Biographies of Eminent Scientists

The scientific biographies include not a few subjects which will be of interest, owing to familiarity with the names, to those engaged in the chemical and drug business. Among these are Lister, Baron Joseph L. (Vol. 16, p. 777), to whose work and teaching the present importance of the manufacture of antiseptics is largely due; Pasteur, Louis (Vol. 20, p. 892); Curie, Pierre, and Mme. Marie Curie (Vol. 7, p. 644), the physicists who first announced the existence of radium; Liebig, Baron J. von (Vol. 16, p. 590), the great physiological chemist; Lunge, Georg (Vol. 17, p. 126), the noted expert in technical chemistry, already mentioned as a contributor to the Britannica, and Glauber, J. R. (Vol. 12, p. 114), the German chemist who made a living chiefly by the sale of secret chemical and medicinal preparations.

ALPHABETICAL LIST OF ARTICLES IN THE ENCYCLOPAEDIA BRITANNICA OF SPECIAL INTEREST TO THOSE ENGAGED IN THE MANUFACTURE AND SALE OF CHEMICALS AND DRUGS

CHAPTER XIII
FOR MERCHANTS AND MANUFACTURERS OF FOOD PRODUCTS

The manufacturer of or dealer in food products must of necessity be interested in questions of transportation by land and sea, of taxation, of agriculture, stock-raising and fishing, for example. For all such subjects as these he is referred to other chapters of this Guide. Here he will find only the chief articles on the subjects most closely related to the study of food products. But on these he may glean a wealth of information that will be of greatest value to him, and from them he can turn readily and with profit to a survey of the larger area covered by other chapters.

As a general introduction to the subject the student should read Dietetics (Vol. 8, p. 214), by the late Dr. W. O. Atwater, who was in charge of the Nutrition Investigation of the U. S. Department of Agriculture, and R. D. Milner, also of that Department. This article deals with the composition and nutritive values of foods, their fuel value, quantities of nutriments needed, hygienic and pecuniary economy of foods (with tables showing the percentage composition of common food materials), conditions of digestibility, and other matters of equal importance. Nutrition (Vol. 19, p. 920), by Prof. D. N. Paton and Dr. E. P. Cathcart, both of the University of Glasgow, discusses more particularly digestion and the utilization of the different food constituents.

Food Preservation

After establishing the value and relative importance of the various substances used as food, it is of great interest to everyone in the business to consider the subject of Food Preservation (Vol. 10, p. 612), an article by Otto Hehner, formerly president of the Society of Public Analysts, in which there are separate sections on Preservation by Heat (which includes all canning processes); by Chemicals; by Drying; by Refrigeration; by Pickling. The sterilization of milk, condensed milk and milk powder all fall within the scope of this article. The preservation of food by cold is described in fuller detail in the article Refrigerating and Ice Making (Vol. 23, p. 30), by T. B. Lightfoot, author of the standard technical book on that subject. Among the separate articles on preservative materials are Vinegar (Vol. 28, p. 96), Acetic Acid (Vol. 1, p. 135), Citric Acid (Vol. 6, p. 397), Oils (Vol. 20, p. 43), Salt (Vol. 24, p. 87), Saltpetre (Vol. 24, p. 93), Sugar (Vol. 26, p. 32), Borax (Vol. 4, p. 243), Formalin or Formaldehyde (Vol. 10, p. 667), Benzoic Acid (Vol. 3, p. 756), Salicylic Acid (Vol. 24, p. 69), Sulphur, Compounds (Vol. 26, p. 63), Alcohol (Vol. 1, p. 525).

Adulteration