Travelers' tips on bringing food, plant, and animal products into the United States.

Cover title.

Hogs and hog products and reciprocal trade agreements.

Reproduced from type-written copy.

A history of the Society of the sons of Saint George, established at Philadelphia, for the advice and assistance of Englishmen in distress, on Saint George's day, April 23, 1772, with the several charters of the society, the first and the presnt by-laws, complete alphabetical list of members from 1772 to 1923, a list of the officers for the one hundred and fifty-one years, the complete story of the Sully portrait of Queen Victoria,

Mode of access: Internet.

Testing milk and its products : a manual for dairy students, creamery and cheese factory operators, food chemists and dairy farmers /

Includes bibliographical notes and index.

Testing milk and its products; a manual for dairy students, creamery- and cheese factory operators, food chemists, and dairy farmers.

Mode of access: Internet.

Before the Interstate commerce commission. In the matter of rates, facilities, and practices applied in the transportation, handling, and storage of grain and grain products carried from western points to Atlantic seaboard and other eastern destinations. Orders and testimony.

Mode of access: Internet.

Report of the Federal trade commission on milk and milk products, 1914-1918.

Mode of access: Internet.

Free trade with Cuba ... Letter and speech of Gen. James H. Wilson ... advocating the establishment of a commercial union, under which free trade should exist between Cuba and the United States in natural and manufactured products, subject to an agreed tariff as between them and other foreign nations ...

Presented by Mr. Gallinger and ordered printed, April 22, 1909.

Unfair practices in the meat packing industry. Report together with Minority views to accompany S. 1356, to amend the antitrust laws by vesting in the Federal Trade Commission jurisdiction to prevent monopolistic acts or practices and other unlawful restraints in commerce by certain persons engaged in commerce in meat and meat products, and for other purposes.

Mode of access: Internet.

Child nutrition labeling for meat and poultry products /

Mode of access: Internet.

Extracts from the Business and Professions Code of California Pertaining to Weights and Measures and Petroleum Products

Mode of access: Internet.

Iron and Steel and Their Products

Mode of access: Internet.

Energy profiles for ketene cyclizations. interconversion of 1,3-oxazin-6-ones, mesoionic 1,3-oxazinium olates and acylketenes, imidoylketenes, oxoketenimines, and cyclization products

The energy surface connecting oxazinium olates 9, several possible conformers of ketenes 10 and 11, and the final cyclization products 12, 13 and 14, as well as the isomeric 1,3-oxazine-6-ones 15, ring opening of the latter to N-acylimidoylketenes 16, and subsequent rearrangement of 16 to oxoketenimines 17, azetinones 18, and the cyclization products 19 and 20 are evaluated computationally at the B3LYP/6-31G* and B3LYP/6-311+G*//B3LYP/6-31G* levels. The cyclizations of ketenes to oxazinium olates 9 and oxazines 15 have the characteristics of pseudopericyclic reactions. Plots of the energy vs internal reaction coordinate for the cyclization of transoid acylketenes such as 10 to 9 (via TS1) and 16 to 15 (via TS7) feature two inflection points and indicate that the part of the energy surface above the lower inflection points describe internal rotation of the acyl function in the ketene moiety, and the part below this point describes the cyclization of the cisoid ketene to the planar mesoionic oxazinium olate 9 or oxazinone 15. The 1,3-shifts of the OR group that interconvert ketenes 16 and ketenimines 17 via four-membered cyclic transition states TS8 behave similarly, the first portion (from the ketenimine side) of the activation barrier being due largely to internal rotation of substituents, and the top part being due to the 1,3-shift proper.

Relating the stickiness property of foods undergoing drying and dried products to their surface energetics

Stickiness is a common problem encountered in food handling and processing, and also during consumption. Stickiness is observed as adhesion of the food to processing equipment surfaces or cohesion within the food particulate or mass. An important operation where this undesirable behavior of food is manifested is drying. This occurs particularly during drying of high-sugar and high-fat foods. To date, the stickiness of foods during drying or dried powder has been investigated in relation to their viscous and glass transition properties. The importance of contact surface energy of the equipment has been ignored in many analyses, despite the fact that some drying operations have reported using low-energy contact surfaces in drying equipment to avoid the problems caused by stickiness. This review discusses the fundamentals of adhesion and cohesion mechanisms and relates these phenomena to drying and dried products.