Fatty foods : their practical examination : a handbook for the use of analytical and technical chemists / by E. Richards Bolton and Cecil Revis.

  • Bolton, E. Richards (Edward Richards), 1878-1939
Date:
1913
Catalogue details

Licence: In copyright

Credit: Fatty foods : their practical examination : a handbook for the use of analytical and technical chemists / by E. Richards Bolton and Cecil Revis. Source: Wellcome Collection.

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    PREFACE In no department of analytical chemistry is greater difficulty experienced than in that which deals with the examination of natural food-products. Of these food- products perhaps none present so much diversity in natural composition as do the oils and fats. This diversity of character, combined with a marked similarity of constitution, and, in consequence, bearing with it the greatest difficulty of resolution, has made the analysis of oils and fats both prolific of method and uncertain in result. Unfortunately the wide varia- tions which pure oils and fats show in rare instances are often made so much of that a feeling of great un- certainty is raised in the mind of the more casual investi- gator as to the reliance he may put on the analytical indications to be obtained—a feeling which would not be shared by the expert in the field. We have, therefore, endeavoured to present certain methods of examination of edible oils and fats and such technical details as are necessary for their interpretation in a more concise and definite manner than that in which they are usually treated, passing over as much as pos- sible those rare exceptions with which the investigator may be never faced. Out of the vast host of analytical methods for arriving