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Les diagrammes suivants illustrent la mithode. 1 2 3 1 2 3 4 5 6 LABORATORY OF THg INLAND REVENUE DEPARTMENT OTTA^W^, CA.NJLT>A. BULLETIN No. 228 A^ Study of Maple Syrup. 11916—1 I i r LABOBATOEY OK THE INLAND REVENUE DEPARTMENT OTTAWA. CANADA. BULLETIN No. 228 -A. Studj- of Maple Syrup. W. J. Gm^u,. Esq.. ^"***' ^''^^' "' 19"- Dipiity Minister of Inland Revenue. Xs'r!'.;,!"^;;:,;.''" '"»" ''■ '"" """'■" '• • ""■'"• - ".^ --a 'Maple syrup is syrup, made by evaporation of maple sap, or by the solution of The totr;r " r'Z' ""' '°"*""^ "°* "°'« *^'«' thirty-Ave^as) ir it if waVr Ihe total ash reckoned as a percentage on the dry matter of the syrup, .hall not te less than 0-5 (five-tenths of one per cent). The malic acid, determLd in p es^r bed manner, shall not be less than 0-4 (four-tenths of one per cent), r^^ mT^ rentage on the dry solids. The lead subacetate number, determined aTprescri^d .ra 1 not be less than 2-2 (two and two-tenths).' prescrioea, sfiall These limits were fixed as a result of large e:tperience upon commercial samples of maple syrup The data referred to will be found in Bulletins 45, 102, 120, 141, 166 15. and 214, .ssued from those laboratories, and cover more than one thousand samples. Most of these are market syrup, obtained in the usual way by our inspectors ; l.ut many of them carried trustworthy guarantees of genumeness, and a consid- erable number were made under the direct supervision of a member of our staff It was believed that the standard limits enacted as described were so written as to make It impossible that a sample of genuine maple syrup made entirely from maple s,ip, could be judged other than genuine. Samples more or less sophisticated might escape detection; but no danger of stamping a genuine maple syrup as adulterated, was thought to be possible. Nevertheless disquieting rumours found currency, to the effect that maple syrup samples of undoubted genuineoess were being called in question, under our standards- and the matter appeared to be sufficiently serious to justify investigation 11916-1 J With thi« end in view. 1 caused a large number of n>que«U to U aent to ni«l«7 of mapio ayrup, aaking thorn U) furnish nw with small »ainploa of 'yjIP. «' "f" own manufacture, and ai-conipanieil by a decUration of genuinenwa, in the followinf fom:— DECLARATION. I have leariK.l that one of the greutoHt difficulties foun.l in the legal protection of the genuine nmplo sjrup .nul migar industry is due to inaufficient k. -wUage of the limiU of vuriabilitv whieli niuy be foun.l in the genuine maple products theniiselves. For tlK^ purp..se of assisting in tho acquisition of necessary data, 1 am wwling this sample to the Department of Inlan.l lievenue at Ottawa, an.l I hereby certify that this muple syrup has been n.a.ie by inv "U and i" 'n>own to me to be genuine, an.l ia entirely the product ,A' ilic nin.ilc mi-. Signed Post Oth'O Address. As a result i.f thi.s apiical, I received the samples ii.w reported; and I desire here to express my gratitude to the wnders, and my appreciation of their wiilingnc-s to supply full information as to the modes of working and kindred matters. Since the object of this investigation is the ascertaining of fullest kn..wledgi' rewarding the cliaractcr of mu..le syrup, I liuve felt it de-sirable to avail myself of every source of authentic information on the subject; and 1 have especially to acknow eilgo the vuluublc .lata presented in HuUetin No. VM of the Bureau of Chemistry. Washing- ton, !).<'. .... ,1 111 A detailed study of the results ..f analysis is subjoined; and 1 may merely aUU licrc that the <'()nt.iiti..ii regarding present staiulards for maple products, that thoy exact a higher lead acetate number tluui is afforded by some genuine maple syrups, is substantiate.!. Of l.Mi samples examiiie.1 by the authorized method, .H samples, niost if not all of iiiwloubtcd giiiuiiicness. fail to rem-h the legal re !•(■ revised, as follows:—; and may add that in this recommendation. I am supported by Dr. W. 11. Kllis and Dr. J. T. Donald, the other inemkrs of your advisory board. , PROPOSED STANDARDS FOR MAPLE PRODUCTS. M.APLE Sl'UAR. Afckoned on the dry matter of the sugar, wlien incinerated in such a way as to assure the earths lieing present as salti, and not as oxides; and not less than twelve one-liun,lredthfi (012) of one per cent of ash insoluble in water, employed as described below. It yields not less than thuc- tenths (0 ;$) per cent of malic acid, reckoned on the drj- matter, when worked jis ('escribed below. It yields a li'tid numhrr not less than one and seven-tenths (1-7), v.hen worked by the Canadian methoil. nor less than one and t.vo-tenths (1--2). when worked by the Winton method, as described l)elow. oxi'i'ccliiiK 100 MAFLC 8YBUP. Maple Syrup i» »yrup madr l.y tJie evaporation of maple tap, or l.y the aolution of icmplti .uicrete in water; ane detorniinet> tilti red off, using a (Jooeh crucible or a sugar tul ■ I or or five times with hot water, using the suet, j \vei(,'lit of tne dry precipitate in grammes is multipi ■ i' "iiliacelate niimher. Afode of preparation of solution of subacetate of I Tloil for half an hour 430 grammes of nontial of litharge with 1,000 cc. water. Cool the mixture. « supernatent liquid to 1 :2'5 sjieeific gravity. Winton method. Twenty-five grammes (2."!) of dry sugar, or its equivulei.i a 100 cc. fla«k with water. Add 26 cc. of the standard lea.! tee fill to the mark. sh'p is dissolveu in «ater, 'tatc ' i lead is added, and -') hours, the precipitate ift with asb tos, and washed iried i, weii hed. The ''"' ' t>r. duct is the lead ws: — HTc and 130 grammes < settle, and dilute the nip 1 transferred to oluti ,. nd shidw; filter ;:,^. Fro« * snt! 1 cc. of i-f i staad Cbol and w«igh. Subtract tlw iiK-reMO in weight o{ leau iulphat« from the ww^t of tlie hUnk. Multiply Uie (lifTor«-nce liy the fiicfor 27-326. The deteruiination of the biauk ii made at follnwn ; — Traiufer 26 cc. of the sUndard lead mvtatp K.dutiori to a 100 oc. flaak, ad drop* id mwtic aoid. and make up the whoK- to the -nark with water. Shake, and u»e 10 cc. for the determinution of lead, at* directed in ti-i- preceding section. N,^B._If the maple syrup samploH have under,, me fermentation in any degree, the carbonic acid mutt be boiled off, before adding the lead acetate iolution. This with tither of the above methcxit. 9. If cryatalliiation of augar haa Uken place in maple aynip lamplea, thia muat b* nsdissolvetl, by gently warming the sample, before proceeding with the analyaia. There standards for maple syrup ar.- bn»ed essentially ui>on work reported, in Bulletin 229; and represent minimum value* for critical data found in genuine sampli of maple syrup. Commercial samples failing to reaeli the re«iiiiremcnt» named will be held to be illegally adulterateiw that samples meeting these standard* are nwesHarily genuine Certain values posMossed by the data named, iu relation to each oilier, may Ite shown to be as essential to genuinenesn as the data themselves consideretl singly. From the elementary composition of the ash, and other result* of analysis, it may be possible to prove adulteration, even in samples which Kive le A tnd malic acid num- bers, mc«-ting the requirements of the ctandard* above di-tined. In submittinfT these revised standards for maple i)roe perpetrated ir. the maple sugar and maple syrup industry with iiicreas- h.g difficulty of detection. This industry is a very important on.', particularly in some •eetioiis of Canada; ami it affords a source of profitable cmploynM-nt to the farmer at a period of the year when farm work is not otherwise pressing. For this reason, it i« very desirable that the small manufacturer should 1h? protected fronr the nnfair competition of mixtures of cane and maple sugars, which although wholesome and desirable food substances, are not legal maple sugar or 8yru|>. R-cogiiizing the difficulty of affording as perfect prote<'tion as could be wished, by inspection under the Adulteration Act, I would respectfully suggest the offe.- of a reward to any persor able to prove the manufacture and sale of maple products which are adulterated. If a substantial penalty for adulteration of maple goods were speci- fically named, one moiety of it to go to the informer, in case of his making good his charges, this would, I venture to think, prove a powerful deterrent to fraudulent prac- tices which now prevail. I beg to recommend the publication of this report as Bulletin 129. I have the honour to be, sir. Your obedient servant, MAPLE 8YRUP. A. McOILL, Chief Analyst. Syrups are fundamentally solutions of one or more sugars in water. Since sugar i« the costly component, it is reasonable to require that a commerical syrup should contain a specified amount of sugar. Hence the necessity for fixing a legal minimum percentage of sugar, or a maximum percentage of water, or a minimum density for the Bvrup, or a minimum weight per gallon. , • • i i The syrup of the British Pharmaeopaia may be taken as typical; and it is legal syrup bv virtue of its being defined by the pharmacop.pia. It is made by dissolving 6 lbs of refined sugar in distilled water, the finished product to weigh 7 » lbs. The ■pcciffc graTity ia 1-880. This syrup contains fl6.7 per cent by weight of sugar; and, of course, 33 -3 per cent of water. t In the 4S6 iiaiuple* of lyrup berain r«pnrUd, Um water oontent fuxgrn from SS to CO per cent of th« wtight of the lynip, and it dittributed u followk. Th« wat«r percentiiRe being ftataid to *h* nearrtt iiiMgral Dumbtr>— PwrraUc* Nuuilior of r»r«»nl«| rM <>( Wktor. BMIIplvt. ofTotaT » I l!l\ tr 1 039 w a oat m t 044 30 SI S J?*\mp.. 33 i« iO M » M 14 91 M « »0C as M 7 90 SA U S9S T- n 4 60 1 10 I M OH 41 033 • oa Total 4ft6 More than 88 p«r cent of these aaniplea fall within ■ 36 per cent limit for water; while more than 96 per cent of them fall within • 87 per cent limit. A thirty-6ve per cent limit for water correiponds to a weijfht of 13 Iba. 2 or per imperial gallon; u specific gravity of 1.320 at the ordinary temperature or to SS-O" Baumi. I hare desipiated iaiiiples containing more than 35 per cent of water, aa having water in exceas, for the reason that 35 per cent of water is sufficient to keep the augar in per- inuwnt solution, and a higher amount of water than thie ia inconaiatent with the defini- tion of a syrup as furnished by the Britinh pharmacopoeia, and moreover conduces to ready fermentntion, unless kept sterilized. Of 395 samples of maple syrup reported, in Bulletin 134 of the Bureau of Chemistry, Washington, 1910, none containing as miich a» ;15 per cent water showed crystallization of the sugar; and our experience in the 466 samples of Canadian syrup now reported, is to the same effect. Such a syrup as is defined by the pharmacopoeia, bas the characteristic sweet- ness of si.gar and is nearly colourless. As might be expected from its mode of prepara- tion, it has no special flavour, and for the purpose intended by the pharmacopwi*, this is an advantage. It is easily intelligible that instead of adding the refined sugw to distilled water, a syrup of proper denaity may be produced by concentrating a dilute solution of sugar in water. The dilute solution in question may be a natural one, aa the juice of the sugar cane or the sap of the maple tree. Inspiasation may be effected by evaporation of the water; or by freezing and separating the floating ice. A ayr- p produced in this way will differ from B. P. syrup chiefly in the fact thnt any sub- stnnces other than sugar naturally present in the sap, wi". remain in the syrup, except so far as processes of manufacture have removed them. When thf «p has been boiled, any components volatile at the boiling temperature will be lost. Suljstanc < rendered insoluble by concentration, may be removed by filtration or sedimenta' ; or, if sufliciently light to float on the syrup, they may be skimmed off. Sucli non-sugar components as are not removed from the syrup, by one or otl - method indicated, will remain in solution, and may give medicinal or aromatic or other properties to hueh syrups. When the sap of the maple tree (hard or soft maple) is the material employed, and the method is one of evaporation by heat, the resultant product is maplt syrup. This article has a hijrher market value than the simple syrup of the pharmacopteia ; and so far as I can discover, this increased value is due to its special and agreeable flavour. Maple eyrup may also be made by dissolving maple sugar in water to a proper con- sistency. 8 Like auy other manufactured product, maple syrup may be injured iu process of manufacture. TLt; sap may be carelessly collected, and many impurities introduced; or the syrup may be burned during the evaporation, producing caramelization, and a burnt taste. Failure to separate floating impurities may leave it turbid and unat- tractive. In all such cases we have siwiled maple syrup; but maple syrup neverthe- less. I wish to insist upon this point; because maple syrup is made by thousands of persons who have had no technical training, who use very crude appliances, and to wliom the making of maplo syrup is morely an incident iu the year's work. But they are, nevertheless, honest in their intention to produce a bona fide maple syrup; and it would he palpably wrong to legalize any definition of the article which could stigma- tize their output as adulterated. This output may be of low grade, but it is maple syrup. There is another class of makers of maplo syrup who are punctilious in regard to collection and subsequent treatment of the sap. Tliey prevent the introduction of foreign matters into it. avoid caramelizatiim of the sugar, and are careful to separate matters tin-own out of sohition on coneentrating. The final product has very little "olour, and the agreealile flavour of the maple is not hidden or disguised by caramel. This product is suri>ly maple syrup; and it would be unwarrantable to legalize any definition of the articlt! which would fail to recognize it as such. The following cr'uclusioiis appear to be justified by the above considerations: — 1. Colour is not an essential character of maple syrup. 2. Clearness is imt an essential character of maple syrup. 3. .1 tnirc niapJv flnrour is not an essential fif maple syrup. Colour, clearness and flavour are ui:'loul>te(lly of importance in determining the c iinniercial vii' ■ ■ of maple svrup; but they are not essential to its specific identity Anil furtinr. tli' n-e of actual maple sap, and of twthitiij else, as a row material in the manufacture ot nia|)le syrup, is essential. No operation ostensibly having for its object the ainelioratioing the sugar from all other matters, and the sugar so obtained '? usually founil on the market in n highly refined state, and is indeed one of the imrest food sulistanees known, being often above !)i) per cent sucrose. As such it is identical with the sucrose of maple sap; and, so far as healthfulnoss goes, a solution of tliis sugar, having froper consistency, may be added to maple syrup, with the pro- duction of a ile^irablc tabic syrup. But such a mixture is not maple syrup; and it thoidd not be sold as such. It is conceivable that, where a specially high-flavoured maple syrup is used, the niixtupr may possess n sufficiently distinct maple flavour to be 'ndistinguishable by the palate, from actual maple syrup. If imperfectly refined cane or l)eet sugar is enffdoyed. the characteristic impuri- ,->K <-if ran*" "T 'icpt juice, wii! nppetir in the D-.istun'. .or.d will, naturally, interfere more or less, with the true maple flavour. Since, however, as has been stated above, much maple syrup is carelessl.y or crudely made, a mixture of the kind indicated may find sale and, indeed, we know that such mixtures do find sale, at times. 9 From what has been aaid, the necessity of having tome atuidard for maple ayrup, independent of its sugar, ita flavour, its colour or ita clearness, will be apparent Even if W9 knew to what the flavour of maple syrup is due, and could quantitativdy determina this constituent, the great variation in the intensity of flavour recognized in genuine samples would compel us to accept a minimum amount of the flavour-giving constitu- ent as exempting the sample from condemnation as adulterated. Such minimum cnuld only be defined by an exhaustive analysis of so large a number of samples of real maple syrup, as should include with certainty all possible varieties of the article. As a matter of fact, the flavour-giving substances in maple syrup are not exactly known. It is probable that certain esters of malic and other acids, have most to do with maple syrup flavour. The acids in question yield calcium salts that are comparatively insol- uble in dilute alcohol. Hence these acids can be determined with considerable exacti- tude. The so-called malic acid value has been determined upon a large number of lami^ of presumably genuine maple syrup. Bulletin No. 134 of the Bureau of Chemistry, Washington, contains a report of work done upon 86 samples of Canadian maple syrup, obtained in Quebec, in 1900, and believed to be genuine. The following are the results obtained : — Per cent. Alalic acid value from 0-30 to 0:i9 1.2 " " 0-60 to 0-59 9-3 " " 0-60 to 0-69 10-4 " " 0-70 to 0-79 33-7 " " 0-80 to 0-99 34-9 " " 100 to 1-24 10.4 The same publication reports 'lis determination upon a total of 480 samples obtained in the eastern United States and Canada, and believed to be genuine. The percentage results are as follows: — Per cent. Malic acid value from 0-00 to 0-29 0-2 " " 030 to 039 0-4 " " 0-40 to 0-49 2-3 " " 0-50 to 059 6-0 " " 0-60 to 0-69 12.3 " " 0-70 to 0-79 18.3 " " 0.80 to 0-99 34-1 " " 1-00 to 1-24 21-2 " " 1-25 to 1 49 4-8 " " 1-50 to 1-75 0-4 The tallies aeoonipaii.viiig this report give the malic acid vahies of 4,52 samples of maple syrup, cieh sample supplied by the maker, and accompanied by a declaration of -.ts haviiip l)een made entirely from maple sap. For purpose of comparison with the ai>ove, r submit the following synopsis of results, and may add that these have been rlitained by methods of analysis, identical with those employed at Washington. P*r cent. Jlahe aeul value below 0-:i<) None " O-W to 0.39 2-0 " " 040 to 0-49 4-0 " " .io to o..=in io.fi " " 000 to 009 15-7 " " 070 to 0.79 20.8 " " 0.80 to 0.99 378 " " 100 to 1-16 HI 11916—2 10 A malic acid value of between O^SO and 1-00 is found for 88 jkt cent of Canadian samples, nnalyzeu at Washington, for 71 per cent of samplos obtaincil throughout ("■anada and the eastern United States; and for 04 per cent of Canadian snnii-los herein leported, and furnished with a declaration of genuinenesp. It i> safe to infer that -aniples (jivinR Ics.s than Oo or more than 1-0 as malic acid value;', are exceptional. I?ut it must W liorne in mind that individual samples, (guaranteed ncruine. jrive m lew a malic acid nundier as 0-30; while 2 percent of the present collection gave mali'* ."•id values ImjIow 0-4. While the data availalile do not enable me tu assert the fact positi'oly, 1 am •onviiiced that the sup fmni the soft maple produces a svrup yielding a lower malic loid number than that from the hard maple (rock maple). In many ca-^es the sugar •rchards contain both hard and soft nuiplt trees; and I think it generally tr.,e that tho i.ird ninplc predominates in the prnvincc of Queiiec; ' 'd the soft maple in Ontario, artii'ularly in western Ontario. When the basic acetate of lead i« ac!dc) of sugar (or its equivalent in syrup) is iissolved in water, to a vcdumc of 20 cc. Two (2) cc's of a solution of subaeetatt' of lead is added, and the solutions thoroughly mixeil. AftvV standing for two (2) hours. ihc precipitate is tiltereil off, using a Gooch crucible or a s\igar tnlte packed with isbestos, and wa-lied 'our or five times with hot water, using the suction immp. dried ■ind weighted. The weight of the drieubacetate of lead, as follows: — Boil for half an hour ■i;ii> granunes of normal lead acetate and lot) giainnn > of itharge with 1,0(KI cc. water. Cool the mixture, allow to settle, and dilute the siipei- ■itent lii|iiid to 1.2i> .pecitic gravity. WInloit inelliod. — Weigh 2,') gramnic"; of the sample and transfer to a ItX* cc. Hask vith water.- Add 2:) cc. of the stimer cent alcohol. Let stand over igbt, tiller oil ii tared (iooch crucible, wash with ito jkt cent alcohol, dr\ iu a wat made as foi- .w- : — Transfer 2."i cc. of tbe >tandard lead ai'etate solution to a KMi t-c. tla~k, add a few 'i-ops of acetic acid, anil make up tbe whole to the nnirk with water. Shake, and use I) cc. for the determination of lead. a> directed in tbe preceding >ection, and iiudtiply l.v the factor 27-n2.''i. I'li-^ii, PliSOi V ■fW29 X IWl 2 .•> While the leacl nundiers found by tbe 1w idile. and yield praclieidly liic -iihie iiito o methods are not identical they are coiii- rniatioh regaiding tiic sampir, as will i~ the 10 per cent water. 'With either of the** niellioils, if fermentation lias taken place, the eartmni Ixiileil off 111 f.i Bust Th. lidding tlie lead «»«* be recognized and allowed ::::i ^.bat r ;^u:: Zs:z^'z T:rZ:ir S^^^l^rr^^: ^^^^-^^^ --al operation a written dese^^pti... o^rrr.etSo^" s 1^ :tio?irwii;t ound Urn no two operators will secure absolutely concordant ^snltsfnorde t ii^eertaiii the limit, of unavoidable difference in rp,» f „"""'• -i" f™^' to ' ■ lie witb every i^ssible care, by skilled analysts. "* /^farf Numher (Canadian Method). Study of Errors involved. \iiii|iif First 0|)t'riitor. Stroiui ()|KTat2 IW Ditf. j Mean. i>ifffr(-nc**. of Ditf. Mean. ; •^''*'"'- 1 4U 1 ."i2 I iU 1 !Ki 2 00 OH It 10 10 OIK o ()2 0« O 20 00 2G 00 1 7H 2 47 2 07 2 44 1 (i'J 1 43 I Ii2 1 04 1 S3 2 00 18.') 2 11 I«9 1C8 ! 2-4(; I 111.-) I TM \ 1% I 1 20 ! 1 70 2 14 2 14 1 84 Aver«(ff 10 1 07 2 32 2 2!t 2r)2 1 84 1 29 1 73 2 2i ' 2 06 i 182 I 01 14 34 02 12 OUil 03 08 08 02 1 (i7 2 Hit 2 12 2 51 1 90 1 24 1 72 218 2 10 \m 1-78 1 92 1 85 5 2 13 2 38 2 10 2 23 2-25 2 in 1 (>3 j 43 53 14 . 3 21 2 17 2 28 2 14 2 19 1 01 15 315 iM 16 17 311 2 .So ; 2-32 2 17 2 08 . 2 32 2 31 f 2 25 2 23 : 2 25 1 215 i 2-28 2 18 2 08 2-36 2-36 2 25 226 2 25 2 16 82 065 18 3 5!1 1 36 19 ; 317 094 ao 21 22 SS 34 • 3- lit 3 19 30ti 3-67 3 46 7!t 0-85 82 1 45 1 47 3 11 ^ __ ._, Mean ditferrnec is 16 betwi-en duplicated. diSfereme Ntwei n readings is !<8. Mean ditfereno' i» l>'04 l>etween duplirateii. Mean It thus appears that the mean error for the Canadian method is 0-16, while for tlie "Winton method it is only 0-04. Against this must be set the fact that the average lead number for the latter method is only 2-23, as against 3- 11; in other words, if the number 200 be taken as minimum lead number by the Canadian method, 1-43 would have to be taken as the equivalent minimum by the Winton method; and a recognized probable error of 004 affects the first decimal figure of such a standard. The fact is that while both methods possess value as serving to point out real differentc^ iu Average Sn-I Tor 481 samples of syrup, representing the maple l>elt of the United States ai.-l 'Canada, the numbers are as follows: — M^ximum 4- 11 Minimum 1"0 .\v rage 2-70 IS Forty-seTen (47) samplea of the present collection have been worked by the Wlnte« method, with the following resulte: — Maximum g.gg Minimum j.Qg Average I.75 It will be noted that thfse numbers are decidedly lower than the numbers found nt Washington for the season 1909. While the data at my disposal are not aufSciently full lo enable me to speak decisively, I am inclined to believe that the rapidly e;itend- ing use of ii..proved apparatus in evaporating the sap, increased car" in collectiii«» storing and handling it, with the introduction of filtew, clarifiers, Ac, in processing^ l.ave much to do with the reduction of the lead number. Through improvements ia manufacture, ' purities which give dark colour and turbidity to the product, *r» romoved; and is fully ascertained that a large number of the 466 samples herein reported have been made by pioducers equipped with modem evaporators and other appliances. The lead numbers given may be res'arded as characteristic for mapU f.v'up of i> 'ry nigh grade, from the roint of view of cleanliness. Whether or not modern rehncments in manufacture tend to reduce the flavour believed to be character^ i!-iit" of maple syrup, is a matter upon which I cannot express an opinion. The lead number has been determi..;d by the Canadian methods" of workiiigK upon 4r)(5 samples of maple syrup, obtained directly from the makers, under declaration of jreniiinene's. The follo\-inK is a synopsis of results: — Lead Numherx, Canadian Method. From 1 I ) 1-50 in 2 samples. 1-50 '• 200 "29 " " ->-00 " 2-50 "126 " " •:.50 " :!0() "136 " •• .S-OO " ;!.50 "91 •' '• 3.50 •' 400 "54 " " 4-00 '• 4 50 " 12 '• " 4-60 •• 5-00 " 3 " " .5-00 " .l-iiO " 1 " " 5-50 " fiOO " 1 " -Vbove 6-00 " 1 Total 4,'',6 " Our stHudiirds f. ,,le .«yrup, Icgaliisd under section 26 of the Adulteration Act, and in force sine .)ril, 1911, rcqiiire a lead number of not less than 2-2, deter- mined by this method of working. Tt has already been shown that a possible error of 0-2 inheres in the method, so that samples giving 20 must be held to fulfil the rcqinrfijicnts of the standard. It will lie seen that 31 samples, or 7 per cent of the entire collection, fall below the required number. Since these samples are furnished with n declaration of having been made entirely from maple sap. it is of importance tt». r^certain whether there if any danger of judging them to be adulterated under exist mjr standards, when the whole results of analysis a.o taken into account. 14 III order to determine this, the following aynonsis of results i3 given: \n Lead Xumbe* dir W.nt„„. 8 ... U 166 116 1 jl 1 08 90 1 61 3S 78 108 1 78 < 1 28 177 127 189 126 194 1 49 1 77 1 27 147 105 1-98 1 4« 1 57 1 12 154 160 176 179 3^7 209 225 I 7a 1 1 24 23: 241 243 263 268 278 281. 284. 299 :«o. 338 S43 383, 385 391 392. 395 42K I 82 1 63 j 1 37 ! 1 90 I l'»3 I 1'88 ! 1-66 I 1 94 I 1-88 1 98 1 W) I 86 I 88 1-54 1 50 1 m 1-80 1 .■>;! Dry *iliil», 67 48 ; 65'0& . 60 68 : 65-74 I 09 78 i (!8 H7 08 10 70 (12 ' 68'8H 07 7.-> 6.< 44 :0 47 04 80 1-31 07 62 1 17 tWilt 109 on 83 68 48 I ■>7 : 07 52 (M-41 ' 68-42 i eit 10 67 !»7 (»-8'. I 1 32 09 10 i i 0--71 ; ! 27 I 70-40 1 125 I 09 10 1 17 f 08 88 1 07 ! 04-93 i-i.-i j oo-:i« 1 26 ' 07 .Jl Malic Acid. .\«h. Total. In soluble. — i Kcmarkii. 47 86 I 59 i 64 65 ; 88 : 59 , 0-80 1 57 i 78 -. 74 49 0-60 58 .V> o-si^ 66 0-71 I 54 (I I!'! 84 0-71 76 072 01 72 i 68 ' 0-85 ■ O-M 0-72 j 71 ; 0-7S 72 i 85 I W 82 78 78 85 : !I7 ' 84 0-78 75 Kal. Paw. lllrgal. I Doubtful. Pass. Doubtful. Pass. ! Doubtful. P.-»». Doubtful. IlleRal. P;iM. .Ill>«al. a' •i =- If judgment were based upon the leuj number as obtained by tlie Canadian method of working, and by this datum only, the whole of the nbove 31 samples would havj to be declared illegal. Such a mode of .judging would evidently be unfair, as all the evidi-iice must l)e taken into account. Winton had number. — This has bwii ^liowii to bear a rat"i of .Vn=^ 0-71 to the rauadiai. lead number; and, if we albiw one-lcntli for experimental error, the limit Wint'iii number is 1-41. Ih'ij soliiln mu f.r ■ liiiil iiiiiiilier ' wliioli ^ft thf-H' >'iiiiinli>-i HIV fiillv V. - ... * ^ ,H^.......v lucapic ^luuucL^, wiiu irtmi iiie sa|> . f tho liur.1 Miuplo ..lily. Tlicy hav.> ovi.leiitly Ijcen made with great care, ami it i.< i:iJ )ul>].- that it i< t.i til., cnrv fnk.ii in tlipir mantifflcturo that the exceptionallv low I'M.l niinilw'iw lire t.i ho ascrilwd. It -e.^m... th-Tftor... (o i:,. ,|„itu w.-Jl estuWislied that while the xeat majority of maple syrups y„.|,| loa.l n,inil«"rs much exceeding 2-2. maple syrup of genuii... character May o«-iir yiohlmg l.u.l u.imhcrs, which for the CaiuKlian method of workiiiK do not exceed !■.">(). and for the Wiiit.)ii method, MO. Periiai-s |1„. m„.f sati-t'aet..ry .letcrmiuation.s which the analyst can make upon maple syrup, have rofrar.l t.. ihe mineral constituents. When the syrup i, . vaporatcd to drynoss iin.l hiiri.ed, these remain as tlie ash, and are found to be chieHv .-arbonatev of Inn.- aii.I p.ita^h, wit], vnryiiiK amounts ,,f phospliates, sulphate's, silica. A-.-. The .I.M..inilnati..ii of total a-h must k' made upon the clear syrup, after suffi- ciently pr..|„i>M,..l stan.iing t„ ensure the settling out of all suspended matters. If thi^ c-nditioM 1„. lultilK.l. and care Iw taken t.j prevent reduction of the earlionate of lime 10 oxi.le, ,.!• 1 r...-„nvert t.. .•ail...nate before w.iphing, v.-ry satisfactorv .luplicate eMimati.iiH ea,, lie obtained. 1 he aslunn ..t maple synii., or indeed of any Mib.stan.e containing large amounts ol carl... iia.M.Mis matter, must be i)erfonn('d with Rreat care, or seri.-is has will result. iMalerial is slowly charred, over a small tlame, and the c ustion completed I at as l.iw. tcmiM'ratiire as possible. The lirie. iii a miitfi... liiilb'tiu No. 1.14 of til.. Hiireau of Chemistry, Washington, gives the total ash .M.'inuiiati..iis (pji. ;.-, ami Tfi) .if Sti samples of Canadian maple syrup, obtained in the pr.,viii..|. of (^i.'b..... and under cmditi.ins which make it probable that they must bo reffar.le.l as }f.>niiin<'. in the sense of their beinH: entirely the product of maple sap. < iil.'iilat..i| fo a .iry l.a-is tlu.se gave:— .Maxiiiiiim total ash ji..r cent I.35 ^liiiiiinim total ash per ..cut 0-77 •^^■'■'■•■'^;'- '.'. 0-05 Ih.. tiyiires for t..tul ash ..btained from 4sl samples of maple syrup, representing ,il| th.' maplc-i.i-o.lueiit^f states .,f the Tnion. ao well a.s Canada, are "as follows:— Maximum total ash p.]. ..put 1.6S Minimum t.ital ash per cent 0.6S -^^'r'!*."' 1-02 Ihe ash bus Ikvii dt'terminp.! upon 115 samples of the 4.'>() ...instituting this report, with the f.ill.iwiiijr results: - M^ivim-iii! ?rt-i! :\At per cent l.gs M ill!, mini total ash per cent 0-69 -^^'■'■'>'-"' 0.80 Not ii.ii.ii importance can be attached to the maxima, nor even to the averages quoted ab..ve. The n'ally important question for us is: What is the lowest percent- 16 uffe of ash that a genuine maple ayrup can yield I So f ar ai tiiia work goci, and on the assumption that all the samples examined are genuine, we must expect as low as 0-69 per cent of ash (reckoned on the dry basis), in occasional samples of genuine maple syrup. That so low an aoh percentage as this is quite exceptional appears from the following. Of 116 samples the — Total ash per cent is below 0-70 in 1 sample. " " 0-72 " 6 samples. " " 0-74 " b " " « 0-76 " 19 " - " 0-78 " 22 " « « 080 " 34 " Intoluble ash. — This is essentially car' >iiate of lime, with traces of magnesia, iron, phosphates and silica. It has been generally regarded as an important datum in judging the genuineness of maple syrup. Work done in Washington (Bulletin 134, Bureau of Ohemistry) gives, fjr 481 samples, as follows: — Maximum insoluble ash per cent 1-01 Minimum insoluble ash per cent 0-23 Average 0.87 Of the 115 guaranteed samples now. reported, the figures for insoluble ash are as fellows : — Maximum insoluble ash per cent 0-76 Minimum insoluble as per cent 0-\2 Average 0-33 In this case, as with total ash, importance attaches mainly to the minimum num- ber. That 0-12 per cent of insoluble ash is exceptionally low, appears from the follow- ing considerations. Of 115 samples, very carefully ashed, we find: — 0.12 jier cent insoluble ash in 1 sample. 0.14 " '■ 1 0-19 " " 3 samples. 0.20 " " 2 " 0.21 " " 4 022 •' " 2 " Below 0-2^ " " we find 13 " " 0-20 " " " 5 " " 019 " " " 2 or 1-7 per cent of the number examined. It would appear that in this datum, as in the case of basic lead numbers and malic acid numbers, improved modern methods of manufacture tend to reduce the number in question. It is further probable that the 0-20 represents the minimum insoluble ash of carefully made syrups, from normal sap. 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