Food Materials And Their Adulterations by Ellen Henrietta RichardsFood Materials And Their Adulterations by Ellen Henrietta Richards

Food Materials And Their Adulterations

byEllen Henrietta Richards

Paperback | October 12, 2012

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This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1885 edition. Excerpt: ...Islands and tropical America, the chief species being M. arundinacea. The earliest recorded notice of the plant, the knowledge of which was obtained from South American Indians, refers to the supposed virtue possessed by its roots as an antidote to poisoned arrows; and it probably derives its name from this. Arrowroot was introduced into England about the beginning of this century; but its use has been largely superseded by that of corn starch. IV. MILK, BUTTER, CHEESE. MILK. /"T",HE milk of animals has been used as human food from time immemorial. In early ages it was the milk of goats, asses, etc., which was common; now however, cow's milk is used all over the world. Milk is often called the perfect food, since it contains all the elements necessary for nutrition, and in the right proportions. One of the greatest advances in modern medicine, as well as in wholesome living, is the recognition of milk as an article of diet, especially for invalids, young people, and fever patients. Most persons can digest it when a little lime water is added, if it does not suit them without it. It is essential, however, that the milk supplied be of good quality, and from healthy, well-fed animals. Public attention is now being called to the quality of milk purchased, and it is to be hoped that vigilance will not be relaxed, although the question of the purity of milk is one of the most difficult with which the analyst has to deal, since genuine milk varies widely in composition, owing to the breed of the cows and the feeding and care which they receive. The two determinations upon which chemists chiefly rely are the percentage of fats (butter) and of the solids not fats. But the range of these in pure milk is wide; late investigations give the...
Title:Food Materials And Their AdulterationsFormat:PaperbackDimensions:34 pages, 9.69 × 7.44 × 0.07 inPublished:October 12, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0217724108

ISBN - 13:9780217724104