{"product_id":"2940012434920","title":"The Chemistry of Food and Nutrition","description":"Those who wish to thoroughly study the science of food are referred to the standard work, \"Food and Dietetics,\" by Dr. R. Hutchison (E. Arnold, 16s.). The effects of purin bodies in producing illness has been patiently and thoroughly worked out by Dr. Alexander Haig. Students are referred to his \"Uric Acid, an epitome of the subject\" (J. \u0026amp; A. Churchhill, 1904, 2s.6d.), or to his larger work on \"Uric Acid.\" An able scientific summary of investigations on purins, their chemical and pathological properties, and the quantities in foods will be found in \"The Purin Bodies of Food Stuffs,\" by Dr. I. Walker Hall (Sherratt \u0026amp; Hughes, Manchester, 1903, 4s.6d.). The U.S. Department of Agriculture has made a large number of elaborate researches on food and nutrition. My thanks are due to Mr. Albert Broadbent, the Secretary of the Vegetarian Society, for placing some of their bulletins in my hands, and for suggestions and help. He has also written several useful popular booklets on food of a very practical character, at from a penny to threepence each.","brand":"New Century Books","offers":[{"title":"Default Title","offer_id":47081361441008,"sku":"2940012434920","price":0.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/2940012434920_p0.jpg?v=1763568792","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/2940012434920","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}