The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 24
... namely , to improve and give uniformity to the colour of bonâ- fide green tea , and also — which is very reprehensible - to give to old and inferior black tea the appearance and external character of green .
... namely , to improve and give uniformity to the colour of bonâ- fide green tea , and also — which is very reprehensible - to give to old and inferior black tea the appearance and external character of green .
Page 37
The hairs , which are so abundant on both sides of the leaf as to give it a silky appearance , are unicellular , coarse , and very tortuous . They cannot be mistaken for those of tea ( Fig . 8 ) . A B- FIG . 8.- LEAF . - Sloe .
The hairs , which are so abundant on both sides of the leaf as to give it a silky appearance , are unicellular , coarse , and very tortuous . They cannot be mistaken for those of tea ( Fig . 8 ) . A B- FIG . 8.- LEAF . - Sloe .
Page 47
These cells are very thick - sided , and have a central canal , their edges pre- senting the appearance of being marked by minute transverse bars . When more highly magnified , the bars are seen to resemble open ducts , as represented ...
These cells are very thick - sided , and have a central canal , their edges pre- senting the appearance of being marked by minute transverse bars . When more highly magnified , the bars are seen to resemble open ducts , as represented ...
Page 48
These walls are somewhat sinuous , and are characterised by a quantity of irregular projections on their sides , which , when examined in the fresh state , present a ' luminous appearance , but , when roasted , appear as opaque masses ...
These walls are somewhat sinuous , and are characterised by a quantity of irregular projections on their sides , which , when examined in the fresh state , present a ' luminous appearance , but , when roasted , appear as opaque masses ...
Page 59
They mainly consist of a mass of cells , among which occur bundles of jointed tubes , the sides of which present the appearance of being marked with bars or pits . When moistened with water the particles become soft , while COFFEE . 59.
They mainly consist of a mass of cells , among which occur bundles of jointed tubes , the sides of which present the appearance of being marked with bars or pits . When moistened with water the particles become soft , while COFFEE . 59.
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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 |
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