Baird Corporation

An alternative approach has been developed by the Baird Corporation as a complete analytical system this is also available as a stand-alone module from P.S. Analytical Ltd. The latter system is described here to illustrate the principles incorporated in the design. A block diagram of the system is shown in Fig. 5.13. 

The following food products prepared for human consumption were analyzed for free and total gossypol Proteina bread, a product of Mrs. Baird s Bakery, Fort Worth, Texas crunchy and smooth Cot-N-Nut Butter, processed at the American Nut Corporation, Lewisville, Texas ... 

Apparatus for infrared spectroscopy became commercially available at the end of World War II. After a few years, instrument manufacturers became concerned that their sales would be limited by a scarcity of users who were knowledgeable in the measurement and interpretation of infrared spectra. In 1949 Walter Baird and Bruce Billings of Baird Associates and Van Zandt Williams of the Perkin-Elmer Corporation came separately to Professor Richard C. Lord of Massachusetts Institute of Technology (MIT), a leading academic researcher in the field. They explained their concern and asked him to present a short course to provide rapid training in the subject. Lord was interested but did not want to undertake the project by himself, so he invited the author to join him in the venture. 

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