The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Finally , HORNIMAN'S TEAS are supplied by Chemists in the Country , and Confectioners in London . A list of local names is printed in your district Newspapers , and at the Railway Stations . CONSTITUENTS OF THE ASH OF TEA .
Finally , HORNIMAN'S TEAS are supplied by Chemists in the Country , and Confectioners in London . A list of local names is printed in your district Newspapers , and at the Railway Stations . CONSTITUENTS OF THE ASH OF TEA .
Page 5
Tea has been the subject of numerous investigations as to the nature and quantity of its several constituents . There has been a certain measure of agreement in the statements which treat of the kind of substances which form the bulk of ...
Tea has been the subject of numerous investigations as to the nature and quantity of its several constituents . There has been a certain measure of agreement in the statements which treat of the kind of substances which form the bulk of ...
Page 9
After extracting all the soluble constituents of the tea with water , there are left associated with the cellulose nearly all the albumin , part of the ash , and a little of the colouring matter . These cannot be well separated without ...
After extracting all the soluble constituents of the tea with water , there are left associated with the cellulose nearly all the albumin , part of the ash , and a little of the colouring matter . These cannot be well separated without ...
Page 10
CONSTITUENTS OF THE ASH OF TEA . Percentage of Congou Congou ( low ) . ( fine ) . Hyson . Souchong . Moning . Assam . Gunpowder ( fine ) . Total Ash on Dry Tea Sand ... 6'10 ... ... 6'94 6.46 5'99 8.29 6.49 6.67 .
CONSTITUENTS OF THE ASH OF TEA . Percentage of Congou Congou ( low ) . ( fine ) . Hyson . Souchong . Moning . Assam . Gunpowder ( fine ) . Total Ash on Dry Tea Sand ... 6'10 ... ... 6'94 6.46 5'99 8.29 6.49 6.67 .
Page 11
The percentage of iron is lower than that given in some published analyses of tea - ash , but no account is given therein of the alumina which appears to be a constant constituent of the ash , and which was probably included with the ...
The percentage of iron is lower than that given in some published analyses of tea - ash , but no account is given therein of the alumina which appears to be a constant constituent of the ash , and which was probably included with the ...
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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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