Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Infants' and Invalids' Foods; Detection of Common Adulterations

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P. Blakiston's Son & Company, 1917 - Food - 646 pages
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Page 187 - For the purposes of this act certain manufactured substances, certain extracts and certain mixtures and compounds, including such mixtures and compounds with butter, shall be known and designated as "oleomargarine," namely : AJ1 substances heretofore known as oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine and neutral; all mixtures and compounds of oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine and neutral; all lard extracts and tallow extracts; and all mixtures...
Page 18 - flank" and "shoulder" to make a cut designated as "brisket." The term " chops " is ordinarily used to designate portions of either the loin, ribs, chuck or shoulder, which are either cut or "chopped" by the butcher into pieces suitable for frying or broiling.
Page 187 - , namely : All substances heretofore known as oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral; all mixtures and compounds of oleomargarine, oleo, oleomargarine oil, butterine, lardine, suine, and neutral ; all lard extracts and tallow extracts ; and all mixtures and compounds of tallow, beef fat, suet, lard, lard oil...
Page 248 - Grain is the fully matured, clean, sound, air-dry seed of wheat, maize, rice, oats, rye, buckwheat, barley, sorghum, millet, or spelt.
Page 554 - Resolved, that in the opinion of this Association sufficient evidence has now been produced in support of the view that beriberi is associated with the continuous consumption of white (polished) rice as the staple article of diet, and the Association accordingly desires to bring this matter to the notice of the various governments concerned.
Page 15 - The general method of cutting up a side of beef is illustrated in fig. 1, which shows the relative position of the cuts in the animal and in a dressed side. The neck piece is frequently cut so as to include more of the chuck than is represented by the diagrams. The...
Page 248 - Gluten flour is the clean, sound product made from flour by the removal of starch and contains not less than five and six-tenths (5.6) per cent of nitrogen and not more than ten (10) per cent of moisture.
Page 145 - On the under side is placed a zinc-lined trough, about 18 inches deep, 2 feet wide, and 4 feet long. The operator gently rubs the mass of eggs back and forth over the screen, whose mesh is just large enough to let the eggs drop through as they are separated from the enveloping membrane. They thus fall into the trough, from which they are drawn off into tubs through a sliding door in one end of the trough. After all the roe has been separated, the tub is removed, and a certain proportion of the best...
Page 66 - In the presence of as little as 1 per cent of cottonseed oil, a characteristic red or orange-red color is produced. Lard and lard oil from animals fed on cottonseed meal will give a faint reaction; their fatty acids also give this reaction. The depth of color is proportional, to a certain extent, to the amount of oil present, and by making comparative tests with cottonseed oil some idea as to the amount present can be obtained. Different oils react with different intensities, and oils which have...
Page 312 - ... on their surfaces, in contact with the food product, no lead, antimony, arsenic, zinc or copper or any compounds thereof or any other poisonous or injurious substance.

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