Title: Lectures on the Adulteration of Food and Culinary Poisons, the Detection of Poisons in General, and of Adulterations in Sundry Chemical Preparations, Them And Rules for Determining the Pur
Publisher: Forgotten Books
Publication Date: 2018
Language: English
ISBN 10: 0260229717
ISBN 13: 9780260229717
Binding: PAP
Condition: New
Weight: 719 grams

About this title

Synopsis

Learn how to spot adulteration and contamination in foods and medicines, using time-tested tests and practical insights.

This edition presents a systematic look at impurities in common substances, from water and beverages to peppers, spices, and pigments. It also covers the detection of poisons and various methods for determining purity. The text is written for professionals and informed readers who want reliable guidance on safeguarding against adulteration and harmful substances.

Understand the basics of water purity and how adulterants alter quality.

Explore how mixtures in wine, beer, tea, coffee, and dairy can be identified and tested.

Learn about color pigments, earthy and metallic preparations, and common adulterants.

Review practical tests and approaches that support physicians, chemists, and manufacturers.

Ideal for curious readers, students, and practitioners who seek a grounded, historical perspective on detecting adulterations and poisons.

"About this title" may belong to another edition of this title.

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