Foodstuffs

  • Eugen Scholz
Part of the Chemical Laboratory Practice book series (CHEMICAL LABORA)

Abstract

The term foodstuffs comprises substances of very differing structures. It includes well-defined chemical substances like glucose or saccharose as well as simple mixtures like alcoholic beverages, but also starch, flour, dried fruits and meat which have a very complex cellular structure.

Keywords

Corn Starch Azeotropic Distillation Water Determination Karl Fischer Titration Lactose Monohydrate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1984

Authors and Affiliations

  • Eugen Scholz
    • 1
  1. 1.Inorganic ChemicalsRiedel-de Haën AGSeelze/HannoverFederal Republic of Germany

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