Aniline.

The Manufacturer and Builder 7, 1871

Red aniline colors, fuchsine, rubine, etc., are largely adulterated, according to Joly, assistant at the university at Brussels, with considerable quantities (sometimes as high as fifty per cent) of sugar. The best method of detecting this adulteration consists in treating the color with absolute alcohol, or still better, with a mixture of alcohol and ether. The alcohol dissolves the coloring matter, while the sugar remains intact.