File:Air, water, and food from a sanitary standpoint (1900) (14579270700).jpg

Identifier: airwaterfoodf00rich (find matches)
Title: Air, water, and food from a sanitary standpoint
Year: 1900 (1900s)
Authors: Richards, Ellen H. (Ellen Henrietta), 1842-1911 Woodman, A. G. (Alpheus Grant), b. 1873, joint author
Subjects: Sanitary chemistry Air Food Water
Publisher: New York, John Wiley & sons (etc., etc.)
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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STATE BOARD OF HEALTH MAP OF THE STATE OF MASSACHUSETTS. ^1; SHOWING NORMAL CHLORINE. WATER: SOURCE, PROPERTIES, AND RELATION TO LIFE. 61 ice in a pond 40 or 60 feet deep. In this case the impuri-ties have been excluded. This crystal ice is impermeable toair and therefore to what air carries, and of course to waterand what it carries. An equally safe rule is to discard all, snow-ice madefrom snow saturated with water. CHAPTER VI. THE PROBLEM OF SAFE AND ACCEPTABLE WATER AND THEINTERPRETATION OF ANALYSES. (Fro?n the Chemists Standpoint.) From what has been said it will be evident that the prob-lem of safe water for domestic use is not so much concernedwith the water itself as with its property as a carrier and itspart in chemical changes. We have seen how a great variety of vegetable and ani-mal matter finds its way into the water of a settled region;and as it is constantly being transformed from one form toanother by the agency of multitudes of organisms, it is evi-dent that the exige

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