The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 17
By a second method 4 grams of gelatine and 2 grams of alum are dissolved in warm water and made up to 1 litre ; then I grain of the finest tannic acid is dissolved in 40 cubic centimetres of water and 10 cubic centimetres of a saturated ...
By a second method 4 grams of gelatine and 2 grams of alum are dissolved in warm water and made up to 1 litre ; then I grain of the finest tannic acid is dissolved in 40 cubic centimetres of water and 10 cubic centimetres of a saturated ...
Page 18
The number of cubic centimetres is read off and noted . Twenty - five grains of the powdered tea are next exhausted with boiling water , the solution filtered and made up to 200 cubic centimetres . 40 cubic centimetres of the solution ...
The number of cubic centimetres is read off and noted . Twenty - five grains of the powdered tea are next exhausted with boiling water , the solution filtered and made up to 200 cubic centimetres . 40 cubic centimetres of the solution ...
Page 19
Dilute sulphuric acid : 200 cubic centimetres of concen- trated sulphuric acid diluted to 1 litre , or 1 in 5 . 5. Solution of pure gelatine : 25 grams of best glue dissolved in warm water , and made up to 1 litre with a saturated ...
Dilute sulphuric acid : 200 cubic centimetres of concen- trated sulphuric acid diluted to 1 litre , or 1 in 5 . 5. Solution of pure gelatine : 25 grams of best glue dissolved in warm water , and made up to 1 litre with a saturated ...
Page 20
Two grams of tea are now exhausted with boiling water and the extract made up to 250 cubic centimetres . 10 or 15 cubic centi- metres of the tea solution are tested in the manner just described ; the result represents the total ...
Two grams of tea are now exhausted with boiling water and the extract made up to 250 cubic centimetres . 10 or 15 cubic centi- metres of the tea solution are tested in the manner just described ; the result represents the total ...
Page 21
precipitated by the addition of 200 cubic centimetres of alcohol of 90 per cent . The precipitate , which appears as a transparent gelatinous mass , is separated by filtration , re - dissolved in a little water , and again precipitated ...
precipitated by the addition of 200 cubic centimetres of alcohol of 90 per cent . The precipitate , which appears as a transparent gelatinous mass , is separated by filtration , re - dissolved in a little water , and again precipitated ...
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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 |