The Japanese standards of food additives

[目次]

• CONTENTS
• Brief Outline of the History of the Food Sanitation Law and the Standards of Food Additives / 1
• Preface / 3
• General Notice / 1
• Restrictions for the Use of Food Additives / 8
• Monographs / 15
• General Tests,Processes and Apparatus / 252
• 1. Tests for Chloride and Sulfate / 252
• 2. Flame Test / 252
• 3. Thermometer / 253
• 4. Identification Tests / 254
• 5. Loss on Drying and Loss on Ignition / 261
• 6. Spectrophotometry / 261
• 7. Congealing Temperature / 264
• 8. Residue on Ignition / 266
• 9. Refractive Index Measurement Method / 267
• 10. Heavy Metals Test / 267
• 11. Optical Rotation / 268
• 12. Nitrogen Assay / 268
• 13. Lead Limits / 272
• 14. Softening Point / 273
• 15. Viscosity / 275
• 16. Quantitative Test for Gas / 277
• 17. pH Determination / 278
• 18. Specific Gravity / 282
• 19. Arsenic Test / 284
• 20. Boiling or Distilling Range / 286
• 21. Alkali Salts of Organic Acids / 288
• 22. Melting Range or Temperature / 289
• 23. Readily Carbonizable Substances / 291
• 24. Paper Chromatography / 291
• Coloring Matters Test / 294
• Flavoring Agent Tests / 299
• Reagents,Test Solutions,Volumetric Solutions,Standard Solutions,Standard Reagents,Filter Papers,Glass Filters,and Sieves. / 304
• Reagents / 304
• Test Solutions / 315
• Volumetric Solutions / 324
• Standard Solutions / 333
• Reference Standards / 337
• Filter Papers / 337
• Glass Filters / 339
• Sieves / 339
• Bertrand Table / 340
• Atomic Weights / 342
• Index / 343

「国立国会図書館デジタルコレクション」より