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 109
... CARBON DIOXIDE A Belgian contemporary of Sanctorius made a discovery that had nothing to do with nutrition at the time , but became most important as the mysteries of that subject began to unfold . His discovery was the gas , carbon ...
... CARBON DIOXIDE A Belgian contemporary of Sanctorius made a discovery that had nothing to do with nutrition at the time , but became most important as the mysteries of that subject began to unfold . His discovery was the gas , carbon ...
Side 113
... carbon in oxygen and measured both the heat produced and the amount of carbon dioxide formed . Then they placed a guinea pig and oxygen in the apparatus and again measured the heat and gas formed . For the same amount of gas produced ...
... carbon in oxygen and measured both the heat produced and the amount of carbon dioxide formed . Then they placed a guinea pig and oxygen in the apparatus and again measured the heat and gas formed . For the same amount of gas produced ...
Side 116
... carbon is an atom of carbon and any one of them weighs the same as any other . Likewise , hydrogen , nitrogen , and oxygen are made up of atoms ; all the atoms of one element are alike and weigh the same , but the atoms of one element ...
... carbon is an atom of carbon and any one of them weighs the same as any other . Likewise , hydrogen , nitrogen , and oxygen are made up of atoms ; all the atoms of one element are alike and weigh the same , but the atoms of one element ...
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 |