Chemical Analysis of Foods and Their Adulterants: Being an Investigation Into the Nature, Relative Value and More Common Forms of Adulterations of Certain Foods

Author

William Samuel Long, Ursinus College

Submission Date

1909

Document Type

Paper

Department

Chemistry

Adviser

Matthew Beardwood

Project Description

This 26 page thesis examines the composition, natural variations, and artificial variations of various foods.

Recommended Citation

Long, William Samuel, "Chemical Analysis of Foods and Their Adulterants: Being an Investigation Into the Nature, Relative Value and More Common Forms of Adulterations of Certain Foods" (1909). Chemistry Honors Papers. 37.
https://digitalcommons.ursinus.edu/chem_hon/37