A few nice Weight loss images I found:
Cassia_and_Ceylon_Cinnamon_1
Image by CINNAMON VOGUE
Ultra-fine Ceylon Cinnamon by <a href="http://www.cinnamonvogue.com" . Soft and brittle makes it ideal for grinding into fresh powder used for desserts. Low coumarin Ceylon is much better than the common Cassia Cinnamon. The perfect Cinnamon for making mulled wine. Put a stick in your fine teas. Known as a powerful anti-oxidant. Commonly used by diabetics for blood sugar control. Also used for weight loss and belly fat reduction.
Image from page 8 of “Loss in tonnage of sugar beets by drying” (1915)
Image by Internet Archive Book Images
Identifier: lossintonnageofs199shaw
Title: Loss in tonnage of sugar beets by drying
Year: 1915 (1910s)
Authors: Shaw, Harry B. (Harry Berry)
Subjects: Sugar beet
Publisher: Washington, D.C. : U.S. Dept. of Agriculture
Contributing Library: U.S. Department of Agriculture, National Agricultural Library
Digitizing Sponsor: U.S. Department of Agriculture, National Agricultural Library
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Text Appearing Before Image:
tober 19 2448120 17.7522.5034.50 3.594.536.94 2.754.5014.00 0.54 .885 2.775 74.75 15.06 21.25 4.180 486.25475.50â– 459. 75417.50 Series 2: October 15 October 16 October 19 …do …do …do 2448120 10.7515. 7542.25 2.213.248.69 3.25 .714.25 .9314. 75 3. 21 Total, 5 days… 6S. 75 14.14 22. 25 4.85 – LOSS IN TONNAGE OF SUGAR BEETS BY I)HYING. 7 EFFECT OF DRYING UPON THE SUGAR CONTENT OF BEETS. At the time these experiments were carried on it was imprac-ticable to make tests of the sucrose content of the beets to ascertainthe effect of the evaporation that took place, as indicated in the pre-ceding tables. After the writers return to Washington, D. C, some beets weretaken from the silo, carefully packed, and expressed to Washingtonfor laboratory tests. These beets were quite fresh and crisp whenreceived. Eight of these beets were sent to the sugar laboratory of theBureau of Chemistry on January 15, 1913. From each of them adiagonal core was rasped out for analysis. (Fig. 4.) Each end of
Text Appearing After Image:
Fig. 4.—Sugar beets, showing the method of rasping out a core from individual beets to make sucrose determinations. the hole thus made in the beets was immediately plugged with arubber stopper, the beets being weighed before and after the corehad been taken out. The beets were then returned to the writer, who exposed themto a brisk current of air in a well-lighted room at a temperatureranging from 73° to 77° F. for 4 J hours, in which time the averageloss of weight of the eight beets was 3.76 per cent. The beets wereagain turned over to the sugar laboratory, where a similar core wastaken from each beet for test. This was done shortly before noon ofthe following day. Meantime the beets had been kept in a coolchamber. As will be seen by Table VII, the beets lost as much whilein the sugar laboratory before being tested as during the exposure tothe current of air. BULLETIN 199, IT. S. DEPARTMENT OF AGRICULTURE. Table VII.—Analyses of sugar beets made by the sugar laboratory of the B
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