Techniques of Food Analysis
Contents: 1. Introduction 2. Apparatus, Reagents, Results 3. Part I A. General Microscopic Methods B. General Physical Methods C. General Chemical Methods 4. Part II A. Special Methods Index
This book is built about the century-old methods for the determination of the constituents of foods in six groups. Some of the methods selected after thorough testing have been adopted by American national organizations or are standard in other countries, but others, although developed in laboratories of good repute and published in accredited journals, have yet to run the gauntlet. In the interest of those who are not professional food analysts, apparatus and reagents are briefly treated in the Introduction, illustrations of microscopic tissues are given at the beginnings of the chapters, and reaction equations are included in the descriptions of the methods. As practice examples for students, typical methods, listed after the Table of Contents, are described in explicit detail.
The analysis of methods has demanded quite as much attention as the analysis of foods. In fact the most difficult--in some cases almost hopeless--task of the compilers has been the separation of the method proper from its entanglement with experimental and discussion in journal articles and the piecing together of the parts to form a lucid and usable whole.
For brevity and convenience the terms test and method are arbitrarily applied to qualitative and quantitative methods respectively. A method is considered to be a procedure in which a basic reaction, a special reagent, or a physical operation is used for the first time for the particular purpose and a modification as a method that has been distinctly improved in accuracy or convenience without a change in the fundamental features, however, in the index, for brevity, this distinction is not made. The mere substitution of one solvent or oxidizing or reducing agent for another is not deemed worthy of special notice, but the adaptation of a method to a particular product is given due prominence. In the triple designation of a method, first the originator is given, second the distinctive reagent or reaction product, and third the class to which the method belongs. The word Process is used as a side head preceding the directions of a method, the word procedure is reserved for more general application.
This book is built about the century-old methods for the determination of the constituents of foods in six groups. Some of the methods selected after thorough testing have been adopted by American national organizations or are standard in other countries, but others, although developed in laboratories of good repute and published in accredited journals, have yet to run the gauntlet. In the interest of those who are not professional food analysts, apparatus and reagents are briefly treated in the Introduction, illustrations of microscopic tissues are given at the beginnings of the chapters, and reaction equations are included in the descriptions of the methods. As practice examples for students, typical methods, listed after the Table of Contents, are described in explicit detail.
The analysis of methods has demanded quite as much attention as the analysis of foods. In fact the most difficult--in some cases almost hopeless--task of the compilers has been the separation of the method proper from its entanglement with experimental and discussion in journal articles and the piecing together of the parts to form a lucid and usable whole.
For brevity and convenience the terms test and method are arbitrarily applied to qualitative and quantitative methods respectively. A method is considered to be a procedure in which a basic reaction, a special reagent, or a physical operation is used for the first time for the particular purpose and a modification as a method that has been distinctly improved in accuracy or convenience without a change in the fundamental features, however, in the index, for brevity, this distinction is not made. The mere substitution of one solvent or oxidizing or reducing agent for another is not deemed worthy of special notice, but the adaptation of a method to a particular product is given due prominence. In the triple designation of a method, first the originator is given, second the distinctive reagent or reaction product, and third the class to which the method belongs. The word Process is used as a side head preceding the directions of a method, the word procedure is reserved for more general application.
