Air, water and food from a sanitary standpointJ. Wiley & Sons, 1900 - 226 pages |
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acetic adulterated alcohol algæ alkaline ammonia amount Analysis apparatus barium hydroxide beaker boiling bottle burette butter c.c. of water calcium CALORIES carbon dioxide casein cent Chem Chemical chemist Chemistry chlorine composition compounds containing cool cubic centimeters curd danger determination dilute dish dissolved distilled water Elements Engineering ether evaporate extract Fehling's solution filter filtrate flask food value food-materials grams ground-water heat human hydrochloric acid ignition iodine laboratory lime-water liter method micro-organisms milk mineral minutes morocco Nessler nitrates nitric acid nitrogen odor organic matter oxide oxygen permanganate pink color pipette polluted portion potassium precipitate present proteids quantity reagent residue salt sample Sanitary sewage shake soap sodium carbonate sodium hydroxide solu soluble solution specific gravity standard starch stopper substances sugar sulphate sulphuric acid surface surface-waters taken temperature Text-book thiosulphate tion Treatise tube vegetable ventilation washed water-bath water-supply weight ΙΟ
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Page 227 - " Handbook for Sugar Manufacturers and their Chemists 16mo, morocco, 2 00 Thurston's Manual of Steam-boilers, their Designs, Construction and Operation , 8vo, 5 00 Walke's Lectures on Explosives 8vo, 4 00 West's American Foundry Practice 12mo, 2 50...