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A Course in Food Analysis

Nature volume 101, page 164 (02 May 1918) | Download Citation

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Abstract

THIS is a useful introductory work for students who have had preliminary instruction in general chemistry and are commencing to learn the principles of food analysis. The author has arranged his subject-matter in a manner suitable for class work during a course extending over forty laboratory periods of four hours each. In his experience multiple pieces of apparatus, such as Kjeldahl digestion and distilling stands, are most convenient when designed for twelve determinations-that is, for six students, each carrying out duplicate experiments; and the same number of students is also a convenient one to use on the same day such apparatus as the polariseope, refractometer, or Ayestphal balance. Hence in the text provision is-made for students to work in groups of six, if so desired, and the methods can be suitably allotted to avoid duplication of expensive apparatus.

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https://doi.org/10.1038/101164a0

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