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The Chemical Examination of Water, Sewage, Foods and Other Substances.

JAMA. 1915;LXIV(17):1445. doi:10.1001/jama.1915.02570430077032.
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This book deals almost exclusively with methods and does not discuss interpretations of results or relative health values. There are some deviations from the best American practice, as the retention in water and sewage analyses of the somewhat old-fashioned method of recording by parts per hundred thousand instead of parts per million. The bacterial examination of sewage is dealt with very briefly, but that of water is not touched on. We notice on page 81 the sweeping statement that "no healthy, properly fed cow will produce milk containing as little as 3 per cent, fat." On page 139 an attempt is made to describe the microscopic appearance of the commercial starches. Figures would be better as an aid to differentiation. Considering the book as a whole, its chief value seems to lie in bringing together in compact and clear form a number of familiar and well-tested methods employed in public


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