A course in food analysis / by Andrew L. Winton.

  • Andrew Lincoln Winton
Date:
[1917]
Catalogue details

Licence: Public Domain Mark

Credit: A course in food analysis / by Andrew L. Winton. Source: Wellcome Collection.

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    grams), the fuel value of the carbohydrates and proteins is i860 calories each and of the fats is 4218 calories. Further details with regard to calories and protein require- ments will be found in the works on human nutrition and cattle feeding mentioned on p. 6). Province and Limitations of Food Analysis. Notwithstand- ing the endless number of chemical compounds contained in foods, the accurate determination of only a limited number is possible with our present knowledge. These limitations of food analysis do not seriously detract from its value in the study of nutrition, in the identification and commercial valuation of foods, and in the detection of adulteration. A few determina- tions such as crude fat, crude fiber, crude protein, ash, nitro- gen-free extract, sugar, alcohol, acids, chemical and physical constants, flavoring principles, and alkaloidal substances are sufficient for most practical purposes, while the estimation of a limited number of minor constituents serves for finer distinc- tions. For example the determination of the fat (total glycerides) of milk enables the student of dietetics or nutrition to form his estimate of the food value due to fats, the dairyman to estimate the amount of butter obtainable from the milk, and the food inspector to decide whether or not the milk has been skimmed. Again the chemical and physical constants of a fat or oil enable the commercial or inspection chemist to establish its identity or purity without a detailed analysis giving the percentages of the different glycerides, were such an analysis possible. Literature of Food Analysis. Food analysis has come into special prominence in the past generation. During this time scientific journals have been established in the leading coun- tries, numerous articles have been published in these and other journals, and standard works have been written which in some cases have gone through several revisions. Foods in General. The following works in the English language deal especially with the composition and analysis of all classes of food: Blyth, “ Foods, Their Composition and Analysis Leach, “ Food Inspection and Analysis Leff-
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