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Changes in Provisional Methods for the Analysis of Foods and Additions Thereto: From 1902 to 1905 (Classic Reprint) - Softcover
Inhaltsangabe
Excerpt from Changes in Provisional Methods for the Analysis of Foods and Additions Thereto: From 1902 to 1905
The methods for the examination of foods, with special reference to the detection of adulteration, submitted at the meeting of the Associa tion of Official Agricultural Chemists in 1901, were adopted provision ally and printed as Bulletin 65 of the Bureau of Chemistry. When these methods were adopted it was expected that they would be greatly amplified and changed as a result of subsequent study. Many of the methods appearing in Bulletin 65 had been carefully worked out by the association, but only a few of them were tested by collabora tive work, and in many cases the methods that seemed to be best adapted for making certain determinations were adopted provisionally without detailed investigation by the association. It is seen, therefore, that the methods in Bulletin 65 were adopted as a working basis, and probably conditions would have been simplified if these methods had first been adopted as tentative rather than as provisional.
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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.
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Excerpt from Changes in Provisional Methods for the Analysis of Foods and Additions Thereto: From 1902 to 1905
The method for precipitation by bromin alone and by bromin in the filtrate from zinc sulphate was discontinued.
This action eliminates from the methods the following paragraphs in Bulletin 65: Page 11, (e) Determination of proteoses, peptones, and gelatin, (1) First method; page 18, (e) Determination of proteoses, peptones, and gelatin; and page 19, (g) Determination of peptones.
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.
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- VerlagForgotten Books
- Erscheinungsdatum2018
- ISBN 10 1334340447
- ISBN 13 9781334340444
- EinbandTapa blanda
- SpracheEnglisch
- Anzahl der Seiten28
- Kontakt zum HerstellerNicht verfügbar
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Changes in Provisional Methods for the Analysis of Foods and Additions Thereto From 1902 to 1905 Classic Reprint
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Changes in Provisional Methods for the Analysis of Foods and Additions Thereto From 1902 to 1905 Classic Reprint
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PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000. Bestandsnummer des Verkäufers LW-9781334340444
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Changes in Provisional Methods for the Analysis of Foods and Additions Thereto
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Paperback. Zustand: New. Print on Demand. This book chronicles the proceedings of an organization dedicated to setting standards and methods for the analysis of foods and other related products at the turn of the 20th century. The volume collects the changes and additions to those methods from 1902 to 1905, with each section dedicated to a specific category, such as meat products, dairy products, and alcoholic beverages. These standards were developed for the betterment of public health, ensuring that foods were safe and free from harmful adulterants. The author goes into extensive detail about the methodologies employed, including their pros and cons, as well as the instruments used to derive the data. This book will excite academics and laypeople alike who are interested in the historical development of food sciences and standardization, chemistry, the history of food preparation, and the improvement of public health in the United States. 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 9781334340444_0
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