An Investigation of the Effects of Sugar, Acid and Pectin on the Quality of Gels

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Excerpt from An Investigation of the Effects of Sugar, Acid and Pectin on the Quality of Gels: ThesisAn attempt is made in this thesis to divide the review under headings of different pectin bodies and so make the first step towards simplifying the study of any particular pectin, this 'was found to be a very difficult thing to do. The writer does not at the present time feel in a position to explain many of the apparent contradictions without first acquainting himself more fully with every angle of the subject.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.