Vol. 1. Introduction, alcohols, yeast, malt liquors and malt, wines, and spirits, neutral alcoholic derivatives, sugars, starch and its isomerides, paper and paper-making materials, vegetable acids.- Vol. 2. Fixed oils, fats and waxes, special characters and methods, butter, fat, lard, linseed oil, higher fatty acids, soap, glycerol, cholesterols, wool-fat, cloth oils.- Vol. 3. Hydrocarbons, bitumens, naphthalene and its derivatives, anthracene and its associates, phenols, aromatic acids, gallic acid and its allies, phthalic acic and the phthaleins modern explosives.- Vol. 4. Resins, india-rubber, rubber substitutes and gutta-percha, hydrocarbons of essentials oils, ketones of essential oils, Volatile or essential oils, special character oils, tables of essential oils.- Vol. 5. Tannins, analysis of leather, dyes and colouring matters, dyestuffs of groups 6 to 12, colouring matters of natural origin, analysis of colouring matters, colouring matters in foods, inks; ed. by W.P. Dreaper and others;- Vol. 6. Organic bases, vegetable alkaloids; ed. by Glover and others.- Vol. 7. Vegetable alkoloids, glucosides, non-glucosidal bitter principles, animal bases, animal acids, lactid acid, cyanogen and its derivatives, ed. by W.A. Davis and others.- Vol. 8. Enzymes, proteins and albuminoid substances, milk and milk products, meat and meat products, haemoglobin and blood, proteoids, fibroids.- Vol. 9. Bringing up-to-date the articles in the preceeding eight volumes by the original writers, and A.J. Ewins and others

14

plus-circle Add Review

comment

Reviews