An edition of Influence of food preservatives and artificial colors on digestion and health
(1906)
Influence of food preservatives and artificial colors on digestion and health
II. Salicylic acid and salicylates
by Wiley, Harvey Washington
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Influence of food preservatives and artificial colors on digestion and health: II. Salicylic acid and salicylates
1906, U.S. Dept. of Agriculture, Bureau of Chemistry
in English
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Book Details
Table of Contents
Organization of the experiment. pp. 479.
Administration of the preservative. pp. 481.
Excretion of the salicylic acid. pp. 483.
Daily medical and clinical notes. pp. 486.
Body weights. pp. 505.
Microscopical examination of the blood. pp. 520.
Weight and water content of the feces. pp. 525.
The urine : Volume, specific gravity, and total solids
Presence of albumin and the reaction of the urine
Ratio of sulphur, sulphates, and phosphoric acid to nitrogen excreted in the urine
Changes in teh relative quamtities of sulphur compounds excreted in the urine
Microscopical examination of the urine. pp. 531.
Metabolic processes : Nitrogen balance
Phosphoric acid balance
Sulphur balance
Fat balance
Calories balance
Solids balance. pp. 582.
Summary of results. pp. 701.
The effect of salicylic acid and sodium salicylate upon nitrogenous elements of the urine : Preliminary study for the determination of the ration and methods of analysis
Special study of the distribution of the nitrogenous constituents of the urine as affected by the preservatives. pp. 706.
The use of small quantities of the preservative. pp. 754.
General conclusions. pp. 757.
List of tables. pp. 760.
Edition Notes
Issued in parts.
Paging ranges from pp. 479 to 760.
At head of title: U.S. Department of Agriculture, Bureau of Chemistry.
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