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Autor(en): 
  • A. G. Woodman
  • Food Analysis: Typical Methods and the Interpretation of Results (Classic Reprint) 
     

    (Buch)
    Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!


    Übersicht
     
    Lieferstatus:   i.d.R. innert 5-10 Tagen versandfertig
    Veröffentlichung:  August 2015  
    Genre:  Naturwissensch., Medizin, Technik 
    ISBN:  9781332231331 
    EAN-Code: 
    9781332231331 
    Verlag:  Forgotten Books 
    Einband:  Kartoniert  
    Sprache:  English  
    Dimensionen:  H 229 mm / B 152 mm / D 28 mm 
    Gewicht:  700 gr 
    Seiten:  528 
    Zus. Info:  23:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on White w/Gloss Lam 
    Bewertung: Titel bewerten / Meinung schreiben
    Inhalt:
    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.

      
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