Foods and their adulterationP. Blakiston's son & Company, 1911 - 641 sider |
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Side 2
... character be manufactured and prepared for consump- tion on a large scale , so that due economy and purity may be secured . On the other hand there are many other kinds of foods which , by reason of their properties , cannot be prepared ...
... character be manufactured and prepared for consump- tion on a large scale , so that due economy and purity may be secured . On the other hand there are many other kinds of foods which , by reason of their properties , cannot be prepared ...
Side 3
... character to be applied without special chemical knowledge or skill , they will be given . An attempt is thus made to lay before those interested , in as compact a form as possible , the chief points connected with the production of ...
... character to be applied without special chemical knowledge or skill , they will be given . An attempt is thus made to lay before those interested , in as compact a form as possible , the chief points connected with the production of ...
Side 7
... character promote digestion and by making the food more palatable secure to a higher degree the excellence of its social function . It is now possible to condense into a distinct expression the definition of food in the following ...
... character promote digestion and by making the food more palatable secure to a higher degree the excellence of its social function . It is now possible to condense into a distinct expression the definition of food in the following ...
Side 11
... character be manufactured and prepared for consumption on a large scale , so that due economy and purity may be secured . On the other hand there are many other kinds of foods which , by reason of their properties , cannot be prepared ...
... character be manufactured and prepared for consumption on a large scale , so that due economy and purity may be secured . On the other hand there are many other kinds of foods which , by reason of their properties , cannot be prepared ...
Side 48
... character of the climate , is difficult . The proper preparation of these articles , packing in tins and sterilizing , makes it possible to send them to the most distant points and to have them consumed in the most unfavorable climatic ...
... character of the climate , is difficult . The proper preparation of these articles , packing in tins and sterilizing , makes it possible to send them to the most distant points and to have them consumed in the most unfavorable climatic ...
Vanlige uttrykk og setninger
acid adulteration alcohol animal apples artificial average beans beef beet boiling bread Bureau of Chemistry butter cane sugar carbohydrates casein cereals character cheese chemical chiefly coast color common composition condimental constituents consumer contains cottonseed oil cream curd degrees diet digestion eaten edible portion eggs especially extent fermentation fiber fish flavor flesh flour food product fresh fruit gelatine glucose gluten grams heat highly honey Indian corn infants iodin juice kind known lard less liquid maize manufacture material matter meat extracts method milk mixture molasses mushrooms natural nitrogen nutritive oleomargarine olive oil oysters palatable pasteurization percent percentage plant potato pounds practically prepared preserved principal proper properties protein quantity rennet salmon salt samples seed sirup solid soluble starch stearin sterilization substance sucrose sulfuric sulfuric acid sweet taste temperature Total truffles usually varieties vegetable weight wheat
Populære avsnitt
Side 613 - ' animals, ' ' as herein used, includes not only mammals, but fish, fowl, crustaceans, mollusks, and all other animals used as food. 2. Fresh meat is meat from animals recently slaughtered and properly cooled until delivered to the consumer.
Side 619 - ... (8) per cent of sucrose. 2. Comb honey is honey contained in the cells of comb. 3. Extracted honey is honey which has been separated from the uncrushed comb by centrifugal force or gravity. 4. Strained honey is honey removed from the crushed comb by straining or other means.
Side 615 - MISCELLANEOUS MILK PRODUCTS. 1. Whey is the product remaining after the removal of fat and casein from milk in the process of cheese-making.
Side 185 - An act defining butter, also imposing a tax upon and regulating the manufacture, sale, importation, and exportation of oleomargarine,
Side 625 - Red wine is wine containing the red coloring matter of the skins of grapes. White wine is wine made from white grapes or the expressed fresh juice of other grapes. • 2. Dry wine is wine in which the fermentation of the sugars is practically complete...
Side 611 - June 30, 1904. for the purpose, among others, " to enable the Secretary of Agriculture, in collaboration with the Association of Official Agricultural Chemists, and such other experts as he may deem necessary, to establish standards of purity for food products and to determine what are regarded as adulterations therein, for the guidance of the officials of the various States and of the courts of justice.
Side 615 - Flour is the fine, clean, sound product made by bolting wheat meal and contains not more than thirteen and one-half (13.5) per cent of moisture, not less than one and twenty-five hundredths (1.25) per cent of nitrogen, not more than one (1) per cent of ash, and not more than fifty hundredths (0.50) per cent of fiber.
Side 627 - Wine vinegar, grape vinegar, is the product made by the alcoholic and subsequent acetous fermentations of the juice of grapes and contains, in one hundred (100) cubic centimeters (20° C.), not less than four (4) grams of acetic acid...
Side 619 - ... per cent. of total ash ; not more than five-tenths (0.5) per cent. of ash insoluble in hydrochloric acid, and not more than twenty-five (25) per cent.
Side 619 - Cinnamon is the dried bark of any species of the genus Cinnamomum from which the outer layers may or may not have been removed.