The Story of FoodAvi Publishing Company, 1974 - 240 sider For students and teachers of nutrition and dietetics, food technologists, nurses, restaurant managers, and doctors. |
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Side 110
Ira Dufresne Garard. THE RISE OF CHEMISTRY Chemistry became a science in the latter part of the 18th century and resulted in much new information . Henry Cavendish discovered hydrogen in 1766. Joseph Priestley and Carl Wilhelm Scheele ...
Ira Dufresne Garard. THE RISE OF CHEMISTRY Chemistry became a science in the latter part of the 18th century and resulted in much new information . Henry Cavendish discovered hydrogen in 1766. Joseph Priestley and Carl Wilhelm Scheele ...
Side 112
... chemistry more than 50 years later . The first chemist to throw any light on Hales ' mystery was Adair Crawford ( 1748-1795 ) , who invented an apparatus called a calorim- eter , which is an instrument used to measure heat . There are ...
... chemistry more than 50 years later . The first chemist to throw any light on Hales ' mystery was Adair Crawford ( 1748-1795 ) , who invented an apparatus called a calorim- eter , which is an instrument used to measure heat . There are ...
Side 115
... chemist is ever deceived by such a simple resemblance . The chemistry of sugar and all the other carbon compounds is now called organic chemistry . The name comes from the fact that animals and plants are called organisms ; therefore ...
... chemist is ever deceived by such a simple resemblance . The chemistry of sugar and all the other carbon compounds is now called organic chemistry . The name comes from the fact that animals and plants are called organisms ; therefore ...
Vanlige uttrykk og setninger
acid activity added addition Agriculture American amount animal bananas beans became become began blood body bread butter calcium called carbon cause century changes cheese chemical Chemistry chemists color common contain corn cream daily determine developed diet digestion disease dried drugs drying early effect eggs elements energy experiments fact feed fish flavor flour fresh fruit glucose grain heat human important increased industry iodine iron kinds known less live manufacture matter meat method milk natural nutrition oxygen package passed plant present preservatives problem Professor protein published rats recommended regulation reported rickets salt Secretary solid soon standards starch stored substances sugar supply temperature tion United usually vegetables vitamin weight Wiley
Referanser til denne boken
1001 References for the History of American Food Technology Ingen forhåndsvisning tilgjengelig - 1978 |