Pure Foods Their Adulteration Nutritive Value And Cost
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In our eReader you can find the full English version of the book. Read Pure Foods Their Adulteration Nutritive Value And Cost Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Pure Foods Their Adulteration Nutritive Value And Cost
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To quickly assess the difficulty of the text, read a short excerpt:
. .
59. 18 20. 78 33. 04 53. 82 0. 28 0. 18 0. 22 Blackberry .
59. 63 12. 51 44. 90 57. 41 0. 48 0. 24 0. 33 Crab apple .
63. 28 34. 93 23. 68 58. 61 0. 17 0. 14 0. 11 Grape . . .
63. 66 32. 29 30. 52 62. 81 0. 52 0. 18 0. 45 Huckleberry 63. 02 24. 27 32. 74 57. 01 0. 25 0. 07 0. 28 Orange . .
68. 56 3. 95 62. 52 65. 47 0. 17 0. 42 '0. 30 Peach . . .
69. 98 8. 75 56. 59 65. 34 0. 25 0. 18 0. 21 Pear . . .
69. 12 6. 58 58. 46 65. 04 0. 18 0. 16 0. 34 Pineapple .
80. 28 22. 13 56. 70 78. 83 0. 33... 0. 39 0. 43 Plum . . .
45. 56 19. 18 22. 67 41. 85 1. 13 0. 35 0. 68 Mixed fruit .
66. 58 39. 17 24. 22 63. 39 0. 37 0. 07.
0. 21 Food value of jams and jellies. The amount of sugar in these foods is about 50 per cent. Only a portion of it is present as cane sugar, because a considerable portion of the sugar added has been hydrolyzed by the acid of the fruit during the boiling. A portion of the reducing sugar is that naturally present in the ripe fruit. As the percentage of total solids is very large, these foods are very concentrated and can give a large amount of energy.
What to read after Pure Foods Their Adulteration Nutritive Value And Cost?
You can find similar books in the "Read Also" column, or choose other free books by John C John Charles Olsen to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
. .
59. 18 20. 78 33. 04 53. 82 0. 28 0. 18 0. 22 Blackberry .
59. 63 12. 51 44. 90 57. 41 0. 48 0. 24 0. 33 Crab apple .
63. 28 34. 93 23. 68 58. 61 0. 17 0. 14 0. 11 Grape . . .
63. 66 32. 29 30. 52 62. 81 0. 52 0. 18 0. 45 Huckleberry 63. 02 24. 27 32. 74 57. 01 0. 25 0. 07 0. 28 Orange . .
68. 56 3. 95 62. 52 65. 47 0. 17 0. 42 '0. 30 Peach . . .
69. 98 8. 75 56. 59 65. 34 0. 25 0. 18 0. 21 Pear . . .
69. 12 6. 58 58. 46 65. 04 0. 18 0. 16 0. 34 Pineapple .
80. 28 22. 13 56. 70 78. 83 0. 33... 0. 39 0. 43 Plum . . .
45. 56 19. 18 22. 67 41. 85 1. 13 0. 35 0. 68 Mixed fruit .
66. 58 39. 17 24. 22 63. 39 0. 37 0. 07.
0. 21 Food value of jams and jellies. The amount of sugar in these foods is about 50 per cent. Only a portion of it is present as cane sugar, because a considerable portion of the sugar added has been hydrolyzed by the acid of the fruit during the boiling. A portion of the reducing sugar is that naturally present in the ripe fruit. As the percentage of total solids is very large, these foods are very concentrated and can give a large amount of energy.
What to read after Pure Foods Their Adulteration Nutritive Value And Cost?
You can find similar books in the "Read Also" column, or choose other free books by John C John Charles Olsen to read onlineMoreLess
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