The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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The preparation is simple ; the rolling and drying of the leaves is a process easily applied , and in- tended to expel all moisture , but at the same time retain all the aromatic and valuable pro- perties of the leaf .
The preparation is simple ; the rolling and drying of the leaves is a process easily applied , and in- tended to expel all moisture , but at the same time retain all the aromatic and valuable pro- perties of the leaf .
Page
The preparation is simple ; the rolling and drying of the leaves is a process easily applied , and in- tended to expel all moisture , but at the same time retain all the aromatic and valuable pro- perties of the leaf .
The preparation is simple ; the rolling and drying of the leaves is a process easily applied , and in- tended to expel all moisture , but at the same time retain all the aromatic and valuable pro- perties of the leaf .
Page
The preparation is simple ; the rolling and drying of the leaves is a process easily applied , and in- tended to expel all moisture , but at the same time retain all the aromatic and valuable pro- perties of the leaf .
The preparation is simple ; the rolling and drying of the leaves is a process easily applied , and in- tended to expel all moisture , but at the same time retain all the aromatic and valuable pro- perties of the leaf .
Page 18
It is evident that some precautions are necessary in applying the test , as there is no provision made here for the precipitation of the lead by the alkaline phosphates and other substances pre- sent in the solution which are thrown ...
It is evident that some precautions are necessary in applying the test , as there is no provision made here for the precipitation of the lead by the alkaline phosphates and other substances pre- sent in the solution which are thrown ...
Page 25
Where a given test , say that of the total water extract is relied upon and applied to a number of teas , great difference exists between the maximum and minimum results . It is obvious , therefore , that a considerable admixture of a ...
Where a given test , say that of the total water extract is relied upon and applied to a number of teas , great difference exists between the maximum and minimum results . It is obvious , therefore , that a considerable admixture of a ...
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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 |