The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 6
Extractive by alcohol , containing nitrogenous matter Dextrin or Gum Pectin and Pectic Acid Tannin Chlorophyll and Resin Cellulose ... Ash ... ... ... ... Congou . Young Hyson . 8.20 5'96 3'24 2 ° 33 17'20 16.83 * 70 • 80 6.79 7'05 ...
Extractive by alcohol , containing nitrogenous matter Dextrin or Gum Pectin and Pectic Acid Tannin Chlorophyll and Resin Cellulose ... Ash ... ... ... ... Congou . Young Hyson . 8.20 5'96 3'24 2 ° 33 17'20 16.83 * 70 • 80 6.79 7'05 ...
Page 7
It dissolves rather freely in hot water , less so in cold water and alcohol , and with still greater difficulty in ether . It is altered by boiling with nitric acid , the product forming , with vapour of ammonia , a coloured substance ...
It dissolves rather freely in hot water , less so in cold water and alcohol , and with still greater difficulty in ether . It is altered by boiling with nitric acid , the product forming , with vapour of ammonia , a coloured substance ...
Page 8
The alcoholic extract , therefore , either contains a larger amount of theine than has been recovered from it , or there ... It is obtained in considerable purity from the water extract after the tea has been well exhausted by alcohol .
The alcoholic extract , therefore , either contains a larger amount of theine than has been recovered from it , or there ... It is obtained in considerable purity from the water extract after the tea has been well exhausted by alcohol .
Page 16
Instead of making a water extract only , we have first exhausted the tea as completely as possible with alcohol of 70 per cent . , and then with water , keeping the extracts apart and examining them separately .
Instead of making a water extract only , we have first exhausted the tea as completely as possible with alcohol of 70 per cent . , and then with water , keeping the extracts apart and examining them separately .
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 ...
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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 |