Food is essential to human survival. Mad er afgørende for menneskets overlevelse. It provides the proteins, carbohydrates, fat, fiber, vitamins, and minerals needed to stay alive, grow, and stay healthy. Det giver de proteiner, kulhydrater, fedt, fibre, vitaminer og mineraler er nødvendige for at overleve, vokse og holde sig sund. Food also serves other social and religious functions. Mad serverer også andre sociale og religiøse funktioner. Seder meals, birthday dinners, awards banquets, wake buffets, and other food-related functions bring people together for a host of cultural purposes. Seder måltider, fødselsdag middage, priser banketter, morgenvækning buffeter og andre fødevare-relaterede funktioner bringe mennesker sammen til et væld af kulturelle formål. In some fundamental ways, the role of food in human society... I nogle grundlæggende måder ... fødevarernes rolle i det menneskelige samfund Questions about the value and safety of different categories of food are especially difficult to answer because people have been modifying foods almost since the dawn of civilization. Spørgsmål om værdi og sikkerheden af forskellige kategorier af fødevarer er særligt vanskelige at besvare, fordi folk har at modificere fødevarer, næsten lige siden civilisationens begyndelse. In fact, without certain types of food modification, the human species might never have survived on Earth. I virkeligheden, uden at visse typer af fødevarer ændring kan den menneskelige art aldrig have overlevet på Jorden. By far the most common and oldest type of food modification used by humans is food preservation. Langt den mest almindelige og ældste type mad modifikation brugt af mennesker er mad konservering. Imagine, for instance, a community... Forestil dig, for eksempel ... et samfund Various additives help preserve food, but humans have been adding chemicals to foods for many centuries for reasons other than preservation. Forskellige tilsætningsstoffer bidrage til at bevare mad, men mennesker er blevet tilføje kemikalier til fødevarer i mange århundreder af andre årsager end konservering. Spices have long been used as food additives not only because they may retard the rate of decay but also because they improve the flavor of food that is bland or that has, in fact, already begun to spoil. Krydderier har længe været anvendt som fødevaretilsætningsstoffer, ikke kun fordi de kan forsinke hastigheden af forfald, men også fordi de forbedrer smagen af mad, der er kedelig, eller at der er faktisk allerede begyndt at forkæle. Additives have also been used to enhance the color of food, reflecting the common... Additiver er også blevet anvendt til at forbedre farven af fødevarer, der afspejler den fælles ... People expressed concern about the adulteration of foods rather early in American history. Folk udtrykte bekymring for forfalskning af fødevarer ret tidligt i amerikansk historie. For example, in 1641, the General Court of Massachusetts passed a law specifying the size and cost of a loaf of bread. For eksempel i 1641 General Court of Massachusetts vedtog en lov, angiver størrelsen og omkostningerne ved et brød. Any baker who violated the provisions of the act was required to destroy his or her complete stock of bread. En bager, der har overtrådt bestemmelserne i loven er forpligtet til at ødelægge hans eller hendes komplet lager af brød. Similar provisions were made to ensure that butter was not being adulterated by dairy workers. Lignende bestemmelser blev foretaget for at sikre, at smørret ikke blev forfalsket af mejerierne arbejdstagere. As in... Som i. .. Convincing legislators to pass the nation's first food and drug laws required extraordinary efforts from many concerned and informed individuals. Overbevisende lovgivere til at passere landets første mad og narkotikalovgivningen kræves en ekstraordinær indsats fra mange berørte og oplyste personer. Near the top of that list was Dr. Harvey W. Wiley, Chief Chemist of the US Department of Agriculture from 1882 to 1907 and the first Chief Administrator of the Food and Drug Administration from 1907 until 1912. Nær toppen af denne liste var Dr. Harvey W. Wiley, Chief Chemist af det amerikanske Department of Agriculture 1882 til 1907 og den første Chief administrator af Food and Drug Administration fra 1907 indtil 1912. Wiley was born in a log farmhouse near Kent, Indiana, in 1844. Wiley blev født i en log gård nær Kent, Indiana, i 1844. He... Han ... One of the greatest developments in food modification technology during the 20th century was the synthesis of vitamins, which could then be added to foods. En af de største begivenheder i mad Modification Technology løbet af det 20. århundrede var syntesen af vitaminer, som derefter kan tilsættes fødevarer. A major figure in this work was the Swiss chemist Paul Karrer. En stor figur i dette arbejde, var den schweiziske kemiker Paul Karrer. Karrer was born in Moscow on April 21, 1889, of Swiss parents living in Russia at the time. Karrer blev født i Moskva den 21. april 1889 af schweiziske forældre bor i Rusland på det tidspunkt. He attended the University of Zurich, from which he obtained a Ph.D. Han deltog universitetet i Zürich, hvorfra han opnåede en Ph.D. in 1911. i 1911. After a brief period spent at the... Efter en kort periode brugt på ... The problem was that chemists knew almost nothing about the existence or chemical structure of vitamins. Problemet var, at kemikere vidste næsten intet om eksistensen eller kemiske struktur af vitaminer. Then, in a flurry of activity, that problem yielded to the efforts of a handful of researchers, including Karrer, from a variety of countries. Så i en hektisk aktivitet, gav dette problem i bestræbelserne på at en håndfuld forskere, herunder Karrer, fra en række lande. Once these structures were known, chemists were able to begin the process of finding ways to synthesize them so that they could be mass produced as food additives. Når disse strukturer var kendt, kemikere var i stand til at begynde processen med at finde måder at syntetisere dem, så de kunne masseproduceres som fødevaretilsætningsstoffer. In 1931, Karrer... I 1931, ... Karrer 
Introduction Indledning 
The History Of Food Modification The History Of Food Ændring 
Food Additives Tilsætningsstoffer 
Synthetic Foods Syntetiske Foods 
