Page:Foods and their adulteration; origin, manufacture, and composition of food products; description of common adulterations, food standards, and national food laws and regulations (IA foodstheiradulte02wile).pdf/17

LIST OF ILLUSTRATIONS.

Colored Plates. Page.

Beef Tenderloin, Facing 15
Beef Sirloin, " 15
Beef Ribs—Regular Cut, " 15
Beef Ribs—Spencer Cut, " 15
Sirloin Butts, " 15
Beef Rib, " 15
Beef Loin, " 15
Drying Figs: Smyrna, Smyrna Section, Adriatic, Adriatic Section, " 349
Olives: Mission, Sevillano, " 402
Jordan Almond, " 414
Peanut (Arichide), " 420


Fig.
1. Cuts of Beef, 16
2. Commercial Cuts of Beef, 17
3. Diagram of Cuts of Veal, 18
4. Diagram of Cuts of Lamb and Mutton, 19
5. Diagram of Cuts of Pork, 19
6. Commercial Cuts of Pork, 20
7. Graphic Chart Representing the Comparative Influences of Foods and Preservatives, 39
8. Lard Crystals, 67
9. Beef Fat Crystals, 67
10. Kettle for Rendering Lard, 72
11. Apparatus for Test of Adulteration of Lard, 74
12. Chicken House, Rhode Island Experiment Station, 96
13. Cow Stables, Mapletown Farm, Sumner, Washington, 170
14. Apparatus for Cooling Milk, 172
15. Improvised Wisconsin Curd Test, 177
16. Milk; Broken Curd in Whey; Matted Curd, 177
17. Curd from a Good Milk, 178
18. Curd from a Tainted Milk, 178
19. Curd from Foul Milk, 178
20. Power Churn, Ready for Use, 183
21. Power Churn, Open, 184
22. Barley Starch, 218
23. Buckwheat Starch, 222
24. Section of Raw Popcorn, 224
25. Section of Popcorn in First Stage of Popping, Showing Partially Expanded Starch
Grains and Ruptured Cell Walls, 225
26. Section of Fully Popped Popcorn, 226
27. Indian Corn Starch, 229
28. Starch Grains of Indian Corn, under Polarized Light, 230
29. Oat Starch, 235
30. Rice Starch, 237
31. Rye Starch, 238
32. Wheat Starch, 242
33. Wheat Starch under Polarized Light, 243
34. Kedzie's Farinometer Showing the Parts, 246
35. Kedzie's Farinometer in Use, 247