9781330455548 - Researches on the Chemistry of Food Classic Reprint by Author, Unknown (4 results)

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Condition: New. Print on Demand. This book focuses on the chemical composition of flesh, discussing the nature of the soluble constituents of muscle or flesh. The author begins with a discussion of the methods of investigation in animal chemistry, highlighting the importance of control and accuracy in analysis. The author then moves on to discuss the acid reaction of the juice of flesh, exploring the presence of lactic acid and other substances in it. The book also investigates the discovery of creatine by Chevreul in 1835, as well as its properties and its presence in different kinds of flesh. Other topics covered include the inorganic constituents of the juice of flesh, the relationship between the free lactic and phosphoric acids in the juice, and the importance of these facts in explaining the vital processes. The book concludes with a discussion of the practical applications of the research to cookery, including the action of cold water on flesh, the nature of soup, and the importance of salt in the preservation of meat. The author's research provides valuable insights into the chemical processes that occur in the body, with implications for understanding nutrition and digestion. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book. print-on-demand item.

Condition: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.