Food Adulteration and Its Detection : With photomicrographic plates and a bibliographical appendix

Format:

Book

Author/Creator:

Battershall, Jesse P. (Jesse Park), 1851-1891.

Language:

English

Physical Description:

1 online resource : multiple file formats

Place of Publication:

Salt Lake City, UT : Project Gutenberg,

Summary:

"Food Adulteration and Its Detection" by Jesse P. Battershall is a scientific publication written in the late 19th century. The work focuses on the critical topic of food adulteration, particularly addressing its prevalence in the United States and providing methodologies for its detection. At the start of the book, the author outlines the motivations behind food adulteration, highlighting the issues of public safety and health concerns. He discusses the historical context of food falsification and the lapses in public awareness surrounding the issue, pointing out that much of existing literature has been sensationalized. The introduction sets the stage for a more systematic investigation into various types of adulterated foods, beginning with tea, and emphasizes the necessity for reliable information to help combat and understand the complexities surrounding food safety. (This is an automatically generated summary.)

Contents:

Introduction

Tea

Coffee

Cocoa and Chocolate

Milk

Butter

Cheese

Flour, Bread, and Starch

Bakers' Chemicals

Sugar

Honey

Confectionery

Beer

Wine

Liquors

Water

Vinegar

Pickles

Olive Oil

Mustard

Pepper

Spices

Miscellaneous

Bibliography

Laws.

Credits:

Produced by Cindy Horton, Chris Curnow, and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Notes:

Reading ease score: 57.5 (10th to 12th grade). Somewhat difficult to read.

Release date is 2017-01-18