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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    mann and Beam, “ Select Methods of Food Analysis Wood- man, “ Food Analysis, Typical Methods and Interpretation of Results.’’ Allen’s “ Commercial Organic Analysis ” (Edited by Leffmann and Davis) devotes sections to the analysis of different classes of foods such as, for example, Dairy Products, (Leffmann, Revis and Bolton, Van Slyke); Meat and Meat Products (Richardson); Fats and Oils (Mitchell, Archbutt, Revis and Bolton); Sugars, Starch and its Isomers (Armstrong); and Alcoholic Liquors (Baker, Jones, Schlichting, Leffmann). The Association of Official Agricultural Chemists publishes from time to time the methods of analysis adopted by that body. Dairy Products. Farrington and Woll, “ Testing Milk and Its Products Richmond, “ Dairy Chemistry Van Slyke, “ Modern Methods of Testing Milk and Milk Products.” Oils and Fats. Gill, “ A Short Handbook of Oil Analysis Lewkowitsch, “ Chemical Technology and Analysis of Oils, Fats and Waxes.” Saccharine Products. Browne, “ A Handbook of Sugar Anal- ysis Long’s translation of Landolt, “ Optical Rotation of Organic Substances Rolfe, “ The Polariscope in the Chem- ical Laboratory Weichmann, “ Sugar Analysis.” Works on Food Technology. Food analysis is but a hand- maiden of more comprehensive subjects, such as food technology, nutrition, and food inspection. Of special value to the student interested in the agricultural, manufacturing, commercial, and sociological aspects of foods are the following: Bailey, “ The Source, Chemistry, and Use of Food Products Tibbies, “ Foods, Origin, Manufacture, and Composition.” Works on Nutrition. Among the works dealing especially with human nutrition are the following: Jordan, “ Principles of Human Nutrition”; Lusk, “ The Science of Nutrition”; Sherman, “ Chemistry of Food and Nutrition”; Snyder, “ Human Foods and Their Nutritive Value.” The nutrition of farm animals is treated in Armsby’s “ Principles of Animal Nutrition.” Analyses of Foods will be found in Atwater and Bryant’s “ Chemical Composition of American Food Materials ” and
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