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Author: Henry Leffmann
Publisher: Forgotten Books
ISBN: 9780266231196
Category : Science
Languages : en
Pages : 406
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Book Description
Excerpt from Select Methods in Food Analysis The rapid sale of the first edition of this work, and the favor able opinions expressed in reviews and correspondence, have encouraged the authors to prepare a second edition, which it is hoped will be worthy of the position attained by the first. The preparation of the second edition has been considerably de layed, and in the interval much progress has been made in the field. American work is rapidly becoming the leader in food analysis. The excellent equipment of the laboratories of the Department of Agriculture at Washington, supplemented by more than two-score of State experiment stations, and by hun dreds of investigators, connected with Boards of Health and Food Commissioners, enables every problem to be submitted to prompt and searching inquiry. We have endeavored to utilize this material fully. It is to be regretted that the publication of these investigations is still unsatisfactory, important results often appearing in bulletins of local circulation and limited editions. It is to be hoped that some system of international publication, easy of access, will be instituted. 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: Henry Leffmann
Publisher: Forgotten Books
ISBN: 9780266231196
Category : Science
Languages : en
Pages : 406
Get Book Here
Book Description
Excerpt from Select Methods in Food Analysis The rapid sale of the first edition of this work, and the favor able opinions expressed in reviews and correspondence, have encouraged the authors to prepare a second edition, which it is hoped will be worthy of the position attained by the first. The preparation of the second edition has been considerably de layed, and in the interval much progress has been made in the field. American work is rapidly becoming the leader in food analysis. The excellent equipment of the laboratories of the Department of Agriculture at Washington, supplemented by more than two-score of State experiment stations, and by hun dreds of investigators, connected with Boards of Health and Food Commissioners, enables every problem to be submitted to prompt and searching inquiry. We have endeavored to utilize this material fully. It is to be regretted that the publication of these investigations is still unsatisfactory, important results often appearing in bulletins of local circulation and limited editions. It is to be hoped that some system of international publication, easy of access, will be instituted. 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: Henry Leffmann
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 0
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Book Description
Author: Henry Leffmann
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 414
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Book Description
Author: Henry. [from old catalog] Leffman
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 396
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Book Description
Author: A. G. Woodman
Publisher:
ISBN: 9781332231331
Category : Science
Languages : en
Pages : 528
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Book Description
Excerpt from Food Analysis: Typical Methods and the Interpretation of Results This book has grown out of the courses given to the authors students in food analysis during the last few years. Experience with these classes, which have used as textbooks mainly Leach's Food Analysis and Bulletin 107 of the Bureau of Chemistry, has shown the need of a book which should cover distinctly less ground than either of these, but should give to the student a more detailed discussion of the analytical processes involved, their suitability and limitations. Further, an attempt has been made to lay greater emphasis on the interpretation of the analytical results. To the author's mind the principal asset to be gained by the student from any detailed consideration of the methods employed to detect adulteration in foods is the exercise of judgment and the training of the sense of discrimination, which is derived from a critical balancing of the data obtained in a food analysis. Substances are being examined which are usually capable of wide natural variations in composition, and an exceptional opportunity is afforded for a critical study of the analytical factors in order to determine whether or not they imply artificial manipulation of the product. Because the primary intention has been to write a book of the character outlined no effort has been made to include a great variety of food materials, nor necessarily those of greatest economic importance or which are most widely used. Certain typical foods have been selected to illustrate important methods of attack or characteristic methods of food analysis. In a word, the book has been written and the material selected primarily for the undergraduate student of analytical chemistry rather than for the practising chemist. The fact that certain typical foods have been selected should not be considered as implying any intention to limit the student to the particular examples cited. Other products, similar in general character to those discussed, involving the same or different forms of adulteration, will readily suggest themselves. 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: Henry Leffman
Publisher: Wentworth Press
ISBN: 9781371354039
Category : History
Languages : en
Pages : 414
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Book Description
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: Henry Leffmann
Publisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 383
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Book Description
Author: HardPress
Publisher: Hardpress Publishing
ISBN: 9781314377606
Category :
Languages : en
Pages : 430
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Book Description
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author: Henry Leffmann
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Henry LEFFMANN (and BEAM (William))
Publisher:
ISBN:
Category :
Languages : en
Pages : 383
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Book Description
