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Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and RegulationsWiley, Harvey Washington

Science

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Name: Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
Author: Wiley, Harvey Washington

Wiley, Harvey Washington

Food; Food adulteration and inspection

-------------------------+---------------------+---------------------
                           |JAMES RIVER OYSTERS  |POTOMAC RIVER OYSTERS
                           |  TRANSPLANTED TO    |  TRANSPLANTED TO
                           |     NEW HAVEN.      |     NEW HAVEN.
  -------------------------+----------+----------+----------+----------
  CONSTITUENTS OF OYSTERS. | As taken | As taken | As taken | As taken
                           |   from   |   from   |   from   |   from
                           |   beds.  |  floats. |   beds.  |  floats.
                           +----------+----------+----------+----------
                           |  No. 82. |  No. 83. |  No. 85. |  No. 84.
  -------------------------+----------+----------+----------+----------
  _In whole specimen:_     |_Percent._|_Percent._|_Percent._|_Percent._
    Shell contents:        |          |          |          |
      Flesh                |    9.49  |   11.41  |    8.35  |   10.18
      Liquids              |    5.51  |    5.76  |    7.78  |    6.48
                           +----------+----------+----------+----------
        Total shell        |          |          |          |
        contents           |   15.00  |   17.17  |   16.13  |   16.66
                           +==========+==========+==========+==========
    Refuse:                |          |          |          |
      Shells               |   84.36  |   82.35  |   83.25  |   82.97
      Loss in preparation  |          |          |          |
      for analysis         |    0.64  |    0.48  |    0.62  |    0.37
                           +----------+----------+----------+----------
        Total refuse       |   85.00  |   82.83  |   83.87  |   83.34
                           +==========+==========+==========+==========
        Total constituents,|          |          |          |
        shell contents, and|          |          |          |
        refuse             |  100.00  |  100.00  |  100.00  |  100.00
                           +==========+==========+==========+==========
  _In flesh (body):_       |          |          |          |
      Water                |   77.99  |   82.77  |   77.90  |   82.06
      Water-free substance |   22.01  |   17.23  |   22.10  |   17.94
                           +----------+----------+----------+----------
        Total flesh        |  100.00  |  100.00  |  100.00  |  100.00
                           +==========+==========+==========+==========
    In water-free          |          |          |          |
    substance:             |          |          |          |
      Nitrogen             |    1.70  |    1.40  |    1.65  |    1.45
      Protein (nitrogen ×  |          |          |          |
      6.25)                |   10.63  |    8.79  |   10.31  |    9.09
      Fat (ether extract)  |    2.61  |    1.91  |    2.33  |    1.93
      Ash                  |    2.21  |    1.55  |    2.17  |    1.58
      Carbohydrates, etc.

Public-domain text, read in full here on John Shaqi.

Opening the text

Science

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Wiley, Harvey Washington

Food; Food adulteration and inspection

-------------------------+---------------------+---------------------
                           |JAMES RIVER OYSTERS  |POTOMAC RIVER OYSTERS
                           |  TRANSPLANTED TO    |  TRANSPLANTED TO
                           |     NEW HAVEN.      |     NEW HAVEN.
  -------------------------+----------+----------+----------+----------
  CONSTITUENTS OF OYSTERS. | As taken | As taken | As taken | As taken
                           |   from   |   from   |   from   |   from
                           |   beds.  |  floats. |   beds.  |  floats.
                           +----------+----------+----------+----------
                           |  No. 82. |  No. 83. |  No. 85. |  No. 84.
  -------------------------+----------+----------+----------+----------
  _In whole specimen:_     |_Percent._|_Percent._|_Percent._|_Percent._
    Shell contents:        |          |          |          |
      Flesh                |    9.49  |   11.41  |    8.35  |   10.18
      Liquids              |    5.51  |    5.76  |    7.78  |    6.48
                           +----------+----------+----------+----------
        Total shell        |          |          |          |
        contents           |   15.00  |   17.17  |   16.13  |   16.66
                           +==========+==========+==========+==========
    Refuse:                |          |          |          |
      Shells               |   84.36  |   82.35  |   83.25  |   82.97
      Loss in preparation  |          |          |          |
      for analysis         |    0.64  |    0.48  |    0.62  |    0.37
                           +----------+----------+----------+----------
        Total refuse       |   85.00  |   82.83  |   83.87  |   83.34
                           +==========+==========+==========+==========
        Total constituents,|          |          |          |
        shell contents, and|          |          |          |
        refuse             |  100.00  |  100.00  |  100.00  |  100.00
                           +==========+==========+==========+==========
  _In flesh (body):_       |          |          |          |
      Water                |   77.99  |   82.77  |   77.90  |   82.06
      Water-free substance |   22.01  |   17.23  |   22.10  |   17.94
                           +----------+----------+----------+----------
        Total flesh        |  100.00  |  100.00  |  100.00  |  100.00
                           +==========+==========+==========+==========
    In water-free          |          |          |          |
    substance:             |          |          |          |
      Nitrogen             |    1.70  |    1.40  |    1.65  |    1.45
      Protein (nitrogen ×  |          |          |          |
      6.25)                |   10.63  |    8.79  |   10.31  |    9.09
      Fat (ether extract)  |    2.61  |    1.91  |    2.33  |    1.93
      Ash                  |    2.21  |    1.55  |    2.17  |    1.58
      Carbohydrates, etc.

Public-domain text, read in full here on John Shaqi.

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

Foods and Their Adulteration: Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations

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