The Romance of Modern Chemistry
Forfatter: James C. Phillip
År: 1912
Forlag: Seeley, Service & Co. Limited
Sted: London
Sider: 347
UDK: 540 Phi
A Description in non-technical Language of the diverse and wonderful ways in which chemical forces are at work and of their manifold application in modern life.
With 29 illustrations & 15 diagrams.
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CHAPTER XXIII
THE ADULTERATION OF FOOD
THE chemist’s imitation of Nature, as shown in the
previous chapter, has led to results of marvellous
interest and practical value, but in some cases,
unfortunately, the imitation practised at the present
time has an unworthy object. Just as there are some
individuals who devote their chemical knowledge to the
manufacture of bombs and infernal machines, so there
are others who engage in the objectionable practice of
adulterating food.
There have always been knaves ready to defraud the
public, and the adulteration of food is no new thing.
We have evidence on record that in past centuries bread,
wine, butter, and drugs were all liable to adulteration.
Things are bad enough now, but if one were to judge
from a certain booklet published in the beginning of last
century, the old days were even worse. This striking
pamphlet has for part of its title—“ Deadly Adulteration
and Slow Poisoning, and Death in the Pot and the
Bottle; in which the blood-empoisoning and life-destroy-
ing adulterations of wines, spirits, beers, bread, flour, tea,
sugar, spices, cheesemongery, pastry, confectionery, medi-
cines, &c., are laid open to the public,” and the author
expresses himself occasionally in the gloomiest terms
regarding the state of matters in his day. “ Bread,11 he
says, “ turns out to be a crutch to help us onward to
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