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

  • Edward Richards Bolton
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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    o knowledge is therefore tacitly assumed, but, if informa- tion be required in this direction, the reader is referred to such a standard text-book as Oils, Fats and I Taxes, by Dr. -J. Lewkowitscb. No attempt has been made to cover the whole of the field which to-day must be included under the title, but simply to place in the hands of those not intimately acquainted with the subject, such analytical methods and hints as to their interpretation, as will enable the casual investigator in the field to arrive at satis- factory conclusions regarding the more ordinary fatty foods which may come before him. There is no pretence of covering the whole field of analytical methods which have been, and are employed in such investigations; but those methods, which from long experience the authors consider in the vast majority of cases both reliable and sufficient, are given in such a detailed form that the performance of them, under strict adherence to the description laid down, will produce similar analytical figures to those which they themselves obtain. In the examination of fatty foods it is necessary to consider— (1) The object of the analysis. (2) The analytical methods to be employed; and then to pass to— (3) The interpretation of the results obtained; for which pnrjiose it is necessary to have— (4) Typical analytical data for the substances dealt with, and descriptions of their source and origin. Object of Analysis. I. Oils and Fats (perse). The examination of these is undertaken in order to determine— (1) Their purity, e. their freedom from other
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