Detection of the Common Food Adulterants

A scientific publication written in the early 20th century. This manual aims to provide practical qualitative tests for detecting various substances added to food, which may affect both safety and quality. The book is particularly relevant for health officers, food inspectors, and educators in the field of chemistry, seeking knowledge on food purity. At the start of the publication, the author introduces the pressing issue of food adulteration, highlighting the growing concern over food safety and the demand for simple methods of testing. Bruce outlines the book's purpose—to collate the best practices for identifying common adulterants in dairy products, meats, cereals, canned goods, and more. The comprehensive preface sets the stage for a detailed exploration, presenting a structured outline of topics such as the adulteration of milk, butter, meat, and various food items, followed by methods to test for these adulterants effectively.