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Author : Zella Isabel Perkins Egdahl
Publisher :
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.:/5 (89 download)
Download or read book An Elementary Course of Food Chemistry written by Zella Isabel Perkins Egdahl and published by . This book was released on 1913 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zella P. Egdahl
Publisher : Mjp Publishers
ISBN 13 : 9788180943119
Total Pages : 0 pages
Book Rating : 4.9/5 (431 download)
Download or read book AN ELEMENTARY COURSE OF FOOD CHEMISTRY written by Zella P. Egdahl and published by Mjp Publishers. This book was released on 2023-02-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Zella Isabel Perkins Egdahl
Publisher : Andesite Press
ISBN 13 : 9781296840815
Total Pages : 94 pages
Book Rating : 4.8/5 (48 download)
Download or read book An Elementary Course of Food Chemistry written by Zella Isabel Perkins Egdahl and published by Andesite Press. This book was released on 2015-08-13 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Zella Isabel Perkins Egdahl
Publisher : Nabu Press
ISBN 13 : 9781294075509
Total Pages : 94 pages
Book Rating : 4.0/5 (755 download)
Download or read book An Elementary Course of Food Chemistry... - Primary Source Edition written by Zella Isabel Perkins Egdahl and published by Nabu Press. This book was released on 2013-10 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ An Elementary Course Of Food Chemistry Zella Isabel Perkins Egdahl Dunn Co. News Co., 1913
Author : Henry C. Sherman
Publisher : Forgotten Books
ISBN 13 : 9781332805495
Total Pages : 480 pages
Book Rating : 4.8/5 (54 download)
Download or read book Chemistry of Food and Nutrition (Classic Reprint) written by Henry C. Sherman and published by Forgotten Books. This book was released on 2016-06-27 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Chemistry of Food and Nutrition The purpose of this book is to present the principles of the chemistry of food and nutrition with special reference to the food requirements of man and the considerations which should underlie our judgment of the nutritive values of foods. Food is here considered chiefly in its relations to nutrition, the more detailed description of individual articles of food and the chemi cal and legal control of the food industry having been treated in another volume. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : W. O. Atwater
Publisher : Forgotten Books
ISBN 13 : 9780331152067
Total Pages : 38 pages
Book Rating : 4.1/5 (52 download)
Download or read book The Chemistry of Foods (Classic Reprint) written by W. O. Atwater and published by Forgotten Books. This book was released on 2017-11-16 with total page 38 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Chemistry of Foods A pound of lean beef and a quart of milk both contain about the same quantity, say a quarter of a pound, of actually nutri tive material. But the pound of beef costs more than the quart of milk and it is worth more as a part of a day's supply of food. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Andrew L. Winton
Publisher : Forgotten Books
ISBN 13 : 9780265278727
Total Pages : 266 pages
Book Rating : 4.2/5 (787 download)
Download or read book A Course in Food Analysis (Classic Reprint) written by Andrew L. Winton and published by Forgotten Books. This book was released on 2017-10-13 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from A Course in Food Analysis In addition to the chief constituents certain others of minor importance are often determined solely as a means of detecting foreign admixture. Added colors, preservatives, and metallic impurities must often be looked for. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Ernest R. Vieira
Publisher : Springer Science & Business Media
ISBN 13 : 1475751125
Total Pages : 435 pages
Book Rating : 4.4/5 (757 download)
Download or read book Elementary Food Science written by Ernest R. Vieira and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following the success of the previous editions, this popular introductory text continues to provide thorough, up-to-date information covering a broad range of topics in food science, with emphasis on food processing and handling and the methodology of specific foods. Presenting a multitude of easy-to-understand figures, tables, illustrated concepts and methods. This text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progression of food science from beginning to future. Succeeding chapters include the latest information on food chemistry and dietary recommendations, food borne diseases and microbial activity. A complete revision of HACCP is outlined, accompanied by numerous examples of flow charts and applications, as well as major additions on food labeling. Extensive updates have been made on processing methods and handling of foods, such as new procedures on: candy making; coffee and tea production; beer and wine production; soft drinks; ultra high temperature processing; aseptic packaging; aquaculture and surimi; and UHT and low temperature pasteurization of milk. In addition, there is a completely new section which includes safety and sanitation as well as laboratory exercises in sensory, microbiological, chemical quality test, and processing methods for a variety of the foods described in previous chapters.
Author : John Ferguson Snell
Publisher : Forgotten Books
ISBN 13 : 9781528551151
Total Pages : 366 pages
Book Rating : 4.5/5 (511 download)
Download or read book Elementary Household Chemistry written by John Ferguson Snell and published by Forgotten Books. This book was released on 2017-09-12 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Elementary Household Chemistry: An Introductory d104book for Students of Home Economics The recent development of courses of instruction in Home Economics in America has created a field for textbooks pre pared to meet the special needs of this new class of students. The course in chemistry presented in this book is the outcome of several years' experience with a class of students, the ma jority of whom have had no previous instruction in the science. The text has been written with the needs of such students primarily in mind, but the hope is entertained that, with suit able omissions, it may also be found useful in the many insti tutions in which the student of household chemistry approaches the subject after a preliminary training in general chemistry. The principle which has been kept constantly in mind is to introduce the applications of chemistry to household affairs as early and as often as possible and to present only such por tions of the subject matter of theoretical chemistry as is essential to the comprehension of these applications. In this way the student's interest is enlisted and maintained a most important consideration in the teaching of an applied science. The author's thanks are due to the many friends who have taken an interest in the preparation of this volume and more particularly to Professor John Bonsall Porter of mcgill Uni versity; Mr. F. O. Farey, of the Robert W. Hunt Company, Montreal and Mr. Peter H. Walsh, Chemist of the Dominion d104ile Company, Magog, Quebec, for suggestions in regard to the chapters on fuels, soaps, and textiles, respectively; to Miss Katharine A. Fisher, Head of the Household Science Department, Macdonald College, for the table of weights of one cupful of various food materials; and to Professor H. C. Sherman, of Columbia University, for numerous suggestions. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author :
Publisher : Forgotten Books
ISBN 13 : 9780267807109
Total Pages : 196 pages
Book Rating : 4.8/5 (71 download)
Download or read book Researches on the Chemistry of Food (Classic Reprint) written by and published by Forgotten Books. This book was released on 2018-02-04 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Researches on the Chemistry of Food A Striking example of this truth will be found in the facts concerning the great preponderance of phosphate of potash and chloride of potassium in the juice of flesh, while in the blood and lymph which circulate through the muscles, it is phosphate of soda and chloride of sodium which prevail. Another will be found in the fact that the juice of flesh is always strongly acid, while the blood and lymph are decidedly alkaline; and a third is seen in the abundant supply of lactlc acid in the juice of flesh, while it cannot be detected in the urine. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Morris B. Jacobs
Publisher : Forgotten Books
ISBN 13 : 9780483543461
Total Pages : 566 pages
Book Rating : 4.5/5 (434 download)
Download or read book The Chemical Analysis of Foods and Food Products (Classic Reprint) written by Morris B. Jacobs and published by Forgotten Books. This book was released on 2018-03-19 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Chemical Analysis of Foods and Food Products The author has attempted to present short practical methods which are usable and efficient and are, Of course, Of vast importance in routine analysis and in general control work. Throughout the book stress is placed on the fact that in all probability the analysis of a food product should fall within known normal limits and that the tendency to adul terate is closely tied to economic factors. The book is designed for use as an educational text and as a manual for manufacturers for control work. It is hoped that. It will prove useful in regulatory laboratories, both governmental and commercial and as a reference particularly in those subjects treated herein which are not treated in other texts in the subject. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : W. O. Atwater
Publisher : Forgotten Books
ISBN 13 : 9780656308323
Total Pages : 94 pages
Book Rating : 4.3/5 (83 download)
Download or read book The Chemical Composition of American Food Materials, 1899 (Classic Reprint) written by W. O. Atwater and published by Forgotten Books. This book was released on 2018-02-11 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from The Chemical Composition of American Food Materials, 1899 Until about the year 1880 those who wished to know about the chemical composition and nutritive values of food materials were compelled to depend upon analyses of European products and most of those analyses had been made in German laboratories. During the last two decades American investigations have accumulated and the results have been collated from time to time. Bulletin N o. 28 of this Office, entitled The Chemical Composition of American Food Materials, and issued in 1896, gave minimum, maximum, and average figures from a compila tion of the analyses of American food materials that were found on record up to July 1, 1895. Since that time the number of analyses of food materials has increased to such an extent that a revision of that bulletin seems desirable. The present bulletin includes American analyses of materials used as food by man, which the compilers have found on record up to January This table is intended to replace previous ones, and to serve as a standard of reference until it 'shall, in its turn, be replaced by a larger and more complete com pilation. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : E. H. S. Bailey
Publisher : Forgotten Books
ISBN 13 : 9780243272822
Total Pages : 538 pages
Book Rating : 4.2/5 (728 download)
Download or read book Food Products written by E. H. S. Bailey and published by Forgotten Books. This book was released on 2017-02-03 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Food Products: Their Source, Chemistry, and Use On account of the numerous changes that have recently taken place in the Food Supply of the world, especially on account of the world war, and because of the new food products that have been put upon the market and the by-products that have been utilized as human food, a second edition of this book seemed to be demanded. The curtailment of brewing and distilling in the United States, on account of the passage of the 18th. Amendment to the Federal Constitution, has made the manufacture of alcohol and alcoholic liquors of much less importance than formerly, therefore the sec tions devoted to these topics have been considerably condensed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : J. B. S. King
Publisher : Forgotten Books
ISBN 13 : 9780656501441
Total Pages : 150 pages
Book Rating : 4.5/5 (14 download)
Download or read book Practical Observations Upon the Chemistry of Food and Dietetics (Classic Reprint) written by J. B. S. King and published by Forgotten Books. This book was released on 2018-02-14 with total page 150 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Practical Observations Upon the Chemistry of Food and Dietetics There has probably never been a time when the attention of the public has been more generally di rected toward the care of the health than the present. Every newspaper in the land seems to have a column or a corner devoted to the development of the body, to the care of the skin, to the obliteration of wrinkles, to the attainment of beauty, or to some phase of the care of the body. Magazines devoted to physical culture, to diet, to vegetarianism, etc., are widely circulated and read; there are books devoted to the thesis that fruit acids are deleterious and poisonous, and other books to prove that they are__ indispensable. Pseudo-scientific articles attempting to show that potatoes produce large abdomens, that tea causes the teeth to protrude, that carbohydrates have the effect of overdeveloping the chin, that onions relax the jaw tissues, and a host of like absurdities, have appeared in popular maga zines. Books have been written which try to prove that all our ills come from uric acid foods, and many essays and pamphlets to show that that proposition was not true. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author : Belle Lowe
Publisher : Forgotten Books
ISBN 13 : 9780656356850
Total Pages : 616 pages
Book Rating : 4.3/5 (568 download)
Download or read book Experimental Cookery From the Chemical and Physical Standpoint (Classic Reprint) written by Belle Lowe and published by Forgotten Books. This book was released on 2018-02-11 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Experimental Cookery From the Chemical and Physical Standpoint Many contradictory observations are often made in cookery. This is to be expected, particularly when the materials used are in a colloidal state. Unless the constituents of food products are present in the same amount, and, even if present in the same proportion, if the colloidal particles are not the same size, if the previous treatment, including the thermal and mechanical treatment and the time element, is not exactly duplicated, then even an elementary knowledge of colloid chemistry leads one to expect different results in finished products, because of variation of these different factors. It is not possible to control all these factors. For instance, the variation in ash content of flour, eggs, milk, meat, fruits, and vegetables is nearly always beyond our control. But the necessity for a detailed description of the technic and method followed in reporting results is obvious. Detailed directions in writing the laboratory outline are essential or the technics followed may vary so much that the results are worthless for comparisons. It is of course understood that adequate explanations cannot be offered for all cookery processes. In some instances it is necessary to determine the results time after time and let the theory fit the laboratory facts. In other cases the explanations offered will need to be changed, modified, or replaced by data obtained from future investi gations. In starting the laboratory work the author asks her students to assume the attitude that every result obtained is right. If it is not as expected, what are the reasons? For example, a burned, charred product results from certain procedures. If, when students have used the same proportions, the same ingredients, and tried to follow the same technic, the individual results differ, what are the possible interpretations for the divergence? In the same manner the reported results of other investigators are taken as correct. If the students' laboratory results do not always agree with reported results, interest comes in comparing methods used, the ingredients used, their proportion, and the technic followed, to find explanations for agreement or disagreement. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author :
Publisher :
ISBN 13 : 9788183424349
Total Pages : 248 pages
Book Rating : 4.4/5 (243 download)
Download or read book Food Chemistry written by and published by . This book was released on 2017 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : William Tibbles
Publisher : Forgotten Books
ISBN 13 : 9781391647135
Total Pages : 966 pages
Book Rating : 4.6/5 (471 download)
Download or read book Foods written by William Tibbles and published by Forgotten Books. This book was released on 2018-10-05 with total page 966 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excerpt from Foods: Their Origin, Composition and Manufacture The literature of the chemistry of foods is ever increasing, but it is scattered throughout many books, journals, magazines, the bulletins of Governmental departments, works on the special branches of food analysis, physiological chemistry, and metabolism. In writing the following pages the author had in view the ever increasing demand for knowledge of this subject by the members of the medical profession, chemists, and others. The chemistry of foods is closely bound up with the chemistry of the living organism to apply the former to the science of dietetics, it is necessary to know the chemistry of living tissues; without a knowledge of the chemistry of the human frame, it is impossible to appreciate the difference in the value of various foods to the body. The author has therefore thought it necessary to give an outline of constructive chemistry based on the theory of ions, and also an outline of the chemistry of constituents of the living organism, or what is commonly called physiological chemistry. It is believed that a careful study of these two branches of science, especially by medical men, is essential to a thorough understanding of the subject of foods and feeding, and without such knowledge the student will fail to grasp the fuller meaning of the science of dietetics. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
