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Under thii heading, as occasion arises, the BuUetins issued by this Department wiU contain, as an appendix, such comment as may seem necessary or advisable upon matters relating to the work of the Department in connection with the administraUon of the Adulteration Act, the FertUi«>rs Act, the Feeding Stufis Act or the Froprietaiy Medicines Act It frequently happens that correspondents ask information regarding the aboT«i Acts, of such a nature that the matter in question possesses general interest, and comment upon it would prove acceptable and useful to others than the immediate questioner. In such cases the reply m. find a pkce in these columns. For con- venience of reference these notes will <- ~ » . ' in series A. UoQILL, 10810— a m ^ LABORATORY OF TBll INLAND REVENUE DEPARTMENT OTTAWA, CANADA BULLETIN No. 363 MALT EXTRACT FOR BAKERS' USE J. U. Vincent, Esq., K.O., Deputy Minister of Inland Refvenue^ Ottawa, »th Febnuury, 1917. Snt,— I had the honour, in February of last year, to report to you upon a oolleotion of so-called Malt Extracts (162 samples) since published as Bulletin No. 826. This term was found to include many different types of food material, varying from the pharmacopoeal article, to extracts which differed little, if at all, from ordin- ary beer. Since publication of the report named, many inquiries have been made regarding the Malt Extracts which are now largely employed by bakers, and which were not specially represented in my last report The article in question is generally understood to be a concentrated prepaiatioD of the soluble matters of barlegr malt, ao treated as not to destroy the activity of the Jiastase, whose presence and amount constitutes, probably, the moat valuable featnre of the extract from the baker's standpoint. The diastatic value of Malt, and Malt Extract is usually expressed in degrees Lintner; and I have used this form of stating it, as being most intelligible to ordinary readers. A malt preparation is said to have a value of 100 degrees Lintner, when one- tenth cubic centimeter of a 6 per cent solution converts enough starch to completely reduce See of a standard Fehling's Solution, certain definite oonditiona of time and temperature being observed. The Malt Extract of the British pharmacopoeia, as reported in BuDetin No. 820, was found to possess Lintner values somewhat above 100 degrees in the best — mpl—, average samples giving values from 60 to 60 degrees. Malt. — According to Ebertz and Schule (Lunge^ Technical Methods, VoL HI, 698) the diastatic power of English brewing malt is usually between 20* to 40* Lintner, while that of green malt may be as high as 100* to 126*. Five of the samples purchased by our inspectors, are found to be^ not malt extracts, as called for by their instructions, but ground malt, or malt flour. These Are sairr 'es possess diastatic values ranging from 64-4 degrees Lintner to 64-6 degrees, {det samples 74813, 74814, 74816, 74818 and 76029.) -■aa Malt Bsiraet. Baktr (Allfln't Oommarcial Organic Analyut. 4th Edn., Vol 1. 146) quotes tix samples of oominercial extracts as giring Lintner ralnas from 266 d^greesi to 49-i decrees; the mean vslue being 83-6 degrees. Parry (Food end Drugs, 1»11, page 166) quotes six samples of Malt Eztraota. as varying from 14' Lintner to 88* ; and mentions the last as being " one of tha beat known brands, and of the best qxiality." The mean value for these six snmi'' » is 26-7 degrees Lintner. Eighteen samples herein reported rary from 12 -2 degrees Lintner to 60-0 degress, the aversge value being 800 degrees. The content in reducing sugars, which represent oomplete hydrolysis of starchy mutter, is also a condition of value. These substances not only give sweetness to the bread, but also sasist in retaining the natural moisture of the loaf. According to Parry (loc. cit.) the reducing sugars, stated as maltose, in nine samples, varied from 48 per CI lit to 62 per cent, the average amount being 66-7 per cmt Eighteen samjdes reported herein give reducing sugars (as maltote) from 60 to 75 per cent, averaging 67-9 per cent The ash of malt and malt extracts, represents the mineral constituents of the article; and this mineral matter possesses a value as yeast food. There is no evidence in the accompanying analytical results, to show that addi- tions have been made to the extracts for the purpose of increasing such yeast food. The ash normal to malt extracts, vrjries from about 1-4 to about 1-7 as a percentage on tho extract. The ash found only exceeds theee limiU by being less in amount than the minimum ijooted. _i i.- v This is the first occasion upor which we have examined the special extract wluon forms the subject of this report; and I am not aware of any standards for the article having authoritktive endorsement. If it should be considered desirable to fix such standards, a much fuller, and more extended inveatigation should be undertaken. Meantime, I would respectfully recommend publication of this report as BuUetin No. 868. I have the honour to be. Sir, Your obedient servant, ^MoGILL, CHUf Anatyii. BULLETIN No. 363- Natiin Sanililv. 3 'A Nauu' and Addrr'* o( Vendor. Cost. Naiuo and Addrwa ol Maaulaelum or Kurtiuhitr a« fivni by the VfBdor. Maau(aotui*r. Fumlahn, UIHTRIOT OF MUNTRKAI. 1918. Auf. 39 » 39 n 29 39 SI) 29 SI SI MnIt Kxtract. Oronnd Malt Malt Kxtract. (imund Malt. 7«n 74HI2 7«l« 74m 4 7481^ 74n:ti 7W17 74818 iHti.i'a Mtraohm, Ltd., 34HJS jar(. City Hall ave., MontrMi A. A Ij. .Strachan, 167 CadiMU at., Mimtmal. I). J. FinUyaun ft St., K. Toronto. Malt I'nalucta of Canada, Ltd., 1 Howard Park, Toronto. Tho IJoww Co., Ltd., Front «t, E. Toronto. U lb. Amorioan Diamalt Co., Cincinnati. Vendor*. Malt DiactaM Ca, New York. DISTRICT OF HAMILTON- Jiine 26 H 29 .. 20 July 11 Malt Extract. 75441 7M41.' 7544,"t 76444 Mi'Lauiflilin Sona ft Co. Ltd., Dwen Sound, tieo. VVilliaiiiM, 135Wyndote avr., liuelph. (in|i«rial Biacuit Co., Wil son Co. . tiuelph. H. ft C. Linkrrt Broii., 116 Park at., Hamilton. U lb. so 3 » 36 U " 15 u « SO American Diamalt Ca, pineinnatti. Malt ProdnoU Co., Hamilton. Malt Diaataae Oo., New York. Ballantine ft Suns, Newark, N.J. DISTRICT OF WINNIPEO- July 14 Malt Flour. 75029 n 28 Malt Extract 76030 Axag. 19 •• 76031 » 19 II 76040 A. VV. Stone ft Sow, Bran don. Canada Bread Co., Portage ave., Winnipeg, S|>eer8 Pamell Co., 6«!6 Elgin ave., Winnipeg. Milton's Bakery, 672 Hal lantyne ave. 3 lb Shots. 3 . 3 . 46 Nil. MalU ProdooUCo Toronto. American Diamalt Ca, Ciooinnatti. Bowes Ltd., Toronto MALT EXTRACT. Iii»|i«.t<>r'i l(ci»it, (I* nut »ii •ipnaMioB i>' opiniOD.) lUmlli of Aaalyiii. J? u k'* fi I' "8 RoniMk* •■d Opinion n(UM I) J. KRARMBY, INSPKCTOK. Litiuii) 1 3M I 3T» 73 »» T»00 OHO 1 34 SM 40 40 fO ISM n 78 l«l M 40 17 46 IS 14 2f« OUOO nw IM 7ft 17 M %0 82 70 TOW n'49 fiOO 378 aO'S 64ft aos J70 aso 04 a 1 JO 1 7» 3 16 a 16 aaa 1 ift 180 748U 74813 74«14 7481ft 74816 74817 74818 Uipvumi ni^lt. 2U riH 180 OtM I W .. H Li'iuid iViwJer 1 Wl raw 77« 74 W li ifroaod niAtt H. J. OAOBR, INMFKCTOK. 1-371 1 361 1881 74 60 76 00 77 64 1 00 1 30 l'S4 4S'16 43 64 a64 TOW 06 20 66 60 373 31 230 1 34 1 » 173 76461 764S3 ;&4«7 II. .1. DAOKR, AOTINO INSPECTOR. 1-388 1-881 13^4 1-377 77 08 78-40 7808 76 00 1 40 1-64 1 43 1-00 46 16 38-40 48 00 40-83 70'W 60-00 76 00 63 80 378 13-2 36-3 8T-a 1-82 200 182 133 T644t T6443 T6448 T6444 . J B. COSOROVE, INSPECTOR. , I>ry Extract 1-40 1-C2 160 1.60 28 S7 4800 48-no 42 64 42-81 76-00 7600 66-60 64-4 806 ao-5 316 1-40 a 17 214 218 78029 78080 76081 760M It giuund malt. 1-360 1ST3 1»72 T4-60 T4-84 T3 80 1 'i BULLETIN No. 363— g Nature of Sample. i 1 "3 Name and Addma of Vendor. Cort. Name and Addnai of Manufacturer or Fumiaher ai given by the Vendor. 3 •s a & >. i Manufacturer. Furnisher. DISTRICT OF VANCOUVEE- 1916 July 6 Malt Extract 55662 56666 56666 Shelley Bros. Bakery, cor 10th ave. & A»h St., Van- couver. Hampton Bros.. 1695 7th avc, Vancouver. Eiamsay ft Pinchin Co., 60 Lansdowne St., Vancouver. .Stevenson Bro«.,oor. Willow Bt. & 17th avc, Vancouver. I lb. 1 .. 1 M 1 ., Nil. 15 American Diamalt Co., Cincinnatti. *5f^ MALT EXTRACT. Intpeetor'i Bentlto of Aoklyiis. ! •g Ranuurki •nd Oranioii of thei , Chief Analyrt. 1 Report, (Ii not an expranioD of opinion. J Is f 4 < as 1*1 1' C. S. EMES, INSPECTOR. ' « i 1'39S 1 381 1 319 t.362 n-48 76 00 72 60 72 86 ISO 1 06 100 1 00 40 83 48 00 42 64 46- 15 63-80 7600 66 60 70-69 82-4 198 23-4 5(0 1-66 1 44 1 38 1-37 66662 56664 66665 56666 S