The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 21
... cane sugar being equal to 90 parts of dextrin . Cellulose . The percentage of cellulose cannot be determined by direct analysis , and the process followed is usually an indirect one . The amount of cellulose is represented by the ...
... cane sugar being equal to 90 parts of dextrin . Cellulose . The percentage of cellulose cannot be determined by direct analysis , and the process followed is usually an indirect one . The amount of cellulose is represented by the ...
Page 44
... cane - sugar in sweet roots , becomes almost wholly converted into caramel in the process of roasting ; but , so far as we are aware , no satisfactory explanation has been given of this peculiarity . It has been suggested that a portion ...
... cane - sugar in sweet roots , becomes almost wholly converted into caramel in the process of roasting ; but , so far as we are aware , no satisfactory explanation has been given of this peculiarity . It has been suggested that a portion ...
Page 45
... cane sugar as melezitose , mycose , and similar compounds . When the saccharine extract of the beans is boiled with a little dilute sulphuric acid , a quantity of glucose is obtained nearly equivalent to the weight of dry extract ...
... cane sugar as melezitose , mycose , and similar compounds . When the saccharine extract of the beans is boiled with a little dilute sulphuric acid , a quantity of glucose is obtained nearly equivalent to the weight of dry extract ...
Page 52
... cane - sugar , in 2,000 parts of water . To produce a depth of colour equal to that of the standard solution , a larger proportion of the adulterating substance is required , than the 1 in 2,000 of the standard . The following table ...
... cane - sugar , in 2,000 parts of water . To produce a depth of colour equal to that of the standard solution , a larger proportion of the adulterating substance is required , than the 1 in 2,000 of the standard . The following table ...
Page 89
... ( cane ) 2303 29 23 32 20 none none none 2'00 none 61.21 99 99 " " 99 Non - fatty Cocoa 27.89 23.74 24.90 66 ° 27 72.50 66.00 45.63 13:27 64 ° 74 4'40 2.60 I'44 5'76 23.98 29.60 51 ° 77 22:08 29 ° 50 Percentage of Nitrogen 100'00 10000 ...
... ( cane ) 2303 29 23 32 20 none none none 2'00 none 61.21 99 99 " " 99 Non - fatty Cocoa 27.89 23.74 24.90 66 ° 27 72.50 66.00 45.63 13:27 64 ° 74 4'40 2.60 I'44 5'76 23.98 29.60 51 ° 77 22:08 29 ° 50 Percentage of Nitrogen 100'00 10000 ...
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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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