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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    TEMPERATURE CORRECTIONS FOR USE WITH GEERLIG’S TABLE, PAGE 224 • Tempera- Dry Substance. ture of the Prisms in 0 5 10 15 20 25 3° 40 5° 60 70 80 90 °C. Subtract— 20 o-53 0-54 o-55 0.56 0-57 0.58 0.60 0.6.2 0.64 O.62 0.61 0.60 0.58 21 .46 •47 .48 • 49 •5° •5i •52 •54 .56 •54 •53 •52 •50 22 .40 • 41 .42 -42 •43 • 44 •45 •47 .48 •47 .46 •45 .44 23 *33 •33 *34 -35 •36 •37 •38 -39 .40 •39 .38 •38 -38 24 .26 . 26 •27 .28 .28 .29 •3° •31 •32 •3* •31 •3° -30 25 .20 .20 -21 -21. .22 .22 •23 •23 .24 •23 •23 -23 .22 26 .12 .12 -13 .14 .14 •i5 •15 . 16 .16 .16 •i5 •i5 .14 27 -07 .07 .07 .07 .07 .07 .08 .08 .08 .08 .08 .08 .07 Add- 29 0.07 3.07 O.07 O.O7 0.07 0.07 0.08 0.08 0.08 0.08 0.08 00 0 o' 0.07 3° .12 . 12 -13 .14 • 14 .14 •15 •15 rl6 .16 . 16 •!5 .14 31 20 . 20 .21 .21 .22 .22 •23 •23 .24 •23 •23 -23 .22 32 .26 . 26 •27 .28 .28 •29 •3° •3i •32 •31 •3i -3° •3° 33 •33 -33 •34 •35 •36 -37 •38 •39 .40 •39 -38 •38 -38 34 .40 .41 .42 .42 -43 • 44 •45 •47 . 48' •47 .46 •45 -44 35 .46 • 47 -48 • 49 -5o •5i -52 -54 -56 -54 *53 •52 -5°
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