The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 15
Scattered amongst these cells are peculiar branched bodies which have been sometimes called " branched and spinous hairs " ( Fig . 4 , c ) , but which are , in reality , branched , thick - walled cells . There are also present in the ...
Scattered amongst these cells are peculiar branched bodies which have been sometimes called " branched and spinous hairs " ( Fig . 4 , c ) , but which are , in reality , branched , thick - walled cells . There are also present in the ...
Page 47
A portion , however , of the membrane , called the skin , is always more or less entangled in the folds of the bean , and is present in variable proportions in all genuine coffee . We have , therefore , to deal only with the microscopic ...
A portion , however , of the membrane , called the skin , is always more or less entangled in the folds of the bean , and is present in variable proportions in all genuine coffee . We have , therefore , to deal only with the microscopic ...
Page 60
B represents what are called laticiferous or milk vessels . They are narrow , transparent , branching tubes , filled with latex . In the roasting of the root the latex is dried up , and the interior of the tubes presents the appearance ...
B represents what are called laticiferous or milk vessels . They are narrow , transparent , branching tubes , filled with latex . In the roasting of the root the latex is dried up , and the interior of the tubes presents the appearance ...
Page 72
The Mexicans called it " cacaoa quahuitl , " naming the preparation from its seeds " chocolatl , " and there is no doubt we derive the words cacao and chocolate from these native names . The term cacao has been changed into the ...
The Mexicans called it " cacaoa quahuitl , " naming the preparation from its seeds " chocolatl , " and there is no doubt we derive the words cacao and chocolate from these native names . The term cacao has been changed into the ...
Page 74
... and to render the cocoa more readily miscible with boiling water . The so - called soluble cocoas , although composed generally of the same ingredients but in different proportions , are sold under various 74 COCOA .
... and to render the cocoa more readily miscible with boiling water . The so - called soluble cocoas , although composed generally of the same ingredients but in different proportions , are sold under various 74 COCOA .
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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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