The Japanese standards of food additives

[目次]

  • CONTENTS
  • Brief Outline of the History of the Food Sanitation Law and the Standards of Food Additives / 1
  • Preface / 3
  • General Notice / 1
  • Restrictions for the Use of Food Additives / 8
  • Monographs / 15
  • General Tests,Processes and Apparatus / 252
  • 1. Tests for Chloride and Sulfate / 252
  • 2. Flame Test / 252
  • 3. Thermometer / 253
  • 4. Identification Tests / 254
  • 5. Loss on Drying and Loss on Ignition / 261
  • 6. Spectrophotometry / 261
  • 7. Congealing Temperature / 264
  • 8. Residue on Ignition / 266
  • 9. Refractive Index Measurement Method / 267
  • 10. Heavy Metals Test / 267
  • 11. Optical Rotation / 268
  • 12. Nitrogen Assay / 268
  • 13. Lead Limits / 272
  • 14. Softening Point / 273
  • 15. Viscosity / 275
  • 16. Quantitative Test for Gas / 277
  • 17. pH Determination / 278
  • 18. Specific Gravity / 282
  • 19. Arsenic Test / 284
  • 20. Boiling or Distilling Range / 286
  • 21. Alkali Salts of Organic Acids / 288
  • 22. Melting Range or Temperature / 289
  • 23. Readily Carbonizable Substances / 291
  • 24. Paper Chromatography / 291
  • Coloring Matters Test / 294
  • Flavoring Agent Tests / 299
  • Reagents,Test Solutions,Volumetric Solutions,Standard Solutions,Standard Reagents,Filter Papers,Glass Filters,and Sieves. / 304
  • Reagents / 304
  • Test Solutions / 315
  • Volumetric Solutions / 324
  • Standard Solutions / 333
  • Reference Standards / 337
  • Filter Papers / 337
  • Glass Filters / 339
  • Sieves / 339
  • Bertrand Table / 340
  • Atomic Weights / 342
  • Index / 343

「国立国会図書館デジタルコレクション」より

この本の情報

書名 The Japanese standards of food additives
著作者等 Nihon Syokuhin Eisei Kyôkai
出版元 Japan Food Hygiene Association
刊行年月 (1936)-
言語 英語
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