Konrad hsu (6 risultati)

Condizione: New.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Condizione: Neu. Neuware - 'A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating' is a meticulous scientific investigation into the biochemical stability of essential nutrients under thermal stress. Conducted during a transformative era for nutritional science, this work by Konrad C. Hsu provides a rigorous analytical framework for understanding how heat processing affects the potency of Vitamin A in dairy products.The study details specific laboratory methodologies used to measure the rate of vitamin degradation, offering quantitative data that was vital for the early development of food safety and processing standards. By examining the chemical changes that occur in butter fat when subjected to various temperatures, Hsu contributes significant findings to the fields of biochemistry and dietetics. This research was instrumental in shaping historical perspectives on food preservation and the retention of nutritional value during cooking.Ideal for historians of science, food chemists, and researchers interested in the evolution of vitamin research, 'A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating' serves as a foundational document in the intersection of organic chemistry and public health. It remains a valuable resource for those studying the history of nutritional analysis and the chemical properties of fats.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

LeatherBound. Condizione: New. BOOKS ARE EXEMPT FROM IMPORT DUTIES AND TARIFFS; NO EXTRA CHARGES APPLY. Leather Binding on Spine and Corners with Golden leaf printing on spine. Bound in genuine leather with Satin ribbon page markers and Spine with raised gilt bands. A perfect gift for your loved ones. Reprinted from 1924 edition. NO changes have been made to the original text. This is NOT a retyped or an ocr'd reprint. Illustrations, Index, if any, are included in black and white. Each page is checked manually before printing. As this print on demand book is reprinted from a very old book, there could be some missing or flawed pages, but we always try to make the book as complete as possible. Fold-outs, if any, are not part of the book. If the original book was published in multiple volumes then this reprint is of only one volume, not the whole set and contains approximately 36 pages. IF YOU WISH TO ORDER PARTICULAR VOLUME OR ALL THE VOLUMES YOU CAN CONTACT US. Resized as per current standards. Sewing binding for longer life, where the book block is actually sewn (smythe sewn/section sewn) with thread before binding which results in a more durable type of binding. Language: English.…

Paperback. Condizione: new. Paperback. "A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating" is a meticulous scientific investigation into the biochemical stability of essential nutrients under thermal stress. Conducted during a transformative era for nutritional science, this work by Konrad C. Hsu provides a rigorous analytical framework for understanding how heat processing affects the potency of Vitamin A in dairy products.The study details specific laboratory methodologies used to measure the rate of vitamin degradation, offering quantitative data that was vital for the early development of food safety and processing standards. By examining the chemical changes that occur in butter fat when subjected to various temperatures, Hsu contributes significant findings to the fields of biochemistry and dietetics. This research was instrumental in shaping historical perspectives on food preservation and the retention of nutritional value during cooking.Ideal for historians of science, food chemists, and researchers interested in the evolution of vitamin research, "A Quantitative Study of Destruction of Vitamin a in Butter Fat by Heating" serves as a foundational document in the intersection of organic chemistry and public health. It remains a valuable resource for those studying the history of nutritional analysis and the chemical properties of fats.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…