Importance; Impurities in Water; Mineral Impurities; Organic Impurities; Interpretation of a Water Analysis; Natural Purification of Water; Water in Relation to Health; Improvement of Waters; Boiling of Water; Filtration; Purification of Water by Addition of Chemicals; Ice; Rain Waters; Waters of High and Low Purity; Chemical Changes which Organic Matter of Water Undergoes; Bacterial Content of Water; Mineral Waters; Materials for Softening Water; Uses of; Economic Value of a Pure Water Supply.
FOOD AS AFFECTED BY HOUSEHOLD SANITATION AND STORAGE 284
Injurious Compounds in Foods; Nutrient Content and Sanitary Condition of Food; Sources of Contamination of Food; Unclean Ways of Handling Food; Sanitary Inspection of Food; Infection from Impure Air; Storage of Food in Cellars; Respiration of Vegetable Cells; Sunlight, Pure Water, and Pure Air as Disinfectants; Foods contaminated from Leaky Plumbing; Utensils for Storage of Food; Contamination from Unclean Dishcloths; Refrigeration; Chemical Changes that take Place in the Refrigerator; Soil; Disposal of Kitchen Refuse; Germ Diseases spread by Unsanitary Conditions around Dwellings due to Contamination of Food; General Considerations; Relation of Food to Health.
Object of Laboratory Practice; Laboratory Note-book and Suggestions for Laboratory Practice; List of Apparatus Used; Photograph of Apparatus Used; Directions for Weighing; Directions for Measuring; Use of Microscope; Water in Flour; Water in Butter; Ash in Flour; Nitric Acid Test for Nitrogenous Organic Matter; Acidity of Lemons; Influence of Heat on Potato Starch Grains; Influence of Yeast on Starch Grains; Mechanical Composition of Potatoes; Pectose from Apples; Lemon Extract; Vanilla Extract; Testing Olive Oil for Cotton Seed Oil; Testing for Coal Tar Dyes; Determining the Per Cent of Skin in Beans; Extraction of Fat from Peanuts; Microscopic Examination of Milk; Formaldehyde in Cream or Milk; Gelatine in Cream or Milk; Testing for Oleomargarine; Testing for Watering or Skimming of Milk; Boric Acid in Meat; Microscopic Examination of Cereal Starch Grains; Identification of Commercial Cereals; Granulation and Color of Flour; Capacity of Flour to absorb Water; Acidity of Flour; Moist and Dry Gluten; Gliadin from Flour; Bread-making Test; Microscopic Examination of Yeast; Testing Baking Powders for Alum; Testing Baking Powders for Phosphoric Acid; Testing Baking Powders for Ammonia; Vinegar Solids; Specific Gravity of Vinegar; Acidity of Vinegar; Deportment of Vinegar with Reagents; Testing Mustard for Turmeric; Examination of Tea Leaves; Action of Iron Compounds upon Tannic Acid; Identification of Coffee Berries; Detecting Chicory in Coffee; Comparative Amounts of Soap Necessary with Hard and Soft Water; Solvent Action of Water on Lead; Suspended Matter in Water; Organic Matter in Water; Deposition of Lime by Boiling Water; Qualitative Tests for Minerals in Water; Testing for Nitrites in Water.