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First published in 1922 as an expanded second edition of a 1914 original and as part of the Cambridge Public Health Series, this book examines the chemistry of water, sewage, food and other substances. Purvis and Hodgson assess methods of analysis for edible materials like pepper, vinegar and alcohol, as well as for disinfectants and coal gas. This book will be of value to anyone with an interest in public health and the history of public health education.
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- Date Published: March 2015
- format: Paperback
- isbn: 9781107494732
- length: 356 pages
- dimensions: 216 x 140 x 20 mm
- weight: 0.45kg
- availability: Available
Table of Contents
1. Water - sewage - sewage effluents - river-water and sewage - sea-water and sewage - works effluents
2. Milk - cream - dried milk - condensed milk
3. Butter - margarine - lard, dripping, suet - cheese, cream cheese - edible oils
4. Tea - coffee - chicory - cocoa
5. Wheat flour, self-raising flour, baking powder - bread - rice - pearl barley - starches - infants' food
6. Pepper, cayenne, mustard - nutmeg, cinnamon, ginger
7. Cane sugar - golden syrup and treacle - honey - jam
8. Alcoholic beverages - whiskey, rum, gin, brandy - beer - cider
9. Vinegar - lime and lemon juice
10. Meat and meat products
11. Poisonous metals in foods
12. Preservatives - disinfectants
13. Air - coal gas - other gases
14. Rag flock - urine
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