Foods, their composition and analysis : a manual for the use of analytical chemists and others with an introductory essay on the history of adulteration / Alexander Wynter Blyth.

  • Blyth, Alexander Wynter, 1844-1921.
Date:
1888
Catalogue details

Licence: Public Domain Mark

Credit: Foods, their composition and analysis : a manual for the use of analytical chemists and others with an introductory essay on the history of adulteration / Alexander Wynter Blyth. Source: Wellcome Collection.

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    Treacle—Molasses. Section Pago 77. Composition and Analysis of Treacle, . . . . 132 Jam and Preserved Fruits. 78. General Composition of Jam, ....... 133 79. Microscopical Structure of Apples, Pears, Damsons, Plums, Oranges, and Lemons, the Strawberry, Piaspberry, Goose- berry, Blackberry, and the Currant, . . . . 134 Saccharin, 138 Starch. 80. Starch, its Composition—Method of Estimation, . . . 13S-142 Microscopical Identification of Starches, 143 Division of Starches, . . . . . . . * 144-149 81. Vogel’s Division of the Starches, 149, 150 Karmarsch and Wiesner’s Values, ...... 151 Bibliography relative to the Starches, 151 Wheat—Wheaten Flour. 82. Varieties and Composition of Wheat, 83. Constituents of Flour, 152 . 152-158 Analysis of Flour. 84. Microscopical Examination of Flour, 15S ,, Structure of Corn-cockle, 159 Detection of Ergot in Flour 161 ,, Potato Starch, 162 ,, Leguminous Starches in Flour, . . . . 165 S3- )> Alum and Mineral Matters generally in Flour, . 165-168 86. Proximate Analysis of Flour, 16S-170 87. Legal case relative to Flour, ' 170 Bread. 88. Definition of Bread—The Process of Making Bread, General Composition of Bread, ...... Alteration of Bread by Moulds, &c., ...' *. 89. Adulterations of Bread, 90. Alum in Bread—Its Influence on Health: Methods for its Estimation, ...... Bibliography relative to Flour and Bread', . . ' ' 91. Infants’ Farinaceous Foods, 171 171-173 174 174 175-178 179 ISO Oats—Oatmeal. 92. Composition of the Oat-Oatmeal—Adulteration of Oatmeal, . 1S1