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"Influence of Food Preservatives and Artificial Colors on Digestion and Health. IV. Benzoic Acid and Benzoates" by Harvey Washington Wiley, Willard Dell Bigelow, Frederick Clarence Weber, and the United States Bureau of Chemistry, originally published in 1908, delves into the effects of benzoic acid and benzoates on digestion and overall health. This detailed study, part of Volume 84 of a larger series, offers insights into the chemical composition of food additives and their physiological impact. A valuable resource for researchers, historians, and anyone interested in the early 20th-century understanding of food science and public health, this work remains relevant for its historical context and detailed analysis of common food preservatives.
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