subindex (aoac)

Subject Index AACCAOAC methods

aflatoxins in corn, Ch 49, p 14biuret in fertilizers, Ch 2, p 19-D-glucan in barley and oats, Ch 32,

pp 3132Bniacin and niacinamide in foods, drugs,

and feeds, Ch 45, pp 1415nutrients in fertilizers, Ch 2, pp 2526 protein (crude) in animal feed, Ch 4,

p 13riboflavin in foods and vitamin prepara-

tions, Ch 45, pp 1012Absorbance

nomograph relating concentration, ab-sorptivity, and, App C, p 17 (vol 1)

Absorption indicator methodquaternary ammonium compounds in

formulations, Ch 7, p 100Absorptivity

nomograph relating concentration, absor-bance, and, App C, p 17 (vol 1)

Acenocoumarol, Ch 19, pp 2022, 35Acephate

in lettuce, Ch 10, pp 1011in soluble powder formulations, Ch 7,

pp 9797Ain strawberries, Ch 10, pp 1011in technical material, Ch 7, pp 97-97Ain tomatoes, Ch 10, pp 1011

Acetaminophen, Ch 19, pp 79, 35Acetanilid, Ch 18, pp 48, 58; Ch 19,pp 910, 35; Ch 20, p 32Acetic acid

in bread, Ch 32, pp 32B33in cake, Ch 32, p 36corn-derived in apple cider vinegar,

Ch 37, pp 21A22safe handling of, App B, p 3in seafood, Ch 35, pp 1314

Acetic anhydride safe handling of, App B, p 3

Acetic serum methodwater (added) in milk, Ch 33, p 26

Acetone in distilled liquors, Ch 26, pp 1415 in drugs, Ch 18, p 2 extract in fish meal, Ch 4, p 26 safe handling of, App B, p 5

Acetone extraction method fat in fish meal, Ch 35, p 10

Acetone peroxides in baking premixes, Ch 47, pp 4041

Acetonitrile safe handling of, App B, p 5

Acetyl value of oils and fats, Ch 41, p 5

2-Acetylamino-5-nitrothiazole in feeds, Ch 5, p 1

Acetylation methods hair preparations, Ch 15, p 9 hydroxyl value of oils and fats, Ch 41,

p 6phenylephrine HCl in drugs, Ch 18, p 22

Acetylcarbromal, Ch 19, pp 13, 35Acid fuchsin D, Ch 46, p 8Acid hydrolysis methods

amino acids in feeds, Ch 4, pp 412copper-reducing substances in spices,

Ch 43, p 3fat in bread, Ch 32, p 34fat in eggs, Ch 34, p 2fat in flour, Ch 32, p 5fat in macaroni products, Ch 32, p 38fat in seafood, Ch 35, pp 910filth in baked goods, Ch 16, pp 2021filth in corn flour, Ch 16, p 19phenacetin and phenyl salicylate in

drugs, Ch 19, p 11 starch in baking powders, Ch 25, pp 34

Acid value of butterfat, Ch 33, p 56F

Acid-detergent fiber in feeds, Ch 4, p 28Ain feeds and forages, Ch 4, p 2021

Acid-insoluble residue method soil in frozen spinach, Ch 16, p 35

Acidic drugs, Ch 19, pp 12Acidity

in nonalcoholic beverages, Ch 29, p 2of beer, Ch 27, p 6of brewing sugars and sirups, Ch 27, p 35of cheese, Ch 33, p 61of corn sirups and sugars, Ch 44, p 40of eggs, Ch 34, pp 67of feeds, Ch 4, p 31 of food dressings, Ch 43, p 8of fruit products, Ch 37, p 11of honey, Ch 44, p 31of milk, Ch 33, p 7of prepared mustard, Ch 43, p 6of roasted coffee, Ch 30, p 2of tragacanth drugs, Ch 20, p 31 of water, Ch 11, pp 23 of wines, Ch 28, pp 89 see also Fat acidity

Acids in beer, Ch 27, p 6in bread, Ch 32, pp 3334in butter, Ch 33, p 57in canned vegetables, Ch 42, pp 89in color additives, Ch 46, p 25in cordials and liqueurs, Ch 26, p 21

in cream, Ch 33, p 48in distilled liquors, Ch 26, p 9in hops, Ch 27, p 32in nonalcoholic beverages, Ch 29, p 1in oils and fats, Ch 41, pp 1112safe handling of, App B, pp 23 solution strengths, App C, p 3 (vol 1) in vinegars, Ch 43, p 11see also Fatty acids

Aconitine, Ch 18, pp 45, 58; Ch 20,pp 23, 32Acrylamide disc electrophoresis method

identification of fish species, Ch 35, pp 2526

Acrylonitrile in food, Ch 48, pp 67

Adamkiewicz test protein in feeds, Ch 4, p 13

Adipose tissue hexachlorobenzene and mirex residues

in, Ch 10, pp 5253Adrenocortico steroids, Ch 21, pp 814 Adulterants

meat and poultry adulteration of meatproducts, Ch 39, p 22

in processed Florida orange juice, Ch 37,pp 2122

in spices, Ch 43, pp 45Aerobic plate counts

bacteria in chilled, frozen, precooked, orprepared foods, Ch 17, pp 34

in dry rehydratable film, Ch 17, pp 1011

in foods, Ch 17, pp 1011microorganisms in dairy products,

Ch 17, pp1213 microorganisms in foods, Ch 17,

pp 810pectin gel method, Ch 17, p 10

Aerosol products antiperspirants, Ch 15, pp 45

Affinity quantitative determination-lactam antibiotics in milk, Ch 33,

p 38Aflatoxin B1, B2

in cottonseed products, Ch 49, pp 2123,24A25

in foods and feeds, Ch 49, pp 56in mixed feed, Ch 49, pp 24A25in peanuts and peanut products, Ch 49,

pp 810Aflatoxin G1, G2

in cottonseed products, Ch 49, pp 2123in foods and feeds, Ch 49, pp 56in peanuts and peanut products, Ch 49,

pp 810

1998 AOAC INTERNATIONAL

Aflatoxin M1 in cheese, Ch 33, p 62in dairy products, Ch 49, p 30in fluid milk, Ch 49, pp 3435in liver, Ch 49, p 32in milk and cheese, Ch 49, pp 3031 in milk and powdered milk, Ch 33, p 31

Aflatoxins in cocoa beans, Ch 49, p 12in coconut, copra, and copra meal,

Ch 49, p 13in corn, Ch 49, p 14in corn, almonds, Brazil nuts, peanuts,

and pistachio nuts, Ch 49, pp 2424A

in corn and peanuts, Ch 49, p 6in corn, cottonseed, peanuts, and peanut

butter, Ch 49, pp 67in cottonseed products, Ch 49, pp 2123in cottonseed products and mixed feed,

Ch 49, pp 2425in foods and feeds, Ch 49, pp 56 in green coffee, Ch 49, p 27identification of, Ch 49, pp 45, 2830in peanuts and peanut products, Ch 49,

pp 810in pistachio nuts, Ch 49, p 27in soybeans, Ch 49, p 27sampling of, Ch 49, p 2standards for, Ch 49, pp 34 see also specific aflatoxins

Agar in meat, Ch 39, pp 1920

Agar cutterantibiotics in feed, Ch 5, p 34

Air oven methods moisture in cereal adjuncts, Ch 27, p 29solids and moisture in flour, Ch 32, p 1solids and moisture in macaroni prod-

ucts, Ch 32, p 38solids in yeast, Ch 27, p 38

Aklomide in feeds, Ch 5, pp 12

Alachlorin finished drinking water, Ch 10,

pp 2630in pesticide formulations, Ch 7, pp 5052

Alaska King Crab Marketing and Control BoardAOAC method

drained weight of frozen crabmeat, Ch 35, pp 45

Alba red, Ch 46, p 8Albumin

in evaporated milk, Ch 33, p 53in milk, Ch 33, p 16

Alcohol in almond extract, Ch 36, p 17in anise and nutmeg extracts, Ch 36,

p 19in beer, Ch 27, p 4

in cassia, cinnamon, and clove extracts,Ch 36, pp 1819

in cordials and liqueurs, Ch 26, p 19 in distilled liquors, Ch 26, pp 16 in drugs, Ch 18, p 2 extract of spices, Ch 43, p 2in flavor extracts and toilet preparations,

Ch 36, p 20in flavors, Ch 36, p 1 in fruit products, Ch 37, p 3in ginger extract, Ch 36, p 19handling of, Ch 49, p 1 in lemon, orange, and lime extracts,

Ch 36, p 11in nonalcoholic beverages, Ch 29, p 1in peppermint, spearmint, and winter-

green extracts, Ch 36, p 19percentages by volume in mixtures of

ethyl alcohol and water, App C,pp 2126 (vol 2)

percentages by weight in mixtures of ethylalcohol and water, App C, p 27

precipitate in fruit products, Ch 37, p 9in sirups used in confectionery, Ch 44,

p 19solution strengths, App C, p 3 (vol 1) in vanilla extract, Ch 36, p 1in vinegars, Ch 43, pp 1112in wines, Ch 28, pp 13see also Ethyl alcohol

Alcohol method solids in yeast, Ch 27, p 37

Alcoholic beverages certified reference materials for, App A,

pp 89 ethyl carbamate in, Ch 28, pp 1414Asee also Beer; Cordials and liqueurs;

Distilled liquors; Malt beveragesand brewing materials; Wines

Alcoholic products denaturants in, Ch 8, p 1

Alcohols (higher) and ethyl acetate in distilled liquors,

Ch 26, pp 1214Aldehydes

as acetaldehyde in frozen vegetables, Ch 42, p 12

in cordials and liqueurs, Ch 26, p 20in distilled liquors, Ch 26, pp 9, 1011in lemon and orange oils, Ch 36,

pp 1516in lemon, orange, and lime extracts,

Ch 36, pp 1314in wines, Ch 28, p 11

Aldicarb in formulations, Ch 7, pp 2223 in grapes and potatoes, Ch 10, pp 3639

Aldrin in formulations, Ch 7, pp 5253 in water, Ch 10, pp 1317

multiresidue methods, Ch 10, p 6 Alfalfa leaves

filth in, Ch 16, pp 3841Alginates

in chocolate beverages, Ch 29, p 7in chocolate frozen desserts, Ch 33, p 73 in chocolate products, Ch 31, p 16in food dressings, Ch 43, p 10

Alimentary pastes filth in, Ch 16, p 22

Alizarin cyanine green F, Ch 46, p 6Alizurol purple, Ch 46, p 9Alizurol purple SS, Ch 46, p 8Alkalies

safe handling of, App B, pp 34solution strengths, App C, p 3 (vol 1)

Alkalimeter method carbon dioxide in liming materials,

Ch 1, pp 23Alkalimetric ammonium molybdophos-phate method

phosphorus in feeds, Ch 4, p 35Alkalimetric methods

phosphorus in fertilizers, Ch 2, pp 7, 9,1011

Alkaline hydrolysis method phenacetin and phenyl salicylate in

drugs, Ch 19, p 11Alkaline phosphatase activity

in fluid dairy products, Ch 33, pp 3637Alkaline phosphatase detection methods

mammalian feces in grain products, Ch 16, pp 5456

filth in grain products, Ch 16, pp 5456mammalian feces in ground black

pepper, Ch 16, pp 5657Alkaline phosphatase test

mammalian feces, Ch 16, p 54Alkalinity

of ash of cacao products, Ch 31, p 2of ash of dry skim milk, Ch 33, p 56of ash of vinegars, Ch 43, p 11of ash of wines, Ch 28, p 6of water, Ch 11, p 3

Alkaloid drugs chichona, Ch 20, pp 1618 ephedra, Ch 20, pp 911ergot, Ch 20, pp 1114 ipecac, Ch 20, pp 79 microchemical tests, Ch 18, pp 4447 opiates, Ch 20, pp 16 optical crystallographic properties,

App C, pp 45 (vol 1)physostigmine, Ch 20, pp 1418 rauwolfia, Ch 20, pp 1823 refractive indices, App C, p 13 (vol 1) titration factors, Ch 20, p 2 tropane, Ch 20, pp 67 xanthine, Ch 18, p 5354; Ch 20, p 7 see also specific drugs


Alkaloidsin ephedra, Ch 20, p 9 sabadilla, in pesticide formulations,

Ch 7, pp 4950 in tobacco, Ch 3, pp 3031

Alkanolamines norepinephrine in epinephrine prepara-

tions, Ch 18, pp 2122 phenylalkanolamine salts in elixirs and

sirups, Ch 18, pp 2526 phenylephrine HCl in drugs, Ch 18,

pp 2224 phenylpropanolamine HCl in drugs,

Ch 18, p 25Alkoxyl groups

microchemical determination, Ch 12, p 13

Allergenic extracts in drugs, Ch 20, p 31

Allethrin technical and formulations, Ch 7,

pp 4142Allobarbital, Ch 18, p 47Allopurinol, Ch 19, pp 3233, 35Allspice

extract, Ch 36, p 20filth in, Ch 16, pp 3840, 41 foreign matter in, Ch 16, p 39tannin in, Ch 43, p 3

5-Allyl-5-(2-cyclopenten-1-yl) barbitu-ric acid, Ch 18, p 47Almonds

aflatoxins in, Ch 49, pp 2424AAlmond extract

alcohol in, Ch 36, p 17benzaldehyde in, Ch 36, pp 1718benzoic acid in, Ch 36, p 18hydrocyanic acid, Ch 36, p 18nitrobenzene in, Ch 36, p 18

Aloin, Ch 20, pp 28, 32-Amylase

in flour, meal, and malted cereals, Ch 32,p 20

in malt, Ch 27, pp 2829Alphazurine FG, Ch 46, p 6Alternating current spark excitationmethod

metals in plants, Ch 3, p 3Aluminum

in baking powders, Ch 25, pp 45in coal fly ash, Ch 9, pp 3134 in deodorants, Ch 15, pp 34 in face powders, Ch 15, p 8 in liming materials, Ch 1, pp 5, 7in plants, Ch 3, pp 23, 45 in soil acidifiers, Ch 2, p 35in solid wastes, Ch 9, pp 3134in waters and wastewaters, Ch 9,

pp 3444in water, Ch 11, pp 13, 1415

Aluminum oxide in face powders, Ch 15, p 8 in liming materials, Ch 1, p 5

Aluminum sulfate soil acidifiers aluminum in, Ch 2, p 35

Amaranth, Ch 46, pp 12 American Association of Cereal Chem-ists, see AACCAmerican Conference of Governmental Industrial HygienistsAOAC method

antimony in food, Ch 9, p 9American Oil Chemists Society, seeAOCS American Society of EnologistsAOACmethod

acidity of wines, Ch 28, p 8American Spice Trade AssociationAOAC method

piperine in pepper preparations, Ch 43,pp 56

Ametrynin finished drinking water, Ch 10,

pp 2630pesticide formulation, Ch 7, pp 4041

Aminesin color additives, Ch 46, p 13

Amino acidsin feeds, Ch 4, pp 412 in vitamin preparations, Ch 45, pp 4951

Aminobarbital, Ch 18, p 47Aminobenzoates

antipyrene with benzocaine in drugs, Ch 18, pp 2829

benzocaine in drugs, Ch 18, p 28 butacaine sulfate in drugs, Ch 18,

pp 2930procainamide HCl in drugs, Ch 18, p 30procaine in drugs, Ch 18, pp 3132

p-Aminobenzoic acid in feeds, Ch 5, pp 23

Aminocarb technical and formulations, Ch 7, p 23Aminomethyl phosphate in water,

Ch 10, pp 5051Aminomethylphosphonic acid

and glyphosate in environmental water,Ch 10, pp 5051

2-Amino-5-nitrothiazole in feeds, Ch 5, p 3

Aminophylline, Ch 19, pp 15, 35Aminopyrine, Ch 18, pp 48, 58; Ch 19, pp 11, 12, 35pAminosalicylic acid, Ch 19, pp 23, 35Amitriptyline, Ch 18, pp 3233, 58Amitrole

in formulations, Ch 7, p 35Ammonia

anhydrous, sampling of, Ch 2, p 3in baking powders, Ch 25, p 5in crabmeat, Ch 35, p 6

safe handling of, App B, p 3 solution strengths, App C, p 3 (vol 1)solutions, sampling of, Ch 2, pp 13 in water, Ch 11, pp 910

Ammoniacal silver nitrate safe handling of, App B, p 5

Ammonium, see Quaternary ammoniumcompoundsAmmonium bromide

in elixir, Ch 18, pp 910Ammonium glycyrrhizinate

in flavor extracts, Ch 36, pp 2223Ammonium hydroxide

safe handling of, App B, p 3Ammonium thiocyanates, App A, p 1Amobarbital, Ch 18, pp 47, 58; Ch 19, p 35Amobarbital sodium, Ch 19, p 14Amphetamines

chemical name, Ch 18, p 58; Ch 22, p 6 enantiomers in bulk drugs, syrups, and

capsules, Ch 22, pp 12 in drugs, Ch 18, pp 2627 microchemical tests, Ch 18, pp 5253

Amprolium in feeds, Ch 5, pp 3, 4

Amyl alcohol in distilled liquors, Ch 26, pp 1314

Amyl p-dimethylaminobenzoate in suntan preparations, Ch 15, pp 1011

Amylocaine, Ch 18, pp 45, 58Analgesics/antipyretics

acetaminophen in drug preparations, Ch 9, pp 79

acetanilid in drugs, Ch 19, pp 910 aminopyrine in drugs, Ch 19, pp 11, 12 aspirin in drugs, Ch 19, pp 1012with caffeine in drugs, Ch 19, pp 1011 with codeine in drugs, Ch 19, p 9 with morphine in drugs, Ch 19, p 10phenacetin in drugs, Ch 19, pp 1011 with phenobarbital in drugs, Ch 19,

pp 1112with phenolphthalein in drugs, Ch 19,

p 12phenyl salicylate in drugs, Ch 19, p 11 quinine in drugs, Ch 19, p 10 salicylamide in drugs, Ch 19, pp 89 sodium salicylate in drugs, Ch 19, p 10

Anilazine in formulations, Ch 7, p 24

Aniline safe handling of, App B, p 5

Animal fats cis- and trans-octadecenoic isomers and

general fatty acid composition in,Ch 41, pp 2627A

organochlorine pesticide residues in, Ch 10, pp 12A13


in vegetable fats and oils, Ch 41,pp 3536

Animal feeds, see Feeds Animal tissues

certified reference materials for, App A,pp 89

chlortetracycline, oxytetracycline, andtetracycline in edible animal tis-sues, Ch 23, pp 1923

copper in liver, Ch 14, pp 12 in feeds, identification of, Ch 4,

pp 3738 see also Drugs and feed additives in ani-

mal tissuesAnion-exchange methods

carbohydrates in soluble (instant) coffee,Ch 30, pp 511

phytate in foods, Ch 32, pp 4243Anions

in water, Ch 11, pp 2830Anise

extract, Ch 36, p 19filth in, Ch 16, pp 3840 foreign matter in, Ch 16, p 39

Annatto filth in, Ch 16, pp 3840, 41 in macaroni products, Ch 32, pp 4041

Anodic stripping voltammetric methodscadmium and lead in food, Ch 9, pp 45 lead in evaporated milk, Ch 9, p 17

ANOT in animal tissues, Ch 23, pp 12

Anthocyanins in fruit juices, Ch 37, p 18

Antibiotics -lactam in milk, Ch 33, pp 3843optical crystallographic properties, App C,

pp 56 (vol 1) refractive indices, App C, pp 1314

(vol 1) see also specific antibiotics

Antibiotics in feeds bacitracin, Ch 5, pp 3031, 3638 chemical methods for, Ch 5, pp 3033 chlortetracycline, Ch 5, p 31 chlortetracycline HCl, Ch 5, pp 3840 common and chemical names of, Ch 5,

p 51 erythromycin, Ch 5, pp 4041 griseofulvin, Ch 5, p 32hygromycin, Ch 5, p 41 lasalocid, Ch 5, pp 3233, 4142 lincomycin, Ch 5, p 43 monensin, Ch 5, pp 4345neomycin, Ch 5, pp 4546 novobiocin, Ch 5, p 46 nystatin, Ch 5, pp 4647 oleandomycin, Ch 5, pp 47oxytetracycline, Ch 5, pp 4748 procaine penicillin, Ch 5, p 48

spectinomycin, Ch 5, pp 4849 streptomycin, Ch 5, p 49tylosin, Ch 4, p 38; Ch 5, p 50

Anticoagulants, Ch 19, pp 2023Antiemetics, Ch 18, pp 5455Antifungals, Ch 18, p 56Antihistamines

with aspirin, phenacetin, and caffeine indrugs, Ch 18, pp 2021

chlorpheniramine maleate in drug tab-lets, Ch 18, pp 1920

codeine in presence of, Ch 20, pp 12 in dosage forms, Ch 18, pp 1726drug combinations, Ch 18, p 17 hydrocodone in presence of, Ch 20,

pp 34 meperidine in drugs, Ch 18, pp 1718 mephentermine sulfate in drugs, Ch 18,

p 18 methapyrilene in expectorants, Ch 18,

pp 1819optical crystallographic properties,

App C, p 7 (vol 1) pheniramine maleate in dosage forms,

Ch 18, pp 2021pyrilamine in cough sirup, Ch 18, p 19 refractive indices, App C, p 14 (vol 1) thonzylamine HCl, Ch 18, p 2021

Antihypertensives, Ch 18, pp 5758Antimicrobial drugs

in milk, Ch 33, pp 4345Antimony

in coal fly ash, Ch 9, pp 3134in food, Ch 9, p 9in solid wastes, Ch 9, pp 3134in wastewaters, Ch 9, pp 3444

Antioxidants butylated hydroxyanisole and butylated

hydroxytoluene in cereals, Ch 47,pp 56

in corn and rice breakfast cereals, Ch 32,p 30

in food, Ch 47, pp 12in oils and fats, Ch 47, pp 25phenolic in oils, fats, and butter oil,

Ch 47, pp 24propyl gallate in food, Ch 47, pp 67

Antiparkinsonian drugs, Ch 18, pp 5657 Antiperspirants

boric acid in, Ch 15, pp 56 zirconium in, Ch 15, pp 45

Antipyretics, see Analgesics/antipyreticsAntipyrine, Ch 18, pp 2829, 58Antiseptics

thymol in, Ch 19, p 7AOACAACC methods

aflatoxins in corn, Ch 49, p 14biuret in fertilizers, Ch 2, p 19niacin and niacinamide in foods, drugs,

and feeds, Ch 45, pp 1415

nutrients in fertilizers, Ch 2, pp 2526 protein (crude) in animal feed, Ch 4,

p 13riboflavin in foods and vitamin prepara-

tions, Ch 45, pp 1012AOACAOCS methods

crude fiber in feeds, Ch 4, pp 2628fatty acids in encapsulated fish oils and

fish oil methyl and ethyl esters, Ch 49, pp 67

fatty acids (crude) in oils and fats, Ch 41,pp 1011

hydrocarbons (saturated) in glycerides,Ch 41, pp 4041

hydroxyl value of oils and fats, Ch 41, p 6

1-monoglycerides and monoglycerideconcentrates, Ch 41, pp 4344

peroxide value of oils and fats, Ch 41, p 9polyunsaturated acids in oils and fats,

Ch 41, pp 1317trans isomers in margarines and shorten-

ings, Ch 41, pp 27A27CAOACASBC methods

aphids in hops, Ch 16, pp 78calcium in beer, Ch 27, pp 1011ethanol in beer, Ch 27, pp 45extract of barley for malting, Ch 27,

p 21glycerol in beer, Ch 27, p 6moisture in malting barley, Ch 27, p 21N-nitrosodimethylamine in beer, Ch 27,

pp 1516 specific gravity of beer and wort, Ch 27,

p 3AOACAmerican Water Works Asso-ciation method

glyphosate and aminomethylphos-phonic acid in environmentalwater, Ch 10, pp 5051

AOACASTM methodscadmium and lead in earthenware, Ch 9,

p 6B cation exchange capacity for peat, Ch 2,

p 39 extractives from flexible barrier materi-

als, Ch 48, pp 45lead and cadmium extracted from

ceramicware, Ch 9, pp 6A6BAOACCIPAC methods

alachlor in formulations, Ch 7, pp 5152

aminocarb, technical and pesticide for-mulations, Ch 7, p 23

anilazine in formulations, Ch 7, p 24 azinphos-methyl in formulations, Ch 7,

pp 80A81 butachlor in formulations, Ch 7, pp 5859 captan in formulations, Ch 7, pp 5960


chloramben in formulations, Ch 7, p 60

chlordimeform in formulations, Ch 7, pp 6263

chlorotoluron, chloroxuron, or me-toxuron in formulations, Ch 7,pp 2728

copper in fungicides, Ch 7, pp 1112 cyanazine in formulations, Ch 7,

pp 3637cyhexatin technical and formulations,

Ch 7, pp 9899cypermethrin in pesticide formulations,

Ch 7, p 42 DDT in formulations, Ch 7, pp 6566deltamethrin in pesticide formulations,

Ch 7, p 43dicamba-MCPA and dicamba-2,4-D in

formulations, Ch 7, p 67 dichlobenil in formulations, Ch 7,

pp 6869 diflubenzuron in formulations, Ch 7,

pp 7071 diquat in formulations, Ch 7, p 38endosulfan in formulations, Ch 7,

pp 7172fentin in formulations, Ch 7, p 12fentin in fentinmaneb formulations,

Ch 7, pp 1213folpet in formulations, Ch 7, pp 7273 formothion in formulations, Ch 7,

pp 8586 -BHC in technical BHC, formulations,

and lindane shampoos and lotions,Ch 7, pp 5556

isofenphos, technical and formulations,Ch 7, pp 8687

maneb in formulations, Ch 7, pp 1314

mercury in organic mercurial seed disin-fectants, Ch 7, pp 2021

methamidophos in formulations, Ch 7,pp 8990

methiocarb technical and pesticide for-mulations, Ch 7, pp 2930

metolachlor in formulations, Ch 7, p 76 organochlorine pesticide contamination

of pesticide formulations, Ch 7, pp 78

oxydemetonmethyl in pesticide formu-lations, Ch 7, pp 8990

oxythioquinox in formulations, Ch 7, pp 99100

perimiphos methyl in formulations, Ch 7, pp 9394

permethrin in formulations, Ch 7, pp 4344

phosphamidon in formulations, Ch 7, pp 9495

propachlor in formulations, Ch 7, pp 7778

propoxur technical and pesticide formu-lations, Ch 7, p 31

temephos in formulations, Ch 7, pp 9596

terbuthylazine in formulations, Ch 7, pp 3940

tetradifon (technical) in formulations,Ch 7, pp 7879

thiram in formulations, Ch 7, pp 3233triadimefon technical and pesticide for-

mulations, Ch 7, pp 3334triazines in formulations, Ch 7,

pp 4041 AOACCodex-Adopted methods, seeCodex-AdoptedAOAC methods AOACFood Chemicals Codex method

neutralizing value of sodium aluminumphosphate, Ch 25, pp 23

AOACIDF methodsListeria monocytogenes in milk and

dairy products, Ch 17, pp 94D98AOACInternational Fruit Juice Unionmethod

patulin in apple juice, Ch 49, pp 4344AOACIUPAC methods

aflatoxin B1 in corn and roasted peanuts,Ch 49, pp 1618

aflatoxin B1 in cottonseed products andmixed feed, Ch 49, pp 24A25

aflatoxins in corn, cottonseed, peanuts,and peanut butter, Ch 49, pp 67

antioxidants in oils and fats, Ch 47, pp 25

butyric acid in fats containing butterfat,Ch 47, pp 2829

copper in food, Ch 9, p 10copper, iron, and nickel in edible oils and

fats, Ch 9, pp 78fatty acids in oils and fats, Ch 41,

pp 1718fumonisns B1, B2, and B3 in corn, Ch 49,

pp 4951methyl esters of fatty acids in oils and

fats, Ch 41, pp 1819patulin in apple juice, Ch 49, pp 4344phenolic antioxidants in oils, fats, and

butter fats, Ch 47, pp 24tiglycerides in oils and fats, Ch 41,

p 31AOACOffice International du Cacao etdu Chocolat methods

alkalinity of ash of cacao products, Ch 31, p 2

ash of cacao products, Ch 31, pp 56AOCSAOAC methods

crude fiber in feeds, Ch 4, pp 2628

fatty acids in encapsulated fish oils andfish oil methyl and ethyl esters, Ch 49, pp 67

fatty acids (crude) in oils and fats, Ch 41,pp 1011


hydroxyl value of oils and fats, Ch 41, p 6

1-monoglycerides and monoglycerideconcentrates, Ch 41, pp 4344

peroxide value of oils and fats, Ch 41, p 9

polyunsaturated acids in oils and fats,Ch 41, pp 1317

trans isomers in margarines and shorten-ings, Ch 41, pp 27A27C

APC drugs, Ch 19, pp 1011codeine in, Ch 20, p 3

Aphids in hops, Ch 16, pp 78

Apomorphine, Ch 18, pp 45, 58; Ch 20,pp 1, 32Apomorphine HCl, Ch 20, p 2Apple butter

filth in, Ch 16, p 27mold in, Ch 16, p 61

Apple chops filth in, Ch 16, p 27

Apple cider vinegarcorn-derived acetic acid in, Ch 37,

pp 2324Apple juice

corn syrup in, Ch 37, pp 1920D-malic acid in , Ch 37, pp 1617L-malic and total malic acid ratio, Ch 37,

pp 2122patulin in, Ch 49, pp 4244quinic, malic, and citric acids in, Ch 37,

pp 1314Apples

azinphos-methyl pesticide residues on,Ch 10, p 39

captan pesticide residues in, Ch 10, p 41 carbaryl pesticide residues in, Ch 10,

pp 4243dodine pesticide residues in, Ch 10,

pp 4546 fluorine on, Ch 9, p 10 glyodin pesticide residues in, Ch 10,

pp 4950 lead on, Ch 9, p 15 N-methylcarbamate residues on, Ch 10,

pp 32C33, 3639 naphthyleneacetic acid pesticide resi-

dues in, Ch 10, pp 5657 nicotine residues in, Ch 10, pp 5758 organochlorine pesticide residues in,

Ch 10, pp 1718


organophosphorus pesticide residues on,Ch 10, pp 2124

thiram pesticide residues in, Ch 10, pp 60, 78

Applesauce ethylenethiourea pesticide residues in,

Ch 10, pp 4849Apricots


Aprobarbital, Ch 18, pp 47, 58Arabinose

in sugars and sirups, Ch 44, p 12Arachidonic acid

in oils and fats, Ch 41, pp 1317Arecoline, Ch 18, pp 45, 58; Ch 20,pp 2, 32Aroclor

in serum, Ch 10, pp 1921Arprinocid

in feeds, Ch 5, p 4 in premixes, Ch 5, p 4

Arsanilic acid in feeds, Ch 5, pp 23, 45

Arsenic in animal tissues, Ch 23, p 2 in baking powders, Ch 25, p 5 in Bordeaux mixtures, Ch 7, pp 3, 1516 in cacodylate injections, Ch 18, p 5 in calcium arsenate formulations, Ch 7,

pp 3, 10, 16in coal fly ash, Ch 9, pp 3134in feeds, Ch 5, p 5; Ch 14, p 1 in food, Ch 9, pp 13, 9 in iron methylarsenate, Ch 18, p 5 in iron-arsenic tablets, Ch 18, p 5 in lead arsenate formulations, Ch 9,

pp 9, 15 in liver tissue, Ch 14, p 1in magnesium arsenate, Ch 7, p 3 in meat, Ch 39, p 5in meat and poultry, Ch 9, p 9 in Paris green pesticides, Ch 7, p 8in pesticide formulations, Ch 7, pp 23,

810in plants, Ch 3, p 13 in sodium cacodylate, Ch 18, p 5in solid wastes, Ch 9, pp 3134in wastewater, Ch 9, pp 3444 in water, Ch 11, pp 23, 24 in zinc arsenite, Ch 7, pp 1011

Arsenic oxide in lead arsenate formulations, Ch 7, p 9

Arsenious oxide in Bordeaux mixtures, Ch 7, p 15 in calcium arsenate formulations, Ch 7,

p 10 in lead arsenate formulations, Ch 7, p 9 in Paris green pesticide, Ch 7, p 8in pesticide formulations, Ch 7, pp 910

standard solutions, App A, p 2in zinc arsenite formulations, Ch 7, p 11

Arsenic trioxide safe handling of, App B, p 6

Arsenious oxide titration methods chlorine in calcium hypochlorite and

bleaching powder, Ch 7, p 18 sodium hypochlorite in pesticide formu-

lations, Ch 7, p 18-Asarone

in wines, Ch 28, p 15ASBCAOAC methods

aphids in hops, Ch 16, pp 78calcium in beer, Ch 27, pp 1011ethanol in beer, Ch 27, pp 45extract of barley for malting, Ch 27, p 21glycerol in beer, Ch 27, p 6moisture in malting barley, Ch 27, p 21N-nitrosodimethylamine in beer, Ch 27,

pp 1516 specific gravity of beer and wort, Ch 27,

p 3Asbestos

safe handling of, App B, p 7Ascorbic acid, see Vitamin CAsh

of baked products, Ch 32, p 36in baking powders, Ch 25, p 5 of beer, Ch 27, p 8Aof bread, Ch 32, p 34of brewing sugars and sirups, Ch 27,

p 35of butter, Ch 33, p 56Eof cacao products, Ch 31, pp 12, 8of canned vegetables, Ch 42, p 6of cereal adjuncts, Ch 27, p 31of cheese, Ch 33, p 59of confectionery, Ch 44, p 18 of cordials and liqueurs, Ch 26, p 20of corn sirups and sugars, Ch 44, p 40of cream, Ch 44, p 1of distilled liquors, Ch 26, p 6of dried milk, Ch 44, p 18of evaporated milk, Ch 44, p 22of feeds, Ch 4, p 4 of flour, Ch 32, p 2of fruits and fruit products, Ch 37, p 7of grains, Ch 32, p 22of honey, Ch 44, p 21of lemon, orange, and lime extracts,

Ch 36, p 14of macaroni products, Ch 32, p 38of maple products, Ch 44, p 32of meat extracts and similar products,

Ch 39, p 23of meat, Ch 39, p 4of milk, Ch 33, p 10in mineral oil-soap emulsions, Ch 7,

pp 1920of molasses, Ch 44, p 15

of nonalcoholic beverages, Ch 29, p 1of nuts and nut products, Ch 40, p 2 in peat, Ch 2, p 37 of plants, Ch 3, p 1 of roasted coffee, Ch 30, p 2of seafood, Ch 35, p 6of soybean flour, Ch 32, p 30of spices, Ch 43, p 2of sugars and sirups, Ch 44, p 3of sweetened condensed milk, Ch 33,

p 54 of tea, Ch 30, pp 1112of vanilla extract, Ch 36, p 6 of vinegars, Ch 43, p 11of wines, Ch 28, p 6

Aspirin antihistamines in drugs with, Ch 18,

pp 2021, 58chemical name, Ch 18, p 58; Ch 19,

p 35microchemical tests, Ch 18, p 49 and phenacetin and caffeine in drugs,

Ch 19, pp 1011 and phenacetin and phenyl salicylate in

drugs, Ch 19, p 11 and phenobarbital in drugs, Ch 19,

pp 1112 and phenolphthalein in tablets, Ch 19,

p 12ASTMAOAC methods

cadmium and lead in earthenware, Ch 9,p 6B

cation exchange capacity for peat, Ch 2,p 39

extractives from flexible barrier materi-als, Ch 48, pp 45

ASTMIntersociety CommitteeAOACmethods

fluoride in plants, Ch 3, pp 1520Atomic absorption spectrophotometricmethods

aluminum in baking powders, Ch 25, pp 45

aluminum in soil acidifiers, Ch 2, p 35 arsenic, selenium, and zinc in food,

Ch 9, pp 23 biuret in fertilizers, Ch 2, pp 1920boric acid in food, Ch 47, p 14cadmium and lead in earthenware, Ch 9,

p 6Bcadmium in food, Ch 9, pp 910cadmium in water, Ch 11, pp 1517 calcium in fertilizers, Ch 2, pp 2526,

2728 calcium, magnesium, and phosphorus in

cheese, Ch 33, pp 5960chromium in water, Ch 11, pp 1517 copper and nickel in tea, Ch 9, pp 89 copper in distilled liquors, Ch 26, pp 67copper in fertilizers, Ch 2, pp 2526, 29


copper in fungicides, Ch 7, p 11 copper in liver, Ch 14, pp 12 copper in serum, Ch 14, p 2 copper in water, Ch 11, pp 1517copper, iron, and nickel in edible oils

and fats, Ch 9, pp 78 dibutyltin dilaurate in feeds, Ch 5, pp 89 iron, copper, and nickel in edible oils

and fats, Ch 9, pp 78iron in distilled liquors, Ch 26, p 8iron in fertilizers, Ch 2, pp 2526, 29iron in iron chelate concentrates, Ch 2,

p 30 iron in water, Ch 11, pp 1517 lead and cadmuim extracted from

ceramicware, Ch 9, pp 6A6Blead in edible oils and fats, Ch 41,

pp 99Blead in evaporated milk, Ch 9, p 16 lead in fish, Ch 9, p 18 lead in food, Ch 9, p 19 lead in paint, Ch 8, pp 23lead in water, Ch 11, pp 1517 magnesium in fertilizers, Ch 2,

pp 2526, 30magnesium in water, Ch 11, pp 1517 manganese in fertilizers, Ch 2,

pp 2526, 31, 32 mercury in mercury-containing drugs,

Ch 18, pp 1214 mercury in water, Ch 11, pp 1718 mercury (methyl) in seafood, Ch 9,

pp 2628metals in plants and pet foods, Ch 3, p 3minerals in animal feed, Ch 4, p 31minerals in ready-to-feed milk-based

formulas and pet foods, Ch 50,p 14

nickel, copper, iron and, in edible oilsand fats, Ch 9, pp 78

nickel in tea, Ch 9, p 28 nutrients in fertilizers, Ch 2, pp 2526,

2932potassium in beer, Ch 27, p 19 potassium in water, Ch 11, pp 1920roxarsone in feeds and premixes, Ch 5,

pp 2223 silver in water, Ch 11, pp 1517 sodium in beer, Ch 27, p 19sodium in fertilizers, Ch 2, pp 3233 tin in food, Ch 9, pp 2930 zinc in fertilizers, Ch 2, p 33 zinc in food, Ch 9, p 31 zinc in water, Ch 11, pp 1517

Atomic absorption spectrophotometric-flame photometric methods

calcium, potassium, and sodium in elec-trolyte replenishers, Ch 18,pp 910

zinc in serum, Ch 14, pp 23

Atomic weights, App C, p 2 (vol 1)Atraton

in finished drinking water, Ch 10, pp 2630

Atrazines, Ch 7, pp 4041in finished drinking water, Ch 10,

pp 2630in water, Ch 10, pp 3132B

Atrazine dealkylatedin water, Ch 10, pp 6164

Atropine sulfate, Ch 20, p 2Atropine, Ch 18, pp 45, 48; Ch 20,pp 2, 6, 32Automated methods

acenocoumarol, dicumarol, phenpro-coumon, warfarin potassium, andwarfarin sodium in drugs, Ch 19,pp 2022

carbon, hydrogen, and nitrogen determi-nation, Ch 12, pp 56

2,4-D in formulations, Ch 7, p 63 digoxin in drugs, Ch 20, pp 2627 fat in milk, Ch 33, pp 2226fluoride in plants, Ch 3, pp 1520 lysine in nutritional supplements, Ch 45,

pp 6566methenamine and methenamine mande-

late in drugs, Ch 18, pp 4142 niacin and niacinamide in cereal prod-

ucts, Ch 45, pp 1314niacin and niacinamide in foods, drugs,

and feeds, Ch 45, pp 1415nitrogen in meat, Ch 39, p 7 nitrogen in plants, Ch 3, p 24 phenylephrine HCl in drugs, Ch 18,

pp 2324phosphorus in fertilizers, Ch 2, pp 79 phosphorus in meat, Ch 39, p 4phosphorus in water, Ch 11, pp 2122 potassium in fertilizers, Ch 2, pp 2223 protein in feeds, Ch 4, p 15protein in grains, Ch 32, pp 2324riboflavin in foods and vitamin prepara-

tions, Ch 45, pp 1012Azide method

oxygen (dissolved) in water, Ch 11, p 5Azinphos-methyl

in formulations, Ch 7, pp 7981 residues on cole-type crops and fruits,

Ch 10, p 39Babcock methods

essential oil in flavor extracts and toiletpreparations, Ch 36, p 20

fat in cream, Ch 33, pp 5052fat in raw milk, Ch 33, pp 1921fat in seafood, Ch 35, p 10

Baby foodsnitrate in, Ch 50, pp 1112Bacillus anthracis differentiation from

B. cereus, Ch 17, pp 5455

Bacillus cereus differentiation from other strains, Ch 17,

pp 5455 enumeration and confirmation in foods,

Ch 17, pp 5254Bacillus stearothermophillus

in sugars, Ch 17, p 44Bacillus stearothermophilus disc methods

-lactam antibiotics, Ch 23, pp 1819-lactam antibiotics in milk, Ch 23, p 18

Bacillus subtilis qualitative field disk assay

-lactam antibiotics in milk, Ch 23, p 18Bacillus thuringiensis

differentiation from B. cereus, Ch 17,pp 5455

Bacitracin in feeds, Ch 5, pp 3031, 3638

BacitracinMD (BMD)in complete feed, microbiological plate

assay method, Ch 5, pp 3738 Bacon

N-nitrosamines (volatile) in, Ch 39, pp 911

N-nitrosopyrrolidine in, Ch 39, pp 1112

Bacteria in foods and cosmetics, Ch 17, pp 56population of maple sap, Ch 44,

pp 3637Bacteria count

in dairy products, Ch 17, pp 12C12Ein milk, Ch 17, pp 12B12Din raw milk, Ch 17, pp 68

Bacterial colony counts dairy products, Ch 17, pp 12C13

Bacteriostatic activity of disinfectants, Ch 6, pp 17, 1516of laundry additives, Ch 6, pp 1516

Bagoong saucelight filth from fish paste and sauce not

containing spice, Ch 16, p 26Bailey-Andrew methods

caffeine in roasted coffee, Ch 30, pp 23

caffeine in tea, Ch 30, pp 1213Baked products

acetic and propionic acids in cake, Ch 32, p 36

ash of, Ch 32, p 36extraneous materials in, Ch 16, pp 2022fat in, Ch 32, p 36fat in fig bars and raisin filled crackers,

Ch 32, p 37fiber (crude) in, Ch 32, p 36filth in, Ch 16, pp 2021 mineral oil in, Ch 32, pp 3536moisture in fig bars and raisin filled

crackers, Ch 32, pp 3637


pH of, Ch 32, p 36protein in, Ch 32, p 36solids in, Ch 32, p 36sterols (as cholesterol) in, Ch 32, p 36sugars in, Ch 32, p 36

Baking chemicals neutralizing values, Ch 25, p 2preparation of sample, Ch 25, p 1

Baking powders aluminum in, Ch 25, pp 45carbon dioxide in, Ch 25, pp 12metals and other constituents in, Ch 25,

p 5 phosphorus in, Ch 25, p 6preparation of sample, Ch 25, p 1 starch in, Ch 25, pp 34tartaric acid in, Ch 25, p 3

Baking premixes acetone peroxides in, Ch 47, pp 4041

Barbanin water, Ch 10, pp 6164

Barbital, Ch 18, pp 47, 49Barbiturates

in drugs, Ch 18, pp 4750 optical crystallographic properties,

App C, p 4 (vol 1) refractive indices, App C, pp 1415 (vol 1)

Barbituric acid condensation method citral in flavor extracts and toilet prepa-

rations, Ch 36, pp 2021Barium

in coal fly ash, Ch 9, pp 3134in plants, Ch 3, pp 2, 4 in solid wastes, Ch 9, pp 3134in waters and wastewaters, Ch 9,

pp 3444in water, Ch 11, pp 1819

Barium-140 in milk, Ch 13, pp 68

Barium hydroxide treatment acidity of wines exclusive of SO2,

Ch 28, p 9Barium sulfate

in face powders, Ch 15, p 8Barley

filth in cereals, Ch 16, p 23 -D-glucan in, Ch 32, pp 3132Bfor malting, Ch 27, p 21ochratoxin A in corn and, Ch 49, pp 4041ochratoxins in, Ch 49, pp 3839piperonyl butoxide pesticide residues in,

Ch 10, p 59 sterigmatocystin in, Ch 49, pp 44A44B

Bathocuproine method copper in fungicides, Ch 7, pp 1112

Bay leaves filth in, Ch 16, pp 3840

Beans hydrocyanic acid in, Ch 49, pp 4849weevils in, Ch 16, p 31

see also Green beansBean curd

light filth, Ch 16, p 33Bean paste

light filth, Ch 16, pp 3132Beef

adulteration of meat products, Ch 39, p 22

calcium in mechanically separated meat,Ch 39, p 15

filth in ground beef or hamburger, Ch 16, pp 2627

preservatives in ground meat, Ch 47, pp 1011

virus in, Ch 17, pp 115116 see also Meat and meat products

Beer acidity of, Ch 27, p 6 acids (volatile), Ch 27, p 6alcohol in, Ch 27, p 4ash of, Ch 27, p 8bitterness of, Ch 27, pp 1415calcium in, Ch 27, pp 1011caloric content, Ch 27, p 6caramel in, Ch 27, p 14carbohydrate content, Ch 27, p 6carbon dioxide in, Ch 27, pp 89 chlorides in, Ch 27, p 13color of, Ch 27, p 1copper in, Ch 27, pp 1112deliverable contents of in bottles and

cans, Ch 49, pp 4041dextrin, Ch 27, pp 1011diacetyl in, Ch 27, p 10ethanol in, Ch 27, pp 45 extract, Ch 27, p 3 fermentation of, Ch 27, p 5 foam collapse rate, Ch 27, pp 910glycerol in, Ch 27, p 6haze after chilling, Ch 27, p 3iron in, Ch 27, pp 1213nitrogen (free amino) in, Ch 27, p 8N-nitrosodimethylamine in, Ch 27,

pp 1516pH of, Ch 27, p 6phosphorus in, Ch 27, p 8potassium in, Ch 27, p 19protein in, Ch 27, p 8proteolytic chillproofing enzymes in,

Ch 27, p 15sample preparation, Ch 27, p 1sodium in, Ch 27, p 19specific gravity, Ch 27, p 4starch (unconverted) in, Ch 27, p 8sugars (reducing), Ch 27, p 7sulfur dioxide in, Ch 27, pp 1314 viscosity, Ch 27, p 3

Belladonna, Ch 20, p 6Bellier test

peanut oil in olive, cottonseed, corn, andsoybean oils, Ch 41, p 38

Bemegride, Ch 18, pp 47, 58Bendiocarb, Ch 7, pp 2425Bendroflumethiazide, Ch 19, pp 27, 35Benedict solution method

lactose in meat, Ch 39, pp 2021Benfluralin, Ch 7, pp 5758Benomyl, Ch 7, p 25Bentazon, Ch 7, p 36

in finished drinking water, Ch 10, pp 6772A

Benzaldehyde in almond extract, Ch 36, pp 1718in cordials and liqueurs, Ch 26, p 21in nonalcoholic beverages, Ch 29, p 2

Benzene safe handling of, App B, p 5

Benzene hexachloride in formulations, Ch 7, pp 5657residues, Ch 10, pp 39, 5153

Benzocaine, Ch 18, pp 2829, 49, 58Benzoic acid

in almond extract, Ch 36, p 18chemical name, Ch 18, pp 49, 58 in flour, Ch 32, pp 1718in food, Ch 47, pp 710in nonsolid food and beverages, Ch 47,

p 8in orange juice, Ch 37, pp 2223

Benzoquinone method hair preparations, Ch 15, p 9

Benzoyl peroxide bleach in flour, Ch 32, pp 1718

Benzo[a]pyrene in food, Ch 48, pp 14

Benzthiazide, Ch 19, pp 2930, 35Benztropine mesylate, Ch 20, pp 67, 32Benzylmorphine, Ch 18, p 45Berberine, Ch 18, pp 45, 58Berlin Institute method

invert sugar in sugars and sirups, Ch 44,pp 910

Berry fruits seeds in, Ch 37, p 6

Berylliumin coal fly ash, Ch 9, pp 3134in solid wastes, Ch 9, pp 3134in wastewater, Ch 9, pp 3444

BetaDGlucansin barley and oats, Ch 32, pp 3132Bin oat and barley fractions and readyto

eat cereals, Ch 32, pp 2328Beta particle counting method

strontium-90 in water, Ch 13, pp 23 Betaine

in orange juice, Ch 37, p 10


Beverages benzoic acid in, Ch 47, p 8quaternary ammonium compounds in,

Ch 47, pp 2122salicyclic acid in, Ch 47, pp 2324see also Alcoholic beverages; Distilled

liquors; Malt beverages and brew-ing materials; Nonalcoholic bever-ages and concentrates; andSpecific beverages

BF method aflatoxins in peanuts and peanut prod-

ucts, Ch 49, p 10-BHC

in lettuce, strawberries, and tomatoes,Ch 10, pp 1011

in water, Ch 10, pp 1317BHC

in water, Ch 10, pp 1317BHC

in formulations, Ch 7, pp 5356in water, Ch 10, pp 1317

BHCin water, Ch 10, pp 1317

Bicarbonate in water, Ch 11, p 13

Bifuran in feeds, Ch 5, p 12

Bioassay methods chick edema factor in oils and fats,

Ch 41, pp 4142eye irritants in cosmetics, Ch 15, p 3 paralytic shellfish poison, Ch 35, pp 22vitamins and other nutrients, Ch 45,

pp 5363Biochemical identification kit methods

E. coli in foods, Ch 17, pp 6364 Enterobacteriaceae in foods, Ch 17,

pp 6364 Salmonella sp. in foods, Ch 17,

pp 6264Biochemical oxygen demand

of water, Ch 11, pp 35Biological samples

copper in serum, Ch 14, p 2Biphenyl

in citrus fruits, Ch 10, pp 3940Bismuth

in drugs, Ch 18, pp 56Bismuthate methods

manganese in fertilizers, Ch 2, p 32 manganese in water, Ch 11, pp 2324

Bitartrate method tartaric acid in fruit and fruit products,

Ch 37, p 11Bithionol

in feeds, Ch 5, p 6Bitterness

of beer, Ch 27, pp 1415

Bitterness units method bitterness of beer, Ch 27, p 14

Biuret in fertilizers, Ch 2, pp 1920

Biuret test protein in feeds, Ch 4, p 12

Blackberries insects in frozen products, Ch 16,

pp 2728 mold in, Ch 16, pp 6162

Bleaching powder chlorine in, Ch 7, p 18

Block digestion method protein (crude) in meat, Ch 39, pp 78

Bloodcholinesterase in, Ch 14, pp 34

Blueberries maggots in, Ch 16, p 28

Bone fertilizers, Ch 2, p 3Borates in food, Ch 47, p 11Bordeaux mixtures

arsenic in, Ch 7, pp 3, 1516arsenious oxide in, Ch 7, p 15with calcium arsenate, Ch 7,

pp 3, 45, 16 carbon dioxide in, Ch 7, pp 1516 copper in, Ch 7, pp 4, 1516with lead arsenate, Ch 7, pp 45, 1516 lead in, Ch 7, pp 4, 16 moisture in, Ch 7, pp 14, 15, 16 with Paris green, Ch 7, pp 45, 15 with zinc arsenate, Ch 7, pp 45, 11

Boric acid in antiperspirants and deodorants,

Ch 15, pp 56 in face powders, Ch 15, p 8 in food, Ch 47, pp 11, 12, 1314in meat, Ch 47, p 12in water, Ch 11, pp 23, 24

Boron in caviar, Ch 47, pp 1112 in fertilizers, Ch 2, pp 2627 in plants, Ch 3, pp 24, 13

Boron trifluoride method fatty acids in oils and fats, Ch 41,

pp 1718Bovine milk

multiple sulfonamide residues in, Ch 23,pp 1316

multiple tetracycline residues in, Ch 33,pp 4347

sulfamethazine residues in, Ch 23, pp 1113

Brazil nutsaflatoxins in, Ch 49, pp 2424A

Breaded fish products fish content, Ch 35, pp 12 fish flesh content in frozen coated fish,

Ch 35, p 10

Breading filth in, Ch 16, pp 2122

Breads acetic and propionic acids in, Ch 32,

pp 3233acids (volatile) in, Ch 32, pp 3334ash of, Ch 32, p 34calcium in, Ch 32, p 34chloride in ash of, Ch 32, p 34citric acid in, Ch 32, p 34fat and fat number, Ch 32, p 32Bfat in, Ch 32, p 34fiber (crude) in, Ch 32, p 34fiber (total dietary), Ch 45, p 70filth in, Ch 16, pp 2021 iron in, Ch 32, p 34lactose in, Ch 32, p 35pH of, Ch 32, p 35protein in, Ch 32, p 34sample preparation, Ch 32, p 32Asolids (total) in, Ch 32, p 32Bsterols (as cholesterol) in, Ch 32, p 34sugars in, Ch 32, p 35 thiamine in, Ch 45, pp 89vitamins in enriched bread, Ch 32, p 34

Breakfast cereals extraneous materials in, Ch 16,

pp 2223 see also Cereal foods

Brewers grits, Ch 16, p 15Brewers grains, Ch 27, pp 3839Brewing materials, see Malt beveragesand brewing materialsBrillant lake red R, Ch 46, p 7Brilliant blue FCF, Ch 46, pp 12, 4 Brine flotation method

filth in corn meal, Ch 16, pp 1617Brine saturation method

filth in sage, Ch 16, pp 4344Broccoli

filth in canned products, Ch 16, p 34Brodifacoum, Ch 7, p 97Bromacil


Bromate titration resorcinol in hair lotions, Ch 15, p 9 salicylic acid in hair lotions, Ch 15, p 9

Bromates in white and whole wheat flour, Ch 32,

pp 1819Bromides

in dosage forms, Ch 18, pp 910in water, Ch 11, pp 24, 2830

Brominated vegetable oils in nonalcoholic beverages, Ch 47,

pp 4142Bromination methods

benzocaine in drugs, Ch 18, pp 2829 dinitrophenol in drugs, Ch 19, p 3


phenolsulfonates in deodorants, Ch 15,p 7

phenolsulfonates in drugs, Ch 19, p 6 sterols in macaroni products, Ch 32, p 39 thiouracil in drugs, Ch 19, p 31

Brominemicrochemical methods, Ch 12, pp 13safe handling of, App B, p 5 in water, Ch 11, p 23

Bromisovalum, Ch 19, pp 13, 35Bromophenol blue methods

quaternary ammonium compounds infood and beverages, Ch 47,pp 2122

quaternary ammonium compounds inmilk, Ch 47, p 19

Bromoxynil octanoate in formulations, Ch 7, p 58

Brucine, Ch 18, pp 45, 58Brucine colorimetric method

nitrogen (nitrate) in water, Ch 11, pp 1011Bufencarb

in grapes and potatoes, Ch 10, pp 3639Buffer solutions

for calibration of pH equipment, App A,pp 23

for colorimetric pH comparisons, App A,p 3

Buquinolate in feeds, Ch 5, p 6

Bushel weight malt, Ch 27, p 9

Butabarbital sodium, Ch 18, pp 47, 58;Ch 19, pp 17, 35Butacaine sulfate, Ch 18, pp 2930, 58Butachlor, Ch 7, pp 5959


Butalbital, Ch 18, pp 47, 58Butethal, Ch 18, pp 47, 58Butter

acids (volatile) in, Ch 33, p 57butyric acid in, Ch 33, pp 56G57casein, ash, and salt in, Ch 33,

pp 56F56Gcritical temperature of dissolution of oil

from, Ch 33, p 56F examination of fat, Ch 33, p 56Efat in, Ch 33, p 56Efatty acids in, Ch 33, pp 56G56Hfilth in, Ch 16, p 11 moisture in, Ch 33, p 56Emold in, Ch 16, p 65; Ch 33, p 57phosphatase in, Ch 33, p 57preservatives in, Ch 33, p 57salt in, Ch 33, p 56Esample preparation, Ch 33, pp 56D56Esampling, Ch 33, pp 3, 56D

Butter oil-sitosterol in, Ch 41, pp 3435

Butterfat acid value of, Ch 33, p 56F color additives in, Ch 33, p 56Flactic acid in, Ch 33, p 56Frefractive index of, Ch 33, p 56Fvegetable fats in, Ch 41, pp 3233

n-Butyl alcohol in distilled liquors, Ch 26, pp 1213

Butylate in finished drinking water, Ch 10,

pp 2630in herbicide formulations, Ch 7,

pp 3132Butylated hydroxyanisole

in cereals, Ch 47, pp 56in foods, Ch 47, pp 12in oils and fats, Ch 47, pp 25

Butylated hydroxytoluene in cereals, Ch 47, pp 56in foods, Ch 47, pp 12 in oils and fats, Ch 47, pp 25

2-(p-tert-Butylphenoxy)-1-methyl 2-chloroethyl sulfite (aramite) residues,Ch 10, p 40Butyric acid

in bread, Ch 32, pp 3334in butter, Ch 33, pp 56G57 in fat, Ch 41, pp 1213in fats containing butterfat, Ch 41,

pp 2829in seafood, Ch 35, pp 1314

Cabbage N-methylcarbamate residues on, Ch 10,

pp 32C33nicotine residues in, Ch 10, pp 5758

Cacao bean and its products aflatoxins in cocoa beans, Ch 49, p 12alginates in chocolate beverages, Ch 29,

p 7alginates in, Ch 31, p 16alkalinity of insoluble and soluble ash of,

Ch 31, p 2ash of, Ch 31, pp 12, 8caffeine in, Ch 31, pp 1617chocolate liquor, cacao mass, Ch 31, p 8crude fiber in, Ch 31, p 3fat in, Ch 31, pp 811filth in, Ch 16, pp 67 fructose, glucose, lactose, maltose, and

sucrose in milk chocolate, Ch 31,p 13

glucose in, Ch 31, pp 1315lactose in milk chocolate, Ch 31,

pp 1213milk fat in milk chocolate, Ch 31, p 12moisture in, Ch 31, p 1nitrogen in, Ch 31, p 2pectic acid in, Ch 31, pp 35pH of, Ch 31, p 2

protein in milk chocolate, Ch 31, p 12

Salmonella in chocolate, Ch 17, pp 5860, 6971, 9193

sample preparation, Ch 31, p 1shell in, Ch 31, p 3spiral vessel count of, Ch 31, pp 56starch in, Ch 31, pp 1516 stone cell and group count of, Ch 31,

pp 68sucrose in, Ch 31, pp 1314threobromine in, Ch 31, pp 1617

Cacao fat coconut and palm kernel oils in cocoa

butter and fat from milk chocolate,Ch 31, p 11

critical temperature for dissolution inacetic acid, Ch 31, p 11

index of refraction, Ch 31, p 10iodine absorption number, Ch 31, p 10lecithin in, Ch 31, pp 1112melting point, Ch 31, p 10milk fat in milk chocolate, Ch 31, p 11Reichert-Meissl and Polenske values,

Ch 31, p 10saponifieation number, Ch 31, p 11separation of, Ch 31, p 10silver number for coconut and palm ker-

nel oils, Ch 31, p 11unsaponifiable matter in cocoa butter,

Ch 31, p 11Cacodylate injections

arsenic in, Ch 18, p 5Cadmium

in coal fly ash, Ch 9, pp 3134in cookware, Ch 9, pp 56in earthenware, Ch 9, pp 66Ain feeds, Ch 5, p 6 in food, Ch 9, pp 9, 15, 910 in foodware, Ch 9, pp 66Aand lead extracted from ceramicware,

Ch 9, pp 6A6Bin solid wastes, Ch 9, pp 3134in wastewaters, Ch 9, pp 3444 in water, Ch 11, pp 1517

Cadaverinein canned tuna, Ch 16, pp 27

Caffeine, Ch 19, p 35; Ch 20, p 32acetanilid in drugs with, Ch 19, pp 910 aminopyrine in drugs with, Ch 19,

p 11antihistamines in drugs with, Ch 18,

pp 2021aspirin in drugs with, Ch 19, pp 1011 in cacao products, Ch 31, pp 1617codeine in drugs with, Ch 19, p 9 in green coffee, Ch 30, p 1microchemical tests, Ch 18, p 53 morphine in drugs with, Ch 19, p 10 in nonalcoholic beverages, Ch 29, p 4


phenacetin in drugs with, Ch 19, pp 1011phenobarbital in drugs with, Ch 19,

pp 1112 with potassium bromide in drugs, Ch 18,

p 8quinine in drugs with, Ch 19, p 10 in roasted coffee, Ch 30, pp 23in tea, Ch 30, pp 1213

Calciumin baking powders, Ch 25, p 5in beer, Ch 27, pp 1011in bread, Ch 32, p 34in calcium arsenate formulations, Ch 7,

p 10 in canned vegetables, Ch 42, p 6in coal fly ash, Ch 9, pp 3134in face powders, Ch 15, p 8in feeds, Ch 4, p 32 in fertilizers, Ch 2, pp 2526, 27-28, in flour, Ch 32, p 4in fruits and fruit products, Ch 37, p 8in infant formulas, Ch 50, pp 1416in lime sulfur formulations, Ch 7, p 17 in liming materials, Ch 1, pp 5, 6 in magnesic limestone, Ch 1, pp 12 with magnesium in drugs, Ch 18,

p 7with magnesium amd phosphorus in

cheese, Ch 33, pp 5960 in mechanically separated poultry and

beef, Ch 39, p 15with phosphorus and iron in vitamin

preparations, Ch 18, p 8with potassium and sodium in electrolyte

replenishers, Ch 18, pp 910in plants, Ch 3, pp 24, 5 in ready-to-feed milk-based infant for-

mulas and pet foods, Ch 50,pp 1516

safe handling of, App B, p 3in salt, Ch 11, p 31in solid waste, Ch 9, pp 3134in water, Ch 11, p 15in waters and wastewaters, Ch 9,

pp 3444Calcium arsenate

Bordeaux mixtures with, Ch 7, pp 4, 16 formulations, Ch 7, pp 3, 10

Calcium bromide, Ch 18, pp 910Calcium carbonate

in calcium silicate slags, Ch 1, pp 34Calcium cyanide formulations, Ch 7, p 16Calcium cyclamate

in canned fruit, Ch 47, p 44in nonalcoholic beverages, Ch 47, p 43

Calcium gluconate, Ch 18, pp 78Calcium hypochlorite

chlorine in, Ch 7, p 18

Calcium oxalate precipitate method oxalic acid in canned vegetables, Ch 42,

pp 89Calcium oxide

in liming materials, Ch 1, pp 2, 5safe handling of, App B, p 4

Calcium pantothenate in vitamin preparations, Ch 45, p 40

Calcium salicylate drugs, Ch 20, p 7 Calcium silicate slags, Ch 1, pp 34

sulfide sulfur in, Ch 1, p 4 Calculation method

protein efficiency ratio, Ch 45,pp 5961

Calomel mercury in, Ch 18, pp 1415 in ointments, Ch 18, p 16

Caloric content of beer, Ch 27, p 6of wines, Ch 28, p 6

Cambridge filter pads nicotine on, Ch 3, pp 3132

Camphor, Ch 20, pp 2728, 32Canadian lead number

of maple products, Ch 44, p 33Candling procedures

parasites in fish muscle, Ch 35, pp 2425

Candy filth in, Ch 16, p 30 Salmonella in, Ch 17, pp 6769

Cannabinol, Ch 22, pp 4, 6Canned food containers

microleak detection, Ch 17, pp 42B44Canned foods

low-acid, commercial sterility, Ch 17,pp 4146

tin in, Ch 9, pp 2930 see also specific foods and food groups

Capillary gas chromatographic methodcis- and trans-octadecenoic isomers and

general fatty acid composition inhydrogenated vegetable oils andanimal fats, Ch 41, pp 2627A

Capillary tube method melting point of fats and fatty acids,

Ch 41, p 4Capsicums

capsaicinoids in, Ch 43, pp 1315filth in, Ch 16, pp 4142 in ginger extract, Ch 36, p 19

Captan in formulations, Ch 7, pp 5960residues in firm fruits, Ch 10, p 41

Caramel in beer, Ch 27, p 14in cordials and liqueurs, Ch 26, p 21

Caraway extract, Ch 36, p 20Caraway seed

filth in, Ch 16, pp 3840

foreign matter in, Ch 16, p 39Carbadox

in feeds, Ch 5, pp 67Carbamate pesticides

aldicarb, Ch 7, p 22; Ch 10, pp 3639aminocarb, Ch 7, p 23 anilazine, Ch 7, p 24bendiocarb, Ch 7, pp 2425 benomyl, Ch 7, p 25 bufencarb, Ch 10, pp 3639carbanolate, Ch 10, pp 32C33 carbaryl, Ch 10, pp 32C33 carbofuran, Ch 7, pp 2627; Ch 10,

pp 32C33 dithiocarbamates, Ch 7, p 28Ain finished drinking water, Ch 10,

pp 3336methiocarb, Ch 7, pp 2930; Ch 10,

pp 3639 methomyl, Ch 10, pp 3639 N-methylcarbamate, Ch 10,

pp 3139 oxamyl, Ch 10, pp 3339 pirimicarb, Ch 7, pp 3031 thiocarbamates in herbicide formula-

tions, Ch 7, pp 3132 thiram, Ch 7, pp 3233triadimefon, Ch 7, pp 3334

Carbanolate on apples, cabbage, collards, corn ker-

nels, green beans, kale, and turniptops, Ch 10, pp 32C33

Carbanthrene blue, Ch 46, p 6Carbaryl

on apples, cabbage, collards, corn ker-nels, green beans, kale, and turniptops, Ch 10, pp 32C33

in apples and spinach, Ch 10, pp 4243 in grapes and potatoes, Ch 10, pp 3639

Carbidopa, Ch 19, pp 1314, 35Carbofuran

on apples, cabbage, collards, corn ker-nels, green beans, kale, and turniptops, Ch 10, pp 32C33

in formulations, Ch 7, pp 2627 in grapes and potatoes, Ch 10, pp 3639

Carbofuran phenolin water, Ch 10, pp 6164

Carbohydrate content of beer, Ch 27, p 6of soluble (instant) coffee, Ch 30, p 511of fruit juices, Ch 37, pp 1415of wines, Ch 28, p 5

Carbon in fertilizers, Ch 2, p 28 and hydrogen and nitrogen, microchem-

ical determination, Ch 12, pp 56 and hydrogen, microchemical determi-

nation, Ch 12, pp 35


Carbon column cleanup method organophosphorus pesticide residues,

Ch 10, pp 2122Carbon dioxide

in baking powders, Ch 25, p 1 in beer, Ch 27, p 8A in Bordeaux mixtures, Ch 7, pp 15, 16correction factors for gasometric deter-

mination of, App C, pp 2930 (vol 2)

density, App C, p 28 (vol 2) in liming materials, Ch 1, pp 23in self-rising flour, Ch 32, p 5in wines, Ch 28, pp 1113

Carbon disulfide in fumigant mixtures, Ch 7, pp 2122 safe handling of, App B, p 5

Carbon disulfide evolutionmethods

dithiocarbamates in formulations, Ch 7,pp 2829

maneb in pesticide formulations withfentin acetate or fentin hydroxide,Ch 7, pp 1314

Carbon ratio mass spectrometric methods corn sirups and sugars in honey, Ch 44,

pp 2729corn syrup and cane sugar in maple

syrup, Ch 44, pp 3233corn syrup in apple juice, Ch 37, pp 1920corn syrup in orange juice, Ch 37, p 20

Carbon stable isotope ratio methodscorn-derived acetic acid in apple cider

vinegar, Ch 37, pp 21A22Carbon tetrachloride in drugs, Ch 18, p 2 in fumigant mixtures, Ch 7, pp 2122 safe handling of, App B, p 5 in wheat and corn grain, Ch 10, p 32B

Carbonates in fertilizers, Ch 2, p 28in water, Ch 11, p 13

Carbophenothion on apples and green beans, Ch 10,

pp 2122 on apples, carrots, endive, kale, lettuce,

potatoes, and strawberries, Ch 10,pp 2224

Carboxinin finished drinking water, Ch 10,

pp 2630Carbromal, Ch 19, pp 1314, 35Carcinogens

safe handling of, App B, p 7Cardamon

filth in, Ch 16, pp 3840, 42 foreign matter in, Ch 16, p 39

Carius combustion methods bromine, chlorine, or iodine determina-

tion, Ch 12, pp 13 sulfur determination, Ch 12, pp 1011

Carmel in wines, Ch 28, p 11

Carotenes in dried plant materials and mixed feeds,

Ch 45, pp 56in fresh plant materials and silages,

Ch 45, pp 45in macaroni products, Ch 32, pp 4041in plants, Ch 3, p 28

Carotenoids in eggs, Ch 34, p 1in macaroni products, Ch 32, pp 4042

Carrotsorganophosphorus pesticide residues on,

Ch 10, pp 2224Casein

in butter, Ch 33, p 56Ein evaporated milk, Ch 33, p 53in malted milk and chocolate malted

milk, Ch 33, p 55in milk, Ch 33, pp 1516phosphatase in, Ch 33, p 36Salmonella in, Ch 17, pp 5860

Casein coagulation method proteolytic chillproofing enzymes,

Ch 27, p 15Cassia extract

alcohol in, Ch 36, pp 1819oil in, Ch 36, p 19

Cat-eye bioassay method, Ch 16, p 7Catalase

in frozen vegetables, Ch 42, pp 1213Catalytic combustion method

sulfur determination, Ch 12, p 13Cation exchange capacity

for peat, Ch 2, p 39Catsup

benzoic acid in, Ch 47, p 8Caustic value

liming materials, Ch 1, p 2Caviar

boron in, Ch 47, pp 1112Cayenne pepper

ground, capsaicinoids in, Ch 43,pp 1315

filth in, Ch 16, p 41CB methods

aflatoxins in cocoa beans, Ch 49, p 12aflatoxins in peanuts and peanut prod-

ucts, Ch 49, pp 810Celery

thiram pesticide residues in, Ch 10, p 60Celery leaves

filth in, Ch 16, pp 3840 Celery seed

filth in, Ch 16, pp 3840, 42 foreign matter in, Ch 16, p 39

Cellulose acetate strip methodidentification of fish species, Ch 35,

pp 27-28

Cephaeline, Ch 20, pp 79, 32Ceramic fiber filter method

crude fiber in feeds, Ch 4, pp 2628Cereal adjuncts, brewing materials, Ch 27, pp 2931Cereal foods

antioxidants in corn and rice breakfastcereals, Ch 32, p 30

baked products, Ch 32, pp 3537bread, Ch 32, pp 32A35butylated hydroxyanisole and butylated

hydroxytoluene in, Ch 47, pp 56

filth in, Ch 16, pp 2223glucose, fructose, sucrose, and maltose

in presweetened cereals, Ch 32, p 30

macaroni, egg noodles, and similar prod-ucts, Ch 32, pp 3743

niacin and niacinamide in, Ch 45, pp 1314

starch in, Ch 32, p 25wheat flour, Ch 32, pp 12wheat, rye, corn, buckwheat, rice, bar-

ley, and soybeans and products,Ch 32, pp 2231

Cereal grains crude protein in oilseeds and, Ch 32,

pp 2122dietary fiber, Ch 32, pp 56

Cereal products -D-glucan in cereal products containing

high levels of glucose, Ch 32-Dglucans in oat and barley fractions

and readytoeat cereals, Ch 32, pp 2328

starch (Total), Amyloglucosidase-Amy-lase, Ch 17, p 27

total soluble and insoluble dietary fiber,Ch 32, pp 79

Certified reference materials, App A, pp 811Cesium-137

in foods in -Ray Spectrometric, Ch 13,p 7

in milk and other foods, Ch 13, pp 68

Charcoal column chromatographicmethod

separation of sugars in honey, Ch 44, pp 2224

Cheese acidity of, Ch 33, p 61aflatoxin M1 in, Ch 33, p 62; Ch 49,

pp 3031 ash of, Ch 33, p 59calcium, magnesium, and phosphorus,

Ch 33, pp 5960chloride in, Ch 33, p 61citric acid in, Ch 33, p 65


color additives in, Ch 33, p 62dehydroacetic acid in, Ch 47, pp 1415 fat in, Ch 33, pp 6364filth in, Ch 16, pp 1112 gelatin in cottage cheese, Ch 33, p 66gums in soft curd cheese, Ch 33, p 66lactose in process cheese, Ch 33, p 65light filth in, Ch 16, pp 1212Amoisture in, Ch 33, pp 5859nitrate and nitrite in, Ch 33, pp 6263nitrogen in, Ch 33, p 61phosphatase in, Ch 33, pp 6769salt in, Ch 33, p 61sample collection, Ch 33, p 58sample preparation, Ch 33, p 58sampling, Ch 33, pp 34sorbic acid in, Ch 47, pp 2425sorbic acid in cottage cheese, Ch 33,

p 66tartaric acid in, Ch 33, p 64titanium in, Ch 9, p 30; Ch 33, p 61

Chelated iron in iron chelate concentrates, Ch 2, p 30

Chelometric methods liming materials, Ch 1, p 6

Chemical hazards safe handling of, App B, pp 47

Chemical oxygen demand of water, Ch 11, pp 67

Chemical preservatives in foods, Ch 47, pp 737

Chenopodium oil, Ch 20, p 29Cherries


maggots in, Ch 16, p 28Chervil

filth in, Ch 16, pp 3840Chewing gum

filth in, Ch 16, p 31Chick bioassay

vitamin D3 in poultry feed supplements,Ch 45, pp 5758

Chick edema factor in oils and fats, Ch 41, pp 4142

Chick embryo bioassay toxicity of aflatoxin B1, Ch 49, p 30

Chicory filth in, Ch 16, p 7 in roasted coffee, Ch 30, p 3

Chili peppercapsaicinoids in, Ch 43, pp 1315

Chili powder filth in, Ch 16, p 41

Chinchona alkaloids, Ch 20, pp 1618Chives

filth in, Ch 16, pp 3840Chloral hydrate, Ch 19, pp 18, 35Chloramben

in formulations, Ch 7, p 60

Chloramine T pesticide formulations,Ch 7, pp 1819Chloramines

in milk, Ch 33, pp 2829Chloramphenicol

in milk, Ch 33, pp 4243Chlordane, AG

alpha and gamma isomers in, Ch 7, p 62

granular formulations, Ch 7, p 62 heptachlor in, Ch 7, p 62 technical, hexachlorocyclopentadiene

in, Ch 7, pp 6162 technical, in formulations, Ch 7,

pp 6061, 62Chlordane

in water, Ch 10, pp 1317Chlordane

in water, Ch 10, pp 1317Chlordimeform

in formulations, Ch 7, pp 6263Chloride

in ash of bread, Ch 32, p 34in beer, Ch 27, p 13in cheese, Ch 44, p 12in calcium cyanide formulations, Ch 7,

p 16 in deodorants, Ch 15, p 6 in distilled liquors, Ch 26, pp 89in eggs, Ch 34, p 5in fertilizers, Ch 2, p 28in meat extracts and similar products,

Ch 39, p 23in milk-based infant formula, Ch 50,

p 11in plants, Ch 3, p 14 in prepared mustard, Ch 43, p 6in roasted coffee, Ch 30, p 3in tobacco, Ch 3, p 29 in water, Ch 11, pp 1112, 2830 in water-soluble color additives, Ch 46,

pp 2425 in wines, Ch 28, p 6see also Salt; Sodium chloride

Chlorinated hydrocarbons in drugs, Ch 18, p 3

Chlorine as sodium chloride in seafood, Ch 35,

pp 78 in bleaching powder, Ch 7, p 18 in calcium hypochlorite, Ch 7, p 18 in chloramine T, Ch 7, pp 1819 in disinfectants, Ch 6, p 8 in fat of flour, Ch 32, pp 1617in feeds, Ch 4, pp 3233 in fertilizers, Ch 2, p 28 in fruit products, Ch 37, p 9in meat and meat products, Ch 39, p 4microchemical methods, Ch 12, pp 13 in organohalogen pesticides, Ch 7, p 52

safe handling of, App B, p 5in sodium hypochlorite, Ch 7, p 18

Chlorine methods chlordane, technical and formulations,

Ch 7, pp 6061DDT in formulations, Ch 7, pp 6566 heptachlor in formulations, Ch 7,

pp 7374Chlorobenzilate

in formulations, Ch 7, pp 4041in water, Ch 10, pp 1317

Chlorobutanol in drugs, Ch 18, pp 34chemical name, Ch 18, p 58

Chloroform in drugs, Ch 18, p 2 safe handling of, App B, p 5 in wheat and corn grain, Ch 10, p 32B

Chloroform extraction2-isopropyl-4-pentenoyl urea, Ch 19,

p 18Chloroform-methanol extractionmethod

fat in foods, Ch 45, pp 6465Chlorogenic acid

in green coffee, Ch 30, p 1in roasted coffee, Ch 30, p 3

Chloronebin water, Ch 10, pp 1317

p-Chlorophenyl phenyl sulfone residues, Ch 10, p 43

Chlorophyll in plants, Ch 3, pp 2628

Chloroplatinate methods potassium in fruits and fruit products,

Ch 37, p 7Chloropropham


Chloropropylatein formulations, Ch 7, pp 4041

Chlorothalonilin water, Ch 10, pp 1317

Chlorothiazide, Ch 19, pp 2730, 35Chlorotoluron, Ch 7, pp 2728Chloroxuron, Ch 7, pp 2728Chlorpheniramine maleate, Ch 18, pp 1921, 58; Ch 20, pp 1011, 32Chlorpropamide, Ch 19, pp 23, 35Chlorpyrifos

in formulations, Ch 7, p 81 in lettuce, strawberries, and tomatoes,

Ch 10, pp 1011Chlortetracycline

in edible animal tissues, Ch 23, pp 1923in feeds, Ch 5, p 31

Chlortetracycline HCl in feeds, Ch 5, pp 3840

Chocolate and chocolate productsalginates in frozen desserts, Ch 33, p 73


cacao mass of chocolate liqueur, Ch 31,p 8

casein in chocolate malted milk, Ch 33,p 55

filth in, Ch 16, pp 67see also Cacao bean and its products;

Milk chocolateCholecalciferol, see Vitamin DCholesterol

animal fats in vegetable oils and fats, Ch 41, pp 3536

in baked products, Ch 32, p 36in bread, Ch 32, p 34in eggs, Ch 34, pp 35in foods, Ch 45, pp 7375in macaroni products, Ch 32,

pp 3940in multicomponent foods, Ch 45,

pp 6870Choline, Ch 18, pp 45, 58Cholinesterase

activity in whole blood, Ch 14, pp 34

in blood, Ch 14, p 4Cholinesterase inhibition method

organophosphorus pesticide residues,Ch 10, pp 2426

Chromatographic methods acetic and protionic acids in bread,

Ch 32, pp 32B33aspirin, phenacetin, and caffeine in

drugs, Ch 19, p 10 benzoic and salicylic acids in drugs,

Ch 19, p 1 codeine in APC drug tablets, Ch 20, p 3codeine with antihistamines in drugs,

Ch 20, pp 12 ergotamine in drugs, Ch 20, pp 1213 fatty acids (volatile) in seafood, Ch 35,

pp 1114 fatty acids and butyric acid in butter,

Ch 33, pp 56G57glucose in honey, Ch 44, p 26 glycerides in shortening, Ch 41, pp 4546ipecac alkaloids in drugs, Ch 20, pp 79isocitric acid in fruits and fruit products,

Ch 37, p 11morphine in opium and paregoric,

Ch 20, pp 45 neostigmine in drugs, Ch 20, pp1516 physostigmine salicylate and physostig-

mine sulfate in drug dosage forms,Ch 20, p 14

polar components in frying fats, Ch 41,pp 2425

vanillin, ethyl vanillin, and coumarin invanilla extract, Ch 36, pp 45

see also Column chromatographic meth-ods; Gas chromatographic meth-

ods; Liquid chromatographicmethods

Chromatographic-spectrophotometricmethod, Ch 30, p 3Chromic acid

safe handling of, App B, p 3Chromium

in coal fly ash, Ch 9, pp 3134hexavalent in drinking water, ground

water and industrial effluents, Ch 9, pp 4446

in solid wastes, Ch 9, pp 3134in wastewaters, Ch 9, pp 3444in water, Ch 11, pp 1517

Chromotropic acid colorimetric methodmethanol in distilled liquors, Ch 26, p 15

Cigarette filler glycerol in, Ch 3, p 30menthol in, Ch 3, p 34

Cinchonidine, Ch 18, pp 45, 58Cinchonine, Ch 18, pp 45, 58Cinchophen, Ch 18, pp 49, 58; Ch 20, pp 24, 32Cinnamon

alcohol in extracts, Ch 36, pp 1819filth in, Ch 16, pp 3840, 42, oil in extracts, Ch 36, p 19

CIPACAOAC methods alachlor in formulations, Ch 7, pp 5152 aminocarb, technical and pesticide for-

mulations, Ch 7, p 23anilazine in formulations, Ch 7, p 24 azinphos-methyl in formulations, Ch 7,

pp 80A81 butachlor in formulations, Ch 7, pp 5859 captan in formulations, Ch 7, pp 5960 chloramben in formulations, Ch 7, p 60 chlordimeform in formulations, Ch 7,

pp 6263 chlorotoluron, chloroxuron, or me-

toxuron in formulations, Ch 7, pp 2728

copper in fungicides, Ch 7, pp 1112 cyanazine in formulations, Ch 7,

pp 3536cyhexatin technical and formulations,

Ch 7, pp 9899cypermethrin in pesticide formulations,

Ch 7, p 42 DDT in formulations, Ch 7, pp 6566deltamethrin in pesticide formulations,

Ch 7, p 43dicamba-MCPA and dicamba-2,4-D in

formulations, Ch 7, p 67 dichlobenil in formulations, Ch 7,

pp 6869 diflubenzuron in formulations, Ch 7,

pp 7071 dithianon in technical products and for-

mulations, Ch 7, pp 2828A

diquat in formulations, Ch 7, pp 3637 endosulfan in formulations, Ch 7,

pp 7172fentin in formulations, Ch 7, p 12fentin in fentinmaneb formulations,

Ch 7, pp 1213folpet in formulations, Ch 7, pp 7273 formothion in formulations, Ch 7,

pp 8586 -BHC in technical BHC, formulations,

and lindane shampoos and lotions,Ch 7, pp 5556

isofenphos, technical and formulations,Ch 7, pp 8687

maneb in formulations, Ch 7, pp 1314mercury in organic mercurial seed disin-

fectants, Ch 7, pp 2021 methamidophos in formulations, Ch 7,

pp 8990 methiocarb technical and pesticide for-

mulations, Ch 7, pp 2930metolachlor in formulations, Ch 7, p 76 organochlorine pesticide contamination

of pesticide formulations, Ch 7, pp 78

oxydemetonmethyl in pesticide formu-lations, Ch 7, pp 8990

oxythioquinox in formulations, Ch 7, pp 99100

perimiphos methyl in formulations, Ch 7, pp 9394

permethrin in pesticide formulations, Ch 7, pp 4344

phosphamidon in pesticide formula-tions, Ch 7, pp 9495

propachlor in formulations, Ch 7, pp 7778

propoxur technical and pesticide formu-lations, Ch 7, p 31

temephos in formulations, Ch 7,pp 9596

terbuthylazine in formulations, Ch 7, pp 3940

tetradifon (technical) in formulations,Ch 7, pp 7879

thiram in formulations, Ch 7, pp 3233triadimefon technical and pesticide for-

mulations, Ch 7, pp 3334triazines in formulations, Ch 7, pp 4041

Citralin flavor extracts and toilet preparations,

Ch 36, pp 2021in lemon and orange extracts, Ch 36,

p 14Citric acid

in bread, Ch 32, p 34in cheese, Ch 33, p 65in cordials and liqueurs, Ch 26, p 21in dried milk, Ch 33, p 56


in fruits and fruit products, Ch 37,pp 11, 1314

in milk, Ch 33, pp 78in nonalcoholic beverages, Ch 29, p 1in wines, Ch 28, p 10

Citrus fruitbiphenyl pesticide residues in, Ch 10,

pp 3940filth in canned juices, Ch 16, p 29mold in juices, Ch 16, pp 6263, 65see also Specific fruits

Citrus Red No. 2, Ch 46, p 5Clams

shell in canned products, Ch 16, p 25shucked, volume of, Ch 35, p 4

Clioquinolin creams and ointments, Ch 18, p 35

Clopidol, Ch 23, pp 24, 18Clostridium botulinum

and toxins in foods, Ch 17, pp 4648Clostridium nigrificans

in sugars, Ch 17, p 44Clostridium perfringens

in foods, Ch 17, pp 4851from shell fish, Ch 17, pp 5152

Clostridium thermosaccharolyticumin sugars, Ch 17, p 44

Clovesalcohol in extracts, Ch 36, pp 1819 filth in, Ch 16, pp 3840foreign matter in, Ch 16, p 39oil in extracts, Ch 36, p 19tannin in, Ch 43, p 3

Coating and grazing substancesin roasted coffee, Ch 30, pp 34

Coal fly ash metals in, Ch 9, pp 3134

Cobalaminassays, Ch 45, pp 4144in milk-based formulas, Ch 50,

pp 1921in vitamin preparations, Ch 45, pp 4445

Cobaltin coal fly ash, Ch 9, pp 3134in feeds, Ch 4, p 33in fertilizers, Ch 2, p 28in plants, Ch 3, pp 58in solid wastes, Ch 9, pp 3134in wastewaters, Ch 9, pp 3444

Cocaine, Ch 20, p 32HCl, Ch 20, pp 2, 32; Ch 22, pp 2, 6 microchemical tests, Ch 18, p 45with procaine in drugs, Ch 18, pp 3031titration factors, Ch 20, p 2

Cocoa-buttercoconut and palm kernel oils in, Ch 31,

p 11unsaponifiable matter in, Ch 31,

p 11see Cacao bean and its products

Coconutaflatoxins in, Ch 49, p 13filth in, Ch 16, p 13Salmonella in, Ch 17, pp 6769shredded, glycerol in, Ch 44, p 3

Coconut oilin cocoa butter and in fat extracted from

milk chocolate, Ch 31, p 11silver number for detection of, Ch 31,

p 11Cod fish

minced flesh in mixed fillet-minced codblocks, Ch 35, p 5

Cod liver oilin emulsions, Ch 20, p 28

Codeinewith acetanilid in drugs, Ch 19, p 9with antihistamines, Ch 20, pp 12in APC drug tablets, Ch 20, p 3with caffeine in drugs, Ch 19, p 9chemical name, Ch 19, p 35microchemical tests, Ch 18, p 45phosphate, Ch 20, p 2with procaine in drugs, Ch 18, pp 3031sulfate, Ch 20, p 2and terpin hydrate in elixirs, Ch 20,

pp 23titration factors, Ch 20, p 2

Codex Allmentarius Draft EuropeanRegional Standard for Vinegar-AOACmethod

solids in vinegar, Ch 43, p 12Codex-AdoptedAOAC Methods

acid value of butterfat, Ch 33, p 56Facidity (titratable) of fruit products,

Ch 37, pp 1011acids (volatile) in oils and fats, Ch 41,

pp 1112acrylonitrile in food, Ch 48, pp 67aflatoxin M1 in dairy products, Ch 49,

p 30aflatoxin M1 in milk and cheese, Ch 49,

pp 3031alcohol by volume in distilled liquors,

Ch 26, pp 23alkaline phosphatase activity, Ch 33,

pp 3738alpha-tocopherol and alpha-tocopheryl

acetate in foods and feeds, Ch 45,pp 3034

arsenic, cadmium, lead, selenium, andzinc in food, Ch 9, pp 13

arsenic in food, Ch 9, p 9ascorbic acid om vitamin preparations

and juice, Ch 45, pp 1617ash of animal feed, Ch 4, p 4ash of cacao products, Ch 31, p 8ash of flour, Ch 32, p 2ash of nuts and nut products, Ch 40, p 2ash of spices, Ch 43, pp 1315

cacao mass (fat-free) of chocolate liquor,Ch 31, p 8

cadmium and lead in food, Ch 9, pp 45cadmium, chromium, copper, iron, lead,

magnesium, manganese, silver,Zinc in water, Ch 11, pp 1517

cadmium in food, Ch 9, pp 910carotene in fresh plant materials and si-

lages, Ch 45, pp 45chloride in cheese, Ch 33, p 61chloride in water, Ch 11, pp 1112cis, cis-methylene interrupted polyun-

saturated fatty acids in oils, Ch 41,pp 2526

citric acid in cheese, Ch 33, p 65cobalamin (vitamin B12 activity) in vita-

min preparations, Ch 45, pp 4445copper in food, Ch 9, p 10copper, iron, and nickel in edible oils and

fats, Ch 9, pp 78copper and nickel in tea, Ch 9, pp 89essential oil in emulsion, Ch 36, p 20evaporated milk (unsweetened), Ch 33,

pp 5354face powders, Ch 15, p 8fat (crude) in nuts and nut products,

Ch 40, p 1fat (crude) or ether extract in animal

feed, Ch 4, p 25fat (milk) in milk chocolate, Ch 31, p 11fat acidity grains, Ch 32, p 24fat in cacao products, Ch 31, pp 811fat in cheese, Ch 33, p 63fat in cream, Ch 33, p 49fat in dried milk, Ch 33, p 56fat in flavor, Ch 32, p 5fat in ice cream and frozen desserts,

Ch 33, p 72fat in milk, Ch 33, p 18fat in whey cheese, Ch 33, p 63fats (vegetable) in butterfat, Ch 41,

pp 3234fatty acids in oils and fats, Ch 41,

pp 1718fiber (crude) in animal feed, Ch 4,

pp 2628fish content of frozen breaded fish prod-

ucts, Ch 35, pp 12folic acid (pteroylglutamic acid) in vita-

min preparations, Ch 45, pp 4546freezing point of milk, Ch 33, pp 57fructose, glucose, lactose, maltose, and

surcrose in milk chocolate, Ch 31,p 13

grains, Ch 32, p 22hydroxymethylfurfural in honey, Ch 44,

p 26ice cream and frozen desserts, Ch 33,

p 72


iodide in ready-to-feed milk-based in-fant formula, Ch 50, pp 1213

iodine in iodized salt, Ch 11, p 31lead in edible oils and fats, Ch 41,

pp 99Blead in food, Ch 9, pp 1920mercury (methyl) in fish and shellfish,

Ch 9, pp 2425mercury in fish, Ch 9, p 21mercury in food, Ch 9, pp 2021mercury in water, Ch 11, pp 1718methyl esters of fatty acids in oils and

fats, Ch 41, pp 1819milk fat in milk chocolate, Ch 31, p 11minced fish flesh in mixed fillet-minced

cod blocks, Ch 35, p 5moisture in animal feed, Ch 4, p 1moisture in butter, Ch 33, p 33moisture in cacao products, Ch 31, p 1moisture in cheese, Ch 33, p 58moisture in dried fruits, Ch 37, p 4moisture in nuts and nut products, Ch 40,

p 1moisture (loss of mass on drying) in

frozen french-fried potatoes,Ch 42, p 14

mold in tomato products, Ch 16,pp 6364

net contents of frozen seafoods, Ch 35,p 1

niacin and niacinamide (nictoinic acidand nicotinamide) in vitaminpreparations, Ch 45, pp 4647

niacin and niacinamide in drugs, foods,and feeds, Ch 45, pp 1213

nitrate and nitrite in cheese, Ch 33,pp 6263

nitrites in cured meat, Ch 39, pp 89nitrogen (total) in fertilizers, Ch 2,

pp 1314nitrogen (total) in milk, Ch 33, pp 1012nonprotein nitrogen in whole milk,

Ch 33, pp 1213oil (essential) in fruits and fruit products,

Ch 37, p 18oil (peanut) in oils and fats, Ch 41, p 37organochlorine and organophosphorus

pesticide residues, Ch 10, pp 110pantothenic acid in milk-based infant

formula, Ch 50, pp 2425pantothenic acid in vitamin preparations,

Ch 45, pp 4748parasites in fish muscle, Ch 35,

pp 24 -25peroxide value of oils and fats, Ch 41,

p 9Bphosphatase (residual) in ice cream and

frozen desserts, Ch 33, p 74phosphorus in milk-based infant for-

mula, Ch 50, pp 1516

protein (milk) in milk chocolate, Ch 31,p 12

protein (total) in flour, Ch 32, pp 1213protein efficiency ratio, Ch 45, pp 5859protein in ice cream and frozen desserts,

Ch 33, p 72protein nitrogen content of milk, Ch 33,

p 13refractive index of butterfat, Ch 33,

p 56Fresidue (acid-insoluble) (soil) in fruits

and vegetables (frozen), Ch 16,pp 2930

riboflavin (vitamin B2) in foods and vi-tamin preparations, Ch 45,pp 910

sampling of dairy products, Ch 33, p 1sodium and potassium in dried milk,

Ch 33, pp 56A56Bsodium chloride in canned vegetables,

Ch 42, pp 78solids (total) and moisture in flour,

Ch 32, p 1solids (total) in canned vegetables,

Ch 42, p 4solids (total) in cream, Ch 33, p 48solids (total) in milk, Ch 33, p 10solids (soluble) in tomato products,

Ch 42, pp 56solids in sirups, Ch 44, pp 23sorting corn grits, Ch 27, p 29sprial vessel count of cacao products,

Ch 31, pp 56stone cell and group count of cacao prod-

ucts, Ch 31, pp 69sulfites in foods, Ch 47, pp 2931sulfites in foods and beverages, Ch 47,

pp 3334sulfurous acid (total) in dried fruit,

Ch 47, p 27sweetened condensed milk, Ch 33,

pp 5455thiamine (vitamin B1) in foods, Ch 45,

pp 67tin in canned foods, Ch 9, pp 2930tin in food, Ch 9, p 29total dietary fiber in foods, Ch 45,

pp 7071total, soluble, and insoluble dietary fiber

in foods, Ch 32, pp 79trans-vitamin K1 (phylloquinone) in

ready-to-feed milk-based infantformula, Ch 50, pp 68

vinegars (1), Ch 43, pp 1315viscosity (apparent consistency) of fruit

products, Ch 37, p 3vitamin A in margarine, Ch 45, p 1vitamin A in mixed feeds, premixes, and

foods, Ch 45, pp 14

vitamin A (retinol) in milk-based infantformula, Ch 50, pp 12

vitamin A (retinol isomers) in milk andmilk-based infant formula, Ch 50,pp 12

vitamin B6 (pyridoxine, pyridoxal, pyri-doxamine) in food extracts, Ch 45,pp 5153

vitamin C (total) in vitamin preparations,Ch 45, pp 1718

vitamin D in milk, vitamin preparations,and feed concentrates, Ch 45,pp 5357

vitamin D3 (cholecalciferol) in ready-to-feed milk-based infant formula,Ch 50, pp 56

vitamin E activity (all-ractocopherol)in milk-based infant formula,Ch 50, pp 45

water (added) in milk, Ch 33, p 26Aweight per unit volume of packaged ice

cream, Ch 33, p 74zinc in food, Ch 9, p 31

Coffeefilth in, Ch 16, p 7

Coffee (green)aflatoxins in, Ch 49, p 27caffeine in, Ch 30, p 1chlorogenic acid in, Ch 30, p 1coloring matter in, Ch 30, p 1macroscopic examination, Ch 30, p 1ochratoxin A in, Ch 49, pp 3940

Coffee (roasted)acidity of, Ch 30, p 2ash of, Ch 30, p 2caffeine in, Ch 30, pp 23chicory in, Ch 30, p 3chlorides in, Ch 30, p 3chlorogenic acid in, Ch 30, p 3coating and glazing substances in,

Ch 30, p 34dextrin in, Ch 30, pp 34fiber (crude) in, Ch 30, p 4gelatin in, Ch 30, pp 34glucose (commercial) in, Ch 30,

pp 34macroscopic examination, Ch 30, p 2moisture in, Ch 30, pp 45petroleum ether extract of, Ch 30, p 4sample preparation, Ch 30, p 2solids (soluble) in, Ch 30, p 5starch in, Ch 30, p 5sugars in, Ch 30, p 5

Coffee (soluble/instant)carbohydrates in, Ch 30, pp 511

Colchicinein drugs, Ch 20, pp 1112

Cole-type cropsazinphos-methyl pesticide residues on,

Ch 10, p 39


milk, Ch 17, pp 12B12Cin dairy products, Ch 17., pp. 12D-13

Coliform organismsin chilled, frozen, precooked, or pre-

pared foods, Ch 17, pp 34in dairy products, Ch 17, pp 1112Cin eggs in egg products, Ch 17, pp 23and E. coli in all foods, Ch 17, pp 1718and E. coli in water, Ch 17, pp 1517in foods, Ch 17, pp 1315, 1721in shellfish growing waters, Ch 17, p 15in tree nut meats, Ch 17, pp 45see also Fecal coliforms

Coliform countsin dairy products, Ch 17, pp 12E12Fin milk, Ch 17, p 12D

Colilery methodtotal coliforms and E. coli in water,

Ch 17, pp 1517Collaborative study guidelines, App D,pp 111Collards

filth in, Ch 16, p 35 N-methylcarbamate residues on, Ch 10,

pp 32C33Color

of beer, Ch 27, p 1of black mal, Ch 27, p 26of brewing sugars and sirups, Ch 27,

p 33of caramel malt, Ch 27, p 25of distilled liquors, Ch 26, pp 12of egg yolks, Ch 34, p 1in oils and fats, Ch 41, p 42of raw cane sugars, Ch 44, p 1in spices, Ch 43, p 1in vanilla extract, Ch 36, p 7in vinegars, Ch 43, p 12of white wines, Ch 28, p 1

Color additivesin butterfat, Ch 33, p 56Fin cheese, Ch 33, p 62in cream, Ch 33, p 50dye (pure) in, Ch 46, pp 1012 in evaporated milk, Ch 33, p 53extracts of, Ch 46, p 13FD&C, in foods, Ch 46, pp 34free acid in, Ch 46, p 25halogens in, Ch 46, p 24in ice cream and frozen desserts,

Ch 33, p 73inorganic salts in, Ch 46, p 25insoluble matter in, Ch 46, p 12intermediates in, Ch 46, pp 1320 in macaroni products, Ch 32, pp 4041melting point of, Ch 46, p 25metals and other elements in, Ch 46,

pp 2123 in milk, Ch 33, p 31natural coloring matters, Ch 46, p 4

oil-soluble, in foods, Ch 46, pp 23pigments and lakes, Ch 46, p 1separation and identification, Ch 46,

pp 113 soluble matter in, Ch 46, p 25soluble, and their lakes, Ch 46, p 1specifications and methods for colors

appearing in previous editions, Ch 46, pp 910

subsidiary and lower sulfonated dyes,Ch 46, p 20

synthetic organic, analysis, Ch 46, pp 410

synthetic organic, in foods, Ch 46, pp 12, 1011

volatile matter in, Ch 46, p 12yellow AB in macaroni products, Ch 32,

pp 4041see also Specific colors

Color classificationof honey, Ch 44, p 20of maple products, Ch 44, p 31

Colorimetric methodsaldehydes in lemon, orange, and lime

extracts, Ch 36, pp 1314ammonia in crabmeat, Ch 35, p 6arsenic in feeds, Ch 5, p 5benzene hexachloride pesticide residues,

Ch 10, p 39benzocaine in drugs, Ch 18, p 28bifuran in feeds, Ch 5, p 12bromide in water, Ch 11, p 242(ptertbutylphenoxy)-1-methyl 2-

chloroethyl sulfite (aramite) pesti-cide residues, Ch 10, p 40

calcium gluconate in drugs, Ch 18,pp 78

carbaryl pesticide residues, Ch 10, pp 4142

carotenoids in macaroni products, Ch 32, pp 4142

chlordane (technical) and formulations,Ch 7, p 61

chlorophyll in plants, Ch 3, pp 2628citral in lemon and orange extracts,

Ch 36, p 14citric acid in cheese, Ch 33, p 65cobalt in feeds, Ch 4, p 33cobalt in fertilizers, Ch 2, p 28color in vanilla extract, Ch 36, p 7copper in feeds, Ch 4, p 33copper in food, Ch 9, p 10copper in milk and milk products, Ch 33,

p 31copper in plants, Ch 3, p 8creatinine in meat, Ch 39, p 13DDT pesticide residues, Ch 10, p 43diacetyl in beer, Ch 27, pp 78disulfiram in drug tablets, Ch 19,

pp 3132

-estradiol in drugs, Ch 21, p 1ethopabate in feeds, Ch 5, p 10fluoride in water, Ch 11, pp 1213,

2830fluorine in feeds, Ch 4, pp 3334fluorine on apples and pears, Ch 9,

p 10furazolidone in feeds, Ch 5, p 12glucoamylase activity in

industrial enzyme preparations,Ch 45, pp 4141A

gliadin as a measure of gluten in foods,Ch 32, pp 1314

glycarbylamide in feeds, Ch 5, p 13hydroxyproline in meat and meat prod-

ucts, Ch 39, pp 1314hypochlorites and chloramines in milk,

Ch 33, pp 2829indole in crabmeat, oysters, and shrimp,

Ch 35, p 18iodide in water, Ch 11, p 24iron in beer, Ch 27, pp 1213iron in distilled liquors, Ch 26, p 8iron in plants, Ch 3, p 8iron in water, Ch 11, pp 1314ketosteroids in drugs, Ch 21, p 1lactic acid in eggs, Ch 34, p 9lead on apples and pears, Ch 9, p 15liming materials, Ch 1, pp 69listeria in foods, Ch 17, pp 113115malathion pesticide residues, Ch 10,

p 53manganese in feeds, Ch 4, pp 3435manganese in fertilizers, Ch 2, pp 3132manganese in plants, Ch 3, p 9menthol in cigarette filler, Ch 3, p 34 mercury in foods, Ch 9, p 22methanol in distilled liquors, Ch 26, p 15methoxychlor pesticide residues, Ch 10,

p 54methyl anthranilate in nonalcoholic bev-

erages, Ch 29, pp 56molybdenum in plants, Ch 3, pp 910niacin and niacinamide in drugs, foods,

and feeds, Ch 45, pp 1213nihydrazone in feeds, Ch 5, p 17nitrate and nitrite nitrogen in feeds,

Ch 4, pp 2223nitrites in cured meat, Ch 39, pp 89nitrofurazone in feeds, Ch 5, p 12nitrogen (ammonia) in water, Ch 11,

pp 910nitrogen (nitrate) in water, Ch 11,

pp 1011nitrogen (total) in water, Ch 11, pp 89nitrogen in beer, Ch 27, p 8parathion in formulations, Ch 7, p 91parathion pesticide residues, Ch 10,

p 58


phenol in hazardous substances, Ch 8,pp 56

phenylephrine HCl in drugs, Ch 18, pp 2223

phosphorus in fruits and fruit products,Ch 37, p 8

phosphorus (total) in foods, Ch 45,pp 41A41B

phosphorus in wines, Ch 28, p 7piperonyl butoxide in formulations,

Ch 7, p 46propyl gallate in food, Ch 47, pp 67protein in feeds, Ch 4, pp 17pyrogallol in hair dyes, Ch 15, p 9salicyclic acid in food and beverages,

Ch 47, pp 2324Salmonella in foods, Ch 17, pp 7174,

8789sodium cyclamate and calcium cycla-

mate in canned fruit, Ch 47, p 44 sodium lauryl sulfate in egg white,

Ch 47, pp 3839sorbic acid in wines, Ch 28, p 14Bsulfamethoxine in feeds, Ch 5, p 25sulfur dioxide in beer, Ch 27, pp 1314sulfurous acid in dried fruit, Ch 47, p 27thiourea in orange peel, Ch 47,

pp 3637-tocopherol and -tocopheryl acetate in

foods and feeds, Ch 45, pp 3034-tocopheryl acetate (supplemental) in

foods and feeds, Ch 45, pp 3536total dietary fiber (determined as neutral

sugar residues, uronic acid resi-dues, and klason lignin, Ch 45,pp 7579

trimethylamine nitrogen in seafood, Ch 35, p 7

urea in feeds, Ch 4, pp 1314vitamin A in mixed feeds, premixes, and

human and pet foods, Ch 45,pp 14

vitamin D in vitamin preparations, Ch 45, pp 1923

zinc in fertilizers, Ch 2, p 33zinc in food, Ch 9, p 31zirconium in antiperspirants, Ch 15,

pp 45Coloring matter

in distilled liquors, Ch 26, pp 12in green coffee, Ch 30, p 1in macaroni products, Ch 32, pp 4041see also Color additives

Column chromatographic methodsbutyric acid in fat, Ch 41, pp 1213color additives in foods, Ch 46, pp 12fatty acids in eggs, Ch 34, p 10glycerides in monoglyceride concen-

trates, Ch 41, pp 4243


see also Chromatographic methods; Gaschromatographic methods; Liquidchromatographic methods

Combustion methodsbromine, chlorine, or iodine determina-

tion, Ch 12, pp 13carbon and hydrogen determination,

Ch 12, pp 35crude protein in cereal grains and oil

seeds, Ch 32, pp 2122crude protein in meat and meat products,

Ch 39, pp 67nitrogen (total) in fertilizer, Ch 2, pp 1213protein (crude) in feed, Ch 4, pp 1819sulfur determination, Ch 12, pp 1013

Concentrationnomograph relating absorptivity, absor-

bance, and, App C, p 17 (vol 1)Condensed milk

filth in, Ch 16, p 11sampling, Ch 33, pp 23

Condimental seedsfilth in, Ch 16, pp 3840, 43

Conductivity valueof maple sirup, Ch 44, p 34

Confectioneryalcohol in sirups used in, Ch 44, p 19ether extract of, Ch 44, pp 1819paraffin in, Ch 44, p 19shellac in, Ch 44, p 19starch in, Ch 44, p 18

Convection oven methodmoisture in frozen french-fried potatoes,

Ch 42, p 14Cooking

seafood products, Ch 35, p 2Copper

in beer, Ch 27, pp 1112in Bordeaux mixtures, Ch 7, pp 4, 1516in coal fly ash, Ch 9, pp 3134in copper carbonate formulations, Ch 7,

p 11in copper naphthenate formulations,

Ch 7, p 11in distilled liquors, Ch 26, pp 67in edible oils and fats, Ch 9, pp 78in feeds, Ch 4, pp 31, 33in fertilizers, Ch 2, pp 2526, 29 in food, Ch 9, p 10fungicides, Ch 7, p 1112in infant formulas, Ch 50, pp 1416in liver, Ch 14, pp 12in milk, Ch 33, p 31in pesticide formulations, Ch 7, pp 4, 11in pet foods, Ch 3, pp 34in plants, Ch 3, pp 24, 8in ready-to-feed milk-based infant for-

mulas and pet foods, Ch 50, p 14

in serum, Ch 14, p 2in tea, Ch 9, pp 89; Ch 30, p 13in wastewater, Ch 9, pp 3444 in water, Ch 11, pp 1517in wines, Ch 28, p 7

Copper carbonate formulations, Ch 7, p 11Copper catalyst method

protein in feeds, Ch 4, p 19Copper naphthenate formulations, Ch 7,p 11Copper salts

in feeds, Ch 4, p 31Copper serum method

water (added) in milk, Ch 33, p 26

Copper-reducing substancesin spices, Ch 43, p 3

Coprostanolin heat-processed materials, Ch 16,

pp 5758Cordials and liqueurs

subindex (aoac)

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