Buy Spices and How to Know Them Book by Walter M Gibbs
close menu
Bookswagon
search
My Account
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > Art, Film & Photography > Spices and How to Know Them
Spices and How to Know Them

Spices and How to Know Them


     0     
5
4
3
2
1



Out of Stock


Notify me when this book is in stock
X
About the Book

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: CHAPTER III. HOW TO DETECT ADULTEHATIONS IN SPICES THEIR FORMATION AND ANALYSIS A5 far as its practical use to the merchant or consumer of spices is concerned, it would be as well, perhaps, if this chapter remained unwritten, and yet this treatise would be far from complete without it, as much of that which is herein contained is of the utmost importance, could it be put into practice. In this chapter I attempt to give ways to detect adulterations, but the lamentable fact is that the general merchants have neither the time nor the f acilities at hand to discover the foreign substance. There are two principal ways of detecting adulterations in spices, which depend upon the difference in the structure of the cells between the adulterants and the true spice to which they are added, and also on their proximate composition. The former difference is recognized by the mechanical separation and by the use of the microscope, and the latter by chemical analysis. The adulterations found in spices may be classed in four grades: First. Integuments of grains of seeds, such as bran of wheat and buckwheat, hulls of mustard seed, flax seed, etc. Second. Farinaceous substances of low price, as spice damaged in transportation or by long storage, middlings, corn meal, and stale ship bread. Third. Leguminous seeds, as peas and beans, which contribute largely to the profit of the mixer. Fourth. Various articles chosen with reference to their suitableness to bring up the mixtures, as nearly as possible, to the required standard color of the genuine article; various shades from light colors to dark brown may be obtained by skillful roasting of the farinaceous and leguminous substances, and a little tumeric goes along way to give a rich yellow color to real mustard made from ...


Best Sellers


Product Details
  • ISBN-13: 9780217876315
  • Publisher: General Books
  • Publisher Imprint: General Books
  • Height: 246 mm
  • No of Pages: 58
  • Spine Width: 3 mm
  • Width: 189 mm
  • ISBN-10: 0217876315
  • Publisher Date: 30 Jan 2012
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Weight: 122 gr


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
Spices and How to Know Them
General Books -
Spices and How to Know Them
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Spices and How to Know Them

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!