The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 2
... they become quite soft , when they are rolled into balls by a peculiar movement and strong pressure of the hands . They are next exposed to the air for some hours , and then alternately dried and rolled two or three times ...
... they become quite soft , when they are rolled into balls by a peculiar movement and strong pressure of the hands . They are next exposed to the air for some hours , and then alternately dried and rolled two or three times ...
Page 25
Owing , how- ever , to the rigid scrutiny to which tea is now subjected , it is likely that the quantity of such spurious teas passed into this country will become very small . It has been seen that the adulterants of tea may be ...
Owing , how- ever , to the rigid scrutiny to which tea is now subjected , it is likely that the quantity of such spurious teas passed into this country will become very small . It has been seen that the adulterants of tea may be ...
Page 32
A portion of the tea to be examined should be soaked in hot water until the leaves become soft . The water should then be poured off , and the leaves and fragments of leaves removed to a porcelain slab or piece of glass , carefully ...
A portion of the tea to be examined should be soaked in hot water until the leaves become soft . The water should then be poured off , and the leaves and fragments of leaves removed to a porcelain slab or piece of glass , carefully ...
Page 40
In each berry there are usually two beans placed face to face , and enclosed in a hard coriaceous membrane , surrounded , when fresh , by a fleshy shell or pericarp , which , when dry , becomes hard and brittle .
In each berry there are usually two beans placed face to face , and enclosed in a hard coriaceous membrane , surrounded , when fresh , by a fleshy shell or pericarp , which , when dry , becomes hard and brittle .
Page 42
By torrefaction the woody tissue of the fresh bean , which is hard and horny , undergoes a considerable change , and becomes friable , and the difficulty of pulverising and exhausting it by water is greatly diminished .
By torrefaction the woody tissue of the fresh bean , which is hard and horny , undergoes a considerable change , and becomes friable , and the difficulty of pulverising and exhausting it by water is greatly diminished .
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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 |