The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 24
... appearance and external character of green . In adding the colour , the leaves are usually moistened with rice - water and re - heated . Whilst in this condition , the finely- powdered colour is shaken on the tea , which is continuously ...
... appearance and external character of green . In adding the colour , the leaves are usually moistened with rice - water and re - heated . Whilst in this condition , the finely- powdered colour is shaken on the tea , which is continuously ...
Page 37
... appearance , are unicellular , coarse , and very tortuous . They cannot be mistaken for those of tea ( Fig . 8 ) . B- FIG . 8. - SKIN OF THE UPPER ( A ) AND UNDER ( B ) SURFACES OF WILLOW- LEAF . Sloe . - The leaf of the sloe somewhat ...
... appearance , are unicellular , coarse , and very tortuous . They cannot be mistaken for those of tea ( Fig . 8 ) . B- FIG . 8. - SKIN OF THE UPPER ( A ) AND UNDER ( B ) SURFACES OF WILLOW- LEAF . Sloe . - The leaf of the sloe somewhat ...
Page 47
... appearance of being marked by minute transverse bars . When more highly magnified , the bars are seen to resemble open ducts , as represented at c . The structure of the bean is represented at B. It is composed entirely of a mass of ...
... appearance of being marked by minute transverse bars . When more highly magnified , the bars are seen to resemble open ducts , as represented at c . The structure of the bean is represented at B. It is composed entirely of a mass of ...
Page 48
... appearance , but , when roasted , appear as opaque masses , imparting a rugged character to the cell walls . The projections are due in some cases to very minute starch granules , while in others they appear to belong to the solid sides ...
... appearance , but , when roasted , appear as opaque masses , imparting a rugged character to the cell walls . The projections are due in some cases to very minute starch granules , while in others they appear to belong to the solid sides ...
Page 59
... 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.
... 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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Common terms and phrases
250 cubic centimetres Acorns added adulteration albumin alcohol alkaloid analysis appearance bean benzol berries boiling water caffeic acid Caffeine cane caramel cells cellulose cent centimetres of water chemists chicory cloth cocoa cocoa nibs coffee cold water colouring matter Congou consists constituents contains copper crown 8vo crystals cubic centimetres Demy 8vo dextrin dextro-glucose dilute dissolved distilled dried estimation ether evaporated exhausted leaves Fehling's fermentation filtered filtrate glucose grains grams granules green tea husk India infusion insoluble invert-sugar kernel laticiferous laticiferous tissue leaf magnesia mangold wurzel manufacture mineral matter mixture nitrogen obtained Orange Pekoe oxide Parsnips percentage of ash portion potash powder precipitate prepared present proportion Prussian blue pure cane-sugar raw sugar removed roasted sample of coffee seeds Silica skin soluble in water solution Souchong specific gravity starch sulphuretted hydrogen sulphuric acid tannic acid tannin temperature theine theobromine Trinidad vegetable substances weight wurzel
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