Sources of Specific Information

Chemical name to four-digit UN number Four-digit UN number to chemical name Chemical name to STCC STCC to chemical name STCC to four-digit UN number Four-digit UN number to STCC Chemical name to synonym 

Synonym to chemical name (From trade name) 

CHRIS(MAN 2), NIOSH, CROSS, CCD (Fimited), Sax (Limited) CHRIS (MAN 2), CCD, Sax, MNFC FPG (Flash Point Index), CCD CHRIS(MAN 2) 

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The work of Theophilus the Monk, as he is called to distinguish him from the early Greek alchemist Theophilus, is very notable among medieval writings for the clear and exact descriptions of the many processes which he describes. As a source of specific information on many technical chemical operations, it has no parallel until the pseudo-Geber at the beginning of the fourteenth century, and in clearness and definiteness it is not excelled by him. 

Tables lO.l to 10.5 may be useful as an orientation and a source of specific information for sections in this chapter. Table 10.1 lists the inorganic nutrients in various foods. One of the more striking aspects of these data is the fact that potassium concentrations in plant foods are much higher than those of sodium. Another point, raised under calcium and phosphate, is that green leafy vegetables (broccoli) and dairy products (cottage cheese) are high in calcium, whereas meats have relatively low levels of this nutrient. The calcium/phosphate ratios of various fcKids are also discussed in this section. These ratios can be easily calculated from the data in the table. Food iron data from tw o sources are listed. Milk and milk products, which contain high levels of many nutrients, are very low in iron.

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