The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 5
... Extractive , " " Gum , " " Sugar , " " Tannin , " and " Albumin . " It may be said that the only organic constituent of tea which has been completely isolated and identified is the alkaloid theine , and this is no doubt due to the ...
... Extractive , " " Gum , " " Sugar , " " Tannin , " and " Albumin . " It may be said that the only organic constituent of tea which has been completely isolated and identified is the alkaloid theine , and this is no doubt due to the ...
Page 6
Moisture Theine Albumin , insoluble soluble ... Extractive by alcohol , containing nitrogenous matter Dextrin or Gum Pectin and Pectic Acid Tannin Chlorophyll and Resin Cellulose ... Ash ... ... ... ... Congou . Young Hyson .
Moisture Theine Albumin , insoluble soluble ... Extractive by alcohol , containing nitrogenous matter Dextrin or Gum Pectin and Pectic Acid Tannin Chlorophyll and Resin Cellulose ... Ash ... ... ... ... Congou . Young Hyson .
Page 7
Albumin and similar substances contain only from 15 to 16 per cent . It is to theine , chiefly , that the beneficial and stimulating properties of tea are ascribed , aided , no doubt , by the peculiar volatile principle present in the ...
Albumin and similar substances contain only from 15 to 16 per cent . It is to theine , chiefly , that the beneficial and stimulating properties of tea are ascribed , aided , no doubt , by the peculiar volatile principle present in the ...
Page 8
Like ordinary casein and coagulated albumin , it is dissolved by alkalis ; but its separation by this means from the cellulose of the leaf is unsatisfactory . The cellulose of tea is readily acted on by the fixed alkalis , so that the ...
Like ordinary casein and coagulated albumin , it is dissolved by alkalis ; but its separation by this means from the cellulose of the leaf is unsatisfactory . The cellulose of tea is readily acted on by the fixed alkalis , so that the ...
Page 9
After extracting all the soluble constituents of the tea with water , there are left associated with the cellulose nearly all the albumin , part of the ash , and a little of the colouring matter . These cannot be well separated without ...
After extracting all the soluble constituents of the tea with water , there are left associated with the cellulose nearly all the albumin , part of the ash , and a little of the colouring matter . These cannot be well separated without ...
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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 |
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