The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
From inside the book
Results 1-5 of 10
Page 16
This is determined by distilling about 100 grains of the tea in presence of water . ... The boiling is repeated with a like amount of alcohol , and subsequently three times with distilled water , filtering after each operation .
This is determined by distilling about 100 grains of the tea in presence of water . ... The boiling is repeated with a like amount of alcohol , and subsequently three times with distilled water , filtering after each operation .
Page 17
The alcohol is recovered by distillation from the united alcoholic filtrates , and the residue , after addition of water , is filtered to remove colouring matter thrown out of solution . A further amount of colouring matter is got rid ...
The alcohol is recovered by distillation from the united alcoholic filtrates , and the residue , after addition of water , is filtered to remove colouring matter thrown out of solution . A further amount of colouring matter is got rid ...
Page 18
... 9.8 cubic centimetres of the gelatine , then 14 : 1 : 9.8 × 20 = 14 per cent . of tannic acid in the sample of tea . The following method has been proposed by Mr. Allen . A solution of acetate of lead in distilled water is prepared ...
... 9.8 cubic centimetres of the gelatine , then 14 : 1 : 9.8 × 20 = 14 per cent . of tannic acid in the sample of tea . The following method has been proposed by Mr. Allen . A solution of acetate of lead in distilled water is prepared ...
Page 19
Solution of pure tannic acid : 2 grams in 1 litre of distilled water . 4. 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 ...
Solution of pure tannic acid : 2 grams in 1 litre of distilled water . 4. 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 ...
Page 44
Caffeone , which is the aromatic principle of coffee , can be partially separated by distillation , when it is found as a brown oil heavier ... Caffeic acid , distilled with peroxide of manganese and sulphuric acid , yields quinone .
Caffeone , which is the aromatic principle of coffee , can be partially separated by distillation , when it is found as a brown oil heavier ... Caffeic acid , distilled with peroxide of manganese and sulphuric acid , yields quinone .
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
Common terms and phrases
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
Popular passages
Page 109 - FREDERICK M°CoY, FGS One vol., Royal 410. Plates, /i. is. A CATALOGUE OF THE COLLECTION OF CAMBRIAN AND SILURIAN FOSSILS contained in the Geological Museum of the University of Cambridge, by JW SALTER, FGS With a Portrait of PROFESSOR SEDGWICK.
Page 109 - The Electrical Researches of the Honourable Henry Cavendish, FRS Written between 1771 and 1781, Edited from the original manuscripts in the possession of the Duke of Devonshire, KG, by J. CLERK MAXWELL, FRS Demy 8vo. cloth, iSs. Hydrodynamics, a Treatise on the Mathematical Theory of Fluid Motion, by HORACE LAMB, MA, Professor of Mathematics in the University of Adelaide.
Page 108 - A DESCRIPTION OF THE HUMAN BODY : Its Structure and Functions. Illustrated by reduced copies of the Author's "Physiological Diagrams," to which Series this is a Companion work, designed for the Use of Teachers in Schools, and of Young Men destined for the Medical Profession, and for Popular Instruction generally.
Page 109 - Crown 410. js. 6d. A TREATISE ON THE GENERAL PRINCIPLES OF CHEMISTRY, by MM PATTISON MUIR, MA, Fellow and Prelector in Chemistry of Gonville and Caius College.
Page 1 - Strictly pure, and well manufactured."— WW Stoddart, FIC, FCS, Analyst for Bristol. " Pure Cocoa, from which a portion of its oily ingredients has been extracted.
Page 113 - SURVEYING INSTRUMENTS OF EVERY DESCRIPTION, OF THE HIGHEST QUALITY AND FINISH AT THE MOST MODERATE PRICES.
Page 114 - Book anb palette, Including COLOURS, BRUSH, & PENCIL, Without Increase of Ordinary Thickness. For its extreme convenience and portability it is particularly adapted to the use of Tourists and all persons desirous of having the materials at hand for a hasty Sketch without being encumbered with the weight of an ordinary Box. CHARLES ROBERSON & CO., Manufacturers of Artists' Drawing and Painting Materials, Oil and Water Colours PREPARED CANVASES, MILLBOARDS, AND PANELS.
Page 117 - GOLD MEDAL, PARIS, 1878 JOSEPH GILLOTT'S CELEBRATED BY ALL DEALERS THROUGHOUT THE WORLD. Every Packet bears the fac simile Signature, ROYAL SCHOOL OF ART NEEDLEWORK, EXHIBITION ROAD, SOUTH KENSINGTON.
Page 119 - qualities of WRITING AND COPYING INKS, and each possesses some special character adapted to the many "different requirements of CORRESPONDENCE and the COUNTING HOUSE. These distinctive features, and the general excellence, make them preferable to, and more widely useful than, the ordinary class of manufactures. STEPHENS
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 |