Foods: their composition and analysis : A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration / By Alexander Wynter Blyth. With numerous tables and illustrations.

  • Alexander Wynter Blyth
Date:
1882
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 / By Alexander Wynter Blyth. With numerous tables and illustrations. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    12/673
    PREFACE:^ i operation, as well as tlie.best and most reoeut of the American Acts relating to the Adulteration of Food. In the Scientific Portion of the work, the professional Chemist will find details of most of the processes of any value in Food ' Analysis hitherto published, and in all cases (either by the aid of Footnotes, or in the Bibliography appended to each Article) the original source of the information is indicated. In addition, ai'e given a large number of Processes, either invented or im- proved by the Author, and not previously published—such, e.f/., as those described in the Articles on Milk, Butter, Tea, Flour, Water, &c. Numerous Tables, some of which are indispensable and others convenient, have also been added ; and new Illustrations, from original drawings, introduced. The Article on Milk—a special feature of the First Edition— is still further enlarged, and contains the Author's most recent researches on the subject. It may, perhaps, be considered a fairly complete Monograph. In the Ai-ticle on Water (added by request) the ajiplication of an improved process for combustion in a vacuum is detailed, and the importance of Biological methods of examination is insisted upon—not as supplementar}' to Chemical tests, but as of equal (if not of superior) value to these. Though the scope of the Manual is mainly that of a Labora- tory Handbook, yet the dietetic and medical aspects of the more important Foods are, where necessary, fully considered, and the Author believes that a great proportion of the work is thus of that general interest which Avill render it useful to those who, Avithout much chemical knowledge, yet desire to have, in a form admitting of easy reference, the latest information relative to Foods and Beverages. In conclusion, lie can only express a hope that the work, in its new shape, will be found widely useful, and more worthy of the very kind reception accorded to the First Edition. CouiiT ]loi;sE, St. MARVLEnoxi;, .■l/ici7, 1882.
    digitised image 1
    digitised image 2
    digitised image 3