Publisher's Synopsis
Excerpt from Meat Extracts and Similar Preparations: Including Studies of the Methods of Analysis Employed
Tentative standards Methods of preparation Solid meat extracts Fluid meat extracts Meatjuices Tentative standard Discussion of results Yeast extracts Manufacture and use of yeast preparations Methods of detection. Result of tests Miscellaneous preparations. Classification. Discussion of results Methods of analysis and their discussion. Preparation of sample. Moisture Ash Separation of organic and inorganic phosphorus Acidity Nitrogenous bodies Classes of nitrogenous constituents and general methods of separation. Insoluble and coagulable proteids Proteoses and peptones Gelatin General discussion Experimental work on methods Total meat bases Kreatin and kreatinin Application of kreatinin test to meat extracts Application of kreatinin test to tannin-salt filtrate Xanthin bases.
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