Experiments on the Spoilage of Tomato Ketchup by A. W. Bitting
Read now or download (free!)
| Choose how to read this book | Url | Size | ||||
|---|---|---|---|---|---|---|
| Read online (web) | https://www.gutenberg.org/ebooks/52867.html.images | 131 kB | ||||
| EPUB3 (E-readers incl. Send-to-Kindle) | https://www.gutenberg.org/ebooks/52867.epub3.images | 550 kB | ||||
| EPUB (older E-readers) | https://www.gutenberg.org/ebooks/52867.epub.images | 549 kB | ||||
| EPUB (no images, older E-readers) | https://www.gutenberg.org/ebooks/52867.epub.noimages | 120 kB | ||||
| Kindle | https://www.gutenberg.org/ebooks/52867.kf8.images | 594 kB | ||||
| older Kindles | https://www.gutenberg.org/ebooks/52867.kindle.images | 574 kB | ||||
| Plain Text UTF-8 | https://www.gutenberg.org/ebooks/52867.txt.utf-8 | 108 kB | ||||
| Download HTML (zip) | https://www.gutenberg.org/cache/epub/52867/pg52867-h.zip | 529 kB | ||||
| There may be more files related to this item. | ||||||
Similar Books
About this eBook
| Author | Bitting, A. W. (Arvill Wayne), 1870-1946 |
|---|---|
| LoC No. | agr09000012 |
| Title | Experiments on the Spoilage of Tomato Ketchup |
| Note | Reading ease score: 59.5 (10th to 12th grade). Somewhat difficult to read. |
| Credits |
Produced by Larry B. Harrison, Chris Jordan and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) |
| Summary | "Experiments on the Spoilage of Tomato Ketchup" by A. W. Bitting is a scientific publication released in the early 20th century, specifically in 1909. It is a detailed report from the U.S. Department of Agriculture's Bureau of Chemistry, focusing on the conditions contributing to the spoilage of tomato ketchup, the effectiveness of preservatives, and methods aimed at prolonging its shelf life. The book provides insights into the manufacturing processes and experiments conducted to evaluate ketchup's durability under various conditions. The content of this work includes an extensive analysis of the factors that lead to the spoilage of ketchup, highlighting both the intrinsic qualities of the ingredients and the influence of manufacturing practices. Bitting outlines various experiments conducted with and without preservatives, most notably sodium benzoate, and discusses results regarding the longevity and quality of the ketchup. Additionally, the book examines the effects of temperature and storage conditions on spoilage once the product is opened, concluding that maintaining a lower temperature is crucial for prolonging the ketchup's shelf life. Through meticulous observations and data collection, the publication serves as a crucial resource for food manufacturers and consumers alike, helping them understand the complexities involved in ketchup production and preservation. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | TX: Technology: Home economics |
| Subject | Ketchup |
| Category | Text |
| EBook-No. | 52867 |
| Release Date | Aug 21, 2016 |
| Copyright Status | Public domain in the USA. |
| Downloads | 60 downloads in the last 30 days. |
| Project Gutenberg eBooks are always free! | |
