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Detection of the Common Food Adulterants

Nature volume 78, pages 2829 (14 May 1908) | Download Citation



THE United States used popularly to be looked upon as par excellence the land of wooden nutmegs and similar examples of perverted manufacturing ingenuity. Perhaps, therefore, it is fitting that what our author calls “the great pure food reform” should find especial favour there. Be that as it may, there has undoubtedly arisen in the States a quickening of interest in the matter of food adulteration; wherefore Mr. Bruce speaks of health officers, food inspectors, chemistry teachers, and even students being constantly called upon to test the purity of various foods —at whose instance is not quite clear. He proposes to help them and others in this task, which he says “usually involves nothing more than making simple qualitative tests for adulterants,” by bringing together in one small book the best and simplest qualitative methods of detecting all the common sophistications of foodstuffs.

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