. The chemistry of plant and animal life. Agricultural chemistry. 314 AGRICULTURAL CHEMISTRY The principle involved in determining the caloric value of a food is simple. A weighed amount of the substance is burned in the calorimeter and the rise in tem- perature of the water that sur- rounds the bomb is noted. The combustion is carried on in ox- ygen so as to be complete, and all means possible are employed to secure accuracy of results. The sub- stance to be burned, if it is a material like flour, is made into a pellet by means of a press, so that it may form a compact mass and burn evenly an
. The chemistry of plant and animal life. Agricultural chemistry. 314 AGRICULTURAL CHEMISTRY The principle involved in determining the caloric value of a food is simple. A weighed amount of the substance is burned in the calorimeter and the rise in tem- perature of the water that sur- rounds the bomb is noted. The combustion is carried on in ox- ygen so as to be complete, and all means possible are employed to secure accuracy of results. The sub- stance to be burned, if it is a material like flour, is made into a pellet by means of a press, so that it may form a compact mass and burn evenly and not be scattered about in the calo- rimeter cylinder and be only partially burned. The pellet is placed in the small platinum crucible O (Fig. 95). This crucible is sup- ported by platinum wires attached to the cover of the calo- rimeter. Above the crucible a small coil of fine iron wire. Fig. 94. — Bomb calorimeter used for determining the caloric or heat-producing value of Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Snyder, Harry, 1867-1927. New York, The Macmillan company
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectagricul, bookyear1913
