Adulteration Analysis Of Some Foods And Drugs
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Author |
: Alankar Shrivastava |
Publisher |
: Bentham Science Publishers |
Total Pages |
: 197 |
Release |
: 2018-08-02 |
ISBN-10 |
: 9781681086750 |
ISBN-13 |
: 1681086751 |
Rating |
: 4/5 (50 Downloads) |
Synopsis Adulteration Analysis of Some Foods and Drugs by : Alankar Shrivastava
Adulteration refers to the practice of altering food or pharmaceutical content to reduce production costs. Factors affecting this practice include market forces such as easy availability of food adulterants, bargaining power of consumers and large demand and supply gaps which incentivize such practices. Technological advancements in chemical analysis now help us to identify adulterated food and drugs more easily. Adulteration Analysis of Some Foods and Drugs is a sourcebook describing analytical methodologies for the determination of adulterants in different food items (milk, honey, juice) and drugs (dietary supplements, sildenafil and specific plant extracts). Additional chapters give guidelines for analyzing a food or drug sample. This book is suitable for researchers working in the field of analytical chemistry for the determination of adulterants. The concise and organized presentation of the contents also serves to enhance the level of knowledge of students undertaking food and drug safety / quality control training courses.
Author |
: John Francis Liverseege |
Publisher |
: |
Total Pages |
: |
Release |
: 1932 |
ISBN-10 |
: OCLC:877317225 |
ISBN-13 |
: |
Rating |
: 4/5 (25 Downloads) |
Synopsis Adulteration and Analysis of Foods and Drugs. Birmingham Methods and Analyses of Samples, Etc by : John Francis Liverseege
Author |
: John Francis Liverseege |
Publisher |
: |
Total Pages |
: 640 |
Release |
: 1932 |
ISBN-10 |
: WISC:89018373134 |
ISBN-13 |
: |
Rating |
: 4/5 (34 Downloads) |
Synopsis Adulteration and Analysis of Foods and Drugs by : John Francis Liverseege
Author |
: Alexander John Wedderburn |
Publisher |
: |
Total Pages |
: 78 |
Release |
: 1894 |
ISBN-10 |
: UOM:39015067974140 |
ISBN-13 |
: |
Rating |
: 4/5 (40 Downloads) |
Synopsis Report on the Extent and Character of Food and Drug Adulteration by : Alexander John Wedderburn
Author |
: |
Publisher |
: |
Total Pages |
: 96 |
Release |
: 1884 |
ISBN-10 |
: UCD:31175009341994 |
ISBN-13 |
: |
Rating |
: 4/5 (94 Downloads) |
Synopsis The Adulteration of Food by :
Author |
: Thomas Herbert |
Publisher |
: |
Total Pages |
: 156 |
Release |
: 1884 |
ISBN-10 |
: OXFORD:N11095887 |
ISBN-13 |
: |
Rating |
: 4/5 (87 Downloads) |
Synopsis The Law on Adulteration by : Thomas Herbert
Author |
: John Ralph Nicholls |
Publisher |
: |
Total Pages |
: 542 |
Release |
: 1952 |
ISBN-10 |
: CHI:086939588 |
ISBN-13 |
: |
Rating |
: 4/5 (88 Downloads) |
Synopsis Aids to the Analysis of Food and Drugs by : John Ralph Nicholls
Author |
: C. G. Moor |
Publisher |
: |
Total Pages |
: 288 |
Release |
: 2015-07-22 |
ISBN-10 |
: 1331968798 |
ISBN-13 |
: 9781331968795 |
Rating |
: 4/5 (98 Downloads) |
Synopsis Aids to the Analysis of Food and Drugs (Classic Reprint) by : C. G. Moor
Excerpt from Aids to the Analysis of Food and Drugs In this book we attempt to present in compact form information dealing with the analysis of food and of such drugs as are commonly sold to the public. Since the publication of the third edition, few really new methods of analysis have appeared, but a large number of processes then known, but little used, have come into frequent employment. In addition, fresh Regulations, Orders, and recommendations, of Government departments have been issued, foods and food adjuncts from new sources have appeared, closer attention has been given to impurities, and many more novel adulterants are employed. The various monographs have been revised to comprehend these and other modern developments and requirements. Among the processes now described are those for the facing of grains, starch in sausages, catalase in milk, the Kirschner process, and methods for the detection and estimation of sulphites, benzoates, hydrogen peroxide, and other preservatives. Some hitherto unpublished work is also given. Many methods have been replaced by others: we now give Fiehe's test for invert sugar, Evers's process for arachidic acid, Tatlock and Thomson's process for caffeine, and the English process for fibre. A monograph on Cider has been added. Among the new sections are those on the freezing-point of milk, milk enzymes, flour 'improvers, ' self-raising flour, bleaching of flour, hardened oils, dirt in milk, and unsound fruit in jam. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author |
: C.S. James |
Publisher |
: Springer Science & Business Media |
Total Pages |
: 180 |
Release |
: 2013-12-01 |
ISBN-10 |
: 9781461521655 |
ISBN-13 |
: 1461521653 |
Rating |
: 4/5 (55 Downloads) |
Synopsis Analytical Chemistry of Foods by : C.S. James
Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK. This was followed by the Sale of Food Act in 1875, also in the UK, and later, in the USA, by the Food and Drugs Act of 1906. These early laws were basically designed to protect consumers against unscrupulous adulteration of foods and to safeguard consumers against the use of chemical preservatives potentially harmful to health. Subsequent laws, introduced over the course of the ensuing century by various countries and organisations, have encompassed the features of the early laws but have been far wider reaching to include legislation relating to, for example, specifIc food products, specifIc ingredients and specifIc uses. Conforming to the requirements set out in many of these laws and guidelines requires the chemical and physical analysis of foods. This may involve qualitative analysis in the detection of illegal food components such as certain colourings or, more commonly, the quantitative estimation of both major and minor food constituents. This quantitative analysis of foods plays an important role not only in obtaining the required information for the purposes of nutritional labelling but also in ensuring that foods conform to desired flavour and texture quality attributes. This book outlines the range oftechniques available to the food analyst and the theories underlying the more commonly used analytical methods in food studies.
Author |
: Alexander Wynter Blyth |
Publisher |
: |
Total Pages |
: 740 |
Release |
: 1888 |
ISBN-10 |
: UIUC:30112069139027 |
ISBN-13 |
: |
Rating |
: 4/5 (27 Downloads) |
Synopsis Foods: Their Composition and Analysis by : Alexander Wynter Blyth