| Author |
Various |
| Title |
Scientific American Supplement, No. 275, April 9, 1881
|
| Note |
Reading ease score: 56.0 (10th to 12th grade). Somewhat difficult to read.
|
| Credits |
Produced by Olaf Voss, Don Kretz, Juliet Sutherland, Charles
Franks and the Online Distributed Proofreading Team.
|
| Summary |
"Scientific American Supplement, No. 275, April 9, 1881" by Various is a scientific publication likely produced in the late 19th century. This supplement includes articles pressing on a broad range of scientific topics such as engineering, technology, agriculture, light, electricity, and hygiene. The content reflects on contemporary advancements and methods in these fields, indicating a committed pursuit of knowledge and innovation typical of the era. The opening of this work begins with an introduction to its structure and contents, detailing various articles covering topics from the mechanics of power transmission to the intricate study of wheat and bread production. Among the highlights is a study on wheat by H. Mège-Mouriès, which explains the chemical composition and anatomical structures of wheat grains, asserting the importance of bran and its effects on nutrition and bread quality. This blend of empirical investigation and practical knowledge, along with discussions on industry advancements, exemplifies the publication's aim to disseminate cutting-edge information to its audience. (This is an automatically generated summary.)
|
| Language |
English |
| LoC Class |
T: Technology
|
| Subject |
Science -- Periodicals
|
| Category |
Text |
| EBook-No. |
8195 |
| Release Date |
May 1, 2005 |
| Most Recently Updated |
Oct 9, 2012 |
| Copyright Status |
Public domain in the USA. |
| Downloads |
76 downloads in the last 30 days. |
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