Food Materials and Their Adulterations

acetic acetic acid adulteration alcohol Allspice amount article of diet beet beverage boiling water bread butter called cane sugar carbonic acid cassia cause cells cent cheese chemical chemist Chemistry cinnamon cocoa coffee color composition contain cooking copper corn meal cream of tartar detected dextrine dextrose Dietary Studies digestive diseases dissolved drinking examined Fehling's solution fermentation flavor flour food materials fruits germs ginger gives glucose gluten grain grams grape sugar grinding ground hard water heat hence honey housekeeping husk infusion kernels less lime liquid maize maltose meat metallic milk mustard nitrogenous substance nutmegs nutrition Oatmeal obtained pepper phosphate plant portion Potatoes pounds powdered prepared present produced pure quantity rice salts samples seeds soda soluble solution spices starch sugar sucrose sulphate sweet syrup taste tests tion tumeric vegetable vessel vinegar water supply wheat wheat flour yeast