September 2, 1905

Select Methods in Food Analysis.

JAMA. 1905;XLV(10):731. doi:10.1001/jama.1905.02510100065023

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One of the most popular of the series of analytical books of Dr. Leffmann now in the second edition. Revised and brought up-to-date, having largely drawn on the excellent work now done in this country in the line of food analysis by government and state and by local boards and associations. Many additions are noted, such as detailed descriptions of special arrangements for polarimetry, distillation and extraction, new processes for detection of colors used as substitutes for natural colors of fruits and eggs; improved methods for detection of formaldehyd and saccharin; rapid methods for examination of vanilla and lemon essences; for determining fat in condensed milk and cereal foods, boric acid in fruit juices, together with analytic data concerning preserved fruits and their preparations. While no information concerning the lines in regard to adulteration or discussion of food standards are given, the U. S. Government standards are included as official

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