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Chemical composition of the carcasses of pigs.

Author: Harvey Washington Wiley; United States. Division of Chemistry.; United States. Department of Agriculture.
Publisher: Washington, D.C. : U.S. Dept. of Agriculture, Division of Chemistry, 1898.
Series: Bulletin (United States. Bureau of Chemistry), no. 53.
Edition/Format:   Book : National government publication : EnglishView all editions and formats
Database:WorldCat
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Material Type: Government publication, National government publication
Document Type: Book
All Authors / Contributors: Harvey Washington Wiley; United States. Division of Chemistry.; United States. Department of Agriculture.
OCLC Number: 809533755
Notes: At head of title: U.S. Department of Agriculture, Division of Chemistry.
Description: 80 pages : tables ; 24 cm.
Contents: Analytical work. : Inception of the investigation --
Breeds of hogs studied --
Preparation of samples for analysis --
Methods of analysis used. pp. 7. Results of the investigation : Description of the tables --
Discussion of the data --
Loss of weight in transportation --
Ratios of meat, bones, etc., to total weight --
Percentages of the several consituents. pp. 13. Lecithin : Physiological importance --
Discussion of the lecithin in particular samples. pp. 76. Concluding observations. pp. 78. Appendix: Precipitation of proteids soluble in water by chlorine and bromine. pp. 79. Appendix: Nitrogen meat extracts. pp. 80. Appendix: Problems solved by the bromine method. pp. 80.
Series Title: Bulletin (United States. Bureau of Chemistry), no. 53.
Responsibility: H.W. Wiley ... With the collaboration of E.E. Ewell, W.H. Krug, T.C. Trescot, and others.

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