The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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... consists of the prepared leaves of the tea plant , but in most samples there are present portions of the young branches and flower buds . The leaves are sometimes 2 inches long and 1 inch wide ; usually , however , they are much smaller ...
... consists of the prepared leaves of the tea plant , but in most samples there are present portions of the young branches and flower buds . The leaves are sometimes 2 inches long and 1 inch wide ; usually , however , they are much smaller ...
Page 1
... consists of the prepared leaves of the tea plant , but in most samples there are present portions of the young branches and flower buds . The leaves are sometimes 2 inches long and 1 inch wide ; usually , however , they are much smaller ...
... consists of the prepared leaves of the tea plant , but in most samples there are present portions of the young branches and flower buds . The leaves are sometimes 2 inches long and 1 inch wide ; usually , however , they are much smaller ...
Page 9
... consist of chlorophyll and resinous bodies . It is probable that the amount obtained from tea is greater than what was originally present in the leaf , as some of the tannin and other constituents are liable to be changed by oxidation ...
... consist of chlorophyll and resinous bodies . It is probable that the amount obtained from tea is greater than what was originally present in the leaf , as some of the tannin and other constituents are liable to be changed by oxidation ...
Page 14
... consists of well - marked sinuous cells with numerous oval stomates , and a few simple unicellular tortuous hairs ( Fig . 3 ) . The skin of the upper surface is similar in structure , but the cells are smaller , and there are no ...
... consists of well - marked sinuous cells with numerous oval stomates , and a few simple unicellular tortuous hairs ( Fig . 3 ) . The skin of the upper surface is similar in structure , but the cells are smaller , and there are no ...
Page 43
... consists of a mixture of several fats , some of which have the consistence of an oil . become altered to some extent in the process of roasting , and a portion of the volatile fatty acid is set free , and changed in character by the ...
... consists of a mixture of several fats , some of which have the consistence of an oil . become altered to some extent in the process of roasting , and a portion of the volatile fatty acid is set free , and changed in character by the ...
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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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