Methods for the Analysis of Maple Products and the Detection of Adulterants: Together With the Interpretation of the Results Obtained (Classic Reprint) - Hardcover
Synopsis
Excerpt from Methods for the Analysis of Maple Products and the Detection of Adulterants: Together With the Interpretation of the Results Obtained
Pure maple products and those adulterated With cane sugar seem most clearly differentiated by the varying amounts and nature of their ash contents, namely, the solubility and alkalinity of the soluble and insoluble ash. Only a trace of ash is found in refined cane sugar, While in maple sugar a much larger quantity is normally present. Commercial brown sugar may also carry a considerable ash content, but its character is so distinct from that found in the maple that mere similarity in amount of ash does not seriously interfere With its detection.
Again, pure maple products give a large voluminous precipitate With lead subacetate, While brown sugars give only a small amount, and White sugars none. Various authors have proposed methods. For detecting admixtures of adulterants based upon this fact. Upon these two facts. The chemist depends principally for the detection of adulteration. Mr. J ones further says: The color of maple products is no indication of purity. Pure goods may be almost snow White, or they may be nearly jet black or any intermediate shade of brown. The color of pure goods is largely dependent on the methods used in handling and boiling the sap. In general the first run of sap pro duces a much lighter colored sirup and sugar than the later runs.
The odor of the product is of little value in determining the purity. Fresh goods have the very characteristic odor, but on standing or in dry samples of sugar the odor is apt to be bound up.
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