Food Inspection And Analysis for the Use of Public Analysts Health Officers S
Food Inspection And Analysis for the Use of Public Analysts Health Officers S
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To quickly assess the difficulty of the text, read a short excerpt:
Dept. Of Agric. An. Rept. , 1897, p. 178. Substitutes for Coffee. " " " 1898, pp. 75 and 548. Coffee and its Adulterations.
" " " 1898, pp. 90 and 652. Chocolate and Cocoa.
CHAPTER XU.
SPICES.
These aromatic vegetable substances are classed as condiments, and depend for their use on the pungency which they possess in giving flavor or relish to food. As such seasoning or zest-giving substances, they are of considerable importance dietetically, but from the fact that they are used in comparativel...y insignificant amount, the determination of their chemical composition or actual value as nutrients per se is of httle im- portance to the food economist.
Spices are, however, of chief interest to the public analyst, because of all food materials they constitute from their nature a class more sus- ceptible than others to fraudulent adulteration of the most skilled variety.
In many cases not only the megascopic appearance and taste of the skillfully aduherated article are made to counterfeit the genuine spice, but even the microscopical appearance is intended to deceive, since it is the microscope that is most useful in the detection of adulteration, and in many cases in the determination of the approximate amount of the adulterants.
What to read after Food Inspection And Analysis for the Use of Public Analysts Health Officers S?
You can find similar books in the "Read Also" column, or choose other free books by Albert E Albert Ernest Leach to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Dept. Of Agric. An. Rept. , 1897, p. 178. Substitutes for Coffee. " " " 1898, pp. 75 and 548. Coffee and its Adulterations.
" " " 1898, pp. 90 and 652. Chocolate and Cocoa.
CHAPTER XU.
SPICES.
These aromatic vegetable substances are classed as condiments, and depend for their use on the pungency which they possess in giving flavor or relish to food. As such seasoning or zest-giving substances, they are of considerable importance dietetically, but from the fact that they are used in comparativel...y insignificant amount, the determination of their chemical composition or actual value as nutrients per se is of httle im- portance to the food economist.
Spices are, however, of chief interest to the public analyst, because of all food materials they constitute from their nature a class more sus- ceptible than others to fraudulent adulteration of the most skilled variety.
In many cases not only the megascopic appearance and taste of the skillfully aduherated article are made to counterfeit the genuine spice, but even the microscopical appearance is intended to deceive, since it is the microscope that is most useful in the detection of adulteration, and in many cases in the determination of the approximate amount of the adulterants.
What to read after Food Inspection And Analysis for the Use of Public Analysts Health Officers S?
You can find similar books in the "Read Also" column, or choose other free books by Albert E Albert Ernest Leach to read onlineMoreLess
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