Foods: their composition and analysis : A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration / By Alexander Wynter Blyth. With numerous tables and illustrations.

  • Blyth, Alexander Wynter, 1844-1921.
Date:
1882
Catalogue details

Licence: Public Domain Mark

Credit: Foods: their composition and analysis : A manual for the use of analytical chemists and others. With an introductory essay on the history of adulteration / By Alexander Wynter Blyth. With numerous tables and illustrations. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Treacle—Molasses. Section Paso 77. Composition and Analysis of Treacle, KJl Jam and Preseuved Fkl'its. 78. General Composition of Jam, ....... 132, 133 79. Microscopical Structure of Apples, Peafs, Damsons, Plums, Oranges, and Lemons, the Strawberry, Raspberry, Goose- berry, Blackberry, and the Currant, , , . . 133 Starch. 50. Starch, its Composition—Method of Estimation, . . . 13(> Microscopical Identification of Starches, . . . . . 138 Division of Starches, . . . . 139-144 51. Vogel's Division of the Starches, ...... 144, 145 Karmarsch and Wiesner's Values, . . . . . . 145 Bibliography relative to the Starches, ..... 14(5 Wheat—Whe.\.tex Flouk. 52. Varieties and Composition of Wheat, ..... 147 83. Constituents of Flour, 148-152 Analysls of Flocr. 84. Microscopical Examination of Flour, ..... 152 Detection of Ergot in Flour, ....... 154, 155 ,, Potato Starch, ....... 155 ,, Leguminous Starches in Flour, .... 156 85. ,, Alum and Mineral Matters generally in Flour, . 158-161 86. Proximate Analysis of Flour, lGl-163 87. Legal Case relative to Flour, 163 BltKAI). 88. Definition of Bread—The Process of Makiug Bread, . . . 164 (General Composition of Bread, ...... I(i4-1G() Alteration of Bread by Moulds, etc., KHi, 167 80. Adulterations of Bread, ........ 167 1)0. Alum in liread — Its Induence on liealth : JNIethods for its Estimation (wc rt/w/*. 558), 168-171 Bibliograpliy relative to Flour and Bread, . . . . 172 '.)\. Infanta'Farinaceous Foods 173 Oats—Oatmeal. 02. Composition of the Oat—Oatmeal—Adulteration of Oatmeal, . 174 Barlev. 03. The Varieties of Barley—Composition of Barley Meal, . . 176 liarley Bread, 177