The Chemistry of Foods: Tea, coffee, cocoa, sugar, etcCommittee of Council on Education, 1881 - Food |
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Page 7
... estimated by chemists . More recent analyses , however , show a greater quantity . Stenhouse has found from 105 to ... estimate the amount of theine in tea , but without any marked success . It dissolves rather freely in hot water , less ...
... estimated by chemists . More recent analyses , however , show a greater quantity . Stenhouse has found from 105 to ... estimate the amount of theine in tea , but without any marked success . It dissolves rather freely in hot water , less ...
Page 10
... estimated as K2O 34 ° 38 28.87 35'66 34 ° 29 26.83 37'71 30.69 Soda " " " " Na2O • 62 1'07 • So * 34 * 50 * 97 I'27 Oxide of Iron FeO 2.82 • 84 I'12 1.68 2.23 * 57 1943 ... 99 " " Alumina ... 99 Al2O3 5'55 3'42 2'73 4'19 4'52 1'54 2'70 ...
... estimated as K2O 34 ° 38 28.87 35'66 34 ° 29 26.83 37'71 30.69 Soda " " " " Na2O • 62 1'07 • So * 34 * 50 * 97 I'27 Oxide of Iron FeO 2.82 • 84 I'12 1.68 2.23 * 57 1943 ... 99 " " Alumina ... 99 Al2O3 5'55 3'42 2'73 4'19 4'52 1'54 2'70 ...
Page 17
... estimate by a standard solution of tannic acid . In the course of our experiments we have found the first of these methods to yield the best results . Tannin . The amount of tannin in tea is sometimes roughly estimated by weighing the ...
... estimate by a standard solution of tannic acid . In the course of our experiments we have found the first of these methods to yield the best results . Tannin . The amount of tannin in tea is sometimes roughly estimated by weighing the ...
Page 31
... estimate of the amount of facing present . Care , however , should be taken to make allowance for any sand unavoidably decanted with the colouring matter . Before applying any chemical test it is well to examine TEA . 31.
... estimate of the amount of facing present . Care , however , should be taken to make allowance for any sand unavoidably decanted with the colouring matter . Before applying any chemical test it is well to examine TEA . 31.
Page 48
... estimated in the same way as that described under " theine " on page 16 . Caffeic or Caffeo - tannic Acid . - One hundred grains of coffee are exhausted with alcohol . The alcohol is evaporated , and to the aqueous residue subacetate of ...
... estimated in the same way as that described under " theine " on page 16 . Caffeic or Caffeo - tannic Acid . - One hundred grains of coffee are exhausted with alcohol . The alcohol is evaporated , and to the aqueous residue subacetate of ...
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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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