Verwandte Artikel zu Some Forms of Food Adulteration and Simple Methods...
Some Forms of Food Adulteration and Simple Methods for Their Detection (Classic Reprint) - Softcover
Inhaltsangabe
Excerpt from Some Forms of Food Adulteration and Simple Methods for Their Detection
First. If any substance has been mixed and packed with it so as to reduce or lower or injuriously affect its quality or strength.
Second. If any substance has been substituted Wholly or in part for the article.
Third. If any valuable constituent of the article has been wholly or in part abstracted.
Fourth. If it be mixed, colored, powdered, coated, or stained in a manner whereby damage or inferiority is concealed.
Fifth. If it contain any added-poisonous or other added deleterious ingredient which may render such article injurious to health: Provided, That when in the preparation of food products for shipment they are preserved by an external appli cation applied ln such manner that the preservative is necessarily removed mechan leally, Or by maceration in water, or. Otherwise, the provisions of this act shall be construed as applying only when said products are ready for consumption.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Reseña del editor
Excerpt from Some Forms of Food Adulteration and Simple Methods for Their Detection
First. If any substance has been mixed and packed with it so as to reduce or lower or injuriously affect its quality or strength.
Second. If any substance has been substituted Wholly or in part for the article.
Third. If any valuable constituent of the article has been wholly or in part abstracted.
Fourth. If it be mixed, colored, powdered, coated, or stained in a manner whereby damage or inferiority is concealed.
Fifth. If it contain any added-poisonous or other added deleterious ingredient which may render such article injurious to health: Provided, That when in the preparation of food products for shipment they are preserved by an external appli cation applied ln such manner that the preservative is necessarily removed mechan leally, Or by maceration in water, or. Otherwise, the provisions of this act shall be construed as applying only when said products are ready for consumption.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Reseña del editor
Excerpt from Some Forms of Food Adulteration and Simple Methods for Their Detection
Since the middle of the last century the subject of food adulteration has attracted a constantly increasing amount of attention. In this country very little was done in this line until about 1880. In 1881 the Division of Chemistry began the study of food adulteration, and since then has given a great deal of time to the subject.
Since 1898 the origin and place of manufacture of the foods studied by the Bureau have been carefully noted, and special attention has been given to imported foods. In 1883 the first practicable food-inspection law in the United States was enacted in Massachusetts. Since that time other States have enacted and enforced food laws until at the time of this writing (1906) twenty-live States are seriously attempting to regulate the character and quality of the foods sold in their markets. In three additional States laws relating to the purity of dairy products are enforced, and in several others a beginning has been made.
Food legislation has received much attention abroad and the more highly civilized foreign countries have efficient food laws and enforce them rigidly. The subject of the purity of foods is more widely studied in the United States now than at any previous time. The people as a whole are better informed on the subject than ever before, and there is a constantly increasing demand for definite information. In response to a very large number of inquiries regarding the matter this bulletin has been prepared as a popular statement regarding the nature and extent of food adulteration, and includes simple tests by which the housekeeper or retail dealer may determine some of the more prevalent forms of adulteration practiced.
The demand for information on this subject is now very general and, as is often the case when public interest is deeply aroused, there is an unfortunate tendency toward exaggeration which frequently amounts to sensationalism. Such an attitude is to be deplored, and unless it is checked must sooner or later react unfavorably. It is not unusual to speak of some of our typical foods as poisoned, and of food manufacturers as poisoners.
About the Publisher
Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com
This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Neu kaufen
Diesen Artikel anzeigen
EUR 19,33
EUR 0,94 für den Versand von USA nach Deutschland
Versandziele, Kosten & DauerWeitere beliebte Ausgaben desselben Titels
Suchergebnisse für Some Forms of Food Adulteration and Simple Methods...
Beispielbild für diese ISBN
Some Forms of Food Adulteration and Simple Methods for Their Detection Classic Reprint
Anbieter: PBShop.store US, Wood Dale, IL, USA
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781332197613
Anzahl: 15 verfügbar
Beispielbild für diese ISBN
Some Forms of Food Adulteration and Simple Methods for Their Detection Classic Reprint
Anbieter: PBShop.store UK, Fairford, GLOS, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781332197613
Anzahl: 15 verfügbar
Foto des Verkäufers
Some Forms of Food Adulteration and Simple Methods for Their Detection
Print-on-DemandAnbieter: Forgotten Books, London, Vereinigtes Königreich
Verkäuferbewertung 5 von 5 Sternen
Paperback. Zustand: New. Print on Demand. This book shines a light on the insidious subject of food adulteration, a topic that the author asserts most people remain woefully ignorant of. The author draws attention to the severe health concerns that may arise from unsuspectingly consuming food products that have been tampered with, and they do so in a way that is both accessible and free of sensationalism. Rather than employ scare tactics, the author prefers to patiently outline the various red flags that can indicate a food product has been adulterated, with the ultimate goal of empowering readers to safeguard their own health and that of their families. While not intended for scientists, the author has applied their expertise in the field of chemistry to provide a foundational understanding of the key principles of food preservation and the chemical processes that can render wholesome foods dangerous for public consumption. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item. Bestandsnummer des Verkäufers 9781332197613_0
Anzahl: Mehr als 20 verfügbar