroxide solution soluble specific gravity starch substances sucrose sulphate sulphur dioxide sulphuric acid syrup tannin tartaric temperature titrated total solids traces usually vinegar vitamin volume washed water bath weight