Foods and Their Adulteration

acid adulteration alcohol animal apples artificial average beans beef beet boiling bread Bureau of Chemistry butter cane sugar carbohydrates casein cereals character cheese chemical chiefly coast color common composition condimental constituents consumer contains cottonseed oil cream curd degrees diet digestion eaten edible portion eggs especially extent fermentation fiber fish flavor flesh flour food product fresh fruit gelatine glucose gluten grams heat highly honey Indian corn infants iodin juice kind known lard less liquid maize manufacture material matter meat extracts method milk mixture molasses mushrooms natural nitrogen nutritive oleomargarine olive oil oysters palatable pasteurization percent percentage plant potato pounds practically prepared preserved principal proper properties protein quantity rennet salmon salt samples seed sirup solid soluble starch stearin sterilization substance sucrose sulfuric sulfuric acid sweet taste temperature Total truffles usually varieties vegetable weight wheat