QUANTITATIVE ANALYSIS WITH APPLICATIONS TO AGRICULTURAL AND FOOD PRODUCTS BY HOWARD 0. TRIEBOLD, PH. D. Professor of Agricultural and Biological Chemistry, Pennsylvania State College SECOND PRINTING NEW YORK D. VAN NOSTRAND COMPANY, INC. 250 FOUBTH AVENUE PREFACE There is a growing demand for students in agricultural curricula agronomy, dairy manufacturing, horticulture, pre-veterinary, soils, etc., as well as students in food and nutrition curricula, to acquire training in the fundamentals of quantitative analysis with sufficient laboratory techniques to equip them for control and re search work in these various specialized fields. Usually these curricula do not contain the prerequisites or allow sufficient time for the students to take a standard course in quantitative analysis. If such a course is taken, an objection is frequently raised that very little emphasis is placed on the analysis of products. in which the students are interested. To meet the demands and interests of such students has been one of the objects of this book. There are students majoring in Agricultural and Biological Chemistry, who have had a good fundamental course in quantita tive analysis. They should receive further training in the tech niques and methods most generally used in their field. Methods of analysis for the various types of agricultural and food products should be provided so that a well-rounded training is obtained. The needs of this group of students have been considered in prepar ing this book. Students, and research workers as well, are frequently handi capped in making an analysis by having only a set of directions available with no discussion of principles involved. Anyone with training inanalytical techniques can blindly follow a cook book procedure. However, a good student or research worker will not be satisfied until the principle underlying the method is understood. Then the method becomes clear and forms a part of the analysts experience as he progresses in his field. This too has been con sidered in the preparation of this book. For several years, the author has used mimeographed sets of notes and laboratory exercises in an elementary course and also in an advanced course in agricultural quantitative analysis. This mimeographed material was used as a nucleus for thft book. Parts I, II, and III are designed to give the student the funda mentals of quantitative analysis. Sufficient laboratory exercises are included with the text material to develop proper techniques as the student progesses. Whenever possible, methods of analysis vi PREFACE involving agricultural or food products are used. Students in advanced courses and research workers will also have an interest in some of this fundamental material. Physical chemical methods are being used more and more ex tensively in quantitative analysis. A number of these methods are discussed in Part IV. An attempt has been made to explain the principle underlying each of these methods in simple terms. In structions in the use of these methods are also given. This section is of special interest to the advanced students and research workers. Since agricultural and food products consist primarily of carbo hydrate, protein, fat, mineral matter and moisture, methods for the analysis of these constituents should be emphasized. Part V, then, considers the general methods for the analysis of the common constituents of agriculturaland food products. Whenever possible, all the generally accepted methods are given in detail. This per mits a comparison of the available methods and the selection of one for a particular sample or condition. In each instance, the principle of the method is explained thoroughly and the whys and where fores of the procedure given. Part VI deals with the methods of analysis for a number of agricultural and food products. The products selected are not necessarily the most important economically or most widely used...
|Title:||Quantitative Analysis||Publisher:||Thompson Press|
|Author:||Howard O Triebold|
|No. of Pages:||344|
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