The Chemistry of Foods: Tea, coffee, cocoa, sugar, etc |
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Page 16
... and the ether evaporated at a temperature of about 80 ° F. ( 26.6 ° C. ) . The weight of the beaker and oil is then ascertained . Theine . One of the two following methods is usually adopted for the estimation of theine in tea ...
... and the ether evaporated at a temperature of about 80 ° F. ( 26.6 ° C. ) . The weight of the beaker and oil is then ascertained . Theine . One of the two following methods is usually adopted for the estimation of theine in tea ...
Page 17
The resulting solution is added to the aqueous extracts obtained directly from the tea , and the whole evaporated to ... On distillation , or evaporation of the benzol , the theine is left in a crystalline and almost colourless state .
The resulting solution is added to the aqueous extracts obtained directly from the tea , and the whole evaporated to ... On distillation , or evaporation of the benzol , the theine is left in a crystalline and almost colourless state .
Page 20
The filtrate from the precipitated albumin is evaporated to a small bulk , and after the addition of a few drops of hydrochloric acid , the pectin and Dectic acid are precipitated by the addition of 200 cubic centimetres of alcohol 20 ...
The filtrate from the precipitated albumin is evaporated to a small bulk , and after the addition of a few drops of hydrochloric acid , the pectin and Dectic acid are precipitated by the addition of 200 cubic centimetres of alcohol 20 ...
Page 21
... and the tea - powder washed with warm ether . The filtrate is evaporated to dryness , and treated with hot water to dissolve out any substances soluble therein . The portion insoluble in water is then dried TEA . 21.
... and the tea - powder washed with warm ether . The filtrate is evaporated to dryness , and treated with hot water to dissolve out any substances soluble therein . The portion insoluble in water is then dried TEA . 21.
Page 22
The powder left after treatment with ether is shaken up with alcohol for some time , the alcoholic extract is filtered and gently evaporated to dryness . The residue is exhausted with benzol , and , after filtering and evaporating the ...
The powder left after treatment with ether is shaken up with alcohol for some time , the alcoholic extract is filtered and gently evaporated to dryness . The residue is exhausted with benzol , and , after filtering and evaporating 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 |
| Export Citation | BiBTeX EndNote RefMan |