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Found 16 results. Showing results 1 to 16.
- Art. VIII.—Technical Analyses of Coal, and Coal-testing. By A. M. Wright, M.S.A. (London), Fellow of the German Chemical Society (Berlin)., from Volume 38, 1905
- Art. VIII.—The Increase of Nitrogen in certain Soils due to Nitroculture. By A. M. Wright, F.C.S. (Berlin), M.Am.C.S., from Volume 39, 1906
- Art. XXVIII.—The Analyses of certain New Zealand Meat Products. By A. M. Wright, F.C.S. (Berlin), M. Am. C. S., from Volume 40, 1907
- Art. XXIX.—The Fixation of Atmospheric Nitrogen by Nitrogen-fixing Bacteria in Certain Solutions. By A. M. Wright, F.C.S. (Berlin), M.Am.C.S., from Volume 40, 1907
- Art. IX.—The Technical Analysis of Sliped Wool. By A. M. Wright, F.C.S., from Volume 41, 1908
- Art. XXIV.—The Absorption of Moisture from the Atmosphere by Wools. By A. M. Wright, F.C.S., from Volume 42, 1909
- Art. XXV.—The Formaldehyde Method for the Estimation of Nitrogen in Organic Substances. By A. M. Wright, F.C.S., from Volume 42, 1909
- Art. I.—The Chemical Composition of Meat-extract. By A. M. Wright, F.C.S., from Volume 43, 1910
- Art. II.—On certain Changes in the Composition of the Nitrogenous Constituents of Meat-extracts. By A. M. Wright, F.C.S., from Volume 43, 1910
- Art. I.—The Chemistry of Flesh Foods.—(1) The Putrefaction of Flesh Foods; (2) the Ripening of Flesh Foods; (3) the Influence of Cold Storage on the Composition of Flesh Foods. By A. M. Wright, F.C.S., M.A.C.S., Associate Editor, Journal of Industrial and Engineering Chemistry., from Volume 45, 1912
- Art. L.—The Chemistry of Flesh Foods—Part II.—(4.) The Composition and Nutritive Value of the Retail Cuts of Mutton and Lamb. By A. M. Wright, F.C.S., Associate Editor, Journal of Industrial and Engineering Chemistry., from Volume 47, 1914
- Art. LI.—Note on the Determination of Milk-fat. By A. M. Wright, F.C.S., Associate Editor, Journal of Industrial and Engineering Chemistry., from Volume 47, 1914
- Art. LIII.—The Anticomplementary Properties observed in certain Serum Reactions. By A. M. Wright, Captain N.Z.M.C., Bacteriologist N.Z.E.F., from Volume 53, 1921
- The Titre of New Zealand Mutton Tallows. By A. M. Wright, F. I. C., and Ida Thompson., from Volume 58, 1928
- Note of the Solubility of Calcium Oxide in Sodium Hydroxide and Calcium Chloride By A. M. Wright, F.I.C., Chief Chemist, New Zealand Refrigerating Company Limited, and H. O. Askew, M.A., Ph.D., formerly Research Chemist, New Zealand Refrigerating Company Limited., from Volume 60, 1930
- Art. LII.—The Chemistry of Flesh Foods.—(5) The Nitrogenous Constituents of Meat-extracts. By A. M. Wright, A.I.C., F.C.S.; (Miss) J. F. Bevis, B.Sc.; and the late P. S. Nelson, M.Sc, from Volume 53, 1921