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Excerpt from Simple Methods for Detecting Food Adulteration We hope that this little book will be useful in more ways than one. It contains a series of samples for experiment, and another for observation, each of which by itself should be of educational value. The experiments are simple, consisting for the most part of the application of chemical tests, the results of which must be carefully noted, and the comparing of weights of certain substances, generally called "taking their specific gravity." The observations bring in the use of the microscope; these will be better performed by a more elaborate than by a cheaper microscope. It is not, however, the privilege of everybody to have the use of an instrument of very high power. Each must, therefore, do his best with the instrument at his command. 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.
An essential guide for those who want to learn how to detect food adulteration. This book covers simple methods and techniques that can be used to identify whether or not a food item has been tampered with. Ideal for food inspectors, small business owners, and concerned consumers. 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.
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Excerpt from Some Forms of Food Adulteration and Simple Methods for Their Detection Since the middle of the last century the subject of food adulteration has attracted a constantly increasing amount of attention. In this country very little was done in this line until about 1880. In 1881 the Division of Chemistry began the study of food adulteration, and since then has given a great deal of time to the subject. Since 1898 the origin and place of manufacture of the foods studied by the Bureau have been carefully noted, and special attention has been given to imported foods. In 1883 the first practicable food-inspection law in the United States was enacted in Massachusetts. Since that time other States have enacted and enforced food laws until at the time of this writing (1906) twenty-live States are seriously attempting to regulate the character and quality of the foods sold in their markets. In three additional States laws relating to the purity of dairy products are enforced, and in several others a beginning has been made. Food legislation has received much attention abroad and the more highly civilized foreign countries have efficient food laws and enforce them rigidly. The subject of the purity of foods is more widely studied in the United States now than at any previous time. The people as a whole are better informed on the subject than ever before, and there is a constantly increasing demand for definite information. In response to a very large number of inquiries regarding the matter this bulletin has been prepared as a popular statement regarding the nature and extent of food adulteration, and includes simple tests by which the housekeeper or retail dealer may determine some of the more prevalent forms of adulteration practiced. The demand for information on this subject is now very general and, as is often the case when public interest is deeply aroused, there is an unfortunate tendency toward exaggeration which frequently amounts to sensationalism. Such an attitude is to be deplored, and unless it is checked must sooner or later react unfavorably. It is not unusual to speak of some of our typical foods as poisoned, and of food manufacturers as poisoners. 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.
With concerns about food safety on the rise, this book is a timely and practical guide to detect potential adulterants in our food. Howard and Bigelow provide clear instructions on how to test for common forms of food fraud, such as substituting cheaper ingredients for more expensive ones. This book is a valuable resource for anyone interested in ensuring the purity and safety of the food they consume. 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.
Food Adulteration and Its Detection is a book by Jesse P. Battershall, a chemist and food analyst. The book provides practical methods for detecting various forms of adulteration in food products, such as milk, butter, cheese, honey, spices and coffee. The book also includes photomicrographic plates and a bibliographical appendix .