Fatty Foods, Their Practical Examination: A Handbook For The Use Of Analytical And Technical Chemist

""Fatty Foods, Their Practical Examination: A Handbook For The Use Of Analytical And Technical Chemists"" is a book written by Edward Richards Bolton in 1913. The book is a comprehensive guide to the examination of fatty foods, with a focus on analytical and technical chemistry. It covers a wide range of topics related to the examination of fats and oils, including their composition, properties, and methods of analysis. The book includes detailed descriptions of various analytical techniques, such as acid value determination, saponification value determination, and iodine value determination. It also provides information on the use of instruments such as the polarimeter and the refractometer in the analysis of fats and oils. The book is intended for use by analytical and technical chemists, as well as anyone interested in the examination of fatty foods. It is a valuable resource for those working in the food industry, as well as for researchers and students in the field of chemistry.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.