Call Number (LC) Title Results
A7.4-94.D Volatile acidity of gum tragacanth compared with that of Indian gum 1
A 7.4:95 A method for the detection of small quantities of coumarin : particularly in factitious vanilla extracts /
Method for detection of small quantities of coumarin, particularly in factitious vanilla extracts
Method for detection of small quantities of coumarin, particularly in factitious vanilla extracts. 		4
A7.4-95 Method for detection of small quantities of coumarin, particularly in factitious vanilla extracts. 1
A7.4-95.D Method for detection of small quantities of coumarin, particularly in factitious vanilla extracts 1
A 7.4:96 A measurement of the translucency of papers /
Measurement of translucency of papers
Measurement of translucency of papers. 		4
A7.4-96 Measurement of translucency of papers. 1
A7.4-96.D Measurement of translucency of papers 1
A 7.4:97 The calcium carbid method for determining moisture /
Calcium carbid method for determining moisture
Calcium carbid method for determining moisture. 		4
A7.4-97 Calcium carbid method for determining moisture. 1
A7.4-97.D Calcium carbid method for determining moisture 1
A 7.4:98 Practical suggestions for preparation of frozen and dried eggs; statement based on investigation made in producing section during summer of 1911
Practical suggestions for the preparation of frozen and dried eggs : a statement based on the investigation made in the producing section during the summer of 1911 /
Practical suggestions for preparation of frozen and dried eggs; statement based on investigation made in producing section during summer of 1911. 		4
A7.4-98 Practical suggestions for preparation of frozen and dried eggs; statement based on investigation made in producing section during summer of 1911. 1
A7.4-98.D Practical suggestions for preparation of frozen and dried eggs; statement based on investigation made in producing section during summer of 1911 1
A 7.4:99 The estimation of minute amounts of arsenic in foods /
Estimation of minute amounts of arsenic in foods
Estimation of minute amounts of arsenic in foods. 		4
A7.4-99 Estimation of minute amounts of arsenic in foods. 1
A7.4-99.D Estimation of minute amounts of arsenic in foods 1
A 7.4:100 Grading rosin at the still /
Grading rosin at still.
Grading rosin at still 		3
A7.4-100 Grading rosin at still. 1
A 7.4:101 The ignition of precipitates without the use of the blast lamp /
Ignition of precipitates without use of blast lamp.
Ignition of precipitates without use of blast lamp 		3
A7.4-101 Ignition of precipitates without use of blast lamp. 1