Evening Republican, Volume 21, Number 152, Rensselaer, Jasper County, 8 July 1918 — How to Detect Glucose in Preserves, Jam, Marmalade [ARTICLE]

How to Detect Glucose in Preserves, Jam, Marmalade

Glucose In fruit preserves may be discovered as follows: In the case of jelly a teaspoonful should be dissolved in two tablespoonfuls of alcohol contained In a glass vessel. In the case of jam or marmalade the same process Is carried out, but It Is necessary to filter off the solid matter by running the mixture through a piece of muslin. Allow the solution to become perfectly cool, and then add an equal volume, or a little more,' of strong alcohol. If glucose is present a dense white precipitate slowly settles down. Where no glucose has been employed there Is no precipitate, save, in some cases, a very trifling sediment of proteid matter which, however, is so small that it could not possibly be mistaken for the sediment which glucose produces. The last-named is not particularly harmful In itself, but it Is very frequently used as an adulterant in supposedly pure preserves for extra profit,-—Popular Science Monthly.