Moisture Foods Research Articles

Effect of Food Intake and Moisture Content on Weight Gain, Digestibility of Diet Constituents and N-Retention of Swine

Effect of Food Intake and Moisture Content on Weight Gain, Digestibility of Diet Constituents and N-Retention of Swine

Determination of Moisture in Foods by Gas Chromatography.

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTDetermination of Moisture in Foods by Gas Chromatography.W. M. Schwecke and J. H. NelsonCite this: Anal. Chem. 1964, 36, 3, 689–690Publication Date (Print):March 1, 1964Publication History Published online1 May 2002Published inissue 1 March 1964https://doi.org/10.1021/ac60209a073RIGHTS & PERMISSIONSArticle Views34Altmetric-Citations15LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (276 KB) Get e-Alerts Get e-Alerts

The Determination of Moisture in Process American Cheese and Process Cheese Food

The Determination of Moisture in Process American Cheese and Process Cheese Food

A Rapid Method of Estimating Moisture in Dehydrated Fish

THE determination of moisture in foods by extraction with alcohol has been limited by the lack of a rapid and accurate method of estimation of the resulting alcohol–water mixtures. Robertson1 has recently shown that both dicyclohexyl and a mixture of seven volumes of 'Elaine' kerosene and one volume of Standard White Oil No. 7 (both products of the Standard Oil Co. of California) possess very critical temperatures of solution with water–alcohol mixtures. The critical temperature of solution is clearly demarcated by loss or appearance of turbidity with the paraffin mixture, but this is preceded by a hazy appearance with dicyclohexyl. As the method can be adjusted to give a range of up to 20° C. for a water content of 1 per cent in water–alcohol mixtures, the method appeared to be sufficiently critical for food analyses.

Growth and Survival of Japanese Beetle Larvae Reared in Different Media

Fox and Ludwig (1937), in their discussion of methods for the rearing of scarabaeid larvae, stated that the medium used in the rearing boxes may be varied in nature and composition, the main considerations being its capacity to hold moisture and supply food. For this purpose, the use of a vegetable mold, sifted plant detritus, was advocated because it has a high water-holding capacity, losing moisture more slowly than mineral soils and becoming wet less readily when water is added. They stated further that vegetable mold is readily consumed by scarabaeid larvae, Japanese beetles having been reared from egg to adult in this medium alone, although development is more rapid if other food, such as grains of wheat, is added. With this species they report that the best results were obtained when several grains of wheat were added to the plant mold at intervals of about a week during the growing period, the larvae feeding on the grain itself and on the growing rootlets as well as on the mold.

Determination of moisture in foods and other organic substances

Journal of the Society of Chemical IndustryVolume 32, Issue 2 p. 70-72 London Section Determination of moisture in foods and other organic substances W. P. Skertchly F.I.C., W. P. Skertchly F.I.C.Search for more papers by this author W. P. Skertchly F.I.C., W. P. Skertchly F.I.C.Search for more papers by this author First published: 31 January 1913 https://doi.org/10.1002/jctb.5000320205AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Volume32, Issue231 January 1913Pages 70-72 RelatedInformation

Travelling of Roots

THE mode in which roots travel in pursuit of food (moisture) is often remarkable. Innumerable instances have been published. But I think the inclosed is one of the most striking which I have come across. The specimen kindly sent to the Kew Museum by the vicar of Petersham is most extraordinary. The roots seem to have behaved more like the mycelium of a fungus than an ordinary axial structure.