Date of Award
5-1932
Degree Type
Bachelors Essay
Degree Name
Bachelor of Science (BS)
Department
Chemistry
First Advisor
John R. Koch
Abstract
Aluminum has been used in cooking utensils for about thirty years and is still the favorite material employed. There is no disagreeable taste, odor or discoloration discernible from its use.
There have been many experiments to prove that aluminum does not depreciate the quality of the food cooked in it. It does, however, add itself to the acidic and basic foods cooked therein. The amount taken up by neutral foods is negligible.
For experimental purposes, fruit juices were chosen as the attacking substances and the strips of aluminum were of the quality used in ordinary cooking utensils, not cast aluminum.
Recommended Citation
Dugan, Glenore M., "The Effect of Fruit Acids on Aluminum" (1932). Bachelors’ Theses. 43.
https://epublications.marquette.edu/bachelor_essays/43
Comments
A thesis submitted to the Faculty of Marquette University in Partial Fulfillment of the Requirements for the Degree of Bachelor of Science.