The analytical methods of the food chemist are applied: in the development and enforcement of standards of identity purity or value; in problems of decomposition under either normal or abnormal storage conditions; in studies designed to improve or control the quality of natural or processed foods; in the determination of the nutritive value of foods for scientific dietary or labeling purposes; in the technical control of foods being processed; in the technical control or supervision of raw materials being purchased; or in problems of a toxicological or forensic nature. The scope of this book has been enlarged in order to serve these purposes. TABLE OF CONTENTS* Preface* Definition of Terms and Explanatory Notes* General Methods* Physical Chemical Methods* Coloring Matters in Foods* Chemical Preservatives in Foods* Metals in Foods* Chemial Food Poisoningv Milk and Cream* Milk Products* Oils and Fats* Sugar Foods and Carbohydrates* Gums, Cereals, Starch, Other Polyeacclarides, Flour, and Bread* Jams, Jellies, and Fruits* Vegetable Products* Spices, Flavors and Condiments* Nonalocoholic Beverages and Allied Products* Meat, Meat Productos, Fish, and Eggs* Vitamins* Inorganic Determinators* Flavor and Quality Measurement* Filtie and Decomposition in Foods* Field Tests* Radiochemical Determinations* Pesticide Residues* Artificial Sweetening Agents* Appendix* Subject Index