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Author: Harvey Washington Wiley Publisher: Hardpress Publishing ISBN: 9781290869492 Category : Languages : en Pages : 494
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: Harvey Washington Wiley Publisher: Hardpress Publishing ISBN: 9781290869492 Category : Languages : en Pages : 494
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: H. W. Wiley Publisher: Forgotten Books ISBN: 9781332812943 Category : Medical Languages : en Pages : 482
Book Description
Excerpt from Influence of Food Preservatives and Artificial Colors on Digestion and Health, Vol. 1: Boric Acid and Borax The object of the investigation described in the following pages is to determine the effect of certain preservatives upon digestion and health. The work was undertaken in accordance with the authority conferred by Congress in' the act (32 Stat. L., 286) making appropria tions for the Department of Agriculture for the fiscal year ended June 30, 1903. In that act the Secretary of Agriculture is authorized to investigate the character of proposed food preservatives and coloring matters, to determine their relation to digestion and to health, and to establish principles which should guide their use. The necessity for an investigation of this kind is found in the very general use of certain chemical compounds for preserving foods and of certain coloring matters for imparting to foods a tint resembling that of nature, which they may have lost, or of producing in food products certain colors which are attractive to the eye of the consumer. The use of preservatives in food products is as old as civilization, and there is no occasion in these investigations for adding to the studies already made of the long-established preservative agents. Moreover, these preservatives are condimental in character and reveal themselves at once by taste or odor to' the consumer. The more important of the common and long-established preservatives are salt, sugar, Vinegar, and wood smoke. Alcohol has also been long used as a food preservative, but does not rank in antiquity and in generality of use with those just mentioned. 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: H. W. Wiley Publisher: Forgotten Books ISBN: 9781396048593 Category : Mathematics Languages : en Pages : 218
Book Description
Excerpt from Influence of Food Preservatives and Artificial Colors on Digestion and Health, Vol. 5: Formaldehyde Physiological botanists suppose that formaldehyde is the first product of chemical synthesis, tending to build up the cellulose, or woody tissue of plants, and forming by condensation the starch and sugar which the plant contains. Its biological activity is supposed by some physiologists to extend even further, so as to be a very important aid in the building up of nitrogenous tissues. In this connection it must be remembered that formaldehyde not only possesses to a marked degree the property of combining with itself to form new bodies, but, as has already been suggested, it unites in a very intimate manner with the proteids. Therefore, when added to milk, which contains a very large proportion of nitrogenous materials, formaldehyde may enter into a chemical combination with these substances. To determine whether any difference would be observed in the activity of the preservative under these condi tions, the formaldehyde was administered immediately after it was mixed with milk and also after allowing it to stand for forty - eight hours in contact with the milk. This length of time gave ample opportunity for the completion of any chemical reactions which the formaldehyde might undergo in connection with the protein sub stances. 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: Harvey Washington Wiley Publisher: Legare Street Press ISBN: 9781016513319 Category : Languages : en Pages : 0
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 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. 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: Harvey Washington Wiley Publisher: Hardpress Publishing ISBN: 9781290655828 Category : History Languages : en Pages : 306
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: Harvey Washington Wiley
Author: Harvey Washington Wiley
Author: Harvey Washington Wiley
Author: United States. Department of Agriculture
Author: 
Author: Harvey Washington Wiley
Author: H. W. Wiley
Author: H. W. Wiley
Author: Harvey Washington Wiley
Author: Harvey Washington Wiley
Author: Harvey Washington Wiley