Handbook on Sanitation: A Manual of Theoretical and Practical Sanitation. For Students and Physicians; for Health, Sanitary, Tenement-house, Plumbing, Factory, Food, and Other Inspectors; as Well as for Candidates for All Municipal Sanitary PositionsJ. Wiley & Sons, 1915 - 353 lappuses |
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acid adulteration amount animals bacteria bakeries boiling brick building carbon carbonic acid casein cause cellar cent chemical chimney cholera cities clean closets color colostrum condensed milk connected construction contains cows cream creamery cubic feet damp decomposition defects Department diameter diseases disinfectant drain employees excreta factory fixtures floor flushed formaldehyde formalin foul fresh air gases germs Give Grade ground-water heat house-drain impurities inches infection inlet inspection inspector iron Labor Law lactic acid bacteria lactometer large number manufacture materials means meat ment method municipal nuisance odors offensive pasteurization pipes places plumbing preservation prevent proper provisions purposes quantity removed sanitary sanitation school-sink sewage sewer skim milk soil specific gravity stable steam substances sulphur sulphur dioxide supply surface temperature tenement house tion trap tuberculosis typhoid typhoid fever various vegetable vent-pipes ventilation waste waste-pipes water-closet water-supply yard York York City
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219. lappuse - Milk is hereby defined to be the whole, fresh, clean, lacteal secretion obtained by the complete milking of one or more healthy cows, properly fed and kept, excluding that obtained within fifteen days before and five days after calving, or such longer period as may be necessary to render the milk practically colostrum free; which contains not less than eight and one-half per cent (8%%) of solids not fat...
190. lappuse - A calorie is the amount of heat required to raise 1 kilogram of water, 1° C.
338. lappuse - The cube of the height divided by twice the length of the chord added to two-thirds of the product of chord and height...
230. lappuse - Cream is that portion of milk, rich in milk fat, which rises to the surface of milk on standing, or is separated from it by centrifugal force, is fresh and clean and contains not less than eighteen (18) per cent of milk fat.
230. lappuse - American processes or representing such varieties of foreign articles as are chiefly imported for American use. 8. The standards fixed are such that a departure of the articles to which they apply, above the maximum or below the minimum limit prescribed, is evidence that such articles...
258. lappuse - ... designations and under no other, and in accordance with such rules and regulations as may be adopted by the Board of Health, namely : Milk: This term shall be applied to cows...
261. lappuse - Outer caps of bottles shall be white and shall contain the words Grade A In black letters in large type, date and hours between which pasteurization was...
147. lappuse - ... in the public hallways near the stairs upon the entrance floor...
181. lappuse - That no fat, tallow or lard shall be melted or rendered, except when fresh from the slaughtered animal, and taken directly from the places of slaughter in the City of New York, and in a condition free from sourness and taint and all other causes of...
259. lappuse - ... been added. The provisions of this section shall not apply to butter-milk, or to milk products commonly known as Kumyss, Matzoon, Zoolak, dried milk or milk powder, or to other similar preparations, or to cream or modified milk.