Date of Award

5-1938

Degree Type

Bachelors Essay

Degree Name

Bachelor of Science (BS)

Department

Chemistry

First Advisor

Herbert Heinrich

Second Advisor

W.J. Keegan

Abstract

The preservation of food products is a problem which has troubled manufacturers for many years. A variety of preservatives of a poisonous nature has been used in the past but with the coming of the Pure Food Laws, the use of such toxic preservatives has been prohibited and it has become of importance to discover substances that will prevent spoiling of foods but still be non-toxic. In recent years, the use of lecithin has been advocated as a preservative for fats. Although it is absolutely non-toxic, its suitability as a preservative has been questioned. It is the purpose of this thesis to determine the value of lecithin as an antioxidant or preservative in lard.

Comments

A Thesis submitted to the Faculty of the College of Liberal Arts of Marquette University in Partial Fulfillment of the Requirements for the Degree of Bachelor of Science

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