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The Analysis of Food and Drugs. Part II. Chemical and Biological Analysis of Water: 2
Paperback
Medical ReferenceChemistryGeneral World History
ISBN13: 9781175416186
Publisher: Nabu Press
Published: Aug 16 2011
Pages: 186
Weight: 0.59
Height: 0.40 Width: 6.14 Depth: 9.21
Language: English
The Analysis of Food and Drugs. Part II. Chemical and Biological Analysis of Water by Thomas Hames Pearmain and Cresacre George Moor, originally published in 1898, provides a detailed exploration of the methods used to analyze food, drugs, and especially water. This historical text delves into the chemical and biological properties of water, offering insights into the techniques employed at the time for ensuring public health and safety. The book covers various analytical procedures relevant to assessing water purity and the detection of contaminants.
This volume serves as a valuable resource for those interested in the history of scientific analysis, public health practices, and the evolution of methods for ensuring the safety of food and water supplies. It offers a glimpse into the scientific concerns and methodologies prevalent at the turn of the 20th century.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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