Methods in Food Analysis

In standard works on food analysis the general analytical procedures involved are but briefly presented, and most of the material is devoted to the discussion of the analyses of particular food products and the estimation of the extent and type of adulteration. More attention is given to the interpretation of the results of the analyses in the light of the wide natural variation in composition than to the suitability and limitations of the analytical procedures. Where the analytical procedures are discussed, the discussion is so limited as to leave the student with but a vague idea of the principles involved. A knowledge of the physical and chemical principles involved in a given analytical process, however, is necessary if it is to be used intelligently and not followed blindly so that a particular method may be modified to suit other conditions.