The purpose of this volume is to present the principles of
the chemistry of food and nutrition with special reference to
the food requirements of man and the considerations which
should underlie our judgment of the nutritive values of food.
The food is here considered chiefly in its nutritive relations.
It is hoped that the more detailed description of individual
foods and the chemical and legal control of the food indus-
try may be treated in a companion volume later.
The present work is the outgrowth of several years' experi-
ence in teaching the subject to collegiate and technical
students who have represented a considerable diversity of
previous training and points of view, and, while published
primarily to meet the needs of the author's classes, it is
hoped that it may also be of service to students and teachers
elsewhere and to general readers whose main interest may
lie in other fields, but who appreciate the importance of food
and nutrition as factors in hygiene and preventive medicine.
While neither the size nor the purpose of this book would
permit an historical or technically critical treatment, a limited
number of historical investigations and controverted views
have been mentioned in order to give an idea of the nature
and validity of the evidence on which our present beliefs
are based, and in some cases to put the reader on his guard
against theories which, while now outgrown, are still some-
times encountered.
PUBLISHED BY
THE MACMILLAN COMPANY
64-66 Fifth Avenue, New York
Household Bacteriology
BY
ESTELLE D. BUCHANAN, M.S.
Recently Assistant Professor of Botany, Iowa State College
AND
ROBERT EARLE BUCHANAN, PH.D.
Professor of Bacteriology, Iowa State College, and Bacteriologist of the
Iowa Agricultural Experiment Station
Cloth, 8vo, xv +536 pp., index, $2.25
The word Household is used as an extension rather than a limitation of the
title. In a thoroughly scientific manner the authors treat the subject-matter
of general as well as of household bacteriology and include, therefore, the
true bacteria as well as the yeasts, molds, and protozoa. The volume is,
therefore, a general textbook of micro-biology in which special attention is
given to those problems which are of particular interest to the student of
household science. The main divisions cf the book treat (i) the micro-
organisms themselves, (2) fermentations with special reference to those
affecting foods, (3) the relations of bacteria and other micro-organisms to
health. A fully illustrated key (comprising 37 pages) to the families and
genera of common molds supplements the unusually extended discussion of
the morphology and classification of yeasts and molds, and makes possible
the satisfactory identification of all forms ordinarily encountered by the
student. The work embodies the results of the most recent researches. The
book is exceptionally well written, the different topics are treated con-
sistently and with a good sense of proportion. While concise in statement, it
is thorough in method and scope. It is, therefore, well adapted for use as a
text not only for students of household science, but also for those to whom it is
desired to present the science of bacteriology from an economic and sanitary
rather than from a strictly medical point ofvieiv,
Page 129
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The purpose of this volume is to present the principles of the chemistry of food and nutrition with special reference to the food requirements of man and the considerations which should underlie our judgment of the nutritive values of food. The food is here considered chiefly in its nutritive relations. It is hoped that the more detailed description of individual foods and the chemical and legal control of the food industry may be treated in a companion volume later.
The present work is the outgrowth of several years' experience in teaching the subject to collegiate and technical students who have represented a considerable diversity of previous training and points of view, and, while published primarily to meet the needs of the author's classes, it is hoped that it may also be of service to students and teachers elsewhere and to general readers whose main interest may lie in other fields, but who appreciate the importance of food and nutrition as factors in hygiene and preventive medicine.
While neither the size nor the purpose of this book would permit an historical or technically critical treatment, a limited number of historical investigations and controverted views have been mentioned in order to give an idea of the nature and validity of the evidence on which our present beliefs are based, and in some cases to put the reader on his guard against theories which, while now outgrown, are still sometimes encountered.
PUBLISHED BY
64-66 Fifth Avenue, New York
Household Bacteriology
BY
ESTELLE D. BUCHANAN, M.S. Recently Assistant Professor of Botany, Iowa State College
AND
ROBERT EARLE BUCHANAN, PH.D.
Professor of Bacteriology, Iowa State College, and Bacteriologist of the Iowa Agricultural Experiment Station
Cloth, 8vo, xv +536 pp., index, $2.25
The word Household is used as an extension rather than a limitation of the title. In a thoroughly scientific manner the authors treat the subject-matter of general as well as of household bacteriology and include, therefore, the true bacteria as well as the yeasts, molds, and protozoa. The volume is, therefore, a general textbook of micro-biology in which special attention is given to those problems which are of particular interest to the student of household science. The main divisions cf the book treat (i) the microorganisms themselves, (2) fermentations with special reference to those affecting foods, (3) the relations of bacteria and other micro-organisms to health. A fully illustrated key (comprising 37 pages) to the families and genera of common molds supplements the unusually extended discussion of the morphology and classification of yeasts and molds, and makes possible the satisfactory identification of all forms ordinarily encountered by the student. The work embodies the results of the most recent researches. The book is exceptionally well written, the different topics are treated consistently and with a good sense of proportion. While concise in statement, it is thorough in method and scope. It is, therefore, well adapted for use as a text not only for students of household science, but also for those to whom it is desired to present the science of bacteriology from an economic and sanitary rather than from a strictly medical point of view,