MARC record from Internet Archive

LEADER: 02952cam 2200649Ia 4500
001 1108709
005 20130403093318.0
008 120911s1904 dcuad f000 0 eng d
016 7 $aCAT31108709$2DNAL
035 $a(OCoLC)ocn809666921
035 $a1108709
040 $aLHL$cLHL$dLHL$dOCLCO$dAGL
043 $an-us---
070 0 $a1$bC42B no. 84, pt. 1 1904
086 0 $aA 7.3:84/PT.1
049 $aAGLL
100 1 $aWiley, Harvey Washington,$d1844-1930.
245 10 $aInfluence of food preservatives and artificial colors on digestion and health.$bI. Boric acid and borax /$cH. W. Wiley.
260 $aWashington, D.C. :$bU.S. Dept. of Agriculture, Bureau of Chemistry,$c1904.
300 $a477 p. :$bill., charts, tables ;$c24 cm.
490 1 $aBulletin / U.S. Dept. of agriculture. Bureau of Chemistry ;$vno. 84-1
500 $aIssued in parts.
500 $aAt head of title: U.S. Department of Agriculture, Bureau of Chemistry.
505 0 $aObject of the investigation. pp. 7.
505 0 $aPlan of the investigation. pp. 8.
505 0 $aOrganization of the work. pp. 11.
505 0 $aMedical supervision. pp. 18.
505 0 $aMethods of analysis. pp. 21.
505 0 $aSpecial difficulties connected with the work. pp. 27.
505 0 $aEffects produced by the preservative : Schedule of administration of the preservative. pp. 32.
505 0 $aExcretion of the boric acid and borax. pp. 38.
505 0 $aMedical history. pp. 44.
505 0 $aBody weights. pp. 87.
505 0 $aThe number of corpusles and the quantity of hemoglobin in the blood. pp. 124.
505 0 $aComposition of the feces. pp. 128.
505 0 $aThe urine. pp. 154.
505 0 $aMetabolic processes : Nitrogen -- Phosphoric acid -- Fat -- Calories -- Solids balance. pp. 212.
505 0 $aSummary of results. pp. 244.
505 0 $aGeneral conclusions. pp. 250.
505 0 $aAppendix: Tables showing balances of food elements : Explanation -- Nitrogen tables -- Phosphoric-acid tables -- Fat tables -- Calories tables -- Solids tables. pp. 256.
505 0 $aAppendix. Samples of record and calculation forms. pp. 462.
505 0 $aAppendix: Estimate of work involved. pp. 474.
505 0 $aAppendix: References to headings, by series. pp. 475.
505 0 $aList of tables. pp. 475.
650 0 $aFood$xPreservation$xPhysiological effect.
650 0 $aColoring matter in food$xPhysiological effect.
650 0 $aBorax$xPhysiological effect.
650 0 $aBoric acid$xPhysiological effect.
710 1 $aUnited States.$bBureau of Chemistry.
710 1 $aUnited States.$bDepartment of Agriculture.
830 0 $aBulletin (United States. Bureau of Chemistry) ;$vno. 84-1.
930 $a20130402$b00000000$c00000000
939 $a20121211$b20130104$c00000000
945 $aDigiMet
946 $aUSDA
958 $aresource$be$c2012/12/11$dn$ejondusko$hrecon
959 $a$c2013/04/02$essouder$gap