The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 4
... for selling the prepared beverage , upon which a duty at the rate of 8d . per gallon was levied for some time ; and , from the year 1689 , tea was subject to a duty of 5s . per pound , with an addition of 5 per cent . ad valorem .
... for selling the prepared beverage , upon which a duty at the rate of 8d . per gallon was levied for some time ; and , from the year 1689 , tea was subject to a duty of 5s . per pound , with an addition of 5 per cent . ad valorem .
Page 17
The alcohol is recovered by distillation from the united alcoholic filtrates , and the residue , after addition of water , is filtered to remove colouring matter thrown out of solution . A further amount of colouring matter is got rid ...
The alcohol is recovered by distillation from the united alcoholic filtrates , and the residue , after addition of water , is filtered to remove colouring matter thrown out of solution . A further amount of colouring matter is got rid ...
Page 19
The same quantity of indigo solution is again taken , with the addition of 10 cubic centimetres of the tannin solution , and the permanganate solution added as before . The difference in the two results is due to the tannic acid .
The same quantity of indigo solution is again taken , with the addition of 10 cubic centimetres of the tannin solution , and the permanganate solution added as before . The difference in the two results is due to the tannic acid .
Page 20
The filtrate from the precipitated albumin is evaporated to a small bulk , and after the addition of a few drops of hydrochloric acid , the pectin and Dectic acid are precipitated by the addition of 200 cubic centimetres of alcohol 20 TEA .
The filtrate from the precipitated albumin is evaporated to a small bulk , and after the addition of a few drops of hydrochloric acid , the pectin and Dectic acid are precipitated by the addition of 200 cubic centimetres of alcohol 20 TEA .
Page 21
precipitated by the addition of 200 cubic centimetres of alcohol of 90 per cent . The precipitate , which appears as a transparent gelatinous mass , is separated by filtration , re - dissolved in a little water , and again precipitated ...
precipitated by the addition of 200 cubic centimetres of alcohol of 90 per cent . The precipitate , which appears as a transparent gelatinous mass , is separated by filtration , re - dissolved in a little water , and again precipitated ...
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Common terms and phrases
added addition adulteration albumin alcohol amount analysis appearance applied bean becomes boiling called cane-sugar cells cellulose cent character characteristic chicory cloth cocoa coffee colour composed consists constituents contains copper crystals cubic centimetres Description determined dilute dissolved distilled dried Edition employed estimated ether evaporated examination exhausted extract filtered filtrate given gives glucose grains grams green ground heated husk imported India insoluble known lead leaf leaves less London manufacture matter means method microscope mineral mixed mixture nibs nitrogen obtained oxide percentage plant portion powder precipitate prepared present produced proportion pure quantity removed represented residue roasted roots sample seeds seen separated shown similar skin soluble solution sometimes specific gravity starch structure substances sugar sulphuric acid surface taken tannin theine tissue treated tubes usually weight
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Bibliographic information
| Title | The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc South Kensington Museum science handbooks Part 1 of The Chemistry of Foods: With Microscopic Illustrations, James Bell |
| Author | James Bell |
| Publisher | Committee of Council on Education, 1881 |
| Original from | Oxford University |
| Digitized | 5 May 2006 |
| Export Citation | BiBTeX EndNote RefMan |