Author: Otto HehnerPublisher:
ISBN:
Category : Butter
Languages : en
Pages : 104
Book Description
Butter, Its Analysis and Adulterations Specially Treating on the Detection and Determination of Foreign Fats
Author: Otto HehnerButter
Author: Otto HehnerPublisher:
ISBN: 9783337517793
Category :
Languages : en
Pages : 100
Book Description
Butter: its analysis and adulterations, by A. Angell and O. Hehner
Author: Arthur AngellButter: Its Analysis and Adulterations
Author: Arthur AngellButter, Its Analysis and Adulterations; Specially Treating on the Detection and Determination of Foreign Fats
Author: Otto HehnerPublisher: Palala Press
ISBN: 9781346833170
Category :
Languages : en
Pages : 116
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.
Butter, Its Analysis and Adulterations
Author: Otto HehnerPublisher:
ISBN: 9781332217274
Category : Science
Languages : en
Pages : 102
Book Description
Excerpt from Butter, Its Analysis and Adulterations: Specially Treating on the Detection and Determination of Foreign Fats When we published, in April, 1874, the first edition of this book, we were well aware that a process for the detection and determination of foreign fats in butter was urgently needed, and that any method, based upon sound principles, would be warmly welcomed. We are happy to state that we were not disappointed in our expectations. One chemist after another critically and carefully examined our process, and it was soon adopted, with some modifications in its execution, in nearly every laboratory all over the country in which articles of food are examined. Butter analysis has, in fact, now been placed upon as sound a basis as any branch of food analysis, and the most difficult of problems is considered to be solved by every one who has a voice in this matter. A few persons have not been wanting, who from prejudice, or from other causes, have struggled against the adoption of our process, but they have, happily, been overruled. The composition of butter-fat has been closely studied during the last few years, and many interesting facts, of which we give a short account in the following pages, have been brought to light. The subject is as yet by no means exhausted, but as far as the practical part is concerned, we feel confident that no great or important improvements of the process will be introduced for some time to come. 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.
The Practitioner
Author: Commercial Organic Analysis
Author: Alfred Henry AllenPublisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 466
Book Description
A systematic handbook of volumetric analysis or, The quantitative estimation of chemical substances by measure
Author: Francis SuttonPublisher:
ISBN:
Category : Volumetric analysis
Languages : en
Pages : 538
Book Description
A Course of Qualitative Chemical Analysis
Author: William George ValentinPublisher:
ISBN:
Category : Analytical chemistry
Languages : en
Pages : 334
Book Description